This moist and fluffy Pumpkin Cake makes an impressive dessert with little effort!

Pumpkin Cake spiced and dotted with chocolate chips but best of all, the addition of pumpkin puree makes it extra moist.

Chocolate Chip Pumpkin Cake on a plate with a slice in the background and pumpkins

Chocolate Chip Pumpkin Cake

Few cakes are as versatile as this one. The texture is light and extra moist at the same time while the flavor is the perfect blend of pumpkin, spice and everything nice.

Plus it’s covered with a rich cream cheese frosting. Chocolate chip pumpkin cake is a dessert delight—just the showstopper to impress and make it ahead and let the flavors blend even more!

ingredients to make Chocolate Chip Pumpkin Cake

Ingredients and Variations

PUMPKIN What makes this cake so rich and flavorful is the addition of real canned pumpkin and extra eggs. If you’ve got fresh pumpkin you can make your own pumpkin puree to use in this recipe.

VARIATIONS Try subbing milk chips for chocolate chips, or adding chopped dried cranberries and pistachios for a colorful and festive flair! We also like sprinkling chopped walnut or pecans on top of the frosted finished cake!

PRO TIP: Roast nuts in a sauté pan until they are fragrant, and let them cool before adding to a recipe. This makes the nuts extra crunchy and really boosts their flavor!

Chocolate Chip Pumpkin Cake in the pan before baking

How to Make Pumpkin Cake

Pumpkin Cake comes together in no time, but the results will have guests asking for the recipe!

  1. Whisk together the dry ingredients
  2. Mix the wet ingredients together in a smaller bowl.
  3. Create a well in the bowl of dry ingredients and pour the wet ingredients into the center. Gently mix until the batter is just barely moistened. Avoid overmixing in order to keep the air in the batter.
  4. Pour batter into prepared pans and bake until a wooden pick comes out clean.

Baking Times for Different Pan Sizes

Rectangular Baking Pan: 30 to 35 minutes

Bundt Pan: 50 to 65 minutes

Cupcakes and Muffins: 20 to 22 minutes


Chocolate chip pumpkin cake tastes better the next day! Keep it covered and stored in the refrigerator for up to 3 days. Unfrosted pumpkin cake can be frozen for about a month if it’s wrapped tight and the date is written on the outside.

Our Fave Pumpkin Recipes

Did you love this Chocolate Chip Pumpkin Cake? Be sure to leave a comment and a rating below! 

Chocolate Chip Pumpkin Cake on a plate with a slice in the background and pumpkins
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chocolate Chip Pumpkin Cake

Moist and delicious with a cream cheese frosting, this extra moist pumpkin cake will easily become one of your favorite fall recipes!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12



  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 ¾ cups white sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 2 ½ cups canned pumpkin
  • 4 eggs
  • 1 cup mini chocolate chips


  • 8 ounces cream cheese softened
  • cup butter softened
  • 3 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F. 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!


Leftover cake can be stored in an airtight container in the fridge for up to 3 days. 
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 621 | Carbohydrates: 94g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 324mg | Potassium: 275mg | Fiber: 3g | Sugar: 73g | Vitamin A: 8468IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

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About the author

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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Recipe Rating


  1. I just made this for Thanksgiving, and it was absolutely wonderful. So moist and good — everybody loved it, and it is going in the permanent rotation. Thank you!5 stars

  2. Super moist not to sweet and just the right amount of spice. I served it without frosting I can only imagine what it would be like with frosting YUM-O!5 stars

  3. 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. 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.

      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?

      2. 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. :)

      3. 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!!!

      4. 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!