This Pumpkin Chocolate Chip Bundt Cake is a fall favorite that combines the rich flavors of pumpkin and chocolate in a moist, tender cake. The addition of sour cream ensures a soft crumb, while mini chocolate chips melt into pockets of sweetness throughout. Topped with a creamy cream cheese glaze, this cake is perfect for any autumn gathering.
When I first started baking with pumpkin it was always about pumpkin and cream cheese- the two are a great combo whether it's pumpkin cheesecake or pumpkin cream cheese muffins. Pumpkin and chocolate wasn't an obvious choice for me, boy was I wrong. When I first developed these Nutella swirled pumpkin muffins back in 2016 ish me and my girlfriends fell in LOVE. So much so that when my friend, Shelby, got married I made them for her dessert table.
Fast forward to today, I am always looking for ways to pair chocolate and pumpkin and after developing this chocolate chip bundt cake earlier this year I knew come autumn a pumpkin version would be on the horizon. This cake took a couple rounds to perfect, but once I was there it is one of those cakes you leave a knife in the container so you can cut a sliver every time you walk by the fridge. You know the kind!
Want more crave worthy recipes with pumpkin? Try this family favorite pumpkin cinnamon rolls recipe or mini pumpkin cheesecakes.
Why These Ingredients Work So Beautifully Together
- Dry Ingredients & Spices: Flour, leaveners, salt, and pumpkin pie spice form the structure and signature fall flavor. You can buy it at the store or use my homemade pumpkin pie spice recipe.
- Pumpkin Puree: Adds moisture, color, and pumpkin character to the cake.
- Eggs: Provide binding and lift.
- Oil & Sour Cream: Create tenderness and moist crumb-sour cream especially softens texture.
- Sugar & Vanilla: Sweetness and background flavor rounding.
- Mini Chocolate Chips: Give bursts of chocolate without overwhelming the pumpkin. The key is to use the mini chocolate chips because they are less likely to sink, as the heavier normal size chocolate chips may. If all you have on hand is normal size chocolate chips I would roughly chop them up OR toss them in a tablespoon of flour before adding to the cake batter to help them from sinking.
- Cream Cheese Glaze (cream cheese, powdered sugar, vanilla, milk/cream): A tangy-sweet finishing touch that complements the cake. If chocolate is your jam then you could use the chocolate glaze in this marble bundt cake for the frosting on this pumpkin cake.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Stir, Pour, Bake and Shine
Tips for Recipe Success
- Measure as accurately as possible. Adding too much flour or too little sour cream could cause a very dry cake. I suggest using a digital scale- this also means less dishes since you can tare it out when you add each ingredient!
- Use room temperature ingredients when called for. This helps ensure all of the ingredients evenly and properly combine together.
- Don't over mix the cake batter. You may overdevelop the gluten creating a touch cake.
- When adding the cake batter to the bundt pan ensure it has been very well greased. I suggest using Bakers Joy or Pam Baking spray and get into every nook and cranny! Don't skimp on this otherwise your cake may stick to the pan!
- Don't rely on the time for the cake baking, each oven is different and you risk over baking and drying out your cake! For precise accuracy I will use my digital thermometer to check the internal temperature is around 200F/93C.
- Due to the cream cheese frosting this cake should really be stored in the refrigerator but let it sit at room temperature for 20-30 minutes for ultimate enjoyment.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Moist Pumpkin Chocolate Chip Bundt Cake
This Pumpkin Chocolate Chip Bundt Cake is a fall favorite that combines the rich flavors of pumpkin and chocolate in a moist, tender cake. The addition of sour cream ensures a soft crumb, while mini chocolate chips melt into pockets of sweetness throughout. Topped with a creamy cream cheese glaze, this cake is perfect for any autumn gathering.
- Total Time: 1 hour
- Yield: 10-12 Slices 1x
Ingredients
Cake
- 2 ½ cups All-Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Baking Soda
- 1 ½ Teaspoons Baking Powder
- 1 Teaspoon Salt
- 3 Large Eggs, at room temperature
- 6oz (¾) Cup Avocado Oil or Vegetable Oil
- 4oz (½ Cup) Sour Cream, at room temperature
- ¾ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 Teaspoon Pure Vanilla Extract
- 15oz Pumpkin Puree, not pumpkin pie filling
- 9oz (1 ½ Cups) Mini Chocolate Chips
Frosting
- 4oz Cream Cheese, softened to room temperature
- 2 cups Confectioner's Sugar
- 1 Teaspoon Pure Vanilla Extract
- 4-5 Tablespoons Heavy Cream
Instructions
- Preheat the oven to 350F/180C and heavily grease a 10-cup bundt pan, making sure to get every groove.
- In a large bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another large bowl whisk together the eggs, oil, sour cream, sugars, and vanilla extract. Then mix in the pumpkin.
- Gently fold the wet ingredients into the dry ingredient until just combined then fold in the chocolate chips. Pour into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with no wet crumbs.
- Let the cake cool completely before frosting.
Frosting
- In a medium bowl with a handheld electric mixer beat the cream cheese and confectioners sugar for 2 minutes, until light and fluffy. Carefully mix in the vanilla extract and heavy cream and mix for 2 more minutes. The glaze should drip back down into the bowl and disappear into the frosting right away.
- Drizzle cream cheese glaze on top of the cake. Store leftovers in an air-tight container in the refrigerator for up to 5 days.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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