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Perfect Chocolate Chip Pumpkin Bundt Cake (Easy Fall Dessert)

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This incredibly moist and flavorful chocolate chip pumpkin bundt cake is the perfect easy fall dessert. With a carefully balanced spice blend and a simple technique for removing excess moisture from the pumpkin, this crowd-pleasing cake is sure to become a new favorite.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • ¾ cup (180ml) vegetable oil (or canola oil)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling
  • For the Glaze (Optional):
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously grease a 10-12 cup bundt pan with butter or non-stick baking spray that contains flour. Set aside.
  2. Blot the pumpkin puree: Open the can of pumpkin and dump it into a medium bowl. Lay a few paper towels over the surface and press gently to absorb excess liquid. Repeat with fresh paper towels until they come away mostly dry.
  3. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly distributed. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar and brown sugar, breaking up any lumps. Add the vegetable oil and whisk until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Finally, add the blotted pumpkin puree and whisk until the mixture is smooth and uniform.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until you don’t see any more streaks of flour—about 15-20 strokes. Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips to the batter and fold them in with the spatula. Reserve about ¼ cup of chips to sprinkle on top of the batter after it’s in the pan.
  7. Fill the bundt pan: Spoon the batter into the prepared pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles. Sprinkle the reserved chocolate chips over the top.
  8. Bake for 50-55 minutes, or until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. Start checking at 45 minutes.
  9. Cool in the pan: Place the pan on a wire cooling rack and let it cool for exactly 15 minutes.
  10. Flip and cool completely: Place your cooling rack upside down on top of the pan. Hold both together firmly and flip them over. Lift the pan off gently. Let the cake cool completely on the rack, about 1 hour, before adding the glaze.
  11. Make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more liquid a teaspoon at a time until you reach a pourable consistency.
  12. Glaze and serve: Drizzle the glaze over the cooled cake. If you’re using flaky sea salt, sprinkle it over the wet glaze. Let the glaze set for about 15 minutes before slicing.

Notes

Blotting the pumpkin puree with paper towels removes excess moisture and prevents a soggy cake. Room temperature ingredients are important for a smooth batter. Do not overmix the batter to avoid a tough cake. Let the cake cool exactly 15 minutes in the pan before flipping for best results. The cake is even better on day two as the flavors meld.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, easy fall dessert, pumpkin cake, bundt cake, fall baking, Thanksgiving dessert

Find it online: https://sparklechew.com/perfect-chocolate-chip-pumpkin-bundt-cake-easy-fall-dessert/