Chocolate Chip Pumpkin Bundt Cake

This chocolate chip pumpkin cake with cream cheese frosting is my all-time favorite fall dessert! It’s moist and delicious and has the perfect fall flavor. It’s really not much harder to make than a box cake mix but tastes so much better. It would be a great addition to a fall harvest party or even as a replacement for pumpkin pie at Thanksgiving dinner! I got the original recipe from Sally’s Baking Addiction and made a few modifications.

Chocolate Chip Pumpkin Bundt Cake


  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup vegetable oil
  • 3 eggs, room temperature
  • 1/4 c mayonnaise
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 1 can pumpkin puree (15 ounces)
  • 1 and 3/4 cups dark chocolate chips (optional)
  1. Preheat the oven to 350┬░ F.
  2. Whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice in a bowl and set aside.
  3. In a separate bowl, whisk the oil, eggs, mayonnaise, vanilla extract, brown sugar, granulated sugar and pumpkin together until well combined. Pour the dry ingredients into the wet ingredients and whisk until just combined.
  4. Fold in the chocolate chips if desired.
  5. Pour the batter into a greased 10″ bundt pan.
  6. Bake for 45-55 minutes or until a toothpick comes out clean. Your house will smell amazing while this cake is baking!
  7. Remove from the oven and cool in the pan for 15 minutes before carefully inverting onto a wire rack. Remove pan and let cool completely before adding the frosting.

Now for the best part, the frosting! This cake could be eaten plain but I think you really can’t go wrong with cream cheese frosting. The tangy flavor pairs perfectly with the pumpkin.

Cream Cheese Frosting


  • 1 package of cream cheese (8 ounces) softened to room temperature
  • 8 tablespoons of butter softened to room temperature
  • 1 teaspoon vanilla extract
  • 2 cups sifted powdered sugar
  • 1 – 8 tablespoons of milk

Mix the cream cheese, butter and vanilla until smooth. Add the powdered sugar and mix until smooth. Add 1 tablespoon of milk at a time until it is the consistency you want. Add less milk for it to be more of a frosting and more milk for it to be more of a glaze. I like to use a medium consistency and pour it onto the cake. I use a glass measuring cup to pour the glaze while slowly moving around the cake. If you want to use a thicker frosting, you can pipe it onto your cake.

Yes this cake has tons of calories, but it’s worth it.

Now enjoy! This cake is sure to disappear fast, but if you have leftovers, be sure to cover the cake tightly with plastic wrap before refrigerating so it doesn’t get dry.

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