This moist pumpkin chocolate chip cake is everything I want in a fall dessert — warmly spiced, tender, and packed with gooey chocolate chips. It’s a fuss-free treat that’s perfect for slicing and sharing, no frosting required (though I’ve included a delicious frosting suggestion if I feel like dressing it up).
Why You’ll Love This Recipe
I love how simple this recipe is — no fancy steps or ingredients, just classic pantry staples and a can of pumpkin puree. The result is a soft, cake-like texture with just the right balance of spice and sweetness. The chocolate chips melt into little pockets of richness, making every bite satisfying. Plus, it’s easy to store, easy to transport, and doesn’t require frosting — unless I want to go the extra mile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1¼ cups sugar
1 egg, room temperature
2 tsp vanilla extract
1 cup canned pumpkin puree
2 cups semi‑sweet chocolate chips (reserve ¼ cup to sprinkle on top)
Directions
I start by preheating the oven to 350°F and lining a 9×13 baking pan with parchment or foil, leaving an overhang to help lift the cake out later.
In a large bowl, I whisk together the flour, pumpkin pie spice, baking soda, and salt.
In another bowl, I cream the butter and sugar together until smooth — it usually takes about 3 to 4 minutes.
Then, I add the egg and vanilla extract to the butter mixture and beat until combined.
I mix in the pumpkin puree until fully incorporated.
I gradually add the dry ingredients in thirds, mixing just until everything is combined. I’m careful not to overmix here.
I fold in the chocolate chips, setting aside ¼ cup to sprinkle over the top.
I pour the batter into the prepared pan and smooth out the surface. It bakes for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Right after baking, I sprinkle the reserved chocolate chips on top so they gently melt in.
Once the cake is completely cool, I use the parchment or foil overhang to lift it out and slice it into squares.
Servings and timing
This recipe makes 24 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
I sometimes swap the chocolate chips for cinnamon, butterscotch, or even white chocolate chips for a different twist.
If I want to frost it, I go for a brown butter cream cheese frosting — it complements the spices beautifully.
For a nutty version, I mix in a handful of chopped pecans or walnuts.
To make it dairy-free, I use a vegan butter substitute and dairy-free chocolate chips.
Storage/Reheating
I keep leftovers in an airtight container at room temperature for up to 3 days. If I want to store it longer, I refrigerate it for up to a week. For freezing, I wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. To reheat, I let a slice come to room temperature or microwave it for about 10–15 seconds.
FAQs
How do I know when the cake is done?
I check for doneness by inserting a toothpick into the center. If it comes out with just a few moist crumbs (not wet batter), it’s ready.
Can I use fresh pumpkin instead of canned?
Yes, I can use homemade pumpkin puree, but I make sure it’s thick and not too watery to maintain the right texture.
What frosting goes best with this cake?
I love a brown butter cream cheese frosting or a simple vanilla glaze. But honestly, it’s delicious without any frosting at all.
Can I make this cake gluten-free?
Absolutely — I just substitute the all-purpose flour with a good-quality 1:1 gluten-free flour blend.
Can I bake this in a different pan size?
Yes, I’ve made it in two 8×8 pans or even as muffins. I just adjust the baking time — muffins take about 18–22 minutes.
Conclusion
This moist pumpkin chocolate chip cake is one of my favorite go-to recipes when I want a cozy, easy dessert. Whether I serve it plain or frosted, it never lasts long. It’s perfect for fall gatherings, potlucks, or just enjoying with a warm drink on a cool day.
A moist, spiced pumpkin cake studded with chocolate chips — easy to slice and enjoy without frosting (though optional frosting ideas are given).
Ingredients
2 cups all purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1¼ cups sugar
1 egg, room temperature
2 tsp vanilla extract
1 cup canned pumpkin puree
2 cups semi‑sweet chocolate chips (reserve ¼ cup to sprinkle on top)
Instructions
Preheat oven to 350 °F. Line a 9×13 baking pan with parchment or foil, leaving an overhang to lift out the cake later.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
In another bowl, cream together butter and sugar until smooth (about 3–4 minutes).
Add the egg and vanilla to the butter mixture and beat until combined.
Mix in the pumpkin puree until incorporated.
Gradually add the dry flour mixture in thirds, mixing just until combined (avoid over‑mixing).
Stir in the chocolate chips, reserving ¼ cup to sprinkle on top of the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Immediately sprinkle the reserved chocolate chips on top. Let the cake cool completely in the pan.
Once cooled, use the parchment/foil overhang to lift the cake from the pan and cut into squares. Store leftovers in an airtight container for up to 3 days.
Notes
You can omit the chocolate chips or substitute with butterscotch, cinnamon, or vanilla chips.
If you want to frost the cake, a brown butter cream cheese frosting is a great pairing.
Line the baking pan well (parchment or foil) for easier removal and cleanup.
Do not overmix once flour is added to preserve tenderness.
