Pumpkin Chocolate Chip Cake
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This cozy, soft, and moist chocolate chip pumpkin cake is so easy to make and perfect for snacking, or a simple fall dessert.
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Fall is here and for most of us it’s more than just a season – it’s a time for all things warm and cozy. One of the best things about fall? Definitely pumpkin! I’ve already noticed pumpkin-flavored treats popping up in local bakeries and plenty of fresh pumpkins piled up outside the grocery store.
It’s the ultimate fall ingredient, and whether you’re baking or cooking, it brings an unmistakable flavor to every dish. It’s definitely one of my favorite ingredients to bake with. Last year I made these lightly sweetened, moist and tender pumpkin oatmeal muffins. And this roasted pumpkin pear soup is a soup-season favorite in the house. Pumpkin can bring magic to both sweet and savory dishes!
This moist, spiced pumpkin snack cake with bursts of chocolate in every bite is the perfect dessert for chilly evenings, family gatherings, or a simple weekend treat. Note that the chocolate chips are optional here…
…I mean in YOUR house, not mine. I’ve discovered that I can get my kids to eat plenty of things they would normally side-eye, just by putting chocolate chips in it. Case in point – this zucchini cake.
That said, You could sub any mix-in you like for the chocolate chips, like nuts or raisins, or just leave it plain! The cake on its own is definitely not lacking in the flavor department. I consider this cake “healthy” enough to serve as a snack cake or dessert.
The other great thing about this cake is how easy it is to throw together. Whether you’re a beginner or an experienced baker, you’ll love how fuss-free this recipe is. In just about an hour, you’ll have a delicious treat that tastes like all the best parts of fall.
The Magic of Pumpkin
Pumpkin is more than just a flavor in this pumpkin chocolate chip cake—it plays a big role in its texture and moisture. The pumpkin keeps the cake soft and tender without making it too dense. It also adds natural sweetness and pairs beautifully with the spices and chocolate chips.
Why You’ll Love This Pumpkin Chocolate Chip Cake
- Quick and Easy: This simple pumpkin snack cake is made with simple pantry ingredients and comes together super quickly.
- Moist and Flavorful: The combination of pumpkin puree, applesauce, and a hint of cinnamon creates a perfectly moist cake with just the right amount of spice!
- Perfect for Fall: Pumpkin and chocolate are a match made in dessert heaven, making this cake a great choice for fall baking. Whether you serve it at a gathering or enjoy it with a cup of coffee, it’s sure to be a hit.
Ingredient Notes
All Purpose Flour
Make sure you properly measure your flour for the cake! The flour provides the structure but if it isn’t measured properly it will change the texture of your cake.
Pumpkin Purée
Be sure to use 100% canned pumpkin puree, not pumpkin pie filling in this pumpkin chocolate chip cake. The latter has added sugars and spices that will throw off the balance of flavors.
If you want to go homemade, it’s easy to roast a pumpkin, scoop out the flesh, and purée it. To roast your pumpkin, you can follow the instructions in this roasted pumpkin pear soup recipe (without seasoning the pumpkin!). Make sure it’s smooth and drained of any excess liquid as well.
Applesauce
This is used as a fat replacer in the recipe, helping to reduce the amount of oil needed while keeping the cake moist. Unsweetened applesauce is best so it doesn’t add extra sweetness, but sweetened applesauce will work fine too.
Vegetable or Canola Oil
A little oil adds just enough fat to keep the cake moist without being greasy. You could also use melted coconut oil, olive oil, or any neutral oil you like.
Brown Sugar
Using brown sugar adds a rich molasses flavor and moisture to this pumpkin chocolate chip cake. Make sure to pack it when measuring to get the right sweetness level.
Chocolate Chips
Semi-sweet chocolate chips are ideal for balancing the sweetness of the cake. But you can also experiment with dark or milk chocolate if you prefer!
Cinnamon
Just a teaspoon of cinnamon adds warmth and spice, making it taste like a true fall dessert. Feel free to add a pinch of nutmeg or ginger or even pumpkin pie spice if you want to enhance the spice profile.
Baking Powder & Soda
This cake uses both baking powder and soda and they’re both important to help it rise and keep it fluffy.
Eggs
Make sure to use room temperature eggs!
Step by Step Instructions
- Preheat your oven to 350°F (175°C) and grease and flour an 8×8 inch square baking pan. (Note: If you plan to un-mold the cake instead of serving it from the pan, line the pan with parchment instead, to allow for easy removal).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the brown sugar, oil, applesauce, pumpkin purée, vanilla extract, and eggs until smooth and well combined.
- Add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix—the batter should be mostly smooth but a few small lumps are fine.
- Fold 3/4 cup of the chocolate chips into the batter. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Ovens can vary, so start checking at 35 minutes.
- Allow the cake to cool completely in the pan and serve it out of the pan (this is what I do). Or, let it cool for about 15 minutes in the pan before un-molding it and transferring onto a cooling rack to cool completely, if you prefer to serve it on a platter.
Variations and Add-Ons
Feel free to get creative with this pumpkin chocolate chip cake! Here are a few ideas to mix things up:
- Add Nuts: If you like a bit of crunch, you can toss in some chopped pecans or walnuts with, or instead of, the chocolate chips.
- Swap Spices: While cinnamon is a classic pairing with pumpkin, you could add a pinch of nutmeg, ginger, cloves, or pumpkin pie spice for a deeper spice profile.
- Try White Chocolate: For a twist, replace the semi-sweet chocolate chips with white chocolate chips, which pair surprisingly well with pumpkin.
- Add a Topping: This pumpkin chocolate chip cake would taste incredible with a cream cheese frosting or even a simple chocolate ganache on top!
Storage Instructions
This pumpkin chocolate chips cake stays fresh and moist for 2-3 days at room temperature when stored in an airtight container. I rarely recommend keeping baked goods in the refrigerator as this tends to dry them out.
If you’d like to keep it longer, you can freeze it! Simply wrap the cooled cake in plastic wrap and then in foil, or store it in an airtight container. It will last in the freezer for up to 3 months. When you’re ready to enjoy, thaw it at room temperature and serve.
More Fall Desserts
Yes, you can use fresh pumpkin purée, but make sure it’s well-drained and smooth to avoid adding extra moisture to the cake.
Absolutely! This cake stays moist for 2-3 days when stored in an airtight container at room temperature. You can also refrigerate it for up to 5 days.
If you don’t have applesauce on hand, you can substitute an equal amount of mashed bananas or Greek yogurt. However, this may slightly alter the flavor. Alternatively, simply increase the oil to a 1/2 cup.
Pumpkin Chocolate Chip Cake
Ingredients
- 1 cup flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup brown sugar packed
- ¼ cup vegetable or canola oil
- ¼ cup applesauce
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips divided
Instructions
- Preheat the oven to 350F. Grease and flour an 8×8 inch square baking pan. (Note: I normally serve this cake from the pan, but if you would like to un-mold it, line the pan with parchment with overhang instead, for easy removal)
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the brown sugar, oil, applesauce, pumpkin puree, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in ¼ cup of the chocolate chips. Pour the batter into the prepared baking pan and sprinkle the top with the remaining chocolate chips.
- Transfer to the preheated oven and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let it cool completely before serving. OR, if you have lined the pan with parchment and plan to remove it from the pan, let it cool for 15 minutes in the pan before using the parchment overhang to lift it out of the pan and transfer to a cooling rack.
