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This easy Pumpkin Chocolate Chip Cake is soft, moist, and filled with warm pumpkin spice and dark chocolate chips. It takes about 10 minutes to prepare, and you don’t need a stand mixer or frosting to make it taste good.
This is the kind of cake I make when I want something homemade but do not feel like spending all afternoon baking. Everything comes together in two bowls, and the pumpkin keeps the cake moist for days. My family tends to eat it straight from the pan, which is always a good sign around here.
You may also like my pumpkin banana bread or easy and delicious pecan pie bars recipe.
A Few Things to Know Before You Start
This is more of a simple pumpkin snack cake than a frosted layer cake. Bake it in a 9-inch square pan and cut it into easy-to-serve squares.
The chocolate chips add enough sweetness that the cake does not need frosting. I also sprinkle pumpkin seeds over the top for a little crunch, but you can leave them out if your family prefers.
Use pure pumpkin puree, not pumpkin pie filling. They look similar on the shelf, but pumpkin pie filling already contains sugar and spices and will change the recipe.
Key Ingredients
Below are the ingredients needed to make this pumpkin cake. Full measurements are listed further down in the recipe card.
- Pumpkin puree: Use 100% pure canned pumpkin. Pumpkin keeps the cake moist and gives it its warm fall flavor.
- Brown sugar adds sweetness and a light caramel flavor that works really well with pumpkin spice.
- Coconut oil: Adds moisture and helps create a soft texture. Melt it, then let it cool slightly before mixing it with the eggs.
- Eggs: Give the cake structure and help it rise.
- Whole wheat flour: I use it for a little more fiber. Whole wheat pastry flour or white whole wheat flour will give you a lighter texture.
- Pumpkin pie spice: Provides the cinnamon, ginger, nutmeg, and clove flavors you expect in a pumpkin dessert.
- Dark chocolate chips: Pumpkin and chocolate are so good together. You can also use semi-sweet or milk chocolate chips.
- Pumpkin seeds: Optional, but they add a nice crunch to the top of the cake.
Substitutions and variations
- Oil: If you’d rather use something other than coconut oil, any neutral-flavored oil works well.
- Pumpkin spice: You’ll need 2 tsp pumpkin pie spice for this recipe. You can make this by combining one teaspoon of ground cinnamon, 1/8 slightly heaping teaspoon of ground nutmeg, 1/8 somewhat heaping teaspoon of ground ginger, and a generous pinch of ground cloves or allspice.
- Flour: Feel free to sub whole wheat flour with all-purpose flour, white whole wheat flour or whole wheat pastry flour.
How to Make Pumpkin Cake
Start by preheating the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a little overhang on the sides. This makes it much easier to lift the cake out after it cools.
In a large bowl, whisk the eggs and brown sugar until the mixture looks smooth and slightly lighter in color.
Add the pumpkin puree, melted coconut oil, pumpkin pie spice, and vanilla. Whisk until everything is combined.
In a separate bowl, stir together the whole wheat flour, baking powder, baking soda, and salt.
Add the dry ingredients to the pumpkin mixture. Use a spatula to stir just until you no longer see any dry flour. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan and sprinkle the pumpkin seeds over the top.
Bake for 25 to 35 minutes. Start checking the cake at 25 minutes. It is ready when the center looks set and a toothpick comes out clean or with a few moist crumbs.
Let the cake cool in the pan before slicing it into squares.
Reena’s Tips
Recipe Tips
- Measure the flour by spooning it into the measuring cup and leveling off the top. Scooping it directly from the bag can pack in too much flour and make the cake dry.
- Let the melted coconut oil cool slightly before adding it to the eggs.
- Do not overmix the batter. Stir only until the flour disappears.
- Check the cake early because ovens and baking pans can vary.
- Let the cake cool before cutting. It will be very soft while it is still hot.
- For cleaner squares, use parchment paper to lift the cooled cake out of the pan before slicing.
Common questions
Yes, a simple glaze with powdered sugar and milk would be delicious drizzled over the top, or use your favorite cream cheese frosting!
Yes, but homemade pumpkin puree may contain more water than canned pumpkin. If it looks thin or watery, drain it through cheesecloth or a fine-mesh strainer before measuring.
Yes. You can leave them out or replace them with chopped pecans, walnuts, raisins, or dried cranberries. The cake will be less sweet without the chocolate.
The center should look set and spring back slightly when you touch it. A toothpick inserted in the middle should come out clean or with a few moist crumbs. Melted chocolate on the toothpick does not mean the cake is underbaked.
Absolutely. Let the cake cool completely before frosting it. A simple powdered sugar glaze would also work if you want something lighter.
Substitutions and Variations
- Different oil: Replace the coconut oil with the same amount of avocado oil or another neutral-flavored oil.
- Different flours: All-purpose flour, white whole wheat flour, or whole wheat pastry flour can replace the whole wheat flour in equal amounts.
- Gluten-free: A good-quality 1-to-1 gluten-free baking flour should work, but texture can vary by brand.
- Chocolate: Use dark, semisweet, or milk chocolate chips. Chopped chocolate also works.
- Add nuts: Fold chopped pecans or walnuts into the batter for extra crunch.
- Leave off the seeds: Pumpkin seeds are optional and can be omitted.
- Add frosting: Spread cream cheese frosting over the fully cooled cake if you want a richer dessert.
Storage recommendations
- Storing leftovers: Transfer to an airtight container or wrap in plastic wrap and keep at room temperature for up to 2 days. To keep longer, place in the fridge for up to about 5 days.
- To freeze: Place the cooled cake in a freezer-safe container. It will keep fresh in the freezer for up to 2-3 months.
- To reheat: This is great served chilled, at room temp, or warm. To warm it up, you can microwave individual servings for 10-20 seconds.
If you’re a fan of pumpkin desserts, try this no-bake pumpkin cheesecake, my healthy pumpkin pie, or this sweet pumpkin dip next!
More fall recipes
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Pumpkin Chocolate Chip Cake
Video
Ingredients
- 2 large eggs
- 1 ¼ cups brown sugar
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted and slightly cooled
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 2/3 cup dark chocolate chips
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat the oven to 350ºF. Line a 9×9-inch pan with parchment paper.
- In a large bowl, whisk the 2 large eggs and 1 ¼ cups brown sugar until fluffy and pale.
- Add the 1 cup pumpkin puree, 1/2 cup coconut oil, 2 teaspoons pumpkin pie spice, and 2 teaspoons vanilla extract, and whisk until combined.
- In a separate bowl, stir the 1 cup whole wheat flour with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine kosher salt.
- Add the flour to the pumpkin mixture and stir with a spatula to incorporate.
- Fold in the 2/3 cup dark chocolate chips.
- Transfer the batter to your prepared pan and level it with a spatula. Sprinkle with 1/4 cup raw pumpkin seeds, then bake for 25-35 minutes.
- Allow the cake to cool completely before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure the flour using the spoon-and-level method.
- Whole wheat pastry flour will produce a slightly lighter texture.
- Avoid overmixing the batter.
- Start checking the cake after 25 minutes.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze individual squares for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. So fluffy and full of chocolatey goodness!
Thank you.
so good! This is the third time I’m making it since Thanksgiving! Family eats it as fast as I cook it! Thanks
Thanks! I am so glad everyone loves it.
loved it. Thank you
Do you think this would work with gluten free flour?
Yes it should
I try your recipe and it’s was so delicious
Thanks