This pumpkin chocolate chip cake is soft, moist and filled with warm pumpkin spice and melty chocolate chips. It’s an easy dessert for Thanksgiving and fall gatherings!
It’s my pumpkin chocolate chip cookies meets pumpkin blondies in a crowd pleasing sweet treat for fall!
This post may contain affiliate links. Read disclosure policy.
Key Takeaways: Pumpkin Chocolate Chip Cake
- Easy 9×13 dessert: Bakes in one pan and cuts into 24 squares, making it perfect for holiday gatherings.
- Soft, cake-like texture: Lighter and fluffier than pumpkin bars, with plenty of moisture from the pumpkin puree.
- Warm fall flavor: Pumpkin pie spice and melty chocolate chips make every bite of this pumpkin cake cozy and delicious. This snack cake always disappears fast!
Why I Love this Recipe
Pumpkin and chocolate chips are the perfect pair! After testing this pumpkin chocolate chip cake twice and adding an extra egg, the texture turned out just right. It’s soft, moist and cake-like with everything I love about fall in every bite.
I can’t get enough of this combination, whether it’s in chocolate chip pumpkin bread, easy pumpkin cake mix cookies or pumpkin oatmeal chocolate chip cookies.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Dry ingredients: All-purpose flour gives the cake structure, while baking powder and baking soda help create its soft, cake-like texture.
- Pumpkin pie spice: Use a store-bought blend or make your own with cinnamon, nutmeg, ginger and cloves.
- Butter and sugar: Softened salted butter is creamed with granulated and brown sugar for a rich flavor and tender texture.
- Eggs and vanilla: Two eggs give the cake the perfect structure, while vanilla enhances the pumpkin and chocolate flavors.
- Pumpkin puree: Keep it easy with one 15-ounce can or use homemade pumpkin puree. If homemade puree is watery, drain the excess moisture first. Do not use pumpkin pie filling.
- Chocolate chips: I used regular semi-sweet chocolate chips, but mini chocolate chips would be great for more chocolate in every bite. Save a few to sprinkle over the top before baking.
How to Make Pumpkin Chocolate Chip Cake
Step 1: Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt together. In a separate bowl, beat the softened butter and both sugars until pale and fluffy. This extra minute of mixing makes a difference in the final texture.
Step 2: Beat in the eggs, pumpkin puree and vanilla, then slowly add the dry ingredients. Mix only until combined so the cake stays soft and tender. Fold in the chocolate chips, reserving a handful for the top because more chocolate is always a good idea!
Step 3: Spread the batter evenly in the prepared pan. Bake until a toothpick comes out clean, loosely covering the top with foil if it browns too quickly. Cool before lifting it from the pan and cutting it into squares.
Recipe Tips
- Measure the flour correctly: Too much flour can make the cake dense or dry. For the best texture, weigh out 300 grams or spoon the flour into the measuring cup and level it with a knife.
- Easy removal: Line the pan with greased parchment paper, leaving a little overhang. Once cooled, you can easily lift the cake from the pan and slice it.
- Wait before slicing: It’s tempting to dig in right away, but the cake cuts into much cleaner squares once it has cooled.
- Try different mix-ins: Replace some or all of the chocolate chips with cinnamon chips, or add chopped walnuts or pecans for a little crunch.
Pumpkin Chocolate Chip Cake FAQs
The pumpkin spiced snack cake is delicious on its own, but frosting makes it extra special. Let it cool completely, then top it with vanilla buttercream, cinnamon buttercream or maple cream cheese frosting.
I recommend butter for the best flavor and cake-like texture. Creaming it with the sugars also incorporates air into the batter. If needed, try substituting 3/4 cup neutral oil, although the cake may be slightly denser and more moist.
Divide each ingredient in half and bake the cake in an 8×8-inch pan. Start checking it around 25 minutes since it will bake faster than the full recipe.
Semi-sweet chocolate chips are my favorite because they balance the sweetness of the cake. Mini chocolate chips are also delicious and add more chocolate to every bite. Milk chocolate will taste sweeter, while dark chocolate adds a richer flavor.
Summarize and Save This Recipe Content On:
More pumpkin treats to make this fall include pumpkin chocolate chip muffins, pumpkin coffee cake and pumpkin cake.
More Pumpkin Desserts
Pumpkin Chocolate Chip Cake
Ingredients
- 2½ cups 300g all-purpose flour
- 1 Tablespoon pumpkin pie spice , see notes for recipe
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g salted butter , softened
- 1 cup 200g granulated sugar
- ¾ cup 130g brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin purée
- 1-2 Tablespoons vanilla extract
- 1 to 1½ cups chocolate chips , plus more for topping, if desired
Instructions
- Prepare and preheat: Preheat the oven to 350°F. Butter or lightly spray a sheet of parchment paper with nonstick cooking spray and line a 9×13-inch baking dish.
- Whisk dry ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 Tablespoon homemade pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Beat wet ingredients: In a separate bowl, beat 1 cup butter with an electric mixer until pale and creamy. Add 1 cup sugar and 3/4 cup brown sugar and beat until fluffy. Mix in 2 eggs, 1 can pumpkin purée, and 1-2 Tablespoons vanilla. Slowly add the flour mixture and mix just until combined. Fold in the chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish. Sprinkle additional chocolate chips over the top if desired.
- Bake: Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the top is browning too quickly before the center is done.
- Cool: Let cool for 20 minutes in the pan before transferring to a wire rack to cool completely. Cut into squares and enjoy!
Last step: Please leave a comment and rating after you make the recipe.
Notes
- 1½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- Dash of ground cloves (optional)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
