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Pumpkin Chocolate Chip Bundt Cake

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A moist and delicious fall dessert combining warm spices, pumpkin, and chocolate chips, topped with cream cheese frosting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups mini chocolate chips
  • Cream cheese frosting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat together oil and sugar until combined.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in pumpkin puree and vanilla extract until smooth.
  6. Alternately add sour cream and dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in mini chocolate chips gently.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow cake to cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  11. Once cooled, frost with cream cheese frosting if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. Properly grease the bundt pan to prevent sticking. Let the cake cool before removing from the pan to avoid breaking.

Nutrition

Find it online: https://www.receipster.com/pumpkin-chocolate-chip-cake/

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