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5.0 from 24 votes

Pumpkin Chocolate Chip Bundt Cake

This recipe yields the most perfect Pumpkin Chocolate Chip Bundt Cake with a sweet, soft, dense crumb. It’s full of pumpkin flavors and studded with mini chocolate chips in every bite. The thick cream cheese frosting on top compliments the cake beautifully. It’s a must make for Fall!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 12 Slices
Calories: 432 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/4 cups all purpose flour, spooned and leveled
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 1, oz. can 100% pure pumpkin puree not pumpkin pie filing
  • 1/2 cup canola or vegetable oil
  • 1 Tbsp. pure vanilla extract
  • 1/3 cup sour cream, room temperature
  • 1 cup mini chocolate chips (toss in a little flour)
For the frosting
  • 2 2 1/2 cups powdered sugar
  • 4 oz. full-fat cream cheese, softened
  • 3-4 Tbsp. whole milk
  • 1 tsp. vanilla
  • pinch of salt
  • for finishing: more mini chocolate chips, flaky sea salt, pumpkin pie spice, etc.

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Thoroughly grease a 10-12 cup bundt pan and set aside. (You can grease with melted shortening, baking spray, or softened butter + flour).
  2. Whisk together dry ingredients.
  3. Using the paddle attachment on a stand mixer, beat the sugars and eggs for 3 minutes on medium speed until light and fluffy in color.
  4. Add pumpkin, oil, and vanilla and beat until combined.
  5. Gradually add the dry ingredients, alternately with the sour cream, beginning and ending with the flour mixture, beating until just combined after each addition. Turn off the machine.
  6. Fold in the chocolate chips (leaving that excess flour behind that you tossed them in) 
  7. Pour into prepared pan, tap on the counter to release any bubbles.
  8. Bake 40-50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are ok, but it shouldn’t be goopy).
  9. Cool for 10-15 minutes and then loosen cake from the sides and invert the cake onto a wire rack placed over a parchment paper lined rimmed baking sheet. Let cool completely. 
  10. Make the frosting: Using a hand mixer, beat all ingredients together until smooth. Adjust consistency if needed, adding more milk for a thinner frosting, or more powdered sugar for a thicker frosting. I like a thicker frosting for this cake.
  11. Leave cake as is or garnish with whatever you'd like. ENJOY!

Notes

  • This cake stores well at room temperature for 2-3 days, wrapped tightly in plastic wrap or stored in an airtight container. You can also refrigerate it for up to a week or freeze individual slices for a quick treat later!

Nutrition Information

Serving 1slice Calories 432kcal (22%) Carbohydrates 72g (24%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Sodium 392mg (16%) Fiber 3g (12%) Sugar 50g (100%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Slices

Amount Per Serving

Calories 432

% Daily Value*

Serving 1slice
Calories 432kcal 22%
Carbohydrates 72g 24%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Sodium 392mg 16%
Fiber 3g 12%
Sugar 50g 100%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.