You’ll also love my pumpkin cream cheese bundt cake.
I feel like it’s been the official Fall/pumpkin baking season for months now. But my brain is all skewed, my thoughts are all upside-down, I put my shirt on backwards this morning (No, really. I did.) and I haven’t slept more than 3 hours at a time in about a million years. Noelle is 7 weeks tomorrow, she’s the light of our entire world, and my socks are definitely mismatched right now.
But one thing is certain! We have less than 2 weeks until Thanksgiving and if pie just isn’t your thing, I give you a pumpkin chocolate chip bundt cake.
And if you’re pumpkin-ed out by now, you certainly need more salted caramel and chocolate in your life. Because this pumpkin bundt cake has ’em both.
Moist and dense, this pumpkin bundt cake delivers BIG. It’s not quite as heavy as a pound cake or quite as light as my favorite pumpkin cake. It meets somewhere in the middle and this place is called calorie-town.
ANYWAY! This bundt cake couldn’t be easier. You’ll need 2 bowls: 1 for wet and 1 for dry. The ingredients are all kitchen staples like flour, spices, vanilla, and eggs. The fat in the cake comes from oil, so you’re guaranteed a super moist cake from the start. If calorie-town isn’t a place you wanna be, you can sub unsweetened applesauce for half of the oil. Just as moist!
My favorite part, and this is just me being a total nerd… is that the cake uses an entire standard can of pumpkin. I always appreciate recipes calling for the whole can because you’re not stuck with a random 1/4 cup leftover. (Though it’s sooooo good stirred into oatmeal with a splash of pure maple syrup.)
Here’s my favorite bundt pan. Super quality, heavy-duty, great price, never warps, awesome rubber grips. You’ll need a 9.5 or a 10-inch pan.
Like the best things in the kitchen life, we’ll shower this pumpkin bundt with salted caramel. Even though salted caramel is legit liquid gold, it doesn’t hold anything to the delicious pumpkin crumb underneath. That’s saying a lot! Because you all know how much I love salted caramel.
You’ve Got Options!
Instead of salted caramel, try filling this pumpkin bundt cake with chai swirl. (Having a chai moment this fall, remember?) Pumpkin + chocolate + chai will definitely steal the spotlight at your Thanksgiving dessert table.
Or what about brown butter icing on top? Maple icing, perhaps? There are so many ways to dress up this pumpkin chocolate chip bundt cake and every last one of ’em is FANTASTIC.
This pumpkin bundt cake is joining my other basic pumpkin recipes this fall:
Let me know which you try!
Pumpkin Chocolate Chip Bundt Cake
Ingredients:
- 2 and ¾ cups (340g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 and ½ cups dark chocolate chips (or semi-sweet)
- 1 cup (240ml) vegetable oil*
- 4 large eggs
- 1 cup packed light or dark brown sugar
- ¾ cup granulated sugar
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
- 1 teaspoon pure vanilla extract
- optional topping: salted caramel, brown butter icing, or maple icing
Directions:
- Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan.
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
- Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
Make ahead tip: You can make the entire cake ahead of time (before topping with salted caramel or icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
Recipe Notes:
Instead of the 1/2 teaspoon of ginger, cloves, nutmeg, and allspice-- you can use 2 teaspoons of pumpkin pie spice. (Still add the 2 teaspoons of ground cinnamon.)
*Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
*I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine. I found the flavor better with canned. I prefer Libby's brand for this cake.
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Up close and personal:
SHOP THE RECIPE
Here are some items I used to make today’s recipe.
This is the truth. Looks beautiful and would definitely taste delish..
I love pie so we have to have that at the Thanksgiving table but this bundt cake looks absolutely amazing too. And I don’t see why I can’t have both =)
Looks so delicious. I know I have said this before but I really need a bundt pan. I’m putting kitchen essentials on my Christmas list this year!
In case you don’t get what you want, try the thrift stores. I bought my mom a brand new bundt pan for $3!
Hello! Can you use any other sort of pan and if so what would cooking time look like ?
This cake should fit into a 9×13 pan. Only fill 3/4 fill. With extra batter you can make cupcakes (19-22 mins). I’m unsure of the exact bake time for the cake. Same oven temp.
Your recipe is very similar to a chocolate chip pumpkin bread I’ve been making for years, only you include a mixture of brown & granulated sugar (instead of all granulated) as well as cloves and ginger. I bake it in 2 loaf pans for about an hour, or 8 mini loaf pans for 30-40 min (not sure about that timing). It’s a must for Thanksgiving…my Father-in-law lets me in the door when he sees it! 😉
I love your sense of humor when writing, it gives your blog that little extra something that keeps me coming back! Good thing is you planned all these recipes in advance, or else you’d lose your mind! Happy friyay!
For the record – I am a taxpaying resident of calorie town. Unabashedly so.
Oh I am making this on a shirt. LOL
I have taken up permanent residence in Calorie Town. If this bundt cake is also there, I will never leave 🙂
Do you have a link for the stand the Bundt is sitting on in the picture with the caramel being poured?
It’s Juliska brand from the “berry and thread” line. I love it!
Thank you!
Mid October, I used your favorite pumpkin cake recipe to make a three tiered 6″ birthday cake for a friend. I used your cinnamon cream cheese icing for the filling and the sides. I smoothed a thin layer on the top then drizzled a layer of chocolate ganache over it…letting it drip over the sides…and finished with fall sprinkles. Oh my gosh, I tested the cake when I cut off the tops it even up the layers. It is beyond delicious and sooooo moist. My friend and her husband told me it was one of the best cakes they had ever had…so thanks, Sally for the great recipe(s).
I have a feeling I will be baking this bundt version sooner rather than later.
Hi,
I love your recipes! I can’t find the cinnamon cream cheese icing recipe; could you please help me?
Thank you!
Here you go! http://sallysbakingaddiction.com/2017/09/06/banana-cupcakes-with-cinnamon-cream-cheese-frosting/
Hi Sally,
Thank you for sending me the recipe for the cinnamon cream cheese icing; I really appreciate it!
Happy Thanksgiving and a very Merry Christmas to you and your family!
Sally, your flour measurement for grams is missing (2 3/4 cups). Do you have the measurement?? Can’t wait to make this a reality. That salted caramel looks like liquid gold☺
Wendy, I’m so sorry! I just added it.
Yummy!!!!
This cake screams fall! It looks amazing!
Paige
http://thehappyflammily.com
I adore the bundt and caramel sounds like the perfect choice to me! 🙂
Oh for the love of pumpkin! This is a delicious pumpkin cake! I mean deeeeeeee-licious! We used salted caramel and I followed the recipe as written. Thank you again Sally! Happy Holidays with your little Punkin!
I’m so glad you enjoyed it! Happy holidays to you too!
Hi! I really want to make this but need to do it non-dairy… is there a topping you’d suggest? Thanks!
I’d make this maple icing and use non-dairy milk.
Thank you!
Which do you prefer the light or dark brown sugar for this pumpkin chocolate bundt cake?
Either are great! The dark brown sugar yield a slightly darker cake with a slightly deeper brown sugar/molasses background flavor.
Thanks Sally,
The pictures of the cake has a nice color to it. I was wondering is that what it would look like with the light brown sugar? Thanks
Yes, I made the pictured bundt cake with light brown sugar.
Hi Sally!
I’ve been remiss in congratulating you on your beautiful new baby, handsome new pup and all your successes in publishing, tv, etc…… all well deserved! But I have been busy baking your wonderful recipes, such as this terrific cake!
I’ve already made 6 of them and plan to make a couple more this week. I’ve used milk chocolate and semi-sweet chocolate chips and both work great…I’ve also used your Salted Caramel and a cream cheese glaze and both complement the cake so well! One thing though….I never let more than 10-15 minutes pass before I take the cake out of the pan and I haven’t had a problem. Use only Nordic Bundt pans sprayed with Baker’s Joy and every little detail comes out pristine. Anyway, this cake is just divine and very subtle in taste and texture and a breeze to make so thanks for another winning recipe. BTW, I don’t eat all these cakes myself — friends have “placed orders” for their Thanksgiving dinners so I’ve been a baking fool haha.
Much love to you and your beautiful family this holiday season and always!
I love everything that has caramel in it. pictures are amazing. thanks for sharing this great recipe with us. My God Bless You.
This is amazing!!!!! I’ve been trying a lot of your pumpkin recipes lately, and they’re all delicious!
I’m glad you have been enjoying them, Rosie! I’m anxiously awaiting pumpkin season!
Could this be made with gluten free 1:1 flour? #sadceliac
I haven’t tested this recipe using GF flour but if you try it let me know how it turns out!
I made this gluten free with King Arthur measure for measure flour and it worked great! I did add a little rice milk as GF usually needs extra moisture and made it a sheet cake. Baked for 30 minutes and it came out perfect.
I made this for my son’s birthday and everyone thought it was store bought. The cake has a wonderful flavor and is super moist. We made caramel to put on top and cool whip. Delicious for Fall. Thank you for posting this wonderful recipe.
Glad to read this! Thank you so much for reporting back.
Just in case anyone was wondering, I have used half this recipe several times to make one standard size loaf. It is delicious with or without the chocolate chips and I have also used white chocolate chips on top with great success.
In case it’s helpful, I baked this recipe in a 9×13 and 8×8 pan (both) for 40 min at 350 degrees.
Hi, Sally! Do you use bleached or unbleached flour? So excited to make this cake!
Hi Kristen! I typically bake with unbleached flour, but both work in this pumpkin bundt cake recipe.
Thanks, Sally! I made the cake yesterday and used the maple icing…it is delicious!!