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Moist Chocolate Chip Pumpkin Bundt Cake

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A tender, moist pumpkin bundt cake loaded with melty chocolate chips. This easy one-bowl recipe is perfect for fall gatherings, lazy Sundays, or any day you need a simple, soul-soothing dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin purée (not pumpkin pie filling)
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (85g) dark chocolate chips (optional)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Prepare your bundt pan by spraying the inside thoroughly with non-stick baking spray with flour, making sure to get all crevices including the center tube.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed. Break up any clumps of brown sugar with your fingers.
  4. Make a well in the center of the dry ingredients.
  5. Pour the pumpkin purée, vegetable oil, eggs, and vanilla extract into the well.
  6. Whisk from the center, gradually incorporating the dry ingredients into the wet, until just combined and no streaks of flour remain. A few small lumps are fine. Do not overmix.
  7. Fold in the semi-sweet and dark chocolate chips using a rubber spatula until evenly distributed.
  8. Pour the batter into the prepared bundt pan and spread it evenly with the spatula. Gently tap the pan on the counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  10. Cool the cake in the pan on a wire rack for 15 minutes.
  11. Place the wire rack on top of the bundt pan, hold firmly, and flip over in one smooth motion. Lift the pan slowly. If the cake sticks, let it cool for another 5 minutes and try again.
  12. Let the cake cool completely on the wire rack for at least 1 hour before glazing.
  13. For the glaze: Sift the powdered sugar into a small bowl. Add 2 tablespoons of milk and ½ teaspoon vanilla extract. Whisk until smooth. If too thick, add another tablespoon of milk until it reaches a thick but pourable consistency.
  14. Drizzle the glaze over the cooled cake, letting it drip down the sides naturally.
  15. Let the glaze set for 15 minutes before slicing and serving.

Notes

For best results, use 100% pumpkin purée (not pumpkin pie filling). Room temperature eggs emulsify better. Toss chocolate chips in a tablespoon of flour to prevent sinking. The cake tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

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

Find it online: https://gleamgulp.com/moist-chocolate-chip-pumpkin-bundt-cake-easy-fall-recipe/