When I say this Pumpkin Chocolate Chip Cake is a keeper, I really mean it. I’ve been baking for over 15 years, and in that time, I’ve made more cakes than I can count, so trust me when I say this one is special. It’s soft, full of warm pumpkin spice flavor, and packed with chocolate chips in every bite.
I tested and retested this recipe to make sure it’s foolproof in a regular kitchen, not just a bakery. No fancy techniques, no stress, just a cozy, flavorful cake that turns out perfect every single time. Love treats like this? Check out my pumpkin olive oil cake and pumpkin spice latte cake!
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Why you'll love this Pumpkin Cake with Chocolate Chips
- Super moist: The pumpkin keeps the cake incredibly soft and tender, with a melt-in-your-mouth texture. Pumpkin cake pops are awesome too!
- Perfect pumpkin flavor: Packed with cozy fall spices like cinnamon, nutmeg, and cloves, giving you that classic autumn taste.
- Easy to make: Just one bowl and a simple 8x8 pan—minimal effort and cleanup!
- Delicious pumpkin-chocolate combo: Mini chocolate chips add a sweet, slightly rich twist that complements the spiced pumpkin perfectly. chocolate chunk banana muffins have chocolate too!
- Versatile: Great for holidays, celebrations, or when you simply want a comforting fall treat without too much hassle. Pumpkin cheesecake bars no bake are great as well.
Equipment
Using a kitchen scale to make this pumpkin chocolate chip cake ensures perfect results by giving you precise measurements without the guesswork. When measuring by weight, you don’t have to worry about overpacking the flour, which can easily happen with cups and lead to a denser cake. Plus, it’s faster and requires fewer dishes since you’re not using multiple measuring cups—just weigh the ingredients directly in your mixing bowl. It’s a foolproof way to get the perfect texture every time with less cleanup at the end!
Pumpkin Chocolate Chip Cake Ingredients
Let's make pumpkin cake!
- 100% pumpkin puree: Pure pumpkin (not pumpkin pie filling) adds moisture, flavor, and that unmistakable fall essence.
- Sour cream: Adds richness and tenderness to the cake, making it extra soft without being overly dense. Sour cream is in my pecan banana bread!
- Semisweet or dark chocolate chips: Both work beautifully to balance the sweetness and add a rich, chocolatey contrast to the spiced pumpkin.
- Warm spices: Cinnamon, nutmeg, and cloves give the cake its cozy, signature fall flavor. These spices are essential for the pumpkin to really shine.
- Eggs: Provide structure and help the cake rise, ensuring it’s fluffy yet moist.
- Oil: Keeps the cake moist and tender, even after a day or two, without making it greasy.
See recipe card below for quantities.
Chocolate Chip Pumpkin Cake Substitutions
- Top with cream cheese frosting: For a rich, tangy touch, spread a generous layer of cream cheese frosting over the cake. It adds a creamy contrast to the warm spices and chocolate.
- Add chopped pecans: Stir in some chopped pecans to give the cake a bit of crunch and a delicious nutty flavor. It adds texture without overpowering the pumpkin.
- Incorporate a bit of orange zest: A small amount of orange zest can brighten up the flavors with a subtle citrus note, giving the cake a refreshing twist alongside the cozy spices. Orange chocolate chip muffins are amazing as well!
This recipe has not been tested with other substitutions. These are just suggestions.
How to make Pumpkin Cake with Chocolate Chips
Step 1. Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper. In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 2. In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
Step 3. Gradually add the dry ingredients to the wet ingredients.
Step 4. Beat the dry ingredients into the wet mixture until just combined.
Step 5. Fold in the mini chocolate chips. Do not over mix. Pour into the parchment lined pan, spread it out evenly.
Step 6. Bake for 27-32 minutes or until a toothpick comes out clean. Let cool for 10 minutes in the pan and remove to cool on a wire rack.
Hint: Don't forget to add mini chocolate chips to the top of the cake as well for added chocolate flavor and a great look.
Pro tips
- Don’t over mix the batter: Once you’ve added your dry ingredients, gently fold them in just until combined. Over mixing can lead to a dense, tough cake, and you want to keep it light and moist.
- Follow the spice levels in the recipe, and don’t hold back: The spices are key to that warm, cozy fall flavor, so be sure to use the full amounts listed in the recipe. Don’t be shy with the cinnamon, nutmeg, and cloves—they bring out the best in the pumpkin. Pumpkin spice latte cake has the same spice!
- Line your pan with parchment paper: Not only will this prevent the cake from sticking, but it also makes removing the cake from the pan super easy. Just lift it out by the edges of the paper for a clean release.
- Use room temperature ingredients: Allow your eggs, and other refrigerated items to come to room temperature before mixing. This helps them blend more evenly, leading to a smoother batter and a cake that bakes more evenly.
Pumpkin Chocolate Chip Cake Recipe FAQs
How can I prevent the chocolate chips from sinking to the bottom of the cake?
Using mini chocolate chips prevents this from happening and the cake is sturdy enough to hold them! If you want to use regular chocolate chips, you can toss them in a bit of flour before mixing them in.
Can I use a different type of chocolate?
Dark chocolate or milk chocolate would be amazing! If you're a white chocolate lover, that would be great as well!
Can I use something else besides chocolate chips?
Yes! Walnuts or pecans would be amazing! Make sure you chop and toast the nuts. Toffee bits or butterscotch chips would also be delicious!
Is pumpkin pie filling the same as pumpkin puree?
No it is not! Pumpkin pie filling has added sugar and spices. Pumpkin puree is 100% pure pumpkin with nothing added, it's the best for baking!
Why is my pumpkin cake too moist?
Usually theres too much flour and too much pumpkin, the cake can turn dense and gummy instead of soft and tender. That’s why weighing the flour and pumpkin is so important, it keeps the ratio of dry to wet ingredients balanced. For the best texture, weigh your ingredients for accuracy, and bake until a toothpick comes out clean from the center. This way you get a cake that’s perfectly soft, not soggy or gummy.
How to store Pumpkin Chocolate Chip Snack Cake
Room Temperature
Store the chocolate chip pumpkin cake in an airtight container on the counter for up to 5 days.
Refrigerator
I don't recommend storing the pumpkin and chocolate chip cake in the refrigerator, it will dry it out!
Freezer
Place the chocolate and pumpkin cake in an airtight container, you can wrap slices in plastic wrap as well. Store in the freezer for up to 2 months.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Pumpkin Chocolate Chip Spice Cake
Equipment
- 8X8 metal baking pan metal is best
- Parchment Paper
- Mixer or whisk
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
- 1 cup (127 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup plus 6 tablespoons (175 grams) dark brown sugar packed
- ¾ cup (173 grams) pumpkin puree 100% pure pumpkin
- ¼ cup (53 grams) vegetable oil
- ¼ cup (55 grams) sour cream full fat, room temperature (you can also use plain yogurt)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (120 grams) semi sweet mini chocolate chips more for top later- (¼ cup (40 grams)
Instructions
- Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
- Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips. Do not over mix.
- Pour into the parchment lined pan, spread it out evenly.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-32 minutes or until a toothpick comes out clean.
- Right after the cake comes out of the oven, sprinkle with an extra ¼ cup mini chocolate chips evenly over the top, the residual heat will melt them. Let cool for 10 minutes in the pan and remove to cool on a wire rack.
alex says
So much flavor and super soft!!