A soft and cozy Easy Pumpkin Chocolate Chip Cake made with pumpkin purée, warm fall spices, and melty chocolate chips — perfect for lazy afternoons or unexpected guests.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know that moment when fall finally hits — when the air smells a little smoky, and everyone suddenly remembers that pumpkin exists? That’s usually when I dig through the pantry and find the leftover cans of pumpkin I swore I’d use last year. There’s something comforting about it, like finding a forgotten sweater that still smells faintly of cinnamon.
Anyway, this Easy Pumpkin Chocolate Chip Cake came from one of those “oh well, let’s see what happens” kind of baking moods. I wasn’t trying to make anything fancy — honestly, I was just avoiding folding laundry. I threw together what I had: a can of pumpkin purée, some sugars, a bit of oil, and those mini chocolate chips that somehow survive every kitchen purge. What came out of the oven was… unexpectedly amazing. Moist, rich, and filled with those little melty bits of chocolate that make you go “okay, maybe I am good at this.”
My husband wandered in just as I was slicing into it (because somehow he always smells baked goods within a five-mile radius), and by the time the cake cooled, half the pan was gone. I took that as a good sign.
Why You’ll Love This Easy Pumpkin Chocolate Chip Cake Recipe?
I’m not exaggerating when I say this cake is ridiculously easy. Like, 10-minutes-of-effort easy. The kind of recipe you can make while you’re chatting on the phone or half-watching your favorite show. It’s soft, a little spicy (in that cozy cinnamon-nutmeg way, not the “help, my mouth’s on fire” way), and those chocolate chips just melt into it.
It’s also one of those desserts that works for everything — family dinner, last-minute company, or a Tuesday night when you just need something sweet and warm to make life feel a bit less chaotic. And hey, it’s got pumpkin in it, so I tell myself it’s practically a vegetable. That’s how logic works, right?
Ingredient Notes:
Before you grab that mixing bowl, let’s talk about what makes this cake magic. The ingredients are simple, but each one does its part.
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Pumpkin Purée: Not the pie filling! Just the pure stuff. It gives that natural sweetness and keeps the cake moist. Honestly, I think it’s the reason you can’t stop at one slice.
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Pumpkin Pie Spice: The secret weapon. It’s basically fall in a jar — cinnamon, nutmeg, ginger, and cloves all dancing together.
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Mini Chocolate Chips: I like the mini ones because they scatter beautifully throughout the batter. You get a tiny hit of chocolate in every bite — not too much, not too little.
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Brown Sugar: Adds depth, warmth, and that little caramel note that makes baked goods feel “homemade” in the best way.
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Oil: Keeps the crumb tender. Butter gives flavor, but oil keeps it soft. I’ve learned that the hard way after a few “pumpkin bricks.”
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Vanilla Extract: Don’t skip it — it’s like the background music that makes everything else sound better.
Pro tip: If you toss the chocolate chips with a spoonful of flour before mixing them in, they won’t sink. It’s a small step, but it saves you from having all the chocolate hanging out at the bottom like it’s avoiding eye contact.
How To Make Easy Pumpkin Chocolate Chip Cake?
Here’s where it gets fun — and trust me, you’ll have this memorized after one go.
Step 1: Preheat the oven.
Set it to 350°F, and grease a 9×13-inch pan. Don’t skip this step or you’ll end up doing that awkward cake-scraping dance later.
Step 2: Mix your dry stuff.
In a big bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin spice, and salt. It’ll look like a cozy little pile of autumn — just go with it.
Step 3: Add your wet stuff.
Crack in the eggs, then add the pumpkin purée, oil, and vanilla. Mix until smooth. The batter will be thick but silky — like the world’s best-smelling orange frosting.
Step 4: Fold in the chocolate chips.
Stir in most of your chips, saving a handful for sprinkling on top. You’ll thank yourself later when they bake up all pretty.
Step 5: Bake.
Pour the batter into your pan, sprinkle on the rest of the chips, and slide it into the oven. Bake for about 35–40 minutes, or until a toothpick comes out clean. And if it comes out with melted chocolate? Well, that’s just bonus points.
Step 6: Cool (if you can wait).
Let it sit for at least 45 minutes before cutting — unless you like molten chocolate lava cake vibes, which, honestly, I’m not judging.
Storage Options:
This cake’s a keeper — literally. You can store it covered at room temperature for about three days, and it somehow tastes even better the next day. If your kitchen’s warm (hello, tropical humidity), stash it in the fridge for up to five. And if you’re thinking long-term, wrap slices individually and freeze them. They’ll last a couple of months — perfect for emergency dessert cravings or unexpected guests. (You know the kind who show up right when the kitchen’s messy.)
Want To Save This Recipe?
Variations and Substitutions:
One of my favorite things about this recipe is how forgiving it is. You can play around with it, and it still turns out delicious.
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Add nuts: Walnuts or pecans add a lovely crunch and make it feel a bit fancy.
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Swap the chips: White chocolate, dark chocolate, or even butterscotch chips work beautifully.
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Make it healthier-ish: Replace half the flour with whole wheat flour. You’ll barely notice the difference, and you can call it breakfast.
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Add a glaze: A simple cream cheese drizzle turns it from a snack cake into a showstopper.
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Go gluten-free: A good 1:1 gluten-free flour blend works like a charm here.
What to Serve with Easy Pumpkin Chocolate Chip Cake?
This cake is amazing on its own, but if you want to go full cozy-mode, here are some pairings that hit the spot:
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A scoop of vanilla ice cream: Melts right into the warm cake. Heaven.
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A dollop of whipped cream: Soft and cloud-like. Perfect contrast.
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Hot coffee or chai: Pumpkin + spice + caffeine = unbeatable trio.
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Caramel drizzle: If you’re feeling fancy, this takes it to “bakery-level.”
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A sprinkle of cinnamon: Just because it looks pretty — and smells even better.
Frequently Asked Questions:
Can I use fresh pumpkin?
Sure! Just make sure to strain it if it’s watery. Fresh pumpkin gives a lighter flavor — kind of like the difference between homemade soup and the canned stuff.
How do I keep it moist?
Don’t overbake it. Seriously. Set a timer for 35 minutes and start checking. Once it’s done, cover it when it cools — that keeps it soft.
Can I make cupcakes instead?
Yes, and they’re adorable. Bake for 18–20 minutes, and boom — pumpkin chocolate chip cupcakes that disappear faster than you can say “fall baking.”
There’s something about this Easy Pumpkin Chocolate Chip Cake that feels like a hug in dessert form. It’s simple, cozy, and just the right amount of sweet. Every year, when the air gets that crisp bite and the grocery store starts smelling like cinnamon brooms, I find myself craving it again.
Maybe it’s nostalgia. Maybe it’s the smell of pumpkin and sugar swirling through the house. Or maybe it’s just the fact that life feels a little softer when there’s cake on the counter. Either way, if you give this recipe a try — I hope it makes your home smell like fall, too.
And hey, if you sneak a piece while it’s still warm, no judgment. That’s how all good stories start.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pumpkin Chocolate Chip Cake
Ingredients
- 2 1/4 cups 270 g all-purpose flour
- 3/4 cup 150 g granulated sugar
- 3/4 cup 160 g light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1 can 15 ounces pure pumpkin purée
- 3/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal.
Combine dry ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly blended. This ensures a uniform distribution of leavening agents and spices.
Incorporate wet ingredients:
- Add the eggs, pumpkin purée, oil, and vanilla extract to the dry mixture. Using a hand or stand mixer set to medium speed, beat until the batter is smooth and well combined, approximately 1 minute.
Add chocolate chips:
- Gently fold in 3/4 cup of the mini chocolate chips, reserving the remainder for topping.
Transfer to the pan:
- Pour the batter evenly into the prepared baking dish, smoothing the surface with a spatula. Sprinkle the remaining chocolate chips across the top.
Bake the cake:
- Place the pan on the center rack and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are acceptable).
Cool and serve:
- Allow the cake to cool in the pan for approximately 45 minutes before slicing. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
