Soft, moist, and full of fall flavor — this easy pumpkin bundt cake is dotted with melty chocolate chips and finished with a rich chocolate ganache drizzle. It’s everything you love about autumn in one cozy, satisfying slice.
Why You’ll Love This Cake
When most people think of pumpkin desserts, classic pumpkin pie or pumpkin bread come to mind. But pumpkin and chocolate? That’s a combo that deserves more attention. This Pumpkin Chocolate Chip Cake is tender, lightly spiced, and studded with gooey chocolate chips in every bite. It’s not overly sweet, making it the perfect balance of warm spice and rich chocolate.
And while it’s delicious all on its own, a drizzle of silky chocolate ganache takes it to a whole new level — no frosting required.
What Makes This Cake So Good
This recipe is inspired by my go-to pumpkin bundt cake. It’s incredibly moist thanks to the oil, eggs, and a full can of pure pumpkin (not pumpkin pie filling!). The oil ensures a tender crumb without tasting greasy, while the pumpkin and brown sugar bring deep flavor and moisture.
Spices like cinnamon, ginger, and nutmeg add just the right amount of warmth — not overpowering, just cozy and balanced to let the chocolate shine.
Ingredients You’ll Need
Pumpkin Chocolate Chip Cake:
- 2 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup vegetable (or canola) oil
- 1 cup white sugar
- ¾ cup brown sugar (light or dark)
- 3 large eggs
- 2 tsp vanilla extract
- 1 (15 oz) can pure pumpkin (pumpkin puree, not pumpkin pie filling)
- 1 ½ cups chocolate chips (semi-sweet or dark, regular or mini)
For the Chocolate Ganache:
- 4 oz dark chocolate, finely chopped (or chocolate chips)
- ⅓ cup heavy cream
How to Make Pumpkin Chocolate Chip Cake
1. Prep the Pan & Oven
Preheat your oven to 325°F. Grease and flour a 12-cup bundt pan, making sure to get into every groove. (See notes below for a homemade pan release tip.)
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, spices, baking soda, baking powder, and salt.
3. Combine Wet Ingredients
In a large bowl, beat together the oil, sugars, eggs, vanilla, and pumpkin puree until smooth. A hand whisk works just fine.
4. Bring It Together
Gradually add the dry ingredients to the wet, about half at a time, mixing just until combined. Stir in the chocolate chips.
5. Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 1 hour before inverting it onto a serving plate.
Make the Chocolate Ganache
- Place the chopped chocolate (or chips) in a heatproof bowl.
- Heat the cream until almost boiling, then pour over the chocolate.
- Let sit for 2 minutes, then whisk until smooth. If needed, microwave for 30–45 seconds at medium power and stir again until silky.
- Drizzle over the cooled cake.
Tips & Variations
- Pan Options: No bundt pan? Use a greased and floured 9×13-inch metal cake pan and bake at 350°F for 35–40 minutes.
- Homemade Pan Release: Mix equal parts flour, shortening, and oil (about ¼ cup each). Brush into the pan for flawless cake release.
- Spice Substitute: Use 2½ teaspoons pumpkin pie spice in place of the individual spices.
- Ganache Alternative: Leave it plain, or swap for a drizzle of cream cheese glaze or a layer of chocolate or cream cheese frosting.
Storage & Make-Ahead Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Make-Ahead: Bake and cool the cake fully, then wrap it in foil and store at room temperature overnight. Drizzle with ganache the next day before serving.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
This pumpkin chocolate chip cake is ideal for:
- Fall potlucks
- Thanksgiving dessert tables
- Cozy weekend baking
- Anytime you want something sweet, spiced, and chocolatey
Serve with a cup of hot coffee, tea, or cider for the perfect fall treat.