Chocolate chip pumpkin cake – moist pumpkin cake bursting with warm fall spices, fresh pumpkin puree, brown butter, and mini chocolate chips. Make this easy one-bowl cake recipe for pumpkin season; it turns out perfect every time!
Everyone loves pumpkin recipes in the fall months – my pumpkin snickerdoodles and pecan pumpkin bread are some of the most popular recipes on the blog!
I wanted to put a twist on a classic pumpkin cake so I added brown butter and tons of mini chocolate chips to the batter. They pair perfectly with the pumpkin flavor! This easy chocolate chip pumpkin cake can be made last minute for a delicious fall dessert that’s perfect for entertaining.
Table of Contents
Why You’ll Love Chocolate Chip Pumpkin Cake
- This is a pumpkin chocolate chip snack cake; it’s baked in a large baking pan so there’s no special equipment, cake pans, or extra work required!
- You only need one bowl and simple ingredients to make this easy recipe. It’s perfect for when you need a last-minute dessert; just like my apple cinnamon cake!
- Thanks to the fresh pumpkin puree, this chocolate chip pumpkin cake stays soft and moist for days!
- Chocolate and pumpkin flavors pair so well together, like in chocolate pumpkin cookies.
- Serve this snack cake for breakfast, brunch, or dessert – it’s perfect for feeding a crowd!
Ingredient Notes and Substitutions
Pumpkin puree: Libby’s Pumpkin Puree is highly recommended! This is a high-quality puree that has a consistent level of moisture across cans. Although, I have had a few readers make this recipe with homemade pumpkin puree with success!
Mini chocolate chips: I tested this chocolate chip pumpkin cake with regular chocolate chips and mini chocolate chips. I found that the mini chips don’t sink to the bottom of the cake when it’s baking. If you don’t have any on hand, you can also use a chopped chocolate bar!
Oil: Any flavorless oil like vegetable oil or canola oil works best in this recipe.
Pumpkin spice: If you can’t find any in the spice aisle, you can also make a pumpkin spice blend from scratch. Save it in a jar and use it in my pumpkin cheesecake cookies!
Brown sugar: Brown sugar keeps the cake soft, moist, and tender, like in oatmeal pie cake.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Before you start, line a metal 9×13 baking pan with parchment paper to cover all the sides. Then preheat the oven to 350 F/180 C.
Step 1: Brown the butter. Cook the butter over medium heat in a stainless steel pan until browned. Pour the butter into a large mixing bowl and set it aside to cool at room temperature.
I wrote a detailed post on how to make brown butter if you need more guidance!
Step 2: Cream the butter and sugar. Add the oil, brown sugar, and granulated sugar into the bowl of brown butter, whisking to combine.
Step 3: Mix in the wet ingredients. Whisk in the eggs, vanilla extract, and pumpkin puree until well combined.
Step 4: Mix in the dry ingredients. Whisk in the all-purpose flour, mini chocolate chips, baking powder, baking soda, pumpkin spice, and salt until just combined.
Step 5: Bake! Pour the cake batter into the prepared baking pan and sprinkle more chocolate chips on top of the cake. Bake until a toothpick inserted into the center comes out covered in a few moist crumbs.
Then let the pan cool completely on a wire rack before cutting it into 24 servings.
Tips for Moist Pumpkin Cake
- 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. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- 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 for another brand as the results cannot be guaranteed.
- Use mini chocolate chips. Regular-sized chocolate chips have a tendency to sink into the cake.
- 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!
- Serve at Thanksgiving. This sheet cake is perfect to serve for Thanksgiving dessert. It’s one of my top holiday recipes along with my garlic butter rolls and pecan pie brownies!
FAQs
Definitely! I recommend using a square 8×8 baking pan and cutting the recipe in half otherwise it will be too much batter.
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.
Store leftovers in an airtight container at room temperature or in the fridge for 4-5 days.
Absolutely! Spoon cream cheese frosting, vanilla frosting, or chocolate ganache frosting if desired.
To freeze, wrap the cake in plastic wrap or store the slices in an airtight container for up to one month.
Other Fall Recipes You’ll Love
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!
Brown Butter Chocolate Chip Pumpkin Cake
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 9 tbsp unsalted butter
- 1/2 cup canola or vegetable oil
- 1 cup dark brown sugar, or light brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs , room temperature
- 15 oz Libby’s Pumpkin Puree, room temperature
- 2 cups all-purpose flour, *see notes below for measuring!*
- 1 cup mini chocolate chips
- 1 tbsp pumpkin spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 cup mini chocolate chips, for the top of the batter
Instructions
- Line a metal 9×13 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 tbsp (127 g) unsalted butter
- Whisk the oil, brown sugar, and granulated sugar into the brown butter until well combined.1/2 cup (100 g) canola or vegetable oil, 1 cup (200 g) dark brown sugar, 1/2 cup (100 g) granulated sugar
- Whisk in the vanilla, eggs, and pumpkin.1 tbsp vanilla extract, 4 (195 g) 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 (258 g) all-purpose flour, 1 cup (175 g) mini chocolate chips, 1 tbsp pumpkin spice, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt
- Pour the pumpkin cake batter into the prepared baking pan and sprinkle more mini chocolate chips over the top. Bake for 25-30 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!1/4 cup (44 g) mini chocolate chips
- Store leftovers 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. To freeze, wrap tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This cake is super tasty! It is very soft and full of pumpkin flavors, and the chocolate chips are a delicious addition as well. I did have to bake it for longer in my glass pans as opposed to my metal pans, but that is to be expected. Overall, this is a great Fall dessert to add to your cookbook!
Yay! I’m so happy to hear that, this is one of my favorite fall cakes. Thank you so much for coming back and leaving such a kind review!
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!
I made this yesterday. It is excellent. So moist and light and the flavor is deliicous!