This chocolate chip pumpkin bundt cake is moist, spiced, and filled with gooey chocolate chips. Topped with a simple glaze and a sprinkle of extra chocolate, it’s the perfect fall dessert for gatherings, brunches, or cozy coffee breaks. Easy enough for weeknights yet special enough for holidays, this bundt cake is a must-bake recipe every autumn.
Back when I was still baking cakes for clients, this recipe often made an appearance as a layer cake filled with Swiss meringue buttercream. It was always a hit, but when I baked it for friends or took it along as a guest, I made it in a bundt pan instead.
And the best part? People would look at the cake, admire it, and then ask, “What kind of cake is this?” I’d leave it to them to guess. And once they had a slice, they’d rave about the flavor — soft, moist, spiced just right with bursts of chocolate. That’s when I’d tell them the truth: it’s pumpkin cake. And almost every time, people were surprised!
I think the secret lies in the dark brown sugar — it gives the cake a richness and depth that makes the pumpkin flavor stand out in the best possible way.
Why make this bundt cake?
- Moist & tender – pumpkin puree and oil give this bundt cake the perfect soft crumb.
- Chocolate in every bite – the chips melt into little pockets of sweetness.
- Simple glaze – just sugar, milk, and vanilla for a shiny finish.
- Versatile – serve it plain, glazed, or with a scoop of vanilla ice cream.
- Perfect for fall – all the cozy spice flavors you crave this season.
Ingredients and substitutes
- Pumpkin puree – The base of this cake. It keeps the crumb soft and moist while adding that signature fall flavor. You can also swap with mashed butternut squash or sweet potato for a slightly different taste.
- Eggs – Provide structure and stability, helping the cake rise. If you need an egg-free version, you can also use flax eggs or a commercial egg replacer, though the texture will be a little denser.
- Sugar – I like using a mix of white sugar for sweetness and a little dark brown sugar for depth of flavor and color. You can also use light brown sugar if that’s what you have, or even swap in coconut sugar for a more natural option.
- Oil – Keeps the cake tender and moist. Any neutral-flavored oil (canola, sunflower, vegetable) works. You can also use butter. It will add flavor, but the texture will be a little firmer.
- Vanilla extract – Adds warmth and rounds out the pumpkin and chocolate flavors. Pure vanilla is best, but imitation vanilla will also work in a pinch.
- All-purpose flour – The foundation of this cake. You can also substitute with cake flour for a softer crumb, or use a 1:1 gluten-free baking blend if needed.
- Leavening agents – Baking powder and baking soda help the cake rise and stay light. Make sure yours are fresh; old leavening will affect the rise.
- Salt – Balances the sweetness and enhances the pumpkin spice flavor.
- Pumpkin spice + cinnamon + nutmeg – These spices give the cake its cozy fall flavor. You can also use a premade pumpkin pie spice blend or mix cinnamon, nutmeg, ginger, and cloves. For a twist, try chai spice.
- Chocolate chips – Semi-sweet chocolate chips add rich bursts of sweetness throughout the cake. Dark chocolate gives a bolder flavor, while white chocolate adds more contrast. Mini chips are great for even distribution.
- Powdered sugar glaze – A simple glaze made with powdered sugar, milk, and vanilla. You can also switch it up with cream cheese glaze, chocolate ganache, or even caramel sauce for variation.
Step-by-step: How to make a pumpkin cake
- Prep the pan (this matters!) – Generously grease every ridge of a 10–12 cup bundt pan with softened butter or baking spray with flour. Then, dust with flour and tap out excess.
- Preheat the oven to 325°F / 165°C. Grease and flour a 10–12 cup bundt pan.
- Mix dry ingredients – In a small bowl, whisk flour, baking powder, baking soda, salt, and spices together.
- Beat wet ingredients – In a large bowl, whisk the eggs and sugars until light and fluffy. Then, slowly add oil, pumpkin puree, and vanilla.
- Combine – gently fold in the dry ingredients, then stir in chocolate chips.
- Bake – pour batter into the bundt pan, spread evenly, and bake 45–50 minutes until a toothpick comes out clean.
- Cool – let cool 10 minutes in the pan, then invert onto a rack.
- Make a glaze you can drizzle – Whisk powdered sugar, milk, and vanilla to a thick-pourable consistency—like heavy cream.
- Glaze and decorate – Let the cake cool to room temperature, or the glaze will melt off. Then, drizzle over the top, letting it run down the ridges. While the glaze is still tacky, sprinkle a few extra chocolate chips for texture
Chocolate Chip Pumpkin Bundt Cake
This pumpkin cake recipe is a moist, light, and airy cake made with pumpkin puree, pumpkin spice, and lots of chocolate chips. Serve with or without the glaze this cake is the perfect fall dessert.
Video
Ingredients
- 3 large Eggs
- 200 g (1 cup) White sugar
- 100 g (½ cup) Brown sugar light and dark, packed
- 120 ml (½ cup) Neutral oil
- 240 g (1 cup) Pumpkin puree (1 cup)
- 1 tsp Vanilla extract
- 250 g (2 cup) All-purpose flour (2 cups)
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch ginger/cloves)
- 175 g (1 cup) Semi-sweet chocolate chips
- 250 g (2 cups) Powdered sugar
- 60 – 75 ml (4 – 5 tbsp ) Whole milk (adjust for consistency)
- 1 tsp Vanilla extract
- Extra chocolate chips for garnish (optional)
Method
- Prep: Grease and flour a 10–12 cup bundt pan. Preheat oven to 325°F / 165°C.
- Dry mix: In a bowl whisk together flour, baking powder, baking soda, salt, and spices.250 g All-purpose flour (2 cups), 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Pumpkin spice
- Wet mix: In a bowl beat eggs, white sugar, and brown sugar until pale and slightly fluffy. Stream in oil, then mix in pumpkin puree and vanilla.3 large Eggs , 200 g White sugar , 100 g Brown sugar, 120 ml Neutral oil, 240 g Pumpkin puree (1 cup), 1 tsp Vanilla extract
- Combine: Add dry ingredients in two additions, mixing just until combined. Fold in chocolate chips (lightly flour them first to prevent sinking).175 g Semi-sweet chocolate chips
- Bake: Pour batter into prepared pan. Bake 45–50 minutes, or until a toothpick comes out clean/few crumbs. Internal temp should read ~200–205°F (93–96°C).
- Cool: Rest 10–15 minutes in pan, loosen edges, then invert onto a rack.
- Glaze: Once cool, whisk glaze ingredients to a thick-pourable consistency. Drizzle over cake and garnish with extra chocolate chips.250 g Powdered sugar, 60 – 75 ml Whole milk, 1 tsp Vanilla extract, Extra chocolate chips for garnish
Notes
Tips for Success
- Always use room-temperature eggs for better mixing.
- Don’t overmix once flour is added — it can make the cake dense.
- Toss chocolate chips lightly in flour before folding to prevent sinking.
- Check doneness at 40 minutes — every oven is different.
- Let the cake cool completely before glazing, or the glaze will melt off.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Always use room-temperature eggs for better mixing.
- Don’t overmix once flour is added — it can make the cake dense.
- Also, toss the chocolate chips lightly in the flour before folding to prevent sinking.
- Check doneness at 40 minutes — every oven is different.
- Lastly, let the cake cool completely before glazing, or the glaze will melt off.
More pumpkin recipes you may like
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake stuck in the bundt pan. | The pan was not greased/floured well, or the cake cooled too long before turning out. | Grease and flour every ridge, including the center tube. Cool only 10–15 minutes, then invert. If stuck, cover with a warm, damp towel for a few minutes. |
| The cake turned out dry. | Overbaked or oven running hot. | Start checking 5–10 minutes early. Use an oven thermometer to ensure accuracy. Don’t overbake past the clean toothpick stage. |
| Chocolate chips sank to the bottom. | Chips are heavy and not evenly suspended. | Toss chips in a little flour before folding into the batter. Use mini chips for more even distribution. |
| The glaze slid off the cake. | The cake was still warm, or the glaze was too thin. | Always cool the cake completely before glazing. If the glaze is too thin, add more powdered sugar; if it’s too thick, add a few drops of milk. |
| Cake is dense instead of fluffy. | Overmixed batter, or old leavening agents. | Mix only until the dry ingredients are just combined. Check that baking powder and soda are fresh and active. |
Frequently asked questions
This cake will keep at room temperature for 2 days and in the fridge for up to a week. Make sure to keep leftover cake wrapped well in the fridge to prevent drying out.
Absolutely, just make sure it’s cooked and mashed smooth, and drain any excess liquid.
To keep your chocolate chip pumpkin cake moist and fresh, storing it in an airtight container at room temperature is best, or in the fridge for longer.
Definitely! This chocolate chip pumpkin cake is an excellent option for make-ahead baking. You can also bake it a day or two before your special occasion and store it in an airtight container.
Yes, wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Yes, but the baking time will be longer — about 55–60 minutes.
Yes — it’s just as delicious served plain or dusted with powdered sugar.
Try caramel sauce, butterscotch sauce, chocolate ganache, or even a cream cheese frosting.
More pumpkin recipes
- Chocolate Chip Pumpkin Bread
- Maple Pumpkin Trifle Dessert Cups
- Pumpkin Crème Brûlée
- Fried Pumpkin Donuts
- Pumpkin Spice Mix
- Easy Pumpkin Cupcakes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Veena, I love this recipe. I have been making this for at least 5 years now. We love it. Wouldn’t change a thing, and yes, I notice that you changed the post with new pictures – your blog has come a long way, but I’m happy your recipes are still the winners. Thanks my dear.
Thank you, Bianca, Thank you so much for the lovely feedback. Yeah, we love this one very much too.
I love this cake. It tasted even better than it looked.
Thank you so much Amanda. I am so happy to hear that.
Perfect fall treat. What a Gorgeous cake and lovely glaze. Thanks for sharing
Thank you, Kushi
Lovely! This is so Fall. I can’t believe the glaze is ready in 2 minutes!
Oh yes, the glaze is so easy
I am so excited to start trying all the pumpkin recipes and this looks amazing. Love the addition of chocolate chips too.
Thanks, Dannii.
Pumpkin + Chocolate Chip’s!! Yes please! I love this time of year, yes I am a pumpkin everything lover!
Thanks, Jessie