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!
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.
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.
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!
Before you start, line a metal 9x13 baking pan with parchment paper to cover all the sides. Then preheat the oven to 350 F/180 C.
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!
Definitely! I recommend using a square 8x8 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
- 9 tablespoon unsalted butter
- ½ cup canola or vegetable oil
- 1 cup dark brown sugar or light 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 *see notes below for measuring!*
- 1 cup mini chocolate chips
- 1 tablespoon pumpkin spice
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup mini chocolate chips for the top of the batter
- Line a metal 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 the oil, brown sugar, and granulated sugar into the brown butter until well combined.½ cup canola or vegetable 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 cup mini chocolate chips, 1 tablespoon pumpkin spice, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon 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!¼ cup 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.