This soft and moist pumpkin chocolate chip cake is bursting with fall-flavored spices, fresh pumpkin, and mini chocolate chips! If you need an easy cake to bake in the fall months, this one-bowl dessert is made without a mixer and turns out perfect every time.
I am in LOVE with this chocolate chip pumpkin cake!
I wanted to put a twist on regular pumpkin cake so I added complimentary flavors like brown butter and chocolate that pair perfectly with pumpkin.
I also wanted it to be an easy one-bowl recipe that you can whip up last minute and doesn't need any frosting, but is still impressive and perfect for entertaining!
The result? A quick and easy pumpkin snack cake that is loaded with mini chocolate chips, pumpkin spice, brown butter, and fresh pumpkin flavor in every single bite.
It's perfect for those days when you're craving something indulgent but don't want to spend loads of time in the kitchen. You are going to love its light and moist texture and all the fall flavors!!
For more pumpkin recipes, try Chewy Pumpkin Snickerdoodles, Pumpkin Macarons, and Pumpkin Loaf with Cinnamon Pecan Streusel.
Jump to:
why you'll love this recipe
- One bowl recipe: This recipe is quick and easy to make with one bowl and a whisk! That means it's perfect for those days when you need a last-minute dessert to feed a crowd or just want a delicious fall dessert to enjoy.
- Super moist: This cake is ridiculously soft and it stays moist for DAYS!!
- Pumpkin and chocolate flavor: Chocolate and pumpkin belong together. The bitter and rich chocolate flavor pairs perfectly with the mellow and sweet fresh pumpkin! It's loaded with mini chocolate chips so you get a perfect mix of both flavors in every single bite.
- Crowd pleaser: Because it's more of a snack cake, you can serve it for breakfast, brunch, or dessert and it's perfect for feeding a crowd.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Pumpkin puree: Libby's Pumpkin Puree is the best and only pumpkin I will always recommend! The quality and moisture content of the puree is consistent across cans which is why I recommend it for all my pumpkin recipes.
- Mini chocolate chips: I love using mini chocolate chips because they don't sink to the bottom of the cake when it's baking. If you use regular chocolate chips, toss them in some of the dry flour before adding them to the batter.
- Canola oil: Any flavorless oil like vegetable or canola oil works best.
- Pumpkin spice: You can make your own pumpkin spice blend or you can use store-bought.
- Dark brown sugar: If you don't have dark brown sugar, light brown sugar works as well!
recipe instructions
Here's how to make this one-bowl pumpkin cake! You will need a large mixing bowl and a whisk to make the batter. Before you start, line a 9x13 baking pan with parchment paper to cover all the sides. Then preheat the oven to 350 F/180 C.
STEP ONE: Brown the butter. In a stainless steel pan, cook the butter over medium heat for 10-12 minutes or until the bottom is covered in brown bits of butter and it smells nutty. Pour the butter into a small bowl and set it aside to cool at room temperature, about 15-20 minutes.
STEP TWO: Cream the butter and sugar together. Pour the cooled brown butter into a large mixing bowl along with the canola oil, dark brown sugar, and granulated sugar. Whisk to combine.
STEP THREE: Mix in the wet ingredients. Whisk in the eggs, vanilla extract, and pumpkin puree until combined.
STEP FOUR: Mix in the dry ingredients. Whisk in the all-purpose flour, pumpkin spice, mini chocolate chips, baking powder, baking soda, and salt until just combined. Do not over-mix the batter!
STEP FIVE: Bake! Pour the batter into the prepared baking pan and sprinkle the top with more mini chocolate chips. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool completely on a wire rack then slice and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use Libby's pumpkin puree. Libby's Pumpkin is the best quality and most consistent pumpkin puree you can buy. I don't recommend substituting it!
- Use mini chocolate chips. Regular-sized chocolate chips have a tendency to sink into the cake. You can also use chopped chocolate if you're out of mini chocolate chips!
- Baking times may vary. All ovens can be different so I recommend keeping an eye on your cake while it's baking. It may bake quicker or take longer than the indicated baking time!
storage & freezing
- Room temperature: This pumpkin cake will stay soft for DAYS at room temperature! Store it in an airtight container or in the baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep it in the fridge and it will stay fresh longer.
- Freezer: Wrap the cake in plastic wrap or store the slices in an airtight container for up to one month in the freezer. Let the cake defrost at room temperature before serving!
faqs
Definitely! I recommend cutting the recipe in half otherwise it will be too much batter in the pan.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
It is not the same thing, you should only use pumpkin puree in this recipe.
You can definitely keep it in the fridge to keep it fresher longer but it's not necessary.
Absolutely. Try cream cheese frosting, chocolate buttercream, or vanilla buttercream!
more fall recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Chocolate Chip Pumpkin Cake
Equipment
Ingredients
- 9 tablespoon unsalted butter
- ½ cup canola oil
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- 15 oz Libby’s Pumpkin Puree room temperature
- 2 cups all-purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
Instructions
- Line a 9x13 baking pan with parchment paper (or butter the bottom and sides) and set it aside. Preheat the oven to 350 F/180 C.
- Cook the butter in a stainless steel pan over medium heat for 10-12 minutes or until browned. You’ll know it’s done when the top of the pan is covered in foam and there are brown bits of butter solid at the bottom of the pan. Pour the butter into your mixing bowl and set it aside to cool to room temperature.9 tablespoon unsalted butter
- Whisk together the brown butter, oil, brown sugar, and granulated sugar until combined.½ cup canola oil, 1 cup dark brown sugar, ½ cup granulated sugar
- Whisk in the vanilla, eggs, and pumpkin.1 tablespoon vanilla extract, 4 large eggs, 15 oz Libby’s Pumpkin Puree
- Whisk in the flour, pumpkin spice, salt, baking powder, baking soda, and mini chocolate chips.2 cups all-purpose flour, 1 tablespoon pumpkin spice, ½ teaspoon salt, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 cup mini chocolate chips
- Pour into the prepared baking pan. Sprinkle more mini chocolate chips on top if desired.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Let it cool completely on a wire rack then cut into slices and enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use Libby's pumpkin puree. Libby's pumpkin is the best quality and most consistent pumpkin puree you can buy. I don't recommend substituting it!
- Use mini chocolate chips. Regular-sized chocolate chips have a tendency to sink into the cake. You can also use chopped chocolate if you're out of mini chocolate chips!
- Baking times may vary. All ovens can be different so I recommend keeping an eye on your cake while it's baking. It may bake quicker or take longer than the indicated baking time!
- Want to skip browning the butter? Reduce the butter to 8 tablespoons or 113 grams and melt it before adding it to the batter.
- Room temperature: This pumpkin cake will stay soft for DAYS at room temperature! Store it in an airtight container or in the baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep it in the fridge and it will stay fresh longer.
- Freezer: Wrap the cake in plastic wrap or store the slices in an airtight container for up to one month in the freezer. Let the cake defrost at room temperature before serving!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Ashleigh B. says
I made this using gluten free flour and it was amazing! I used Namaste GF flour and did a 1:1 substitution and it was great. I also use Cup4Cup GF flour and that usually works well to, but I haven't used it with this recipe. The cake tastes like pumpkin chocolate chip cookies!
Pamela says
I made this yesterday. It is excellent. So moist and light and the flavor is deliicous!
Dapri says
I took the time to find the best recipe and this one was it for sure! I baked it in a special designed loaf pan and it not only looked beautiful but tasted incredible. So moist and soft! Thank you for teaching and sharing with us new cake bakers your ways.
Kellie says
Made this today. Not too sweet. Delicious!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Roberta mano says
Yummiest i have ever had . So fluffy and easy to make. I made mine with homemade pumpkin puree and it came out just perfect !!
Toni Ann Breyer says
First off I have to say your Instagram page looks beautiful. And your website is very user-friendly. My husband love the flavor profile of this moist delicious pumpkin chocolate chip snack cake. My work friends were very impressed as well, and I will definitely be making this recipe again,
It’s wonderful that you have a section where a person can skip over everything and jump to the parts of the recipe that they want immediately. I am a high school photography teacher and I actually showed my students on your Instagram page to inspire them. I spoke about how clever your reels were on that the recipes were actually very realistically easy to make. Not to mention the photography is stunning. Keep working hard bringing great content.
Sincerely Toni Breyer Waldwick New Jersey
Lindsie says
so. good. so good! easy to make and an instant hit! thinking of making mini loafs to gift for the holidays…
Cambrea Gordon says
Okay mini loaves would be the BEST holiday present!!!
Shirley says
Made these the other day and our whole family loved them! They are super moist and soft.
Cambrea Gordon says
YAY! Love to hear that!
Katie says
These turned out amazing!
I’ve always been a bit intimidated by brown butter recipes, but I decided to go for it. Instructions were clear, and they turned out great! They are very delicate coming out of the oven and on to the wire rack, but after the cooling period I couldn’t wait to taste them! Will make again!
Lauren says
Can I make these as muffins?! If so what adjustments can I make to the time/temp?
Cambrea Gordon says
Hi Lauren! I haven't tried baking them as muffins yet but I would try baking them at the same temp 350F and start checking them around 18-20 minutes, although they could take longer. (you can stick a long toothpick or skewer into the center of the muffin to check for doneness) Let me know how they turn out I'd love to hear about it!
Chris says
Thanks for sharing the recipe. Can I half the recipe?
Cambrea Gordon says
Definitely! I halved this recipe and then baked it in a square 8x8 baking pan, I think it needed a little bit longer to bake so I would check on it occasionally.
Claudia Lamascolo says
What a great recipe! Everyone enjoy this and will certainly make it again with such rave reviews thanks!
Casey says
My kids went nuts over this! I'll be making it over and over this fall!
Cambrea Gordon says
Yay! Thanks for coming back to leave a review Casey!
Elizabeth says
You just can't go wrong with pumpkin and chocolate! These look fantastic. I really like your step by step pictures and easy to follow directions.
Cambrea Gordon says
Thank you Elizabeth! I hope you enjoy it!
Biana says
Pumpkin and chocolate go great together! This looks like such a fun fall snack!
Cambrea Gordon says
Absolutely! I hope you try it out Biana!
Renee | The Good Hearted Woman says
Pumpkin and chocolate is one of my favorite combinations! This cake is so soft and scrumptious, and so easy to mix up, too! Great recipe - thank you!
Haley says
SOOOOOO delicious!! I made this cake last night just because I was craving something sweet and fall flavored and it was incredible. Sooo soft and moist, my boyfriend and I ate multiple servings the same night!