This fall cake recipe is a soft and delicious cake full of pumpkin and chocolate flavors. Made from scratch and so simple to put together, this Pumpkin Chocolate Chip Cake recipe will be the perfect fall dessert for your family or guests!
So what is your favorite fall flavor? Are you team apple or team pumpkin? What calls to you the most in the fall? It's a tough one for me because I love all things apple. However, if you combine flavors like pumpkin and chocolate and make something like this Pumpkin Chocolate Chip Cake, I may have to choose pumpkin.
Because really, pumpkin and chocolate? How can you go wrong?
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Ingredients
- flour - all purpose
- sugar
- oil - vegetable oil
- pumpkin - canned puree
- cinnamon
- chocolate chips
- baking soda
- salt
- eggs
- chocolate pudding mix - instant
- powdered sugar - for topping
Is cake easy to make?
Yes, it is. It has simple ingredients that you likely have already in your pantry.
The process
This cake has all the classic ingredients, however, since it has the chocolate element to it, I didn't add any spices except the cinnamon. Really, cinnamon should be added to pumpkin because, well, it's pumpkin. Pumpkin almost always needs cinnamon.
The other spices such as nutmeg or allspice, really wouldn't compliment the chocolate flavor.
Chocolate and pumpkin: The blend
Any thoughts as to if the pumpkin will be outshined by the chocolate? I know I was. I was wondering if it would taste too chocolate-y (is that a thing?) but the pumpkin and chocolate compliment each other. Pumpkin Chocolate Chip Muffins or Pumpkin Chocolate Chip Bread is another example of the blend of pumpkin and chocolate coming together to compliment each other.
Simply mix the oil and sugar together using either a hand mixer or the old fashioned way, the wooden spoon. I preferred using the wooden spoon for this recipe. Then mix in the eggs, stirring well.
Then you will want to mix in the flour, baking soda and salt. You can then stir in the pumpkin and cinnamon. After everything is mixed, stir in the chocolate pudding mix. There is no need to over stir, just stir in the pumpkin, cinnamon and pudding mix until everything is blended well.
You can make a cream cheese frosting to drizzle on top or you can sprinkle powdered sugar (confectioner's sugar) on top. You can certainly also leave it plain.
Serve it up and enjoy this fall dessert recipe.
FAQ
I like the look of this cake in a Bundt pan but you can use a greased 9x13 pan as well. Be sure to change the length of cook time to 35-40 minutes and check accordingly. I used a circle 12 inch pan and that is what this recipe is based on.
You need to wrap up any leftovers with plastic wrap or place in an airtight container. It does not need to be refrigerated unless you use the cream cheese frosting, then place in the fridge for up to 3 days. Otherwise, it can remain covered on the counter for up to 3 days.
You can, but I have not tried it so I don't know the outcome, flavor-wise.
Pin for later!
Do you like pumpkin recipes? Try:
📖 Recipe
Pumpkin Chocolate Chip Cake
Print PinEquipment
- 1 12 inch round cake pan can use 9x13 cake pan
Ingredients
- 2 cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 2 ½ cups all purpose flour I use unbleached, can use bleached
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3.9 oz instant chocolate pudding mix 1 small box
- 15 oz pumpkin puree
- 1 teaspoon cinnamon
- 1 cup chocolate chips
For Topping
- powdered sugar
Instructions
- Preheat oven to 350*.
- Mix together oil and sugar until blended.
- Add eggs and stir well.
- Stir in flour, baking soda and salt until blended completely.
- Stir in pumpkin and cinnamon.
- Stir in chocolate pudding mix then fold in chocolate chips.
- Pour mixture into a greased 12 inch cake pan.
- Bake at 350* for 50 minutes or until cake tests done with a knife or toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 10 minutes.
- Loosen cake from sides of pan using a knife and turn the cake out onto a cooling rack to cool completely.
- When the cake has cooled, sprinkle powdered sugar on top of cake if desired.
- Serve.
Notes
- Bundt pan: check at 50 minutes
- 9x13 pan: check cake at 40 minutes
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