Name: Easy Pumpkin Chocolate Chip Cake
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 cup light or dark brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 3 large eggs; 1 (15-ounce) can pumpkin purée; 3/4 cup canola or vegetable oil; 1 teaspoon vanilla extract; 1 cup mini chocolate chips, divided

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This one-bowl pumpkin chocolate chip cake is the ultimate easy fall dessert I keep coming back to. It’s soft, fluffy, full of pumpkin flavor, and dotted with rich chocolate chips in every bite. Whether I’m whipping it up for an afternoon treat, a casual gathering, or a sweet finish to a cozy dinner, this cake never disappoints.

Easy Pumpkin Chocolate Chip Cake

Why You’ll Love This Recipe

I like that this recipe only takes 10 minutes to prep and uses just one mixing bowl—less cleanup, more enjoyment. The warm spices highlight the pumpkin without overpowering it, and the chocolate chips add just the right amount of richness. It’s a no-fuss dessert that always comes out moist and delicious, perfect for autumn and easy enough to make on a whim.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
3 large eggs
1 (15-ounce) can pumpkin purée
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup mini chocolate chips, divided

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish with nonstick spray.
In a large bowl, I mix the flour, sugars, baking powder, baking soda, pumpkin pie spice, and salt using a hand mixer until everything is well combined and lump-free—about a minute.
Then, I beat in the eggs, pumpkin purée, oil, and vanilla extract until the batter is smooth. I stir in 3/4 cup of the mini chocolate chips.
I pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
I bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let it cool for at least 45 minutes before slicing and serving.

Servings and timing

This recipe yields 12 to 16 servings, depending on how I slice it.

Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes
Total Time: About 1 hour 30 minutes

Variations

Spice it up: I sometimes double the pumpkin spice or add extra cinnamon or nutmeg for a deeper fall flavor.
Switch the chocolate: I’ve tried semi-sweet and even dark chocolate chips instead of minis—both work beautifully.
Try different pans: I’ve made this in a glass dish, a metal pan, and even two 9-inch rounds. I just adjust the bake time slightly and keep an eye on doneness.
Add frosting: While I usually leave this cake unfrosted, it’s great with a cream cheese frosting or a rich brown sugar glaze.

Storage/reheating

I keep leftover slices covered at room temperature for up to 3 days, or I store them in the fridge for up to 5 days. When I want to reheat a slice, I just pop it in the microwave for 10–15 seconds to bring back that fresh-out-of-the-oven softness.

FAQs

How do I know when the cake is fully baked?

I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done.

Can I use homemade pumpkin purée?

Yes, I’ve used homemade purée and it works well, as long as it’s not too watery. I recommend draining or blotting it if it’s on the thinner side.

What type of oil works best?

I usually use canola or vegetable oil, but any neutral oil will do. I’ve even used light olive oil in a pinch.

Can I freeze this cake?

Yes, I freeze individual slices wrapped in plastic wrap and stored in a freezer bag. They keep well for up to 2 months.

Can I make this cake gluten-free?

I haven’t tried it, but a 1:1 gluten-free flour blend should work. Just be sure it contains xanthan gum or add some separately for structure.

Conclusion

This easy pumpkin chocolate chip cake brings everything I love about fall into one simple, satisfying dessert. It’s rich, warmly spiced, and incredibly easy to make—perfect for sharing or enjoying with a warm drink. Once I made it, it quickly became part of my seasonal baking rotation.