Chocolate chips, pumpkin and some basic ingredients will make this moist and delicious Chocolate Chip Pumpkin Bundt Cake. Yes, I said moist! This is the perfect dessert for you and because it’s fall.
With all this pumpkin talk I wanted to whip up a quick dessert that anyone (even you!) can make. The chocolate chips add a perfect balance of sweetness to the cake. The powdered sugar sprinkled on top adds the perfect touch to make it look extra fancy.
This is also a great breakfast dish served with a large cup of coffee. It’s also perfect for Sunday football parties since you can feed a large group with this cake. Go Hawks!
Look at this middle! Doesn’t it look divine?!
Cut up a slice and dig in! If you make the slice too small, be warned, you will be back for seconds!
Chocolate Chip Pumpkin Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt optional
- 2½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 can (15 ounce) pumpkin
- 2 cups semi-sweet chocolate chips
- powdered sugar for dusting
Preheat oven to 350 degrees. Spray 10-inch bundt pan with baking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt.
In a large bowl, beat sugar and vegetable oil until combined. Add eggs, one at a time, beating well after each addition. Add vanilla as you add the last egg.
Alternate adding flour mixture and scoops of pumpkin to the egg mixture, beating well on medium-low after each addition. Stir in chocolate chips.
Pour batter into prepared bundt pan.
Bake for 60 - 65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cooling on a wire rack. Let cool completely and then dust with powdered sugar before serving.