Pumpkin Chocolate Chip Cake Recipe

Name: Pumpkin Chocolate Chip Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, melted and cooled; 1 ¼ cups sugar; 3 large eggs; 1 cup canned pumpkin puree; 1 teaspoon vanilla; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 ¾ cups all-purpose flour; ⅓ cup milk; 1 cup miniature chocolate chip; 1 cup walnuts, chopped

Servings: persons

8 tablespoons unsalted butter, melted and cooled
1 ¼ cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 ¾ cups all-purpose flour
⅓ cup milk
1 cup miniature chocolate chip
1 cup walnuts, chopped

1
Preheat oven to 350F Mist an 8-inch square pan with cooking spray and then line with parchment paper.
2
Melt the butter needed for recipe and let cool.
3
Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
4
Stir in baking soda, baking powder, pumpkin spice and salt.
5
Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
6
Fold in chocolate chips and walnuts.
7
Scrape batter into pan and smooth top.
8
Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
9
Let cool in pan on a wire rack for 5 minutes.
10
Invert onto rack and then immediately turn right side up onto another rack to cool completely.

1277

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tablespoons unsalted butter, melted and cooled, 1 ¼ cups sugar, 3 large eggs, 1 cup canned pumpkin puree, and more.

Yes, Pumpkin Chocolate Chip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Chocolate Chip Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions