Moist, spiced, sweet, and cozy, this pumpkin chocolate chip bundt cake is a beautiful, classic, and delicious fall dessert. Made with flavorful pumpkin purée, aromatic pumpkin pie spices, rich chocolate chips, and a few pantry staples, this cake is easy to make and a total crowd-pleaser!
There’s just something so elegant and magical about a well-made bundt cake. Watching drizzles of frosting drip down the sides of this intricately shaped pumpkin chocolate chip bundt cake is sure to make anyone’s mouth water with anticipation and excitement. I promise that your guests won’t be able to get enough of this lightly sweet, warm, and cozy fall-flavored bundt cake. Don’t hesitate; let this gorgeous and sophisticated fall dessert be the star of your next cozy dinner party or fall get-together! Create the perfect fall inspired menu with a Pork Tenderloin with Apples or a Butternut Squash Beef Stew and this delicious Pumpkin Chocolate Chip Bundt Cake to finish it off!
One of the best parts about this cake is the fact that it can be made in a single bowl! Simply combine your wet ingredients, add your dry, fold in your chocolate chips, and voila! You’ve got a rich and moist pumpkin chocolate chip cake batter ready to pop into the oven! Speaking of moist, the sour cream and melted butter used in your cake batter is sure to keep your cake from getting dry and crumbly in the oven. Trust me, this finished cake is so moist, chewy, chocolatey, rich, and delicious that you’ll be hard-pressed to find someone who doesn’t want a second slice!
Ingredients You’ll Need
- Pumpkin Purée—canned, homemade, organic, or regular: as long as it’s smooth and pumpkiny it will work!
- All-Purpose Flour—common baking flour that adds stability and chew to your finished bundt cake. A gluten-free flour blend will also work.
- Sour Cream—adds moisture to your finished cake. Don’t worry; you won’t be able to taste it!
- Salted Butter—when melted adds moisture and richness to your pumpkin cake batter.
- Granulated Sugar—adds just the right amount of sweetness to this spiced cake.
- Eggs—help to stabilize your finished cake. Flax eggs, apple sauce, or another egg substitute may be used instead.
- Milk—used to thin out your cake batter. I prefer whole cow’s milk, but any type of cow or plant milk will work.
- Chocolate Chips—swirled throughout your batter to add luscious bites of chocolatey richness to your cake.
- Pumpkin Pie Spices—cinnamon, cloves, nutmeg, and vanilla bring cozy fall flavor to your finished cake.
How to Make Pumpkin Chocolate Chip Bundt Cake
All you need to create this decadently moist bundt cake is a large bowl, a rubber spatula, and some elbow grease (or a stand mixer—that totally works too).
- In a large bowl, cream together your butter and sugar until light in color. Add your eggs and mix again until homogenous.
- Next, add your pumpkin purée, milk, and sour cream. Mix vigorously until the batter is smooth.
- Slowly sift in your flour, spices, baking powder, and baking soda. Gently mix with a rubber spatula until uniform.
- Use the same rubber spatula to mix in your chocolate chips. Continue mixing until the chocolate is evenly distributed throughout your cake batter.
- Transfer your finished batter to a well-greased bundt pan and bake in a 350°F oven for 45 minutes. Allow the cake to cool for 10-15 minutes before removing from the pan.
How to Make a Cream Cheese Frosting
While your cake is baking, make this simple and luscious cream cheese frosting!
- Using a hand mixer, beat together your softened cream cheese, whole milk, powdered sugar, and salted butter until smooth and uniform.
- Assess the thickness of your frosting. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
- Use a piping bag, spoon, or palate knife to frost your slightly cooled pumpkin chocolate chip bundt cake. Serve and enjoy!
Can I make this cake recipe into cupcakes instead?
Absolutely! Begin by making your pumpkin chocolate chip cake batter as normal. Instead of pouring it into a bundt pan, use a cookie scoop to divide your batter amongst the cups of a lined cupcake tin. Bake your cupcakes in a 350°F oven for 15-20 minutes or until a toothpick inserted into the center of one of your cakes comes out clean.
I don’t have a bundt pan, what should I do?
Don’t worry; even if you don’t have a bundt pan, you can still bake this batter into a delicious sheet cake! Prepare your batter as normal and transfer into a well-greased sheet pan or glass baking dish. Bake your cake in a 350°F oven for 20-25 minutes or until a toothpick inserted into the center of your cake comes out clean. Frost and enjoy!
Can I use a premade pumpkin pie spice blend instead of the listed spices?
Yes! If you’re short on time or don’t feel like purchasing a bunch of individual spices, you can swap the listed spices for 3½ teaspoons of a pumpkin pie spice blend.
Please feel free to share your experience with making this Pumpkin Chocolate Chip Bundt Cake in the comments below or on social media!
More Bundt Cake Recipes You’re Sure to Love:
- Apple Cider Donut Bundt Cake
- Fresh Apple Bundt Cake with Brown Sugar Glaze
- Gingerbread Bundt Cake
- Upside Down Pineapple Bundt Cake
- Apple Pie Sugar Cookie Bars
- ½ cup salted butter slightly melted
- 1 ½ cups white granulated sugar
- 4 large eggs
- 14 oz can organic pumpkin puree
- ½ cup whole milk
- ⅓ cup sour cream
- ¾ teaspoon vanilla extract
- 3 cups white flour
- 1 ¾ teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cup chocolate chips
- 8 oz cream cheese softened
- 2 tablespoon whole milk
- 2 cups powdered sugar
- ⅛ cup salted butter softened
Preheat the oven to 350 Fahrenheit and spray a Bundt pan with nonstick cooking spray.
In a stand mixer, or large mixing bowl, cream together the sugar and butter until smooth. Add the four eggs and vanilla and mix again until the eggs are fully incorporated into the mixture.
Add the pumpkin puree, milk, and sour cream. Whisk the ingredients together vigorously until the mixture is smooth and the sour cream, milk, and pumpkin puree are fully incorporated.
Add your spices, flour, baking powder and baking soda. Fold the dry ingredients into the wet ingredients until homogenous. Be sure to scrape along the bottom of the bowl to ensure no flour is sticking to the bottom.
Add the chocolate chips and fold them in until they are evenly distributed.
Pour the batter into the Bundt pan and bake for 45 minutes. While the Bundt pan is baking, prepare your frosting by combining all of the frosting ingredients and whisking until smooth.
Once the cake is done baking, allow it to rest for 10-15 minutes before removing from the cake pan.
Immediately frost the cake, serve, and enjoy!