Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Chocolate Chip Pumpkin Cake with Cream Cheese frosting.  If you are looking for an amazing pumpkin cake you've found it!  This cake is delicious, moist and definitely a fall favorite!

How to Make Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

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This was the ULTIMATE cake…  so moist and delicious with my absolute favorite cream cheese frosting!  I probably could’ve sat down with the pan and a fork and eaten the whole thing.  I didn’t but I sure wanted to!

The pumpkin in this recipe not only adds great flavor, it also keeps the cake irresistibly moist.  This will easily become one of your favorite fall recipes!

The frosting on this cake is one of my favorite frosting recipes of all time!  It does make quite a bit, if you happen to have leftover frosting (is that even a thing??) it’s amazing on pancakes, banana bread and eaten from a spoon.

 Items You’ll Need For This Recipe

* 9×13 Pan * Canned Pumpkin * Chocolate Chips *

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

This was the ULTIMATE cake…  so moist and delicious with my absolute favorite cream cheese frosting!  I probably could’ve sat down with the pan and a fork and eaten the whole thing.  I didn’t but I sure wanted to!

Did you make this recipe?

Ingredients:

Cake

  • 1 3/4 cups white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 1/2 cups canned pumpkin
  • 4 eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup mini chocolate chips

Frosting

  • 8 oz cream cheese , softened
  • 1/3 cup butter , softened
  • 3 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
  2. In a large bowl combine flour baking powder, baking soda, cinnamon and pumpkin pie spice.
  3. In a separate bowl, combine sugar, oil, vanilla, pumpkin and eggs.
  4. Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.
  5. Bake 30-35 minutes until a toothpick comes out clean.

Frosting

  1. Cream together cream cheese and butter. Add in powdered sugar a little at a time. Add in vanilla and turn mixer on medium high and mix until light and fluffy!

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More Recipes You’ll Love

* Pumpkin Zucchini Bread * Pumpkin Pie Crescents * Pecan Pumpkin Pie *

If you are looking for an amazing pumpkin cake you've found it!  This cake is delicious, moist and definitely a fall favorite!

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

11 comments on “Chocolate Chip Pumpkin Cake with Cream Cheese Frosting”

  1. This looks very good, and I prefer pumpkin cake to pumpkin pie. Thanks!

  2. When the recipe calls for canned pumpkin, is it pumpkin purée or canned pumpkin ready for a pie? Thanks!

  3. Wondering if you have ever made this on a bundt pan?

    • I haven’t tried this in a bundt pan however this cake is quite soft so I’m not sure how it would come out.

      • Are you thinking it would need to bake longer or won’t hold its shape?
        I like the presentation in a bundt better than sheet cake in the pan….
        What do you think?

        • The cake is very moist and soft so I would worry that it wouldn’t hold it’s shape or come out of the pan well.

          You could certainly try it and if it doesn’t work…. serve a pumpkin cake trifle. :)

          • Hi- so I went ahead and tried it in the bundt pan.
            I baked it for 40 mins and it came out great!
            The cream cheese icing drizzled over the top so nicely and then I sprinkled more mini chips on top to decorate.
            Everyone loved it!
            Great fall recipe!!!

          • Thank you for sharing, I’m definitely going to try it! A 9×13 is great for at home but I agree, bundt looks so pretty to take somewhere!

  4. I made this over the weekend as an alternative to pumpkin pie and it was awesome! It was such a moist cake, of course with all that pumpkin and 4 eggs, it had better be moist! This is definitely a keeper. I served it just with Cool Whip because I don’t like cream cheese and it was a hit, especially still warm from the oven so the chocolate chips were gooey. Thanks so much for posting this!

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