Chocolate Chip Pumpkin Bundt Cake

There’s something magical about pulling a Chocolate Chip Pumpkin Bundt Cake out of the oven, the warm spices filling the kitchen, the melty chocolate chips peeking through every slice, and that first bite that’s somehow impossibly moist yet sturdy enough to hold its shape. This cake became my go-to dessert after I baked it for a cozy Friendsgiving years ago, and let me tell you, it vanished before the turkey did!

I’ve tweaked this recipe over countless autumn baking sessions (and taste-tested more slices than I’d care to admit). The secret? A generous pour of real melted butter keeps it rich, while pumpkin puree, not pie filling! locks in moisture without making it heavy. And those chocolate chips? They’re non-negotiable. They melt into little pockets of joy that make every forkful feel like dessert heaven. Whether you’re serving it at Thanksgiving or just craving a slice with your afternoon coffee, this bundt cake is foolproof, festive, and downright delicious.

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Why You’ll Love This Chocolate Chip Pumpkin Bundt Cake

Listen, I don’t blame you if you start making excuses to bake this cake every weekend once you try it. Here’s why it’s downright irresistible:

• Moist like nobody’s business: Thanks to that whole can of pumpkin puree and a splash of milk, this Chocolate Chip Pumpkin Bundt Cake stays tender for days, if it lasts that long!
• Spiced just right: No timid sprinkle of cinnamon here. We’re talking a bold mix of ginger, nutmeg, and cloves that’ll make your kitchen smell like a fall candle (but tastier).
• Chocolate in every bite: Those melty semi-sweet chips? They’re like little surprises hiding in the spiced crumb. Pro tip: toss them in flour first so they don’t sink!
• Easy-peasy: One bowl for wet stuff, one for dry, no fancy techniques. Even my nephew could nail this (well, maybe with supervision around the oven).
• Crowd magnet: Bring this to any gathering and watch it disappear. Glaze optional, but highly recommended for that “wow” factor.

Seriously, this cake’s like a hug in dessert form. You’ll see.

Ingredients for Chocolate Chip Pumpkin Bundt Cake

Grab these pantry staples and let’s make magic happen! I’ve grouped everything so you can prep like a pro:

Dry Ingredients

• 2 3/4 cups all-purpose flour (spooned & leveled – no packed flour here!)
• 2 teaspoons baking powder (make sure it’s fresh!)
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon (yes, a whole tablespoon – trust me)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
• 1/2 teaspoon ground cloves
• 1 teaspoon salt (I use kosher – it distributes better)

Wet Ingredients

• 1 cup unsalted butter, melted and slightly cooled (don’t skip cooling – hot butter cooks the eggs!)
• 1 cup granulated sugar
• 1 cup packed light brown sugar (pack it like you mean it!)
• 4 large eggs at room temperature (cold eggs don’t incorporate as well)
• 1 can (15 oz) pumpkin puree (not pie filling – we’ll talk about this below)
• 2 teaspoons vanilla extract (the real stuff, please)
• 1 cup whole milk (see substitutions for alternatives)

Mix-Ins & Glaze

• 1 1/2 cups semi-sweet chocolate chips (I like Ghirardelli 60% cacao)
• 1 cup confectioners’ sugar, sifted (lump-free glaze starts here)
• 2 to 3 tablespoons milk (any kind works)
• 1/2 teaspoon vanilla extract (yes, more vanilla!)

Ingredient Notes & Substitutions

• Pumpkin puree: That “not pie filling” note is crucial! Pie mix has added sugars and spices that’ll throw off our perfect balance. Libby’s 100% Pure Pumpkin is my go-to.
• Dairy swaps: Whole milk makes the crumb extra tender, but almond or oat milk work fine. For the butter, coconut oil can sub in a pinch (use refined for neutral flavor).
• Chocolate choices: Semi-sweet balances the spices beautifully, but dark chocolate chips (70%) add sophistication, while milk chocolate makes it kid-friendly. Toss chips in 1 tbsp flour before folding in to prevent sinking!
• Spice adjustments: Not a clove fan? Use allspice instead. Want extra warmth? Add 1/4 teaspoon cardamom – it’s my secret weapon.

How to Make Chocolate Chip Pumpkin Bundt Cake

Alright, let’s get to the fun part, baking this beauty! Don’t let the Bundt pan intimidate you. I’ll walk you through each step so your Chocolate Chip Pumpkin Bundt Cake comes out flawless every time.

Preparing the Batter

First things first: preheat that oven to 350°F (175°C). While it’s heating up, grab your Bundt pan and give it a seriously good greasing. I mean, get into every nook and cranny with butter or baking spray, this cake’s too pretty to stick!

Now, let’s mix:

1. Whisk dry ingredients: In a medium bowl, combine all your dry stuff, flour, baking powder, baking soda, spices, and salt. Give it a good whisk so those spices distribute evenly. No one wants a bite that’s all cloves!
2. Combine wet ingredients: In a large bowl, whisk the melted (but slightly cooled) butter with both sugars until smooth. Add eggs one at a time, mixing well after each. Then stir in the pumpkin puree and vanilla. It’ll look gloriously orange and smell like autumn.
3. Alternate additions: Here’s the key, add about a third of the dry ingredients to the wet, stirring just until combined. Then pour in half the milk. Repeat, ending with the last of the dry ingredients. Don’t overmix! A few flour streaks are fine, they’ll disappear when you fold in the chocolate chips.
4. Fold in the good stuff: Toss those chocolate chips with a tablespoon of flour (trust me, this keeps them suspended). Gently fold them into the batter until evenly distributed. The batter will be thick but pourable, just how we want it.

Baking and Cooling

Time to bake! Pour the batter into your greased pan, smoothing the top with a spatula. Pop it in the oven and set your timer for 60 minutes, but don’t wander off, ovens vary.

Testing doneness: Around the 60-minute mark, insert a toothpick near the center. It should come out with just a few moist crumbs (not wet batter). If it’s still too gooey, give it 5 more minutes and check again. My sweet spot’s usually 65 minutes.

The cooling dance: This is crucial, let the cake cool in the pan on a wire rack for exactly 15 minutes. Any longer, and it might stick; any less, and it could break. After 15 minutes, place the rack over the pan, flip it with confidence, and lift the pan away. If it sticks a bit, gently loosen edges with a butter knife. Let it cool completely before glazing, or the glaze will melt right off!

Making the Glaze

This glaze is stupid simple but looks so elegant. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of milk and the vanilla. Want it thinner? Add more milk a teaspoon at a time. Thicker? Add more sugar. It should drizzle nicely but not run off the cake.

Pro drizzle technique: Pour the glaze into a zip-top bag, snip a tiny corner, and zigzag it over the cooled cake. Or go rustic and drizzle straight from a spoon; it’ll look charming either way. Let it set for 10 minutes before slicing (if you can wait that long!).

Tips for the Perfect Chocolate Chip Pumpkin Bundt Cake

After baking more Chocolate Chip Pumpkin Bundt Cakes than I can count (and eating my fair share of “test slices”), here are my foolproof tricks for bakery-worthy results every time:

• Grease like you mean it: Get every crevice of that Bundt pan with butter or baking spray, then dust with flour. I use a pastry brush to reach tricky spots, nothing’s worse than a beautiful cake stuck in the pan!
• Mix with a light hand: Overmixing develops gluten and makes cakes tough. Stir just until ingredients combine, a few flour streaks are fine.
• Know your oven: Mine runs hot, so I start checking at 55 minutes. Use an oven thermometer if yours’s temperamental.
• Cool smart: That 15-minute rest in the pan is magic, it lets the cake firm up enough to flip without crumbling.
• Chip trick: Toss chocolate chips in flour before folding in, they’ll stay suspended instead of sinking to the bottom.

Follow these, and your Chocolate Chip Pumpkin Bundt Cake will be the star of any dessert table!

Serving and Storing Chocolate Chip Pumpkin Bundt Cake

Oh, the joys of slicing into this beauty! My favorite way to serve Chocolate Chip Pumpkin Bundt Cake? Still slightly warm from the oven, with the glaze just barely set. The chocolate chips will be at their melty best, and that first bite with a hot cup of coffee? Absolute heaven.

For gatherings, I usually pop it on a cake stand and let guests admire those gorgeous ridges before slicing. If you’re feeling extra, a scoop of vanilla ice cream or dollop of whipped cream turns it into a showstopper. My nephew insists on sprinkling extra chocolate chips on top – kids know what’s good!

Storing Your Masterpiece

Here’s how to keep your Chocolate Chip Pumpkin Bundt Cake tasting fresh:

• Room temp: Store in an airtight container (I use a cake carrier) for up to 3 days. The glaze helps lock in moisture – mine never lasts that long!
• Freezing: Want to bake ahead? Freeze unglazed for up to 3 months. Wrap tightly in plastic, then foil. Thaw overnight at room temp before glazing.
• Reviving leftovers: If it dries out (unlikely but possible), microwave slices for 10 seconds – it’ll taste freshly baked again.

Pro tip: If you’re transporting this cake, chill it for 30 minutes first – the glaze sets firm so it won’t slide around. Trust me, I learned that one the messy way!

Chocolate Chip Pumpkin Bundt Cake Variations

Once you’ve mastered the classic Chocolate Chip Pumpkin Bundt Cake, try these fun twists to keep things exciting! My book club went wild when I swapped semi-sweet chips for white chocolate, the creamy sweetness plays so nicely with the warm spices. For crunch lovers, a handful of toasted pecans folded into the batter adds the perfect texture (just chop them roughly so they distribute evenly). Feeling decadent? Skip the vanilla glaze and slather on a tangy cream cheese frosting instead, beat 4 oz softened cream cheese with 1 cup powdered sugar and a splash of milk until dreamy. The best part? Every variation still gives you that moist, spiced pumpkin base we all adore!

Nutritional Information

Now, I’m no nutritionist, but I know some folks like to keep track of these things (especially after that second slice of Chocolate Chip Pumpkin Bundt Cake!). Here’s the breakdown per generous slice, just remember these are estimates that can vary based on your exact ingredients and brands:

• Calories: 410 kcal (Worth every single one!)
• Fat: 18g (Mostly from that glorious butter and chocolate)
• Saturated Fat: 10g
• Carbohydrates: 60g (Pumpkin’s full of good stuff, at least!)
• Fiber: 3g
• Sugar: 35g (We’ll call it “natural sweetness”)
• Protein: 5g (Eggs and milk doing their thing)
• Sodium: 320mg

My philosophy? Life’s too short to stress over dessert nutrition facts, especially when pumpkin’s technically a vegetable! But if you’re watching specific dietary needs, you can always tweak ingredients like using sugar substitutes or dairy-free alternatives (see my substitution notes earlier). Just promise me you’ll still enjoy every delicious bite!

FAQs About Chocolate Chip Pumpkin Bundt Cake

After years of baking this Chocolate Chip Pumpkin Bundt Cake for friends and family (and fielding all their questions), here are the answers to everything you might wonder:

Can I use fresh pumpkin instead of canned?
You bet! Roast a sugar pumpkin (not the big carving kind), scoop out the flesh, and puree it until smooth. Measure out 1 3/4 cups to match the can. Just be sure to drain excess liquid in a fine mesh strainer, fresh pumpkin tends to be waterier than canned.

Why did my cake stick to the pan?
Oh honey, I feel your pain! The culprit’s usually not enough grease in those Bundt crevices. Next time, use a pastry brush to really work softened butter into every nook, then dust with flour. Let the cake cool exactly 15 minutes before flipping, any longer and the sugars start gluing it to the pan.

Can I make this without chocolate chips?
Sure, but…why would you? Kidding! If chocolate’s not your thing, try chopped toasted pecans or walnuts instead. Or go wild with dried cranberries and orange zest for a different twist. But fair warning, the melty chocolate is what makes most people swoon over this cake.

How do I know when it’s done baking?
That toothpick test is gold, insert it near the inner tube and look for moist crumbs, not wet batter. The cake should also spring back when lightly pressed. If the edges look dark but the center’s still jiggly, tent with foil and bake 5 more minutes.

Can I prep the batter ahead?
I don’t recommend it, the baking powder starts working as soon as it hits liquid. But you can measure dry ingredients the night before! For easiest morning baking, I keep pre-measured spice mixes in little jars. Just dump and go when the pumpkin craving hits.

Why This Chocolate Chip Pumpkin Bundt Cake Is the Best

This Chocolate Chip Pumpkin Bundt Cake is the perfect combination of cozy fall flavors and indulgent sweetness. Moist, tender pumpkin cake is studded with melty chocolate chips, creating a dessert that’s both comforting and irresistible. With its stunning bundt shape, it makes an impressive centerpiece for family gatherings, holidays, or even a casual coffee break. Best of all, it’s easy to make with simple ingredients you likely already have on hand.

Bake this cake and let me know how it turned out in the comments below! And don’t forget to follow me on Facebook, Instagram, and Pinterest for more delicious seasonal recipes and baking inspiration.

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