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Moist Chocolate Chip Pumpkin Bundt Cake

Moist Chocolate Chip Pumpkin Bundt Cake - featured image
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A dense yet moist pumpkin bundt cake loaded with semi-sweet chocolate chips. This easy one-bowl recipe uses simple pantry staples to create a comforting, fall-inspired dessert that stays fresh for days.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 can (15 oz) pure pumpkin puree
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 ½ cups semi-sweet chocolate chips
  • 1 tbsp extra flour (for dusting chips)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 inch fluted tube bundt pan with baking spray, ensuring all crevices are covered.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
  3. Add the vegetable oil and eggs one at a time, mixing well after each addition. Stir in the pumpkin puree until the mixture is smooth and orange.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Do not overmix.
  6. Toss the chocolate chips with the tablespoon of extra flour to coat them lightly, then gently fold them into the batter.
  7. Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then place a wire rack over the top and carefully flip the pan to release the cake.
  9. Allow the cake to cool completely on the wire rack before slicing.

Notes

Ensure eggs are at room temperature to prevent curdling. Do not overmix the batter to avoid a tough texture. If using fresh pumpkin puree, drain excess liquid before adding. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cake, bundt cake, chocolate chip, fall baking, easy dessert, pumpkin puree, moist cake, autumn recipes

Find it online: https://avabowls.com/moist-chocolate-chip-pumpkin-bundt-cake-easy-recipe/