Easy Pumpkin Chocolate Chip Cake is a moist pumpkin cake full of flavour! Made with pumpkin, warm spices, and melty chocolate, it’s perfect for fall. Whether it’s for a dinner party, or a simple weekend bake, it is such a treat to enjoy!
Happy first pumpkin recipe of the season! Personally, I believe pumpkin belongs in October. September is all for apples!
This Easy Pumpkin Chocolate Chip Cake is a good one. It's got pumpkin puree and warm spices that compliment the pumpkin flavour so well. The mini chocolate chips create perfect pockets of chocolate, not over-powering, but just enough sweetness.
I love how moist this Pumpkin Chocolate Chip Cake is too (sorry not sorry). It stays soft for days thanks to the pumpkin. I added some orange zest, which is an underrated ingredient that pairs so well with pumpkin!
The best part is everything gets mixed together in a few simple steps with no electric mixer required. Let's get to baking!
Step by step instructions
Here is how to make and bake this Easy Pumpkin Chocolate Chip Cake. You will need a 9x9 baking pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 - Mix together dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, cloves, nutmeg, allspice, ginger, and salt. Mix together and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, add the brown sugar, oil, and orange zest. Whisk together until smooth.
Step 3 - Add wet ingredients. Whisk in the eggs and vanilla. Then add in the pumpkin puree and whisk until smooth.
Step 4 - Combine together. Add the dry and wet ingredients together and mix just until a soft cake batter forms. Do not over-mix!
Step 5 - Add chocolate. Mix in the mini chocolate chips a few times just until evenly and well distributed.
Step 6 - Transfer. Spread evenly in the pan. Sprinkle extra mini chocolate chips on top.
Step 7 - Bake. The cake bakes for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool, slice, and enjoy!
FAQ
How do I store this cake?
This cake is best stored in an airtight container and stays good like this for up to 3 days. You may also store it in the refrigerator for up to 1 week!
What kind of pumpkin should I use?
Pumpkin puree! Make sure it is puree, and not a pumpkin pie filling. The cans look similar!
Can I make this in muffin form?
Check out Pumpkin Chocolate Chip Muffins.
What type of chocolate chips are best?
I used mini chocolate chips as they provide the perfect pockets of chocolate, but semi-sweet work as well.
Why do orange zest and pumpkin go well together?
Both of them brighten and compliment each other's flavours so well. It's actually a really underrated combination in baking!
Pumpkin has a naturally mild sweetness that truly comes alive when paired with warm ingredients like cinnamon, which is why you see it often paired with that. Orange zest on the other hand, adds a bright, citrusy note to the mix, which enhances and complements the pumpkin flavours. Together they are so good!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Easy Pumpkin Chocolate Chip Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/2 tsp pumpkin spice*
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups dark brown sugar
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups pumpkin puree
- 1 tsp orange zest optional
- 1/2 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper. Set aside.
- In a bowl, add the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/4 tsp baking powder, 1 1/2 tsp pumpkin spice*, 2 tsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the brown sugar, oil, and orange zest (optional). Whisk together for 1-2 minutes.3/4 cups dark brown sugar, 1/2 cup oil, 1 tsp orange zest
- Add in the eggs and vanilla. Continue whisking until well combined. Then whisk in the pumpkin puree until smooth.2 large eggs, 1 tbsp vanilla, 1 1/2 cups pumpkin puree
- Combine the dry and wet ingredients until a soft pumpkin batter forms. Do not over-mix!
- Mix in the mini chocolate chips a few times just until well combined.1/2 cup mini chocolate chips
- Transfer into the prepared pan and spread evenly. Add extra mini chocolate chips on top (optional).
- Bake for 40-50 minutes. The cake is ready when a toothpick inserted in the middle comes out clean with no cake batter.
- Allow to cool, then slice and enjoy!
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