Pumpkin Chocolate Chip Cake – moist pumpkin cake with lots of chocolate chips and topped with a rich chocolate ganache.
How many things have you made with pumpkin so far this fall? I have only done 2 things. Pumpkin Dump Cake was my first, and this pumpkin chocolate chip cake is my 2nd. I am guessing I will make muffins or bread next. As soon as it starts to get cold I want all the pumpkin.
I kind of want to make every pumpkin dessert that I see. There is just something about this time of year and the comfort of all the spices that just gets me every time. The weather turns colder and I want all the cinnamon and spices in everything.
I finally broke down and made a pumpkin cake. My friend Sandra from A Dash of Sanity posted this Triple Chocolate Pumpkin Cake and the ganache was just calling my name! I kind of wanted to lick my screen. So I made my own version of the cake and topped it with the rich chocolate ganache. It was a great decision.
Trust me when I say the ganache is incredible. I pretty much licked the bowl clean, and was pretty sad when it was gone. If you like a lot of frosting or glaze on your cake, you might want to make extra. Extra chocolate is always a good idea!
Pumpkin and chocolate are a match made in heaven. This pumpkin cake is dense, moist, and full of lots of chocolate chips. I made this in a bundt pan, but you could use a 13×9 inch baking dish of that is what you have. I just like the presentation of a bundt pan. And I never make bundt cake, and figure I should put the pan to good use every once in awhile! I think the only other time I made a bundt cake was when I made Poppy Seed Cake.
Make this chocolate chip pumpkin cake for your Thanksgiving dessert instead of Pumpkin Pie this year.. Or just this weekend because you want cake. No one will judge. Every weekend should involve cake. And chocolate. Or Caramel. These Pumpkin Caramel Layer Bars are so gooey and work so well together.
This cake us super easy to make. It is very similar to when you are making pumpkin bread. You mix the pumpkin with the other wet ingredients, add the dry ingredients and bake. The trick with a bundt pan is to really grease the pan well so it comes out clean. If you invest in a good quality bundt pan that helps too.
If you are spending the weekend baking all things pumpkin you will not want to miss Pumpkin Coffee Cake. It is so good with a thick streusel topping it will become your go to fall brunch or weekend breakfast idea. You can have pumpkin all day long at this rate!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
- 1 (15oz) can pumpkin puree
- 1 cup vegetable oil
- 1 cup brown sugar
- 3/4 cup white sugar
- 3 large eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 Tbls cinnamon
- 1 tsp ground nutmeg
- 1 1/2 cups chocolate chips
- 3 Tbls butter
- 3/4 cup dark chocolate chips
- 1 Tbls corn syrup
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees. Spray and flour a bundt cake pan. Set aside.
- In a large bowl whisk together pumpkin, oil, sugar, brown sugar and eggs until smooth.
- In a separate bowl mix together flour, baking soda, salt, cinnamon, and nutmeg. Mix in chocolate chips.
- Add flour mixture to pumpkin mixture and stir until well combine.
- Pour into prepared pan.
- Bake for 45-55 minutes until a tester comes out clean.
- Remove from oven and let cool completely before removing from pan.
- To make the ganache melt together butter, dark chocolate chips and corn syrup. Mix until smooth. Pour over cake and gently spread over cake. Sprinkle mini chocolate chips.
- Let ganache set, and slice to serve.
Cake Recipe Adapted from Live, Love, and Sugar
You can use a 13x9 inch baking pan in place of a bundt pan. Baking time would be closer to 30 minutes.
Amount Per ServingCalories 467Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 16gCholesterol 41mgSodium 343mgCarbohydrates 59gFiber 3gSugar 37gProtein 5g