There is just something about walking into the kitchen when the air starts getting crisp, isn’t there? It instantly makes me want to pull out the cinnamon and bake something that smells like pure comfort. If you love pumpkin spice as much as I do, you have to try this recipe! I’ve finally nailed down the absolute easiest, most wonderfully moist Pumpkin Chocolate Chip Cake you will ever make in your life. Seriously, forget fussy layers and complicated steps.
I spent years chasing that perfect balance—you know, where you get that deep autumnal spice but the cake stays incredibly tender and doesn’t dry out the next day. After testing what feels like a million batches (and eating every single one, of course), this specific combination of oil, pumpkin puree, and blend of sugars gave me exactly what I wanted. It’s quick, everything mixes in one bowl—well, two bowls for the dry and wet, but you get my drift—and it comes out perfect almost every time. This cake means fall has officially arrived at my house!
Why This Pumpkin Chocolate Chip Cake Recipe Works So Well
I know there are a million pumpkin recipes floating around out there, but I promise you, this one is worth sticking to. It’s designed for speed and guaranteed happiness. When you walk through my kitchen while this is baking, you’ll know it’s fall just by the smell—it’s that perfect blend of sweet pumpkin and warm spices. Plus, reading about my favorite post-baking treat will give you ideas for what to sip while you wait!
- It stays ridiculously moist for days—I mean it!
- The mixing process is so straightforward, even if you’ve never baked before.
- The spice mix highlights the pumpkin without tasting like a spice bomb exploded in there.
The Secret to a Perfectly Moist Pumpkin Chocolate Chip Cake
The moisture secret here is absolutely the combination of oil and pumpkin puree, not butter. Oil stays liquid at room temperature, which means the cake stays softer longer. The puree just adds that lovely, dense body we all crave in a fall spiced cake. My only temperature tip? Make sure your eggs are room temperature, it helps them blend in smoothly and keeps your batter from feeling too heavy when you start mixing.
Essential Ingredients for Your Pumpkin Chocolate Chip Cake
Okay, let’s talk about what goes into this magical cake. You’ll notice this recipe is wonderfully simple because it relies on pantry staples, which is why it’s such a reliable option for a weeknight treat. But pay close attention to those details—they matter! For instance, we use both granulated sugar and brown sugar. That brown sugar is key; it adds that little bit of molasses flavor that complements the spice so beautifully. I’ve linked a great pumpkin spice smoothie recipe if you need more fall flavor in your life!
Here’s what you need to grab. Trust me, having all this ready makes the actual mixing time fly by so quickly.
- 1 3/4 cups all-purpose flour – nothing fancy here, just regular flour works best.
- 2 teaspoons baking soda – this is what gives our cake that lift.
- 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg – that’s our spiced heart!
- 1/2 teaspoon salt – don’t skip this; it balances out all that sweetness.
- 1 cup granulated sugar and 1/2 cup packed brown sugar – see? Balance is everything!
- 1/2 cup vegetable oil – this is crucial for the moist factor, remember?
- 2 large eggs, room temperature if you can manage it.
- 1 cup pumpkin puree, NOT pumpkin pie filling. This is a huge one, folks—filling has extra sugar and spices we don’t want here.
- 1 teaspoon vanilla extract.
- 1 cup semi-sweet chocolate chips – the gooey stars of the show!
If you measure your ingredients exactly as written, you’ll know success is coming. These proportions are tried and true for the absolute best easy cake!
Step-by-Step Instructions for the Best Pumpkin Chocolate Chip Cake
I know instructions can sometimes feel long, but trust me, this is where the magic happens! We are keeping things super simple here since this is a straight-up dump-and-mix recipe. The whole process moves incredibly fast once you have your ingredients prepped. Don’t forget to check out my thoughts on what pairs well with this cake while you wait for it to bake; this smoothie idea is perfect for sipping alongside a warm slice!
Preparing the Pan and Oven for Your Pumpkin Chocolate Chip Cake
First things first, get that oven fired up! We need it humming at 350 degrees F (that’s 175 degrees C) before we even think about mixing. While it heats, grab your standard 9×13 inch baking pan. Give it a good coating of butter or cooking spray, and then dust it lightly with flour. This simple step saves you so much grief when it’s time to cut the finished cake!
Mixing the Dry and Wet Components of the Pumpkin Chocolate Chip Cake Batter
We’re sticking to the tried-and-true two-bowl method, which keeps everything balanced. In one medium bowl, whisk your flour, baking soda, cinnamon, nutmeg, and salt together until they look friendly. Now for the big bowl: mix your granulated sugar, brown sugar, and that vegetable oil until they are happy together. Beat in your two eggs, one at a time, getting them fully incorporated before adding your pumpkin puree and vanilla. Mix those wet ingredients well!
Here’s the rule that keeps this easy cake tender: slowly add the dry ingredients into the wet mixture. Mix it gently—you only want to mix until you see the flour streaks disappear. Seriously, stop the second you can’t see any more dry spots! Overmixing is the enemy of moist cake, so be gentle here. Once it’s *just* combined, gently fold in those gorgeous semi-sweet chocolate chips.
Baking and Cooling the Finished Pumpkin Chocolate Chip Cake
Pour that glorious pumpkin chocolate chip cake batter right into your prepared pan. It should spread out pretty evenly. Pop it into your preheated oven for about 30 to 35 minutes. You want to test it, because every oven is a little different. Insert a clean toothpick right into the center—if it comes out clean or with moist crumbs attached, you’re done! If it has wet batter, give it five more minutes and test again. Patience is key here.
When it comes out, resist the urge to slice it immediately! You must let it cool completely in the pan before you slice it. If you cut it warm, the structure can collapse a bit, and you’ll lose some of that perfect texture we worked so hard to achieve.
Tips for Success When Making a Pumpkin Chocolate Chip Cake
Even though this is one of my simplest cake recipes, there are always little tweaks that make a good cake into a *great* cake, right? I’ve found that sometimes being a little flexible with your ingredients can be your best friend, especially when dealing with seasonal produce. This recipe is sturdy enough that it forgiving, which I love.
For instance, if you’re out of oil or just prefer that richer flavor—and I totally get that!—you can absolutely use melted butter instead of the vegetable oil. Just make sure you melt it and let it cool down a touch before mixing it with the sugars. It changes the outcome subtly, making it a tiny bit less soft the next day, but the flavor is divine. You can also feel free to boost the spices a pinch if you like things really warm, maybe add just a dash more cinnamon!
Ingredient Substitutions for Your Pumpkin Chocolate Chip Cake
Like I mentioned, melted butter is a wonderful stand-in for the vegetable oil if you want a richer take on this easy cake. Also, if you’re digging the spiced flavor, go ahead and add a tiny pinch of ground cloves along with your cinnamon and nutmeg. Just be cautious—too much clove can overpower that lovely chocolate chip moment. It’s all about balance when we’re baking!
Serving Suggestions for Your Delicious Pumpkin Chocolate Chip Cake
Once this beautiful spiced cake has completely cooled down—and I know that’s the hardest part—you have so many great ways to take it straight to the next level! Honestly, just setting it out is fine because those melted chocolate chips are calling everyone’s name. But if you want to dress it up for company, I have a simple trick.
Remember that basic glaze idea I mentioned in the notes? That is my go-to move. Just whisk powdered sugar with a tiny splash of milk until it’s drizzly. If you want to make it extra special, add just a tiny squeeze of fresh orange juice to the glaze—wow! The bright citrus cuts right through the richness of the chocolate and pumpkin.
And, if you are looking for something to sip while you enjoy your slice of easy cake, you absolutely have to check out this pumpkin pie smoothie recipe. It’s the perfect pairing for this comforting fall dessert!
Storage and Reheating Instructions for Pumpkin Chocolate Chip Cake
Once you manage to cool this amazing spiced cake down completely, storing it is super simple, which is another reason I love this recipe so much. If you have leftovers—and I highly doubt you will—it keeps really well right on the counter, covered tightly, for about three days. Because it uses oil and not butter, leaving it out doesn’t cause any problems!
If you need it to last longer, pop that covered cake right into the refrigerator. It’ll easily keep for about a week there. When you want to enjoy a slice later, I always recommend microwaving it for just 10 to 15 seconds. That quick zing of warm heat melts the chocolate chips just right and makes it taste like it came straight out of the oven!
Frequently Asked Questions About Making a Pumpkin Chocolate Chip Cake
It’s totally normal to have questions when trying a new recipe, even an easy cake like this one! I tried to answer the things people ask me most often when they come over and see how delicious this spiced cake turns out. Don’t hesitate to experiment once you master the basic method, but these answers should keep you right on track for your first perfect batch.
Can I use pumpkin pie filling instead of puree in this Pumpkin Chocolate Chip Cake?
Oh, please don’t! This is the most important thing to remember when making any pumpkin recipe: No, you really can’t substitute pumpkin pie filling for the puree. The filling already has sugar, salt, and spices mixed in. If you used it here, your cake would end up way too sweet—almost syrupy—and the texture would be all wrong. Always look for pure pumpkin puree in the can. It’s just the good stuff!
How can I make this Pumpkin Chocolate Chip Cake dairy-free?
That’s a great question for anyone managing allergies or dietary needs! Luckily, this is one incredibly easy cake to adapt. Since we use vegetable oil instead of butter, we’ve already cut out the dairy there. You just need to check two spots: your chocolate chips and your optional glaze. Most semi-sweet chocolate chips nowadays are accidentally vegan, but double-check the label. If you skip the glaze, you’re golden! If you want that drizzle, use a plant-based milk like almond milk or oat milk instead of regular milk in your powdered sugar mix.
If you ever need a little something extra with your cake, I highly recommend trying out this wonderful pumpkin spice smoothie. It pairs perfectly!
Estimated Nutritional Snapshot for This Pumpkin Chocolate Chip Cake
Now, I know some of you like to keep track of what goes into the treats you bake, and that’s totally fair! However, I have to offer that standard disclaimer here: nutrition facts are always tricky when you’re baking homemade goods.
Because different brands of pumpkin puree or chocolate chips have slightly different values, and because you might choose to use melted butter sometimes, these numbers are really just an educated guess for one slice. I haven’t sent this easy cake off to a lab, so please consider this highly approximate! If you’re aiming for exact counts, I recommend plugging the specific brands you use into a reliable online tracker.
Share Your Experience Making This Pumpkin Chocolate Chip Cake
I truly hope diving into this recipe has brought you that warm, satisfying feeling that only a perfect slice of spiced pumpkin goodness can deliver. Honestly, seeing how this Pumpkin Chocolate Chip Cake turns out in your ovens is the best part of sharing these recipes with you all!
Please, take a moment after you’ve had your first bite—and trust me, you’ll want to dive right in—and let me know what you thought! You can give this recipe a quick rating right here on the page. Did the spice hit just right for you? Did you try swapping out the oil for butter?
I absolutely love hearing about the little twists you come up with! If you tried a new topping or successfully adjusted the baking time for a different pan size, share the details below in the comments. Your tips help everyone else down the road make their batch of this easy cake just as perfect. Happy baking, everyone, and I can’t wait to see what you create!
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Simple Pumpkin Chocolate Chip Cake
- Total Time: 50 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist cake recipe featuring pumpkin puree and chocolate chips.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
Notes
- You can substitute melted butter for the vegetable oil for a different flavor.
- For a glaze, mix powdered sugar with a small amount of milk until you reach a drizzling consistency.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin cake, chocolate chip cake, fall dessert, easy cake, spiced cake