Easy Pumpkin Chocolate Chip Cake

This cake is basically fall in a pan: pumpkin-y, tender, studded with melty chocolate chips, and somehow somehow cozy enough for breakfast and fancy enough for company. It’s an easy, no-fuss pumpkin chocolate chip cake that comes together with pantry staples and zero pretense. If you like nutmeg-scented crumbs and lazy weekday baking that still impresses, this is for you.

My husband calls this “the cake that fixes everything.” He’ll be dramatic about a rough day and one slice calms him down like nothing else. The kids call it pumpkin cake and proceed to get chocolate on their faces and shirts, which I mostly ignore because it means they loved it. This recipe became a staple after a rainy weekend when I wanted pumpkin but didn’t want to spend all afternoon in the kitchen. It’s forgiving, fast, and has survived tweaks (subbed oil for butter, used brown sugar because I was out of white) and still came out delicious — which is my favorite kind of recipe.

Kitchen Talk

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I’ll be honest: I’ve burned the first version of this cake twice because I was scrolling and distracted (parenting, am I right?). My third try I set a timer, actually looked at the oven, and it changed my life. Also: if you toss in the chips straight from the freezer they sink less and stay more evenly distributed — a glorious accident I discovered when I forgot to thaw them. One time I swapped half the sugar for maple syrup because my pantry looked like a crime scene, and while it was denser, the maple flavor was addictive. Lessons learned: don’t be precious, this cake forgives.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder/soda dates — old leaveners = flat cake. Pick cane or granulated sugar depending on the flavor you want.
– Fats & Oils: Butter gives richer flavor, oil keeps it moist; both work. If you want lighter, use neutral oil (canola/vegetable).
– Chocolate: Semi-sweet chips are classic, but dark or milk both play well; buy a bag you’ll actually eat later too.
– Eggs: Room-temperature eggs blend better; if you forget to take them out, run them in warm water for a few minutes.
– Spices: Fresh ground cinnamon and a pinch of ginger or nutmeg make the cake sing — grab small jars if you don’t bake often.

Prep Ahead Ideas

– Mix the dry ingredients the night before and store them in an airtight container so morning baking is two steps instead of five.
– Batter can be made a few hours ahead and refrigerated; let it sit at room temp 20–30 minutes before baking for even rise.
– Bake the cake fully, cool, and freeze wrapped in plastic and foil for up to 2 months — thaw at room temp or zap slices briefly in the microwave.
– Store chips separately and add them right before baking if prepping batter early to prevent bleed.

✔Time-Saving Tricks

– Use a one-bowl method: mix wet in the bowl, add dry, fold in chips — fewer dishes, less stress.
– Keep a jar of pumpkin puree in the pantry for the season; no peeling or roasting required.
– If you’re in a rush, bake in a smaller pan at slightly higher temp but watch carefully — edges can overbrown fast.
– Frozen chocolate chips = less sinking and you don’t need to thaw them.

✔Common Mistakes

– Too much mixing = tough cake. Mix just until combined; a few streaks of flour are OK.
– Overbaking dries it out. Cake is done when a toothpick comes out with a few moist crumbs, not bone dry.
– Using pumpkin pie filling instead of canned pumpkin puree = too sweet and spiced. Read labels!
– I once used old baking powder and the cake sat like a pancake — always check the date.

What to Serve It With

– A scoop of vanilla ice cream or a dollop of whipped cream for dessert.
– Strong coffee or a cinnamon latte for breakfast pairing.
– A simple green salad if you’re serving it as part of a brunch spread.
– Toasted walnuts or a tiny drizzle of maple syrup for extra fall vibes.

✔Tips & Mistakes

– Use room-temp ingredients when possible for better emulsion.
– Don’t overdo the chips — too many can make slices fall apart.
– If top browns too fast, tent with foil for the final minutes.
– Salt is your friend; a pinch in the batter wakes up the pumpkin.

✔Storage Tips

Keep leftover cake at room temperature in a cake dome or airtight container for 2–3 days. For longer life, refrigerate up to a week (it may firm up; warm briefly before serving). Cold cake is perfectly fine for breakfast—no shame in a slice straight from the fridge with coffee. Freeze individual slices wrapped tightly for easy grab-and-go treats.

✔Variations and Substitutions

– Swap half the flour for whole wheat for a nuttier bite — the cake will be denser but still tasty.
– Use melted butter instead of oil for a richer flavor; use oil if you want ultra-moist.
– For gluten-free, try a 1:1 gluten-free baking flour, but don’t expect identical texture.
– Add chopped pecans or walnuts for crunch, or swap chips for raisins if you want less sweetness.
– If you’re dairy-free, use non-dairy milk and vegan chips — I’ve done this and nobody complained.

Frequently Asked Questions

Easy Pumpkin Chocolate Chip Cake

This soft, cozy pumpkin cake is packed with warm spice and melty chocolate chips. It stirs together in minutes—no mixer needed.

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Prep Time: 15 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 47 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 1.5 tsp ground cinnamon
• ▢ 1 tsp pumpkin pie spice
• ▢ 0.75 cups granulated sugar
• ▢ 0.67 cups light brown sugar, packed
• ▢ 1.75 cups pumpkin puree not pumpkin pie filling
• ▢ 0.5 cups vegetable oil or other neutral oil
• ▢ 2 large eggs at room temperature if possible
• ▢ 2 tsp vanilla extract
• ▢ 1.25 cups mini chocolate chips divide and reserve a little for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch pan and line the bottom with parchment.
• Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
• Whisk pumpkin, oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until smooth.
• Add dry ingredients to the pumpkin mixture. Stir gently just until no dry streaks remain.
• Fold in about 1 cup of the chocolate chips, saving the rest for the top.
• Spread batter into the pan, smooth the top, and sprinkle with remaining chips.
• Bake 28–34 minutes, until a toothpick in the center comes out with a few moist crumbs.
• Cool in the pan for 15 minutes, then cool completely on a rack. Slice and serve.

Notes

Try stirring in 1/2 cup chopped toasted pecans or walnuts, or swap half the mini chips for dark chocolate chunks. For a bakery finish, dust with powdered sugar or top with a quick cream cheese frosting after cooling.

Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Freeze sliced pieces, well wrapped, for up to 2 months.

This recipe is an original creation inspired by classic Easy Pumpkin Chocolate Chip Cake flavors. All ingredient ratios and instructions are independently developed.