Ingredients
Units
Scale
Cake
- 2 1/2 cups All-Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Baking Soda
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 3 Large Eggs, at room temperature
- 6oz (3/4) Cup Avocado Oil or Vegetable Oil
- 4oz (1/2 Cup) Sour Cream, at room temperature
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1 Teaspoon Pure Vanilla Extract
- 15oz Pumpkin Puree, not pumpkin pie filling
- 9oz (1 1/2 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
