This simple chocolate chip pumpkin cake is made in one bowl without a mixer and is packed with pumpkin spice flavor! It's made with pumpkin puree, tons of warm spices (hello, pumpkin pie spice! 🎃), and mini chocolate chips. This pumpkin cake is incredibly moist, thanks to the neutral oil. I've topped it with pumpkin spice sugar to give it all the sparkle, but you could easily leave it plain or even add a frosting!
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It's my favorite team of the year, with my favorite type of treat! This pumpkin chocolate chip cake is basically my favorite type of dessert. Simple to make, hardly any dishes, and TONS of pumpkin flavor!
This is the perfect pumpkin cake to cozy up with on a brisk fall day with Gilmore Girls playing in the background (just me??) It's a great weeknight bake because it's so easy to whip up, but I also think it would be great for Friendsgiving, bake sales, potlucks, and wanting to impress someone who loves pumpkin spice.. You get the gist.
If you need more pumpkin recipes in your life, you need to try my pumpkin sour cream muffins, brown butter pumpkin chocolate chip cookies, or pumpkin pecan muffins (literally my fave recipe so far this year!) Or are you looking for a fun no bake pumpkin recipe? Try my no bake pumpkin cheesecake bars!
Testing This Pumpkin Cake!
I originally tested this with sour cream, but I found it made the cake almost too moist. I retested it with just oil, and it was perfect! I also tested it with regular and mini chocolate chips. The regular chocolate chips are more likely to sink, so try to stick to mini chocolate chips if you can!
Just 12 Key Ingredients!
- Pumpkin: Kind of a no-brainer! Make sure you're using 100% pure pumpkin and not pumpkin pie filling. Pumpkin pie filling has sugar and spices already added to it.
- Oil: Use a neutral oil (think sunflower oil, vegetable oil, etc) that doesn't have a strong taste or smell.
- Spices: I'm using a combination of pumpkin pie spice and cinnamon to really get that pumpkin flavor!
- Mini Chocolate Chips: Like I mentioned earlier, mini chocolate chips are more likely to stay suspended in the pumpkin batter.
How to Make This Cake
- Step 1: Preheat your oven and line an 8x8 baking pan with parchment paper. In a large bowl, whisk all the wet ingredients together.
- Step 2: Add all the dry ingredients and use a rubber spatula to fold everything together.
- Step 3: Stir in the chocolate chips.
- Step 4: Pour into your prepared pan. Sprinkle over pumpkin pie spice mixed with granulated sugar. Bake in the oven for 30-35 minutes, or until a toothpick inserted comes out clean. Let it cool and enjoy!
My Tips, Tricks, & More!
- Frosting Options: I've topped this pumpkin cake with some pumpkin spice sugar, but you could leave that off if you prefer. Either leave it as is, or frost with marshmallow frosting, chocolate fudge frosting, or even cookie butter frosting!
- Storage: I recommend storing this cake in an airtight container at room temperature for 4-5 days.
- Leftover Pumpkin Puree: This recipe doesn't use a whole can of pumpkin puree. I love using leftover pumpkin puree for a pumpkin pie smoothie or to make a batch of pumpkin sauce that I use in my coffee!
Made This Recipe?
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Thank you!
Ella
Recipe
Chocolate Chip Pumpkin Cake
Equipment
- 1 8x8 inch baking pan
Ingredients
Pumpkin Bread
- 1 ⅓ cup (300 grams) canned pumpkin
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 8 tablespoons (90 ml) neutral oil
- 1 ¼ cup (248 grams) white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 2 cups (240 grams) all purpose flour
- 1 cup (180 grams) mini chocolate chips
Pumpkin Spice Sugar Topping
- ⅛ cup (25 grams) granulated sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Heat oven to 350°Fahrenheit/175°Celsius. Grease an 8x8-inch baking pan and line it with parchment paper. Make sure it overhangs the edges so it's easier to lift the cake out later!
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.1 ⅓ cup (300 grams) canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons (90 ml) neutral oil, 1 ¼ cup (248 grams) white sugar
- Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon kosher salt, 2 cups (240 grams) all purpose flour
- Stir in the mini chocolate chips.1 cup (180 grams) mini chocolate chips
- Pour into your prepared pan. In a small bowl, whisk together the extra sugar and pumpkin pie spice - this is totally optional! Feel free to skip this step if you don't want to sugar topping. Sprinkle over the cake.⅛ cup (25 grams) granulated sugar, ½ tablespoon pumpkin pie spice
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing into squares.
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