Pumpkin chocolate chip cake is one of my go-to favorites. It's wonderfully moist, full of cozy spices, and studded with mini chocolate chips for just the right amount of richness. What I love most is how easy it is—just one layer, baked in an 8x8 pan, and you only need one bowl to bring it all together. It’s simple, hassle-free, and perfect when you want something delicious without spending too much time in the kitchen!!

Moist pumpkin cake with mini chocolate chips on a white plate.

This pumpkin chocolate chip cake is perfect for the holiday season or any time you’re craving that cozy fall flavor. It's ideal for holiday gatherings, a fun baking night with friends or family, or even to celebrate a special occasion.

The warm spices and mini chocolate chips make it special. Whether you’re making it to bring a little seasonal cheer or just because you want a taste of autumn, this cake is a must-try for those fall cravings. Plus, it’s so easy to make, you’ll find yourself whipping it up again and again! 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 recipe
Equipment
Ingredients
Substitutions
Instructions
Pro tips
FAQ
Storage
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📖 Recipe

Why you'll love this recipe

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!

Ingredients

Let's make pumpkin chocolate chip 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 pumpkin cake on a wire rack with a pumpkin in the background.

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.

Instructions

Dry ingredients mixed together in bowl before being added to the wet.

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.

The wet ingredients for the pumpkin cake in a white bowl after being mixed.

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.

Dry ingredients being mixed into wet ingredients in a white bowl on the counter.

Step 3. Gradually add the dry ingredients to the wet ingredients.

Pumpkin cake batter in a white bowl after being mixed.

Step 4. Beat the dry ingredients into the wet mixture until just combined.

Pumpkin batter being mixed with mini chocolate chips in a white bowl.

Step 5. Fold in the mini chocolate chips. Do not over mix. Pour into the parchment lined pan, spread it out evenly.

Mini chocolate chips on top of pumpkin cake batter before going in the oven.

Step 6. Sprinkle ¼ cup of mini chocolate chips evenly over the top. 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.

FAQ

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!

Pumpkin and chocolate cake being held showing the texture.

Storage

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.

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