This Pumpkin Chocolate Chip Bundt Cake is kind of like a cross between a cake and a pie. It’s dense, moist and loaded with chocolate chips! Definitely a keeper!
Oh I wish you could have smelled my house the other day when this cake was baking. It was heaven! Hopefully you’re not “pumpkined” out yet because I’m most definitely not. I don’t think I ever could be, I looooove pumpkin and this Pumpkin Chocolate Chip Bundt Cake is so good.
Now if you’re wanting a “cakey” cake, you know one that’s light and airy, then this is not the cake for you. This cake is super dense and moist. It’s almost like a cross between pumpkin cake and pumpkin pie. . . . a “cake-pie.” There is definite substance to this cake. I love pumpkin and chocolate chips together, but if you’re not a fan (which would be absurd!) then by all means leave the chocolate chips out.
I took my mom’s recipe for her pumpkin bundt cake and made a few changes just for the heck of it, and this is what I got and my husband and boys agreed that it’s delicious!
Dense, so moist and absolutely amazing. This pumpkin chocolate Chip bundt cake is perfect anytime.
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 cups pumpkin puree
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups chocolate chips (semi-sweet or milk) ( cream cheese, room temp)
- 1 pkg. (8 oz) cream cheese, room temp
- 1/4 cup butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Grease and flour a bundt pan. Preheat oven to 350 degrees.
- In bowl of an electric mixer, cream butter and sugars. Add eggs and vanilla and mix well. Add pumpkin puree and mix until well blended.
- Add flour, nutmeg, cloves, allspice, cinnamon, baking soda, salt, baking powder. Stir until just combined. Gently mix in chocolate chips.
- Pour into prepared bundt pan. Place bundt pan on a cookie sheet and then put in oven and bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before invenrting onto a plate. Let cake cool completely before spreading or piping cream cheese frosting on.
- In bowl of an electric mixer, beat cream cheese and butter on high speed until smooth. Add vanilla and powdered sugar and beat until smooth. Spread or pipe onto cooled cake.
- Store in refrigerator.
Make sure the toothpick comes out completely clean, you don’t want to underbake this cake because it is so dense. I like this to be just slightly chilled when I eat it, but it’s great too at room temp. You be the judge.
I linked up at Buns in My Oven