Pumpkin Chocolate Chip Cake

Hey there! This Pumpkin Chocolate Chip Cake is a fuss-free, one-bowl wonder that delivers moist, tender pumpkin cake loaded with melty chocolate chips. It’s a cozy, nostalgic treat perfect for fall, and you don’t even need a mixer or frosting to make it shine.

• Quick facts: this recipe serves about 12, bakes in an 8×8-inch pan for 35–40 minutes, and needs to cool for at least an hour before cutting for that perfect slice.
• What’s inside: a simple oil-based batter for softness, warm pumpkin pie spice for that classic fall vibe, and mini semi-sweet chocolate chips to ensure every bite has a little chocolate surprise.
• Ready to dive in? Just scroll down to the recipe card for exact measures and step-by-step instructions. Also, check out the Tips, Variations, and Storage sections for ways to customize and stash your cake.

Why You’ll Love It

This pumpkin chocolate chip cake is soft, extra moist, and packed with chocolate in every bite — plus it’s made in just one bowl without dragging out the mixer. If you love ultra-moist chocolate bakes, try our Chocolate Zucchini Cake for another rich, tender crumb. The oil keeps things tender while the mini chocolate chips spread evenly so every slice has gooey pockets of chocolate. Plus, that warm pumpkin pie spice — the same cozy profile you’ll find in Soft Pumpkin Cookies with Cream Cheese Frosting — gives the cake an unmistakably inviting fall flavor. It’s simple enough for busy mornings, pretty enough for guests, and doesn’t even need frosting to feel special.

Ingredients and Substitutions

• 2 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• ½ cup canola or vegetable oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon, or to taste
• 1 to 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt, or to taste
• ¾ to 1 cup mini semi-sweet chocolate chips

Step-by-Step Directions

1. Preheat the oven to 350°F and line an 8×8-inch pan with foil; spray the foil-lined pan well and set aside.
2. In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, and vanilla until smooth and blended.
3. Add the all-purpose flour, baking powder, baking soda, and salt; stir gently just until no dry flour remains.
4. Fold the mini semi-sweet chocolate chips into the batter until evenly distributed.
5. Pour the batter into the prepared pan and smooth the top lightly with a spatula.

6. Bake for 35–40 minutes (about 36 minutes is typical) until the center is set and a toothpick comes out clean or with just a few moist crumbs.

   

7. Cool the cake in the pan for at least 1 hour before slicing.

Smart Baking Tips

• Line your 8×8 pan with foil and spritz it with cooking spray before baking — it helps with easy cleanup and nice, tidy slices. This is my go-to method, and it also makes lifting out bar desserts like Peach Crumb Bars a breeze.
• When you add the flour, stir gently and only until combined; overmixing develops gluten and can make the cake tough, which we definitely want to avoid.
• Choose mini semi-sweet chocolate chips so they disperse evenly and have less chance of sinking to the bottom. If you only have regular-sized chips, toss them lightly in a bit of flour before folding in.
• Use pure pumpkin puree, not pumpkin pie filling — the filling comes already sweetened and spiced, which can throw off the flavor balance of this cake. For a clear example of unsweetened puree in action, see this Vegetarian Pumpkin Spinach Lasagna.
• Check for doneness at about 35 minutes with a toothpick — it should come out clean or with just a few moist crumbs but no wet batter. I usually find 36 minutes works perfectly for me.
• Let the cake cool at least an hour in the pan before slicing so the texture firms up and slices cut cleanly without crumbling.
• If you’re out of canola or vegetable oil, melted butter is an okay swap — just keep in mind the texture will be a little less tender and the flavor richer.

Ways to Customize

• Want to make cupcakes instead? Just portion the batter into lined muffin tins and bake. Start checking for doneness around 20 minutes since they’ll bake faster.
• Need to feed a crowd? Double the recipe and bake it in a 9×13 pan. The bake time might be similar but keep an eye on it as ovens vary.
• Add a buttery crumb or streusel topping before baking, or drizzle a quick powdered sugar glaze on top once cooled (as in this coffee cake with crumb topping and glaze) for a little extra sweetness and flair.
• Mix in chopped nuts like pecans or walnuts, toss in toffee bits, or swap the semi-sweet chocolate chips for dark, milk, or even white chocolate chips for a twist.
• Try swirling in a quick cheesecake filling made from sweetened cream cheese before baking for a pumpkin-cheesecake style dessert that’s irresistibly creamy.
• Gluten-free? No problem — just swap the all-purpose flour for a cup-for-cup gluten-free blend and bake as usual.

Storage and Make-Ahead

Once your pumpkin chocolate chip cake has cooled completely, store it in an airtight container at room temperature for up to five days — just keep it covered so it doesn’t dry out. If you’re looking to stash some for longer, wrap the whole cake or individual slices tightly in plastic wrap, place in a freezer bag or container, and freeze for up to four months. If you like keeping freezer-ready desserts on hand, our slice-and-bake cookies are designed for make-ahead convenience. When ready to eat, thaw slices in the fridge or at room temperature, then warm them up briefly in the microwave for about 10–20 seconds, or pop them in a 300°F oven for 8–12 minutes until warmed through — they’re delicious plain or topped with whipped pumpkin spice honey butter. For the easiest prep, bake the cake ahead and store it rather than making the batter in advance.

Common Questions

Can I Make This Recipe as Cupcakes?  

I haven’t made cupcakes yet, but I’m confident this batter will work well in muffin tins. Just keep an eye on them and check for doneness at around 20 minutes.

Can I Double This Recipe? 

Absolutely! Doubling this pumpkin chocolate chip cake recipe and baking it in a 9×13-inch pan should work just fine. The bake time will likely be similar, but you’ll want to keep an eye on it since I usually make it in the smaller pan only. For another crowd-friendly 9×13 dessert, try Rhubarb Bars with Cream Cheese.

Originally posted September 2, 2019 and updated with fresh text on October 22, 2021.