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Pumpkin Chocolate Chip Bundt Cake-150kb

Pumpkin Chocolate Chip Bundt Cake

This moist Pumpkin Chocolate Chip Bundt Cake combines pumpkin puree, warm fall spices, and sweet chocolate chips in a soft, tender cake. Perfect for Thanksgiving, Halloween, fall gatherings, or an afternoon treat, this easy homemade dessert is delicious served plain, dusted with powdered sugar, or topped with vanilla glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12 Slices

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree pumpkin puree

Add-Ins

Optional Topping

  • ½ cup powdered sugar for dusting
  • 1 cup powdered sugar for vanilla glaze if preferred
  • 2-3 tablespoons milk for vanilla glaze
  • ½ teaspoon vanilla extract for vanilla glaze

Instructions
 

  • Prepare the Bundt Pan: Preheat the oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly, including all the grooves and the center tube. Lightly dust with flour and tap out the excess.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  • Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
  • Add the Pumpkin Puree: Mix the pumpkin puree into the butter mixture until combined. Gradually add the dry ingredients and mix on low speed just until no large streaks of flour remain. Avoid overmixing.
  • Fold in the Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter using a spatula. Distribute them evenly throughout the mixture.
  • Fill and Bake: Pour the batter into the prepared Bundt pan and spread it evenly. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the cake away from a chocolate chip comes out clean or with a few moist crumbs.
  • Cool and Remove: Place the pan on a wire rack and let the cake cool for 15–20 minutes. Carefully invert the pan onto the rack and lift it away. Allow the cake to cool completely before decorating.
  • Decorate and Serve: Dust the cooled cake with powdered sugar or drizzle with vanilla glaze. Slice and serve with coffee, tea, or a scoop of vanilla ice cream.

Notes

 
  • Use pure pumpkin: Choose plain pumpkin puree rather than pumpkin pie filling.
  • Measure flour carefully: Spoon flour into the measuring cup and level it off to avoid a dense cake.
  • Prepare the Bundt pan thoroughly: Grease every groove to help the cake release cleanly.
  • Avoid overmixing: Mix only until the flour is incorporated for a tender crumb.
  • Check doneness: Begin checking around 50 minutes because ovens and Bundt pans vary.
  • Cool before removing: Let the cake rest in the pan for 15–20 minutes before inverting.
  • Refrigerator: Store in an airtight container for up to 5–7 days for best quality.
  • Freezer: Wrap slices tightly and freeze for 2–3 months for best quality.
  • Serving suggestion: Enjoy with coffee, whipped cream, or vanilla ice cream.
 

Nutrition Facts

 
  • Calories: 430 kcal
  • Protein: 6 g
  • Total Fat: 21 g
  • Saturated Fat: 12 g
  • Carbohydrates: 57 g
  • Fiber: 3 g
  • Sugar: 34 g
  • Sodium: 300 mg
  • Cholesterol: 75 mg
 
Note: These are approximate values. Actual nutrition depends on the ingredients and chocolate chips used, portion size, and any optional toppings.