Take a bite into my pumpkin chocolate chip cake, made with pumpkin puree, mini chocolate chips, and a chocolate cream cheese icing. This recipe offers two tiers of deliciousness, perfect for a fall celebration or just-because treat.
Pumpkin chocolate chip cake recipe
I love fall treats. They cover the most nostalgic recipes, like apple crisp, chocolate pecan pie, and my favorite pumpkin cake. Today’s recipe is a twist on classic pumpkin cake, and dare I say, it might be even tastier than the original.
What’s better than pumpkin cake, you ask? Three words – pumpkin. chocolate. cake.
This fall-inspired dessert has all the classic pumpkin spice flavors of the season, mixed with chocolate cream cheese icing and mini chocolate chips.
Want to try it? Let’s get baking!
Ingredients needed
Here’s a little bit on everything that goes into my pumpkin chocolate chip cake:
- Flour: The base of this pumpkin cake is 2 ¼ cups of flour.
- Baking powder + baking soda: For leavening purposes, I add 2 teaspoon baking powder and 1 teaspoon baking soda to the dry ingredients.
- Pumpkin pie spice: For all of the fall flavors, I use 2 tablespoon of pumpkin pie spice.
- Salt: Salt makes everything just a bit better, no? I use ½ teaspoon in the cake batter, along with ¼ teaspoon to enhance the cream cheese icing.
- Butter: Butter adds a lot of moisture to the cake along with an indulgent flavor. I use 1 cup softened butter in the cake batter, along with ½ cup softened butter for the icing.
- Granulated sugar: For ample sweetness, I use 1 cup of granulated sugar.
- Brown sugar: ½ cup brown sugar adds a warm quality to this cake.
- Vanilla: Vanilla extract is a must-add to any cake. I use 2 teaspoon in the cake batter, along with 1 teaspoon in the icing.
- Eggs: 4 eggs bind our cake batter while giving the cake a light and spongy texture.
- Pumpkin puree: Pumpkin puree is my baking secret weapon; it adds great moisture to cakes. This recipe calls for 1 ½ cups.
- Mini chocolate chips: For a burst of chocolatey goodness in every bite, I use 1 cup of mini chocolate chips in the cake batter.
- Cream cheese: I make a sweet cream cheese icing using 12oz softened cream cheese (or 1 ½ bricks) as the base.
- Powdered sugar: For a sweet icing, I include 2 ½ cups of powdered sugar.
- Cocoa powder: In my humble opinion, the only thing better than cream cheese icing is chocolate cream cheese icing. ½ cup cocoa powder gets the job done.
Kitchen tools required
To make this pumpkin chocolate chip cake, gather a few kitchen essentials, including:
- Two 8” cake pans
- Medium-sized mixing bowl
- Whisk
- Wooden spoon or spatula
- Large mixing bowl
- Hand mixer or stand mixer
- Cooking spray
You’ll also need some measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, ½ tsp, and ¼ tsp.
How to make pumpkin chocolate chip cake
The first step in making this pumpkin cake with chocolate chips is to preheat your oven to 350°F. Then, grease two 8” cake pans with a bit of butter or cooking spray.
For our dry ingredients, whisk together 2 ¼ cups flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoon pumpkin pie spice, and ½ teaspoon salt in a medium-sized bowl.
To a large mixing bowl, beat together 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar. You can use either a hand mixer or a stand mixer. Then, add in 2 teaspoon vanilla and 4 eggs, beating until creamy. Finally, add 1 ½ cups of pumpkin puree and mix one last time.
Slowly add the dry mixture to the wet mixture, mixing with a wooden spoon or spatula. Fold in 1 cup of mini chocolate chips for a sweet addition.
Divide the pumpkin cake batter into your two prepared pans, smoothing the tops into even layers. Bake for 40-45 minutes – you’ll know they’re done when a toothpick inserted into the centre of a cake comes out clean.
While your cakes are cooling, use your hand mixer or stand mixer to make the frosting! Beat together 12oz cream cheese and ½ cup butter. Next, slowly beat in 2 ½ cups powdered sugar, ½ cup cocoa powder, ¼ teaspoon salt, and 1 teaspoon vanilla.
Prop one layer of cake on a cake stand and frost the top. Add your second layer on top of this base, then frost both the top and sides.
Step-by-step Instructions on how to make Pumpkin Chocolate Chip Cake
Recipe tips
Below are some common pumpkin chocolate chip cake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How to serve pumpkin chocolate chip cake
My pumpkin cake with chocolate chips makes a delicious dessert. Serve up a thick slice after dinner, preferably with a hot drink (espresso, anyone?).
Looking for a fall meal to come for dessert? If you must! Try one of these tasty options:
- Fall Harvest Skillet
- Cranberry Turkey Meatballs
- Fall Apple Turkey Burgers
- Butternut Squash Chili with Turkey
- Healthier Sweet Potato Casserole
Can I make this recipe vegan?
You can absolutely enjoy a vegan version of this recipe, just follow these easy swaps:
- Butter: MIYOKO'S CREAMERY Vegan Butter
- Eggs: AcreMade Plant-Based Egg Replacer
- Mini chocolate chips: Enjoy Life Baking Dark Chocolate Morsels
- Cream cheese: Violife Cream Cheese
Storing leftovers
Store leftover cake in an airtight container. Because of the cream cheese icing, you’ll want to keep the cake in the refrigerator to avoid spoiling. It should last for 5-7 days in the fridge.
For freezer storage, wrap individual slices tightly in cling wrap, add them to an airtight container, and freeze for up to 3 months. Defrost pieces in the refrigerator overnight before enjoying one.
If you liked this recipe, you’ll want to try these!
Want more yummy dessert ideas? Check out some of my favorite fall-inspired delights!
- Simple Pecan Pie Recipe
- Vegan Pumpkin Pie
- Almond Cherry Crisp Recipe
- Easy Apple Galette
- Vegan Pumpkin Snickerdoodle Cookies
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Pumpkin Chocolate Chip Layer Cake
Ingredients
Method
- Preheat oven to 350F and grease two 8inch cake pans.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, using a hand mixer or stand mixer, beat together butter and both sugars. Add in vanilla and eggs and beat until creamy. Then add pumpkin puree and mix.
- Slowly add dry ingredients to wet until all combined. Fold in mini chocolate chips.
- Divide cake batter into two pans, smooth out, and bake for 40-45 minutes or until toothpick inserted comes out clean.
- While cakes are cooling, make frosting. Using a hand mixer or stand mixer, beat together cream cheese and butter. Slowly beat in powdered sugar, cocoa powder, salt, and vanilla until frosting is well combined.
- Add one layer of cooled cake to a cake stand and frost the top. Layer the second cake on top and frost top and sides of all cake. Slice and enjoy!
Leah says
Brought this to Thanksgiving and it was a hit! So delicious!
Erin says
Hi Leah, so glad you loved it!!
Lynn says
do you have any instructions as to how the recipe could be converted to 9"x13" sheet cake form?
Thank you!
Erin says
Hi Lynn, yep, make the same and just increase baking time by a few minutes! Test with a toothpick and when it comes out clean, it should be good!! 🙂
Skylar Wellbaum says
The way I RAN to make this when I saw Erin post it! Just do yourself a favor & make this cake!!! It is soooo moist & light! & the best part is it’s not overly sweet so you can eat a nice big piece lol🤣also I prefer minimal icing so I had about half the icing leftover that I saved but it’s incredible! Honestly all of Erin’s recipes are great but I love her fall recipes every year!! So so good!
Erin says
Hi Skylar, so happy you loved it so much! 🙂
Cydney Fermstad says
Hi! Would a gluten free 1 to 1 flour work well for this recipe?
Erin says
Hi Cydney, it should work - those flours can be finicky, but I don't see why not. Let me know how it comes out!!