Pumpkin Chocolate Chip Bundt Cake
This pumpkin chocolate chip bundt cake is the perfect pumpkin dessert to make. It’s packed full of pumpkin flavor and enhanced with a touch of cinnamon. Not only it’s it delicious and moist, it’s also easy to make.
The Story Behind the Pumpkin Chocolate Chip Bundt Cake
I have been here in Portugal now for 2 months. It’s been fantastic. The hardest thing for me to adjust to is the availability of ingredients that I use frequently. My kids go through a lot of peanut butter and the jars here are super small. That’s okay, thought, because I was prepared for that.
When we arrived, I was also aware that chocolate chips came in small, expensive packages. Luckily, I arrived with some in our bags, and have since accumulated 3 Costco sized bags of chocolate chips thanks to a friend who traveled to the states and back.
However, I was not prepared for the non-existence of pumpkin puree. The thought didn’t even occur to me that it wouldn’t be available. I’m not really into all of the “pumpkin spice” prepackaged foods available in the states, but I have a few homemade goodies that I just love to make during the fall.
That’s okay! New Portuguese friends told me where to purchase pumpkin, and I have just learned to make my own pumpkin puree. It’s not hard, especially since it already comes chopped up and deseeded for me.
The first time I did this, I landed on a recipe that looked and sounded good, but it was a HUGE disappointment. It was overly sweet and really lacked in any flavor besides sugar. Seriously, how do these nasty recipes make it around on the internet?!
I will promise you that these pumpkin chocolate chip bundt cake is DELICIOUS. You better believe I even used some of my beloved chocolate chips for this cake. Not only is it yummy, but it comes together quickly, and it’s surprisingly easy to make. So let’s gather those ingredients and make it!
Ingredients Needed for Pumpkin Chocolate Chip Bundt Cake
These are the ingredients you will need to make this pumpkin chocolate chip bundt cake.
- Pumpkin Puree– this can be canned or homemade. If it is homemade, please make sure you have sufficiently drained the water of of the pumpkin puree before making this recipe.
- All-purpose flour – make sure you are using all-purpose flour and not self-rising or bread flour. The texture of the cake will be completely different if you do.
- Sugar- in this recipe I use granulated white sugar. If you are in another country, such as Portugal, make sure the sugar is fine.
- Baking Powder- the baking powder helps this cake rise and gives a lighter texture.
- Spices- I just used cinnamon because I don’t care for nutmeg or cloves very much, but you couldn’t definitely use those if you’d like.
- Eggs- I use large room temperature eggs.
- Oil- this recipe does call for vegetable oil. You may substitute with canola or coconut oil if you’d like.
- Milk- I always have whole milk on hand, but this recipe with your choice of milk.
- Vanilla- Since moving to Portugal I have been using imitation vanilla because extract isn’t widely available. Use whichever you prefer.
- Chocolate Chips – I almost always use semi-sweet chocolate chips. Milk chocolate may make this recipe too sweet.
Method for Making Pumpkin Chocolate Chip Bundt Cake
Like I said, this cake comes together really quickly. You can use a hand mixer or just a mixing spoon to make the batter.
The only thing you need to be mindful of is slowly adding the milk and flour at the end. I prefer to alternate adding those two ingredients, so the batter doesn’t become too thick of too runny at one time.
Make sure to bake this cake in a bundt pan. My current bundt pan is really wide and not very deep, so your cooking time will most likely increase depending on your bundt pan size.
Similar Recipes to Pumpkin Chocolate Chip Bundt Cake
- Pumpkin Spice Cake with a Cream Cheese Swirl
- Pumpkin Pie Cake
- Pumpkin Butterscotch Cake
- (Better than Starbucks) Pumpkin Cream Cheese Muffins
- Little Debbie Pumpkin Delights (Copycat Cookie Recipe)
Pumpkin Chocolate Chip Bundt Cake
- 2 cups all-purpose flour
- 1 ¾ cup sugar
- 1 TBS baking powder
- 1 tsp salt
- 1 ½ tsp cinnamon
- 1 tsp vanilla
- 3 eggs
- ½ cup vegetable oil
- 1 cup pumpkin
- ⅓ cup whole milk
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350°. Grease a large bundt pan and set aside.
- In a large mixing bowl, mix together the eggs and sugar until pale yellow in color.
- Add in vanilla, eggs, pumpkin, and oil. Mix until combined.
- Add in the cinnamon, baking powder, and salt. Mix well.
- Finally, alternate between the milk and flour until all is incorporated.
- Lastly, fold in the chocolate chips.
- Bake for 25 minutes for a wide (European-sized) bundt pan. However, if your bundt pan is relatively deep or typical (USA sized) bundt pan, bake for 40-45 or until a toothpick comes out clean. Cool for 10 minutes before flipping onto a plate.