Pumpkin Chocolate Chip Bundt Cake
Delight your taste buds with this irresistibly moist and flavorful Pumpkin Chocolate Chip Bundt Cake, the perfect autumn-inspired dessert for any gathering! Combining the warmth of cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin puree, this cake boasts a delightful balance of seasonal spices and rich, gooey chocolate chips in every bite. Made even more indulgent with a tender crumb thanks to the addition of unsweetened applesauce and vegetable oil, this bundt cake comes together easily with just 20 minutes of prep time. Whether dusted with powdered sugar for an elegant finish or served as-is, this pumpkin-infused treat is perfect for cozy celebrations or a simple coffee break. Bake it up for an impressive dessert that captures the essence of fall!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or non-stick baking spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In another large mixing bowl, combine the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, unsweetened applesauce, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, gently invert the bundt pan onto a wire rack and carefully release the cake to cool completely.
Once the cake is cool, dust it with powdered sugar for a decorative touch, if desired.
Slice and serve! This Pumpkin Chocolate Chip Bundt Cake pairs well with a hot cup of coffee or tea.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 40.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
