Pumpkin Chocolate Chip

If you love fall flavors and easy desserts, this Pumpkin Chocolate Chip treat is about to become your new favorite bake. Warm pumpkin spice, melty chocolate chips, and a soft, tender crumb all come together in one cozy pan of goodness. This recipe delivers that perfect mix of sweet, spiced, and comforting—just what you need for crisp afternoons, holiday gatherings, or a simple treat at home. With pantry-friendly ingredients and simple steps, it’s the kind of bake you’ll want to make again and again.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple, everyday ingredients – No fancy tools or hard-to-find items.
• Perfect fall flavor – Pumpkin, warm spices, and chocolate create an irresistible combo.
• Soft, moist texture – Buttermilk and pumpkin puree keep every bite tender.
• Crowd-pleasing – Great for parties, potlucks, holidays, or after-school snacks.
• Beginner-friendly – Clear steps make this recipe easy for anyone to master.

What makes this version special is the way the ingredients come together for a bakery-soft cake with the perfect hint of spice. It’s cozy, comforting, and guaranteed to make your kitchen smell amazing.

Ingredients Needed

For the Pumpkin Chocolate Chip Batter

• Cooking spray – To keep the pan from sticking.
• 3 cups (360 g) all-purpose flour – Gives the cake structure.
• 2 tsp baking powder – Helps the cake rise.
• 2 tsp pumpkin pie spice – Warm and cozy fall flavor.
• 1 tsp kosher salt – Balances sweetness.
• 1/2 tsp baking soda – Works with the buttermilk for extra lift.
• 3/4 cup (160 g) packed brown sugar – Adds moisture and caramel sweetness.
• 1/2 cup (1 stick) unsalted butter, softened – Creams easily for a light texture.
• 1/4 cup (50 g) granulated sugar – Adds sweetness and helps with browning (plus more for topping).
• 3 large eggs, room temperature – Mixes smoothly and helps with structure.
• 1 (15-oz) can pumpkin puree – Not pumpkin pie filling.
• 1 tsp pure vanilla extract – For warmth and aroma.
• 3/4 cup buttermilk – Makes the crumb extra tender.
• 1/2 cup semisweet chocolate chips – Adds pockets of rich, melty chocolate.

How to Make Pumpkin Chocolate Chip

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch baking pan with cooking spray so the cake releases easily.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Mixing the dry ingredients first helps them blend evenly into the batter later.

Step 2: Make the Batter

In a large bowl, beat the brown sugar, softened butter, and granulated sugar using a hand mixer on medium-high speed. Mix until the texture becomes light and fluffy—this step traps air, giving you a softer cake.

Add the eggs one at a time, mixing well after each addition so the batter stays smooth.
Pour in the pumpkin puree and vanilla, then beat again until everything is fully combined.

Switch to a wooden spoon or spatula. Add the dry ingredients and gently stir just until you no longer see large streaks of flour. Pour in the buttermilk and mix lightly until the batter is smooth. Avoid overmixing to keep the cake tender.
Fold in the chocolate chips.

Step 3: Fill the Pan

Spread the batter into your prepared pan in an even layer. Sprinkle the top with a little extra granulated sugar. This creates a light, sweet crust as it bakes.

Step 4: Bake

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes before slicing so it can set properly.

Serving and Storage Tips

Serving

• Serve warm for extra melty chocolate goodness.
• Dust with powdered sugar or drizzle with caramel for a fancier touch.
• Pair with vanilla ice cream, whipped cream, or a warm latte.

Storage

• Room temperature: Store slices in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temp or warm in the microwave.

Helpful Notes

• Use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Feel free to add walnuts, pecans, or white chocolate chips for extra flavor.
• Don’t skip the sugar on top—it adds a lovely crackly texture.
• If your batter seems too thick, check that your flour measurements are accurate. Spoon and level for best results.

Conclusion

This Pumpkin Chocolate Chip recipe is everything you love about fall wrapped into one easy, delicious dessert. It’s soft, flavorful, and full of warm pumpkin spice with just the right amount of chocolate in every bite. Perfect for sharing—or keeping all to yourself!

If you give this recipe a try, please leave a comment and a star rating. Your feedback helps other readers and supports the site.
And don’t forget to share it on Pinterest or Facebook so others can enjoy it too.

What twist will you try next—nuts, white chocolate chips, or maybe a cinnamon glaze? Tell us below!

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes! Just cook, mash, and drain your fresh pumpkin well. Make sure it’s smooth and not watery.

Can I make this recipe gluten-free?

Swap the flour for a 1:1 gluten-free baking blend. The texture may be slightly more delicate but still delicious.

Can I use milk instead of buttermilk?

You can make a quick substitute by mixing 3/4 cup milk + 2 tsp lemon juice or vinegar, then letting it sit for 5 minutes.

Why did my cake turn out dense?

Overmixing the batter or using too much flour can make the cake heavy. Stir gently and measure flour carefully using the spoon-and-level method.

Are these freezer-friendly?

Absolutely! Freeze slices individually for easy grab-and-go treats later.