Chef Emma Martinez - Seasonal Baking Expert
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Pastry Arts Degree ⏰ 15+ Years Experience 🍽️ Seasonal Baking Specialist

❤️ My Recipe Story

"This pumpkin chocolate chip cake was inspired by countless autumn afternoons spent baking with my grandmother. She always said that pumpkin and chocolate were meant to be together, and after perfecting this recipe over many seasons, I couldn't agree more. The combination of warm spices and sweet chocolate creates pure fall magic."

Emma specializes in seasonal baking that celebrates the flavors of each time of year. Her passion for creating desserts that bring people together has made her recipes favorites for family gatherings and holiday celebrations across the country.

View All Mitchell's Recipes →
Slice of moist pumpkin chocolate chip cake on a white plate, showing melted chocolate chips and tender crumb, dusted with powdered sugar

The Perfect Fall Cake

This pumpkin chocolate chip cake embodies everything wonderful about autumn baking. The pumpkin puree creates an incredibly moist texture that stays fresh for days, while the warm spices fill your kitchen with the most inviting aroma. The addition of chocolate chips provides delightful pockets of sweetness that complement the earthiness of the pumpkin perfectly.

The key to this cake's success is using real pumpkin puree, not pumpkin pie filling, which allows you to control the spice level. The combination of granulated and brown sugar adds both sweetness and depth, while the oil keeps the cake tender and moist far longer than butter-based cakes.

💡 Professional Tip

Make sure your pumpkin puree is well-drained if it seems watery. Pat it with paper towels before measuring to prevent excess moisture. This ensures the perfect cake texture every time.

Frequently Asked Questions

Absolutely! Roast and puree fresh pumpkin, then make sure to drain any excess liquid. You'll need about 2 cups of fresh pumpkin puree. Canned pumpkin is more consistent, but fresh works beautifully.

Store covered at room temperature for 2-3 days or refrigerate for up to 5 days. The cake actually gets more moist after a day. You can also freeze unfrosted cake for up to 3 months.

Yes! This batter makes about 24 cupcakes. Bake at 350°F for 18-22 minutes. They're perfect for parties and portion control.

Semi-sweet chocolate chips are ideal, but dark chocolate (60-70% cacao) works wonderfully if you prefer less sweetness. Milk chocolate chips make it sweeter and more kid-friendly.

While delicious on its own, cream cheese frosting pairs beautifully with this cake. You can also try maple cream cheese frosting or simply dust with powdered sugar for a lighter option.

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Recipe Troubleshooting Guide

✅

Cake Too Dense

Problem: Cake turns out heavy and dense instead of light and moist

Solution: Don't overmix the batter once flour is added. Mix just until combined. Also check that baking powder and soda are fresh and active.

✅

Cake Sinks in Middle

Problem: Center of cake collapses after baking

Solution: Oven temperature may be too high, causing rapid rise. Use an oven thermometer and avoid opening oven door during first 30 minutes of baking.

✅

Dry Cake

Problem: Cake comes out dry instead of moist

Prevention: Don't overbake - check at minimum time. A few moist crumbs on the toothpick are fine. Also ensure you're measuring flour correctly (spoon and level method).

✅

Chocolate Chips Sink

Problem: All chocolate chips sink to the bottom

Recovery: Toss chocolate chips in 1 tablespoon of flour before folding into batter. This helps them stay suspended during baking.

✅

Uneven Baking

Problem: Cake bakes unevenly with some parts overdone

Prevention: Rotate pan halfway through baking. Ensure oven rack is in center position and check oven hot spots with an oven thermometer.

✅

Flavor Balance Issues

Too Sweet: Reduce granulated sugar by 25g and use dark chocolate chips

Too Salty: Add 1/4 tsp more salt to balance sweetness

Bland: Increase spices by 50% or add 1 tsp orange zest for brightness

Ingredients for pumpkin chocolate chip cake including pumpkin puree, flour, eggs, spices, and chocolate chips arranged on a wooden surface

Choosing Quality Ingredients

The foundation of exceptional pumpkin cake starts with quality pumpkin puree. Look for 100% pure pumpkin with no added ingredients. Libby's is a reliable brand, but any pure pumpkin works well. Avoid pumpkin pie filling which contains added sugar and spices that will throw off the recipe balance.

Fresh spices make a tremendous difference in fall baking. If your spices have been in the pantry for over a year, consider replacing them for maximum flavor impact. The combination of cinnamon, ginger, nutmeg, and cloves creates the signature warmth that makes this cake irresistible.

Essential Ingredient Notes

  • Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling. Check the label carefully. If it seems watery, drain excess liquid for best texture.
  • Chocolate Chips: Semi-sweet chips provide perfect balance. For best distribution, toss in a tablespoon of flour before adding to batter. Mini chips distribute more evenly throughout.
  • Spices: Fresh spices are crucial for vibrant flavor. Store in a cool, dark place and replace annually. Consider buying whole spices and grinding fresh for ultimate flavor.
Pumpkin chocolate chip cake batter being poured into a prepared baking pan, showing the rich orange color and chocolate chips throughout

Baking Technique Tips

The secret to perfectly moist pumpkin cake lies in gentle mixing and precise timing. Once you add the flour mixture to the wet ingredients, mix just until no dry streaks remain. Overmixing develops gluten and creates a tough, dense cake rather than the tender, moist texture we're after.

Testing for doneness is crucial with this cake. Because it's so moist, a few moist crumbs clinging to the toothpick are actually ideal. If you wait until the toothpick comes out completely clean, you've slightly overbaked it. The cake will continue cooking slightly as it cools in the pan.

The Toothpick Test

Insert a toothpick into the center of the cake at the minimum baking time. It should come out with a few moist crumbs - not wet batter, but not completely clean either. This ensures perfect moisture.

Pumpkin Chocolate Chip Cake

Prep 15 min
Cook 45 min
Serves 12 servings
Level Easy

📋 Ingredients

Dry Ingredients

  • 425g pumpkin puree
    Use 100% pure pumpkin, not pie filling
  • 240ml vegetable oil
    Keeps cake extra moist
  • 4 large eggs
    Room temperature works best
  • 200g granulated sugar
    Provides sweetness and structure
  • 100g brown sugar
    Adds moisture and depth
  • 2 tsp vanilla extract
    Enhances all other flavors
  • 340g chocolate chips
    Semi-sweet works perfectly

Wet Ingredients & Mix-ins

  • 250g all-purpose flour
    Spoon and level for accuracy
  • 2 tsp baking powder
    Ensure it's fresh and active
  • 1 tsp baking soda
    Creates tender crumb
  • 1/2 tsp salt
    Balances sweetness
  • 2 tsp ground cinnamon
    Signature fall spice
  • 1 tsp ground ginger
    Adds warmth and depth
  • 1/2 tsp ground nutmeg
    Classic autumn flavor
  • 1/4 tsp ground cloves
    A little goes a long way

Instructions

  1. Preheat and Prepare Pan

    Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or two 9-inch round cake pans and line with parchment paper for easy removal.

  2. Mix Dry Ingredients

    In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.

  3. Combine Wet Ingredients

    In another large bowl, beat together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended, about 2 minutes.

  4. Fold Together and Add Chocolate

    Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Gently fold in 1 3/4 cups of chocolate chips, reserving 1/4 cup for topping.

  5. Bake

    Pour batter into prepared pan(s) and smooth the top. Sprinkle remaining chocolate chips on top. Bake for 40-45 minutes for a 9x13 pan, or 30-35 minutes for round pans, until a toothpick inserted in center comes out clean. Cool completely before serving. Dust with powdered sugar if desired.

Recipe Notes & Tips

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. The cake actually becomes more moist after sitting for 24 hours. Can be frozen for up to 3 months.

Serving Suggestions

Serve plain, dusted with powdered sugar, or topped with cream cheese frosting. Pairs beautifully with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for breakfast.

Variations

Add 1/2 cup chopped pecans or walnuts for crunch. Try white chocolate chips instead of semi-sweet, or swirl in cream cheese for a marbled effect. Add 1 tsp orange zest for a citrus twist.