Pumpkin Chocolate Chip Cake
This easy Pumpkin Chocolate Chip Cake with cream cheese frosting is the perfect Fall cake recipe for all those pumpkin and chocolate lovers!
A PUMPKIN AND CHOCOLATE CAKE
This Pumpkin Chocolate Chip Cake is like a pumpkin chocolate chip cookie but in cake form! I love to take cake mixes and doctor them up to take them from good to fabulous! Pumpkin and chocolate chips are a delicious match! I think the addition of the cream cheese frosting on this cake really takes it over the top. I’ve already made this Pumpkin Chocolate Chip Cake recipe 5 times this fall season! It’s that good!
FREQUENTLY ASKED QUESTIONS:
No, a yellow cake mix will work as well. You will want to add ½ teaspoon of cinnamon and ½ teaspoon of pumpkin spice as a substitution for the flavor.
Absolutely, I use semi-sweet chocolate chips for this recipe to balance out the sweetness but you can use milk chocolate or dark chocolate as well. Or if you are not a fan of chocolate, you can leave them out completely.
If you do not feel like making your own frosting you can absolutely use a canned frosting. You can use cream cheese, vanilla buttercream or even a chocolate frosting!
Some ideas include: chopped nuts, caramel bits, toffee bits, etc. Whatever you think would work well with this cake you can add.
Mini chocolate chips, a sprinkle of cinnamon or pumpkin pie spice, caramel sauce, chocolate sauce, etc.
This cake can be stored in the refrigerator covered or in an airtight container where it will keep for up to 1 week. You can also freeze this in a freezer container where it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- spice cake mix
- pumpkin puree
- cinnamon
- eggs
- cream cheese
- salted butter
- vanilla extract
- powdered sugar
- semi-sweet chocolate chips
HOW TO MAKE A PUMPKIN CHOCOLATE CHIP CAKE:
Preheat the oven to 350 degrees. Spray a 9×9-inch cake pan with non-stick cooking spray and lay a piece of parchment paper in the pan so you can remove the cake easily once it’s baked. Mix the spice cake mix, pumpkin puree, eggs and cinnamon together. (Do not follow the ingredients recommended on the cake mix box, just what’s listed here) Mix until just combined, make sure to scrape down the edges and bottom of the bowl with a spatula, dry ingredients will hide in pockets of the batter.
Fold in the chocolate chips.
The batter will be very thick so use a spatula to scrape it out of the bowl into the prepared pan. Smooth out the top of the cake batter evenly then bake for 25-30 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the cream cheese frosting by creaming together the butter and cream cheese. Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
Once the cake is done baking, remove from the pan and allow it to cool completely on a wire rack before frosting.
Use an offset spatula to frost the cake.
Sprinkle with cinnamon and extra chocolate chips to decorate if desired.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Pumpkin Chocolate Chip Cake
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 2 large eggs
- 16 ounces cream cheese, softened (2) 8-ounce blocks
- ½ cup salted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×9-inch cake pan with non-stick cooking spray and lay a piece of parchment paper in the pan so you can remove the cake easily once it’s baked.
- Mix the spice cake mix, pumpkin puree, eggs and cinnamon together. (Do not follow the ingredients recommended on the cake mix box, just what’s listed here) Mix until just combined, make sure to scrape down the edges and bottom of the bowl with a spatula, dry ingredients will hide in pockets of the batter.
- Fold in the chocolate chips.
- The batter will be very thick so use a spatula to scrape it out of the bowl into the prepared pan.
- Smooth out the top of the cake batter evenly then bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, make the cream cheese frosting by creaming together the butter and cream cheese.
- Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
- Once the cake is done baking, remove from the pan and allow it to cool completely on a wire rack before frosting.
- Use an offset spatula to frost the cake. Sprinkle with cinnamon and extra chocolate chips to decorate if desired.
Notes
- You can use any of your favorite chocolate chips.
- Canned frosting can be used.
- Switch up the frosting to a vanilla or chocolate buttercream.
- This can be frozen, see above on how to do that.
- Other toppings can be added such as chocolate chips, cinnamon, pumpkin pie spice, etc.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This looks like an awesome recipe and going to get the stuff today to make it, yummmmm
Hope you love it!