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–+ servings
one piece of pumpkin chocolate chip cake turned on it's side to see the inside texture.

Pumpkin Chocolate Chip Cake

Brooke Homec
This pumpkin chocolate chip cake is a moist pumpkin spice cake loaded with chocolate chips and topped with a light and fluffy cream cheese whipped cream. It's quick and easy to throw together, and perfect for a fall treat!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
cool 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 343 kcal

Ingredients
 

Pumpkin Cake:

  • ½ cup (118.29 ml) neutral oil coconut, avocado, canola
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) brown sugar
  • 2 large eggs room temp
  • 1 cup (245 g) pumpkin puree
  • 1 teaspoon baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ¼ teaspoon (0.25 teaspoon) salt
  • 1½ teaspoons (1.5 teaspoons) pumpkin pie spice
  • 1 cups (140 g) all-purpose flour gluten free will work also
  • ½ cup (90 g) chocolate chips I used mini

Chocolate Cream Cheese Whipped Cream

  • 4 ounces (113.4 g) cream cheese room temp
  • ½ cup (60 g) powdered sugar
  • ¾ cup (177.44 ml) heavy whipping cream
  • 1 teaspoon vanilla paste or extract
  • ⅓ cup (40 g) powdered sugar

Instructions
 

  • Preheat oven to 325 F. Spray and line a 8x8 baking pan with cooking spray and parchment paper. Set aside.
  • In a large bowl whisk together oil and sugar until mixed. Add eggs and pumpkin and mix all together.
  • Whisk in baking powder, baking soda, salt, pumpkin pie spice and flour. Fold in chocolate chips.
  • Pour batter into prepared pan. Bake for 25-30 minutes, or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.
  • In a small bowl mix ½ cup powdered sugar with 4 oz of cream cheese until completely smooth.
  • In a medium size bowl, whip heavy cream, vanilla and ⅓ cup powdered sugar together on high until stiff peaks form. Fold the two mixtures together until well blended.
  • Frost over the top of the cooled cake. Sprinkle with chocolate chips, shavings or a sprinkle of cinnamon.

Notes

This cake is also great without a frosting. You could sprinkle the top with a cinnamon sugar topping for a little sugary top.
You can also bake this cake in a 9x13 for a thin cake. Bake for 20-25 minutes.
Cake will give best results with room temperature ingredients. Allow them to sit out before you begin.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key. 

Nutrition

Calories: 343kcalCarbohydrates: 37gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 57mgSodium: 178mgPotassium: 121mgFiber: 1gSugar: 27gVitamin A: 3569IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!