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Pumpkin Chocolate Bundt Cake

Pumpkin and chocolate come together in this moist and delicious fall dessert. Perfect for any party or holiday table!
Course Dessert
Cuisine American
Keyword Pumpkin Chocolate Chip Bundt Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Ali Randall


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 15-ounce can pure pumpkin
  • 1 cup semi-sweet chocolate chips
  • Cooking spray


  • Preheat the oven to 350 degrees and use cooking spray to coat the interior of a bundt pan.
  • Mix together the flour, baking soda, baking powder, salt and spices in a bowl. In a separate bowl or standing mixer, beat the eggs with the sugars until the lumps are gone. Add the pumpkin, vanilla and the oil and beat for 30 seconds. Add the flour, baking soda, baking powder, salt and spices to the wet ingredients until incorporated and well mixed. Fold in the chocolate chips by hand
  • Pour the mixture into a bundt pan and bake for 45 minutes or until a fork inserted deeply comes out clean. There will be gooey spots of chocolate throughout the cake and that is normal. Serve as is or with a side of vanilla or cinnamon ice cream.