Go Back
Pumpkin Chocolate Chip

Pumpkin Chocolate Chip

This cozy Pumpkin Chocolate Chip cake is packed with warm spices, rich chocolate chips, and a soft, tender crumb that's perfect for fall. Easy to make with simple pantry ingredients, it’s an ideal treat for crisp afternoons, holiday gatherings, or anytime you need a comforting homemade dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Chocolate Chip Batter
  • Cooking spray For greasing the pan
  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Pumpkin pie spice
  • 1 tsp Kosher salt
  • 1/2 tsp Baking soda
  • 3/4 cup Packed brown sugar
  • 1/2 cup Unsalted butter, softened
  • 1/4 cup Granulated sugar Plus more for topping
  • 3 Large eggs, room temperature
  • 15 oz Pumpkin puree Not pumpkin pie filling
  • 1 tsp Pure vanilla extract
  • 3/4 cup Buttermilk
  • 1/2 cup Semisweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Lightly coat a 13×9-inch pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
  2. In a large bowl, beat the brown sugar, softened butter, and granulated sugar with a hand mixer until light and fluffy. Add eggs one at a time, mixing well. Add pumpkin puree and vanilla, then mix until smooth.
  3. Switch to a spatula or wooden spoon. Add the dry ingredients and mix gently until just combined. Pour in the buttermilk and stir lightly until smooth. Fold in chocolate chips.
  4. Spread the batter evenly into the prepared pan. Sprinkle a little granulated sugar over the top.
  5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before slicing.

Notes

Use pumpkin puree—not pumpkin pie filling. Add nuts or white chocolate chips for variation. Don’t skip the sugar topping for a light, crackly crust.