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Cozy Chocolate Chip Pumpkin Bundt Cake

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A tender, moist Bundt cake with warm pumpkin spices and pockets of melted semi-sweet chocolate chips. Perfect for cozy evenings and crowd-pleasing gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-inch (12-cup) Bundt pan with non-stick baking spray containing flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Mix in vanilla extract.
  5. Add pumpkin purée and beat on low speed until just combined. Scrape down sides and bottom of bowl.
  6. With mixer on low, add about one-third of the flour mixture, then half of the milk. Repeat with another third of flour, remaining milk, and final third of flour. Mix only until each addition is incorporated. Do not overmix.
  7. Using a rubber spatula, gently fold in chocolate chips until evenly distributed.
  8. Pour batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 45-55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for last 10 minutes.
  10. Cool in pan for exactly 15 minutes. Place a cooling rack on top, invert, and lift pan off gently. Let cake cool completely on rack, about 1 hour.

Notes

Room temperature ingredients are key for proper emulsification. Do not overmix once flour is added. Let cake cool in pan exactly 15 minutes before inverting. Cake tastes even better on the second day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

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

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