Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

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This is the ULTIMATE Pumpkin Cake! So moist and delicious with my absolute favorite cream cheese frosting! This extra moist pumpkin cake will easily become one of your favorite fall recipes!

Chocolate Chip Pumpkin Cake with Cream Cheese frosting.

Ultimate Pumpkin Cake

This Pumpkin Cake is to die for! It has my favorite cream cheese frosting, mini chocolate chips, and the pumpkin in this recipe not only adds great flavor, it also keeps the cake irresistibly moist. 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!

Cream Cheese Frosting for Pumpkin Cake

The frosting on this pumpkin 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 *

Slice of pumpkin cake with cream cheese frosting
5 from 2 votes
Review Recipe

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Holly Nilsson
Course Dessert
Cuisine American
This is the ULTIMATE Pumpkin Cake! So moist and delicious with my absolute favorite cream cheese frosting! This extra moist pumpkin cake will easily become one of your favorite fall recipes!


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

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    • Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
    • In a large bowl combine flour baking powder, baking soda, cinnamon and pumpkin pie spice.
    • In a separate bowl, combine sugar, oil, vanilla, pumpkin and eggs.
    • Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.
    • Bake 30-35 minutes until a toothpick comes out clean.
    • 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!

    Nutrition Information

    Calories: 620, Carbohydrates: 93g, Protein: 6g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 91mg, Sodium: 324mg, Potassium: 274mg, Fiber: 2g, Sugar: 72g, Vitamin A: 8470IU, Vitamin C: 2.2mg, Calcium: 108mg, Iron: 2.3mg
    Keyword Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

    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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    About the author


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    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!

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    1. 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!

        1. 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?

          1. 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. :)

            1. 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!!!

            2. 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!

      1. In this recipe it is pumpkin puree, not pumpkin pie filling (and generally if it is the pie filling the recipe will specify). Enjoy Barb!