Chocolate chip pumpkin cake—moist pumpkin cake bursting with warm fall spices, brown butter, and mini chocolate chips. This easy one-bowl dessert is made for pumpkin season; it turns out perfect every time!
As a former pastry chef, I can tell you that pumpkin is the most popular fall flavor in bakeries. Whether it’s pumpkin cinnamon rolls, pumpkin spice snickerdoodles, or this chocolate chip pumpkin cake, there’s something irresistible about the warmth and coziness it brings to dessert!
When you’re craving pumpkin ASAP, this is my go-to recipe. No special equipment, cake pans, or extra work is required. It’s quick to make and bake and is always a hit with crowds—especially on Thanksgiving!
Table of Contents
Tips for Moist Pumpkin Cake
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cake comes out dry and crumbly, it’s almost always due to too much flour!
Use the right pumpkin. Ensure it’s 100% pure pumpkin, not pumpkin pie filling. Libby’s is my go-to recommendation for the best results!
Check the cake early. Bake the cake until a toothpick inserted into the center is covered with a few moist crumbs. Every oven is different, so start checking it a few minutes before the recommended baking time!
Ingredient Notes and Substitutions
Pumpkin puree: I recommend Libby’s Pumpkin Purée for its consistent moisture, which helps achieve consistent results when baking with pumpkin. It’s the same quality as in my pumpkin cheesecake cookies and pumpkin maple scones!
Mini chocolate chips: The slight bitterness of chocolate enhances the natural spices in pumpkin, making this chocolate and pumpkin combination super delicious—just like my pumpkin chip cookies! After recipe testing, I found mini chocolate chips are best to prevent them from sinking.
Pumpkin spice: This blend of warm fall spices highlights the pumpkin flavor. You can use storebought or make it yourself—use any leftovers for pumpkin pecan bread!
Brown sugar: This recipe uses brown and white sugar for a super moist and tender cake, and you can use either light or dark brown sugar.
Recipe Instructions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Step 1: Brown the butter. You’ll know it’s browned properly when it smells nutty, is amber-brown, and has toasted milk solids at the bottom of the pan!
I wrote a detailed post on how to make brown butter if you need more guidance!
Step 2: Cream the butter and sugar. Whisk together the oil, brown butter, brown sugar, and granulated sugar.
Step 3: Mix in the wet ingredients. Then mix in the eggs, vanilla, 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 combined.
Step 5: Bake the cake! Pour the cake batter into a 9×13 baking pan, sprinkling more chocolate chips on top. Bake, then let it cool on a wire rack before serving!
Storage and Freezing
Storage: Leftovers should be stored in an airtight container at room temperature or in the fridge for 4-5 days.
Freezing: Wrap any leftover slices or the whole cake and store them in an airtight container or freezer bag for up to one month.
FAQs
Definitely! I recommend using a square 8×8 baking pan and cutting the recipe in half; otherwise, there will be too much batter.
It is not the same thing. It would be best to use only pumpkin puree in this recipe.
Absolutely! Cover the top with cream cheese frosting, vanilla, or chocolate fudge frosting.
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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
Ingredients
- 9 tablespoons unsalted butter
- 1/2 cup canola or vegetable oil
- 1 cup dark brown sugar, or light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs , room temperature
- 15 ounces 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 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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 tablespoons (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 tablespoon vanilla extract, 4 (195 g) large eggs, 15 ounces (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 tablespoon pumpkin spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 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!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!
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.
Made this today. Not too sweet. Delicious!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Yummiest i have ever had . So fluffy and easy to make. I made mine with homemade pumpkin puree and it came out just perfect !!
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
so. good. so good! easy to make and an instant hit! thinking of making mini loafs to gift for the holidays…
Okay mini loaves would be the BEST holiday present!!!