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Perfect Chocolate Chip Pumpkin Bundt Cake: Easy Fall Recipe

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This Perfect Chocolate Chip Pumpkin Bundt Cake is a quick and easy fall dessert that’s moist, tender, and packed with chocolate chips and warm pumpkin spice. It’s the perfect crowd-pleaser for bake sales, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz, about 425g) 100% pure pumpkin puree
  • ¼ cup (60g) sour cream, room temperature
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of cinnamon (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Generously spray a 10-cup Bundt pan with non-stick baking spray containing flour, getting into all crevices.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon until evenly distributed.
  3. In a medium bowl, whisk together ½ cup melted butter, 1 cup granulated sugar, and ½ cup packed brown sugar until smooth and combined, about 1 minute.
  4. Add 2 room-temperature eggs, one at a time, whisking after each. Then add 2 teaspoons vanilla extract and whisk until pale and slightly thickened, about 2 minutes.
  5. Add the entire can of pumpkin puree and ¼ cup sour cream. Whisk until smooth, being careful not to overmix.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together until just combined—a few streaks of flour are okay. Do not overmix.
  7. Fold in 1 cup semi-sweet chocolate chips gently. Reserve about 2 tablespoons to sprinkle on top of the batter once in the pan.
  8. Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  9. Bake for 45-55 minutes, starting to check at 45 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  10. Cool in the pan on a cooling rack for 15 minutes. This rest time is crucial for the cake to firm up.
  11. Place the cooling rack on top of the pan, hold firmly, and flip. Lift the pan off gently. Let the cake cool completely before glazing, about 1 hour.
  12. For the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add more milk a teaspoon at a time until pourable. Drizzle over the cooled cake. Let the glaze set for about 15 minutes before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the Bundt pan thoroughly with a baking spray containing flour. The cake tastes even better the next day—wrap tightly in plastic wrap once cool and glaze before serving. For a dairy-free version, use melted coconut oil and dairy-free yogurt. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, easy fall dessert, pumpkin cake recipe, bundt cake, fall baking, pumpkin chocolate chip

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