This easy Pumpkin Cake is extra delicious, supremely moist and just bursting with pumpkin flavor! Wonderfully spiced and studded with chocolate chips, this easy cake is sure to be a favorite this holiday season! Craving pumpkin treats? Make sure to try my Pumpkin Pie Snickerdoodles, Pumpkin Cheesecake Trifle and Sweet Pumpkin Empanadas!
Over the past few weeks, I’ve made approximately 17 batches of pumpkin chocolate chip cookies. It’s taken THAT many rounds to really perfect the recipe. I’ll be sharing that with you later this week but in the meantime, let’s talk cake. Pumpkin cake to be exact.
During my trial and error with the cookies, I had to take a break to work on this recipe and was so pleased with the results that I wanted to share this one first.
Easy Pumpkin Cake Recipe
I had many, many friends try this cake and swear that it was the best cake they’d ever had. I’ve had many requests since to make it again, which I have, and will again for the holidays as well.
Since the pumpkin cake recipe is more of a snack cake – meaning you can easily cut into squares and eat with your hands – I think it would be a great addition to our holiday trays this year as well.
I love the warmth that the pumpkin pie spice adds to this cake and should you choose to omit the chocolate chips (see notes below), the brown butter cream cheese frosting I used with my pumpkin bars would be EPIC on top of this cake.
What’s Ingredients Will I Need?
- all purpose flour
- pumpkin pie spice – homemade is always best!
- baking soda
- unsalted butter
- vanilla extract
- canned pumpkin puree
- semi-sweet chocolate chips – if you aren’t a big fan of chocolate and pumpkin together, feel free to omit OR replace with butterscotch chips
Pumpkin Cake Tips and Tricks
- Line your baking pan with parchment or foil for easy clean up and cake removal.
- Use a hand mixer or stand mixer to easily incorporate the ingredients.
- Do not over stir. Add the flour mixture one-third at a time mixing just until combined.
- Try different flavored chips instead of chocolate. Butterscotch, cinnamon, vanilla – all would be good options!
- Sprinkle a small amount of chocolate chips on top of the cake as soon as you remove from the oven. Since this cake isn’t frosted, it adds a little special touch.
- Using a nice baking pan like this one ensures even heating and baking.
This cake instantly became a family favorite and if wasn’t soooo good, I would be a little embarrassed to say how many pieces of this cake I’ve had in the last week alone.
Perfect for holiday entertaining, this cake feeds a crowd! I sure hope you give it a try this holiday season!
More Pumkin Favorites
- Mini Pumpkin Cheesecakes with a gingersnap crust
- Pumpkin Muffins with a cinnamon sugar topping
- Cranberry Pecan Pumpkin Bread
- Pumpkin Bars with brown butter cream cheese frosting (just as good as it sounds!)
- Slow Cooker Pumpkin Butter
How To Make Pumpkin Cake
Pumpkin Cake with Chocolate Chips
- 2 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/4 cups sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350F.
- Line a 9 x 13 baking pan with parchment or foil. You want to leave enough of an overhang that you can easily remove the cake after it's done baking. Set aside.
- In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until smooth, 3 to 4 minutes.
- Add egg and vanilla and beat until thoroughly combined.
- Add pumpkin to mixture and beat until combined.
- Slowly add flour mixture, adding in thirds, mixing just until combined.
- Stir in chocolate chips, reserving 1/4 cup to sprinkle on top.
- Bake 35 to 40 minutes or until an inserted toothpick comes out with just a few moist crumbs.
- Sprinkle reserved chocolate chips on top of the cake and let the cake cool completely in the baking pan.
- Use the parchment paper or foil to lift the cake from the pan before cutting.
- Store leftovers in an airtight container for up to 3 days.