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Cozy Chocolate Chip Pumpkin Bundt Cake – Easy Fall Dessert

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This incredibly moist and flavorful bundt cake combines pumpkin puree, warm spices, and semi-sweet chocolate chips for the perfect fall dessert. It’s a one-bowl wonder that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 3 large eggs, at room temperature
  • 1 ½ cups (340g) pumpkin puree
  • ½ cup (120g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-cup bundt pan with non-stick baking spray containing flour.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In another large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3–4 minutes.
  4. Beat in eggs one at a time until fully incorporated.
  5. Mix in pumpkin puree, sour cream, and vanilla extract on low speed until just combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in chocolate chips with a rubber spatula. Reserve 2 tablespoons to sprinkle on top of batter in pan.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  9. Bake for 50–60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  10. Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and cool completely, about 1–2 hours.
  11. For glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.

Notes

Do not overmix the batter to avoid a dense cake. Room temperature ingredients are important for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Let cake cool in pan for exactly 15 minutes before turning out. The cake tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, fall dessert, pumpkin cake, bundt cake, easy pumpkin recipe

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