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Perfect Crowd-Pleasing Chocolate Chip Pumpkin Bundt Cake

chocolate chip pumpkin bundt cake - featured image
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A moist, spiced pumpkin bundt cake studded with semi-sweet chocolate chips, perfect for gatherings and easy to make ahead. This one-bowl wonder is a crowd-pleaser that tastes like autumn in every bite.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups (260g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing with chocolate chips)
  • For the glaze: 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-cup bundt pan with non-stick baking spray that contains flour.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Break up any lumps of brown sugar.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula until just combined (a few streaks of flour are okay).
  4. In a small bowl, toss chocolate chips with 1 tablespoon flour. Gently fold into the batter.
  5. Pour batter into prepared bundt pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  6. Let cake cool in pan on a wire rack for exactly 10 minutes. Invert onto rack and gently lift off pan. Cool completely (about 1 hour).
  7. For the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake. Let set for 15 minutes before serving.

Notes

For best results, use room temperature eggs and do not overmix the batter. Let the cake cool in the pan for exactly 10 minutes to prevent sticking. The cake can be made a day ahead and actually tastes better the next day. For a dairy-free version, use dairy-free chocolate chips and substitute coconut oil for vegetable oil. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, fall dessert, easy bundt cake, crowd-pleasing cake

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