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Pumpkin Cake with Cream Cheese Frosting


This moist and fluffy Pumpkin Cake makes an impressive dessert with little effort!

Pumpkin Cake spiced and dotted with chocolate chips but best of all, the addition of pumpkin puree makes it extra moist.

Chocolate Chip Pumpkin Cake on a plate with a slice in the background and pumpkins

Chocolate Chip Pumpkin Cake

Few cakes are as versatile as this one. The texture is light and extra moist at the same time while the flavor is the perfect blend of pumpkin, spice and everything nice.

Plus it’s covered with a rich cream cheese frosting. Chocolate chip pumpkin cake is a dessert delight—just the showstopper to impress and make it ahead and let the flavors blend even more!

ingredients to make Chocolate Chip Pumpkin Cake

Ingredients and Variations

PUMPKIN What makes this cake so rich and flavorful is the addition of real canned pumpkin and extra eggs. If you’ve got fresh pumpkin you can make your own pumpkin puree to use in this recipe.

VARIATIONS Try subbing milk chips for chocolate chips, or adding chopped dried cranberries and pistachios for a colorful and festive flair! We also like sprinkling chopped walnut or pecans on top of the frosted finished cake!

PRO TIP: Roast nuts in a sauté pan until they are fragrant, and let them cool before adding to a recipe. This makes the nuts extra crunchy and really boosts their flavor!

Chocolate Chip Pumpkin Cake in the pan before baking

How to Make Pumpkin Cake

Pumpkin Cake comes together in no time, but the results will have guests asking for the recipe!

  1. Whisk together the dry ingredients
  2. Mix the wet ingredients together in a smaller bowl.
  3. Create a well in the bowl of dry ingredients and pour the wet ingredients into the center. Gently mix until the batter is just barely moistened. Avoid overmixing in order to keep the air in the batter.
  4. Pour batter into prepared pans and bake until a wooden pick comes out clean.

Baking Times for Different Pan Sizes

Rectangular Baking Pan: 30 to 35 minutes

Bundt Pan: 50 to 65 minutes

Cupcakes and Muffins: 20 to 22 minutes


Chocolate chip pumpkin cake tastes better the next day! Keep it covered and stored in the refrigerator for up to 3 days. Unfrosted pumpkin cake can be frozen for about a month if it’s wrapped tight and the date is written on the outside.

Our Fave Pumpkin Recipes

Did you love this Chocolate Chip Pumpkin Cake? Be sure to leave a comment and a rating below! 

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Moist and delicious with a cream cheese frosting, this extra moist pumpkin cake will easily become one of your favorite fall recipes!

Follow Spend with Pennies on Pinterest

  • Preheat oven to 350°F. Grease and flour a 9×13 pan.

  • In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.

  • In a separate bowl combine sugar, oil, vanilla, pumpkin, and eggs.

  • Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.

  • Bake 30-35 minutes until a toothpick comes out clean.

Leftover cake can be stored in an airtight container in the fridge for up to 3 days. 

Calories: 621, Carbohydrates: 94g, Protein: 6g, Fat: 26g, Saturated Fat: 17g, Cholesterol: 91mg, Sodium: 324mg, Potassium: 275mg, Fiber: 3g, Sugar: 73g, Vitamin A: 8468IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 2mg

Keyword Chocolate Chip Pumpkin Cake, Chocolate Chip Pumpkin Cake with Cream Cheese Frosting, how to make Pumpkin Cake, Pumpkin Cake, Pumpkin Cake recipe

slices of Chocolate Chip Pumpkin Cake on a plate with writing
Chocolate Chip Pumpkin Cake with a title
close up of Chocolate Chip Pumpkin Cake on a plate with a title
Chocolate Chip Pumpkin Cake in the pan before baking and sliced on a plate after baking with a title


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