Autumn has always been my favorite season, and with it comes my absolute favorite kind of treat – pumpkin desserts! This chocolate chip pumpkin cake perfectly embodies everything I love about fall baking. It’s incredibly simple to make, which means minimal cleanup (a huge win in my book!), and it delivers an explosion of genuine pumpkin and warm spice flavor that will transport you straight to a crisp fall day.

Imagine snuggling up on your couch with a warm slice of this moist pumpkin cake, a cup of tea, and perhaps your favorite fall show playing in the background (Gilmore Girls, anyone?). It’s truly the ideal weeknight bake because of its straightforward process, but its impressive flavor and inviting aroma also make it a fantastic choice for gatherings. Whether you’re hosting Friendsgiving, contributing to a bake sale, bringing a dish to a potluck, or simply want to impress someone who adores pumpkin spice, this cake is guaranteed to be a hit. It’s universally loved and effortlessly festive.

If you’re as obsessed with pumpkin as I am and are looking to expand your autumn baking repertoire, you absolutely must try some of my other beloved recipes. Dive into my pumpkin sour cream muffins for a tangy twist, or indulge in the rich, nutty notes of my brown butter pumpkin chocolate chip cookies. For a classic comfort, my pumpkin pecan muffins (seriously, my top recipe of the year!) are a must-bake. And if you’re craving pumpkin but prefer a no-bake option, my no-bake pumpkin cheesecake bars offer a wonderfully creamy and spiced treat without turning on the oven.

Crafting Perfection: My Journey to the Ideal Pumpkin Cake

Developing this recipe was a labor of love, focused on achieving the perfect balance of moisture, flavor, and ease. My initial tests involved using sour cream, which is often a fantastic ingredient for adding moisture to cakes. However, I found that with pumpkin puree already providing so much hydration, the sour cream made the cake almost *too* moist, veering into a slightly gummy texture. It was delicious, but not quite the light, fluffy, yet moist crumb I envisioned.

After a few adjustments, I retested the recipe using solely neutral oil as the primary fat, and the results were absolutely perfect! The oil contributed exceptional moisture without making the cake dense or heavy, allowing the pumpkin and spice flavors to truly shine. This change also simplified the ingredient list, sticking to the “one-bowl, no mixer” ethos.

Another crucial element I experimented with was the type of chocolate chips. I tried both regular-sized and mini chocolate chips. Through testing, I discovered that regular chocolate chips tended to sink to the bottom of the batter during baking, creating a dense layer. Mini chocolate chips, on the other hand, distributed beautifully throughout the pumpkin batter, staying suspended and ensuring an even burst of chocolate in every single bite. Therefore, if you can, definitely opt for mini chocolate chips for the best results!

The Stars of the Show: Just 12 Key Ingredients for an Amazing Pumpkin Cake

This delightful cake relies on a handful of simple, readily available ingredients that come together to create something truly magical. Each component plays a vital role in achieving that perfect moist texture and rich, aromatic flavor. Here’s a closer look at the essential elements:

• Pumpkin Puree: This is obviously the hero ingredient! It not only provides that iconic fall flavor but also contributes significantly to the cake’s incredible moisture. It’s absolutely essential to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added sugars and spices, which would throw off the balance of this recipe. Always check the label carefully!
• Neutral Oil: The secret to this cake’s moistness! Using a neutral-flavored oil, such as sunflower oil, vegetable oil, or canola oil, is crucial. These oils don’t have a strong taste or smell of their own, allowing the natural pumpkin and spice flavors to truly shine without any interference. Avoid oils like olive oil, which can impart an undesirable flavor.
• Warm Spices: To achieve that quintessential pumpkin pie flavor, I’ve carefully selected a combination of pumpkin pie spice and extra ground cinnamon. Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves, but a little extra cinnamon really enhances the overall warmth and aroma, making the cake irresistibly fragrant.
• Mini Chocolate Chips: As mentioned in my testing notes, mini chocolate chips are the ideal choice for this recipe. Their smaller size ensures they remain evenly suspended throughout the moist pumpkin batter, rather than sinking to the bottom. This means you get a delightful hint of chocolate in every single bite, perfectly complementing the pumpkin and spice.
• All-Purpose Flour: The structural backbone of our cake. Ensure you measure it correctly, ideally by weight for the most accurate results, or spooned lightly into a measuring cup and leveled off.
• Granulated Sugar: Provides sweetness and helps achieve that tender crumb and golden crust.
• Eggs: Act as binders, adding structure and richness to the cake. Ensure they are at room temperature for better emulsion with the wet ingredients.
• Baking Soda & Baking Powder: Our leavening agents! These work together to give the cake its beautiful rise and light texture.
• Vanilla Extract: A splash of vanilla enhances all the other flavors, adding depth and warmth.
• Kosher Salt: Don’t skip the salt! It balances the sweetness and brings out the full intensity of the pumpkin and spice flavors.

1. Step 1: Before you begin, preheat your oven to 350°F (175°C). Then, prepare your 8×8-inch baking pan. Grease it lightly and line it with parchment paper, ensuring the paper overhangs the edges. This creates “handles” that will make it incredibly easy to lift the cooled cake out of the pan later. In a large mixing bowl, combine all the wet ingredients: pumpkin puree, neutral oil, granulated sugar, room temperature eggs, and vanilla extract. Whisk them together thoroughly until the mixture is smooth and well-combined.

2. Step 2: To the wet ingredients, add all the dry ingredients directly into the same bowl: all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and kosher salt. Using a rubber spatula, gently fold everything together. Mix just until no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine!

3. Step 3: Once the dry ingredients are just incorporated, it’s time for the stars of the show – the mini chocolate chips! Gently stir them into the batter with your rubber spatula until they are evenly distributed. Again, avoid overmixing.

4. Step 4: Pour the luscious pumpkin chocolate chip cake batter evenly into your prepared 8×8-inch pan. For an extra touch of sparkle and flavor, mix together a small amount of granulated sugar and pumpkin pie spice in a separate small bowl, then sprinkle it evenly over the top of the batter. This step is completely optional but highly recommended for an extra textural and aromatic element. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan before lifting it out using the parchment paper handles, slicing, and enjoying every moist, spiced bite!

Unlock the Best Flavor: My Top Tips, Tricks, & More for Your Pumpkin Cake

To ensure your chocolate chip pumpkin cake turns out perfectly every time, and to help you make the most of this delicious recipe, here are some of my go-to tips and tricks:

• Fantastic Frosting & Topping Options: While the pumpkin spice sugar topping adds a beautiful sparkle and crunch, this cake is incredibly versatile when it comes to finishes. You can certainly leave it as is for a simpler, rustic feel. For those who love a frosted cake, consider a fluffy marshmallow frosting for a sweet, pillowy cloud, or my rich and decadent chocolate fudge frosting for a truly indulgent experience. Another unique and utterly delicious option is cookie butter frosting, which adds a warm, spiced caramel note that pairs wonderfully with pumpkin. Don’t be afraid to get creative!
• Optimal Storage for Freshness: To keep your chocolate chip pumpkin cake moist and delicious, I highly recommend storing it in an airtight container at room temperature. This helps maintain its tender texture and prevents it from drying out. When stored properly, it will stay fresh and delightful for 4-5 days, making it an excellent make-ahead treat.
• Making the Most of Leftover Pumpkin Puree: This recipe typically doesn’t use an entire can of pumpkin puree, leaving you with some delicious leftovers. Don’t let it go to waste! There are many wonderful ways to use it. I love blending the remaining puree into a refreshing pumpkin pie smoothie for a healthy, spiced breakfast or snack. Another fantastic option is to whip up a batch of homemade pumpkin sauce for coffee – perfect for creating your own barista-quality pumpkin spice lattes right at home!
• Room Temperature Ingredients: For a smoother batter and a more even bake, ensure your eggs are at room temperature. This allows them to emulsify better with the oil and pumpkin puree.
• Do Not Overmix: When adding the dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour too much, which can result in a tough, rubbery cake.
• Parchment Paper is Your Friend: The overhang of the parchment paper is a small detail that makes a huge difference. It allows for effortless removal of the entire cake from the pan, preventing sticking and making slicing a breeze.

Explore More Delicious Pumpkin Recipes for Fall

If this chocolate chip pumpkin cake has ignited your passion for pumpkin, you’re in luck! There’s a whole world of autumn-inspired delights waiting to be discovered. From comforting loaves to chewy cookies and creamy pies, these recipes are perfect for celebrating the season. Here are some more of my favorite pumpkin creations:

Your feedback means the world to me! If you’ve tried this delightful chocolate chip pumpkin cake recipe, I would be absolutely thrilled if you could take a moment to leave a ⭐️ rating and a review below. It helps other home bakers discover and enjoy these recipes, and I genuinely love hearing about your baking successes. Don’t forget to tag me on Instagram @alpineella so I can see your beautiful creations! You can also follow along for more delicious recipes and baking inspiration on Pinterest, Facebook, and TikTok. Happy baking!

Chocolate Chip Pumpkin Cake

Ella Gilbert

Nutrition