This simple chocolate chip pumpkin cake is made in one bowl without a mixer and overflows with warm pumpkin spice flavor. Made with pumpkin puree, cozy spices (pumpkin pie spice and cinnamon), neutral oil for moisture, and mini chocolate chips, this cake is tender and easy to prepare. I like to finish it with a sprinkle of pumpkin spice sugar for a bit of sparkle, but you can leave it plain or top it with a frosting if you prefer.
This pumpkin chocolate chip cake is one of my go-to desserts: straightforward to make, just one bowl to clean, and loaded with pumpkin flavor. It’s perfect for cozy fall afternoons with a hot drink and a favorite show in the background. It’s quick enough for a weeknight bake and elegant enough for Friendsgiving, potlucks, or bake sales.
Testing This Pumpkin Cake
I tested this cake with both sour cream and just oil. The version made with only neutral oil (vegetable, canola, or sunflower) had the best texture—moist but not overly dense. I also recommend mini chocolate chips: they suspend more evenly in the batter, while regular chips can sink.
Key Ingredients
- Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices).
- Oil: A neutral oil such as vegetable, canola, or sunflower keeps the cake moist without adding flavor.
- Spices: A blend of pumpkin pie spice and cinnamon delivers layered warm flavors.
- Mini Chocolate Chips: Mini chips stay suspended in the batter more reliably than full-size chips.
How to Make This Cake
- Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment, leaving an overhang to lift the cake out easily. In a large bowl, whisk together the wet ingredients until smooth.
- Step 2: Add the dry ingredients to the bowl and fold with a rubber spatula until just combined. Avoid overmixing.
- Step 3: Fold in the mini chocolate chips so they are evenly distributed.
- Step 4: Pour the batter into the prepared pan. If using, whisk together granulated sugar and pumpkin pie spice and sprinkle it over the top. Bake 30–35 minutes, or until a toothpick comes out clean. Allow to cool before slicing.
Tips & Notes
- Frosting options: The cake is lovely plain or with a dusting of pumpkin spice sugar. It also pairs well with marshmallow frosting, chocolate fudge frosting, or cookie butter frosting.
- Storage: Store in an airtight container at room temperature for 4–5 days.
- Leftover pumpkin puree: If you have leftover puree, use it in smoothies or to flavor coffee sauces and other baked goods.
More Pumpkin Ideas
-
Pumpkin Bread with Cream Cheese Frosting
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Soft and Chewy Pumpkin Cookies
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Pumpkin Custard Pie
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Mini Pumpkin Muffins with Chocolate Chips
Made This Recipe?
Please leave a rating and review below if you tried the cake. Tag @alpineella on social media to share your results. Thank you!
Ella
Recipe
Chocolate Chip Pumpkin Cake
Equipment
- 1 8×8 inch baking pan
Ingredients
Pumpkin Cake
- 1 1/3 cups (300 g) canned pumpkin puree
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 tablespoons (90 ml) neutral oil
- 1 1/4 cups (248 g) white sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 cups (240 g) all-purpose flour
- 1 cup (180 g) mini chocolate chips
Pumpkin Spice Sugar Topping (optional)
- 1/8 cup (25 g) granulated sugar
- 1/2 tablespoon pumpkin pie spice
Weigh your ingredients with a kitchen scale for the most consistent results.
Instructions
- Heat oven to 350°F (175°C). Grease an 8×8-inch pan and line it with parchment paper with an overhang for easy removal.
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth.
- Add baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until combined. Add the flour and stir until no streaks of flour remain.
- Fold in the mini chocolate chips so they’re evenly distributed.
- Pour the batter into the prepared pan. If using, whisk together the sugar and pumpkin pie spice and sprinkle on top.
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing into squares.
Notes
My recipes are developed and tested in both cups and metric grams. For reliable results, I recommend measuring ingredients by weight when possible.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Leave a comment below or tag @alpineella on social media so I can see your cakes!