Chocolate Chip Pumpkin Bundt Cake: A Fall Dessert Masterpiece
Fall is the perfect time to indulge in warm, comforting desserts, and this Chocolate Chip Pumpkin Bundt Cake is a must-try. Combining the rich, earthy flavors of pumpkin with the sweet decadence of chocolate chips, this cake is a crowd-pleaser that’s as beautiful as it is delicious. The moist, tender crumb and aromatic spices make it an irresistible treat for any occasion.
Whether you’re hosting a holiday gathering or simply craving a cozy dessert, this Chocolate Chip Pumpkin Bundt Cake delivers on all fronts. The pumpkin puree adds natural moisture, while the chocolate chips create pockets of melty goodness in every bite. Topped with a simple glaze or dusted with powdered sugar, this cake is a showstopper that’s surprisingly easy to make.
Quick Recipe Highlights
- Flavor Profile: A perfect balance of warm pumpkin spice and rich chocolate, with a hint of sweetness from the glaze.
- Texture: Moist and tender crumb with gooey chocolate chips throughout.
- Aroma: The warm scent of cinnamon, nutmeg, and pumpkin fills your kitchen as it bakes.
- Visual Appeal: The elegant Bundt shape makes it a stunning centerpiece for any table.
- Skill Level Needed: Beginner-friendly with straightforward steps and minimal equipment.
- Special Equipment: A Bundt pan is essential for achieving the signature shape.
Recipe Overview
- Difficulty Level: This recipe is perfect for bakers of all skill levels. With simple mixing and baking steps, even beginners can achieve impressive results.
- Category: Dessert, perfect for fall and holiday gatherings.
- Cuisine: A modern twist on classic American baking, blending pumpkin and chocolate flavors.
- Cost: Budget-friendly, using pantry staples and seasonal ingredients.
- Season: Best enjoyed in fall and winter, when pumpkin and warm spices are in season.
- Occasion: Ideal for Thanksgiving, Halloween, or any cozy autumn celebration.
Why You’ll Love This Recipe
This Chocolate Chip Pumpkin Bundt Cake is a dessert that checks all the boxes. The combination of pumpkin and chocolate is a match made in heaven, offering a unique flavor profile that’s both comforting and indulgent. The cake’s moist texture ensures every bite is satisfying, while the chocolate chips add a delightful surprise.
One of the best things about this recipe is its convenience. With just 15 minutes of prep time, you can have this cake in the oven and filling your home with the irresistible aroma of fall spices. It’s a great make-ahead dessert, perfect for busy hosts who want to impress without spending hours in the kitchen.
Nutritionally, this cake offers a slight advantage over traditional desserts. Pumpkin is packed with vitamins and fiber, making this treat a bit healthier than your average cake. Plus, the natural sweetness of pumpkin allows you to reduce the amount of added sugar without sacrificing flavor.
From a social perspective, this cake is a winner. Its stunning presentation makes it a conversation starter, and its universally loved flavors ensure it will disappear quickly. Whether you’re serving it at a family dinner or a potluck, it’s guaranteed to be a hit.
Finally, this recipe is cost-effective and accessible. Most of the ingredients are pantry staples, and the use of pumpkin puree makes it an affordable way to create a luxurious dessert. It’s a great way to use up leftover pumpkin from other fall recipes.
The Recipe
Chocolate Chip Pumpkin Bundt Cake
Serves: 12
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Kitchen Equipment Needed
- Bundt pan
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving.
Recipe Notes
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake freezes well—wrap it tightly in plastic wrap and store for up to 2 months.
