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Pumpkin Chocolate Chip Cake

I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. —Kellie Moore, Fort Collins, Colorado
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    15 servings


  • 1-1/4 cups canned pumpkin
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup semisweet chocolate chips
  • 6 tablespoons butter, softened
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons vanilla extract
  • Dash ground cloves, optional
  • 1/3 cup baking cocoa
  • 2-1/2 to 3 cups confectioners' sugar
  • Additional semisweet chocolate chips, optional


  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips.
  • Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners’ sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.
Nutrition Facts
1 piece: 374 calories, 17g fat (6g saturated fat), 37mg cholesterol, 219mg sodium, 56g carbohydrate (40g sugars, 3g fiber), 4g protein.
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Average Rating:
  • momlib
    Nov 1, 2020

    I was skeptical about a pumpkin cake with chocolate frosting, but this was delicious! I liked the addition of whole wheat flour. My whole family liked this cake.

  • hokie3900
    Oct 17, 2016

    This is a wonderful pumpkin recipe. I made cupcakes instead of the 9x13 cake. More useful for my young grandchildren. Yield was 18 cupcakes per recipe. Do not overbake. I followed the recipe and only eliminated the cloves spice and substituted vegetable oil instead of the canola. I put in just over a cup of chocolate chips into the batter and none on the top of the cupcake. i did not make the icing recipe. This recipe will probably freeze beautifully. Already have a dozen cupcakes in the freezer. Made this recipe twice. This will become a favorite fall season pumpkin dessert.