Pumpkin Bundt Cake

This flavorful pumpkin bundt cake is incredibly moist, perfectly spiced, and dotted with melty chocolate chips. Prefer your pumpkin cake plain? Leave the chocolate chips out!

Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin chocolate chip bundt cake recipe on sallysbakingaddiction.com

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. My daughter, 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 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.

Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin chocolate chip bundt cake recipe on sallysbakingaddiction.com

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. Instead, it meets somewhere in the middle and this place is called calorie-town.

How to Make Pumpkin Bundt Cake

The process couldn’t be easier; this bundt cake requires just 2 bowls: 1 for wet and 1 for dry. The ingredients are all kitchen staples like flour, spices, vanilla, and eggs. Oil is the fat used in this pumpkin cake, 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 so good stirred into oatmeal with a splash of pure maple syrup!)

Pumpkin chocolate chip bundt cake on sallysbakingaddiction.com

Pumpkin chocolate chip bundt cake on sallysbakingaddiction.com

Here’s my favorite bundt pan. Super quality, heavy-duty, great price, never warps, awesome rubber grips. You need a 9.5 or a 10-inch pan.

Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin chocolate chip bundt cake recipe on sallysbakingaddiction.com

Pumpkin Bundt Cake Toppings!

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.

Other options:

Instead of chocolate chips, this pumpkin bundt cake would be fantastic with a chai spice swirl. (Having a chai moment this fall, remember?) Pumpkin + chai will definitely steal the spotlight at your Thanksgiving dessert table.


Pumpkin Bundt Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This flavorful pumpkin bundt cake is incredibly moist, perfectly spiced, and dotted with melty chocolate chips. Prefer your pumpkin cake plain? Leave the chocolate chips out!


  • 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 or semi-sweet chocolate chips
  • 1 cup (240ml) vegetable oil*
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • ¾ cup (150g) granulated sugar
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
  • 1 teaspoon pure vanilla extract
  • optional topping: salted caramelbrown butter icing, or maple icing


  1. Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan.
  2. 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.
  3. 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.
  4. 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.
  5. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: 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.
  2. Special Tools: KitchenAid Hand Mixer | Glass Mixing Bowls | Wire Whisk | Bundt Pan
  3. Spices: 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.)
  4. Oil: 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.
  5. Pumpkin: 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.
Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin chocolate chip bundt cake recipe on sallysbakingaddiction.com
Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin cake recipe on sallysbakingaddiction.com


    1. 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.

      1. 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! 😉

  1. 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!

  2. 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.

      1. 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!

  3. 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☺

  4. 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!

    1. Either are great! The dark brown sugar yield a slightly darker cake with a slightly deeper brown sugar/molasses background flavor.

  5. 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

  6. 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!

      1. 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.

  7. 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.

  8. 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.

  9. Hi Sally!
    I would like to make this into loaf pans to give away to people… any idea on how many one recipe will make and baking instructions?
    Thank you,

  10. Hey friend,

    I was wondering if you think this cake would be sturdy enough to make one of those cute bundt cake pumpkins? If so, what frosting would you reccomend me using?

    Thanks a bunch!

      1. Thank you!!! I plan on making two of these pumpkin bundt cakes, then I’ll cut the bundts to level them, then stack the second bundt on top, frost it (with your vanilla buttercream tinted orange) then I’ll add a pretzel or something to make it look like a stem! I YouTubed this… lol, this was definitely not my idea!

        I was nervous that the cakes may be too heavy to stack!

        I’m kind of bummed out though because I did want to use your salted caramel with this, haha!

  11. I came across this recipe and was automatically intrigued even though I wasn’t really sure if pumpkin was “my thing” (the only thing I have ever had with pumpkin is pumpkin pie made by one specific family member and it always tastes terrible). But because it’s a Sally recipe and every single thing I have tried from Sally, which are a lot, have been absolutely delicious I decided to give it a shot and made it for our fall baking day. Oh my God! So glad I did!!! My mom, sister, and I all loved it! Easy, quick, Super moist and full of flavor. My son and I have been eating it for breakfast so I didn’t add the caramel and it is still amazing!! If I was to make it for dessert, I will for sure add it. Thanks Sally!

    1. Isn’t it awesome!!!?? Seriously one of the best bundt cakes I’ve ever made, especially with the caramel on top. So glad you tried it!

  12. I made this for my birthday cake and LOVED it! Pumpkin is my love language, lol! Some people think it’s weird that I make my own birthday cake, but I love to bake! Delicious cake- the perfect texture, not too dense and not too light!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally