15 Minute Prep Pumpkin Chocolate Chip Cake
Nothing says autumn like the warm, spiced aroma of pumpkin cake baking in your oven. This moist, tender pumpkin chocolate chip cake combines the cozy flavors of fall spices with rich chocolate chips in every bite.
Here’s a fun fact: Americans consume over 1.5 billion pounds of pumpkin each year, mostly during fall season! This cake is incredibly easy to make, requires just one bowl for mixing, and takes only 15 minutes of prep time.
It’s perfect for family gatherings, potluck dinners, or simply treating yourself to something special. Unlike my popular apple cinnamon cake, this recipe uses canned pumpkin for consistent results year-round.
What is Pumpkin Chocolate Chip Cake?
Ever wonder why we call it pumpkin chocolate chip cake when it’s really more like autumn magic in cake form? This delightful dessert gets its name from two star ingredients: creamy pumpkin puree and melty chocolate chips.
Legend has it that early American bakers started adding chocolate to pumpkin desserts because, well, chocolate makes everything better! As they say, “the way to a man’s heart is through his stomach,” and this cake certainly proves that point. Ready to fall in love with this perfect autumn treat?
Why You’ll Love This Pumpkin Chocolate Chip Cake
Incredibly Moist and Flavorful
This cake delivers the perfect balance of warm spices like cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin. The chocolate chips add delightful bursts of richness throughout every slice. The texture is incredibly moist thanks to the pumpkin puree, which acts as a natural moisturizer.
Budget-Friendly Home Baking
Making this cake at home costs about $6 and feeds 12 people, compared to $25-30 for a similar cake from a bakery. You’ll save money while enjoying fresher ingredients and the satisfaction of homemade goodness. Plus, you control exactly what goes into your cake.
Versatile and Customizable
The beauty of this recipe lies in its adaptability. You can swap regular chocolate chips for dark chocolate, white chocolate, or even butterscotch chips. Add chopped pecans or walnuts for extra crunch. Unlike my classic vanilla pound cake, this recipe welcomes experimentation and seasonal variations.
Ready to create this autumn masterpiece in your own kitchen?
How to Make Pumpkin Chocolate Chip Cake
Quick Overview
This one-bowl wonder takes just 15 minutes to prep and delivers incredibly moist, flavorful results every time. The secret lies in using room temperature ingredients and not overmixing the batter.
Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Serves: 12 slices
Key Ingredients for Pumpkin Chocolate Chip Cake
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1⅔ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 (15 oz) can pumpkin puree
- ⅓ cup water
Mix-ins:
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping (optional)
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray. Lightly dust with flour, tapping out excess. This prevents sticking and ensures easy removal.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure there are no lumps and spices are evenly distributed throughout the flour mixture.
Step 3: Combine Wet Ingredients In the same bowl, create a well in the center of the dry ingredients. Add sugar, oil, eggs, pumpkin puree, and water. Using a wooden spoon or rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined.
Step 4: Add Chocolate Chips Fold in the chocolate chips, reserving a few tablespoons for topping if desired. Be careful not to overmix – a few streaks of flour are perfectly fine.
Step 5: Bake the Cake Pour batter into prepared pan and spread evenly. Sprinkle remaining chocolate chips on top if using. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Serve Let cake cool in pan for 10 minutes before removing or serving directly from the pan. The cake will continue to set as it cools.
What to Serve Pumpkin Chocolate Chip Cake With
This versatile cake pairs beautifully with numerous accompaniments:
Hot Beverages: Serve with spiced chai tea, pumpkin spice latte, or classic hot coffee. The warm spices complement the cake’s autumn flavors perfectly.
Cold Accompaniments: Vanilla ice cream, whipped cream, or cream cheese frosting make excellent toppings. For special occasions, try it with cinnamon ice cream.
Complementary Desserts: Pair with apple cider donuts, pumpkin bread, or caramel apple crisp for an ultimate fall dessert spread.
Holiday Gatherings: This cake works wonderfully alongside traditional Thanksgiving desserts like pecan pie or apple crisp.
Top Tips for Perfecting Pumpkin Chocolate Chip Cake
Use Room Temperature Ingredients
Cold ingredients don’t mix well and can result in lumpy batter. Take eggs out 30 minutes before baking for best results.
Don’t Overmix the Batter
Overmixing develops gluten, creating a tough, dense cake. Fold ingredients just until combined – some flour streaks are okay.
Measure Flour Correctly
Too much flour creates dry cake. Spoon flour into measuring cup and level with a knife rather than scooping directly from the container.
Test for Doneness Properly
Insert toothpick in center – it should come out clean or with just a few moist crumbs. Wet batter means it needs more time.
Ingredient Substitutions
Replace oil with melted butter for richer flavor, or use applesauce for lower fat content. Greek yogurt also works as a partial oil substitute.
Storing and Reheating Tips
Room Temperature Storage: Cover tightly and store at room temperature for up to 3 days. The cake stays incredibly moist due to the pumpkin puree.
Refrigeration: For longer storage, refrigerate covered for up to 1 week. Bring to room temperature before serving for best flavor.
Freezing Instructions: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator or at room temperature for 2 hours.
Reheating: Warm individual slices in microwave for 15-20 seconds, or place whole cake in 300°F oven for 10 minutes.
Nutrition Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 285 |
| Fat | 8g |
| Carbohydrates | 52g |
| Protein | 4g |
| Fiber | 2g |
| Sugar | 38g |
| Sodium | 245mg |
| Vitamin A | 184% DV |
Values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Use 1¾ cups of roasted, pureed pumpkin. Make sure to drain excess moisture by patting with paper towels before measuring.
What if I don’t have all the spices?
Substitute 2 teaspoons of pumpkin pie spice for the individual spices. The flavor will be slightly different but equally delicious.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as flavors meld together. Store covered at room temperature.
How do I know when the cake is done?
Insert a toothpick in the center – it should come out clean or with just a few moist crumbs. The edges will also start pulling slightly from the pan.
Can I add cream cheese frosting?
Yes! The cake is delicious plain, but cream cheese frosting makes it extra special for holidays or celebrations.
What size pan should I use?
A 9×13 inch pan works perfectly. For round pans, use two 9-inch rounds and adjust baking time to 30-35 minutes.
Can I reduce the sugar?
You can reduce sugar by up to ¼ cup, but the cake may be slightly less moist and sweet.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early or using expired baking soda. Avoid opening the oven for the first 35 minutes.
Creative Variations to Try
Chocolate Pumpkin Cake: Add 2 tablespoons cocoa powder to dry ingredients for chocolate-pumpkin flavor combination.
Nuts and Chips: Add ½ cup chopped pecans or walnuts along with chocolate chips for extra texture and flavor.
Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese mixture on top and swirl with a knife before baking.
Mini Muffin Version: Divide batter among mini muffin cups and bake for 12-15 minutes for individual treats.
This pumpkin chocolate chip cake brings together the best of fall baking – warm spices, creamy pumpkin, and rich chocolate in every bite. Whether you’re baking for a special occasion or simply craving something sweet, this recipe delivers consistent, delicious results every time. The simple preparation method and pantry-friendly ingredients make it perfect for both novice and experienced bakers. Give this recipe a try, and watch it become your go-to fall dessert!
Have you tried this recipe? I’d love to hear how it turned out! Share your photos and variations in the comments below.
