This moist pumpkin chocolate chip cake is a perfect fall dessert with warm pumpkin flavor and sweet chocolate chips. Easy to prepare, it combines pumpkin puree, pumpkin pie spice, and semisweet chocolate chips in a soft, tender cake. Ideal for autumn desserts, Thanksgiving recipes, pumpkin recipes, and holiday baking, this cake can be served as a dessert, snack, or breakfast treat. Simple to make in a 13×9-inch pan or as cupcakes, it’s a versatile recipe for any seasonal gathering.

Ingredients

3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
15-ounce can pumpkin puree (not pumpkin pie filling)
1½ cups semisweet chocolate chips, plus optional ¼ cup for topping

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with nonstick cooking spray.
Mix Wet Ingredients: In a large bowl, beat the eggs with an electric mixer. Add the sugar and beat for 1–2 minutes until combined. Gradually add the oil while mixing, then mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Combine Wet and Dry: Add the dry ingredients to the wet mixture gradually, alternating with the pumpkin puree, mixing until fully incorporated.
Add Chocolate Chips: Fold in 1½ cups chocolate chips with a spoon. Transfer the batter to the prepared baking dish and smooth the top. Optionally, sprinkle the remaining ¼ cup chocolate chips over the top.
Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool for 20–30 minutes before slicing and serving.

Why You’ll Love This Recipe

Combines rich pumpkin flavor with sweet chocolate chips for a moist, tender cake.
Simple to make and perfect for fall and holiday gatherings.
Works well as a dessert, snack, or breakfast treat.

Tips

Ensure all ingredients are at room temperature for a smooth batter.
Do not overmix the batter to keep the cake light and fluffy.
Check the cake at 40 minutes; baking time may vary depending on your oven.

Variations and Substitutions

Swap semisweet chocolate chips with dark, milk, or white chocolate.
Add ½ cup chopped nuts for extra crunch.
Use a mix of pumpkin and applesauce for a lighter version.
Sprinkle cinnamon sugar on top before baking for added flavor.

FAQs

Q: Can I use fresh pumpkin instead of canned puree?
Yes, cook and puree the pumpkin first, and measure 15 ounces for the recipe.

Q: Can this cake be made in smaller pans or cupcakes?
Yes, adjust the baking time: cupcakes usually bake for 20–25 minutes.

Q: Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.

Serving

Slice into squares or rectangles.
Serve with a dusting of powdered sugar, a drizzle of chocolate, or a dollop of whipped cream.

Suggestions

Perfect for fall celebrations, potlucks, or Thanksgiving dessert tables.
Pair with coffee, tea, or hot chocolate for a cozy treat.
Leftovers can be toasted for breakfast or enjoyed as a snack.