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Easy Kid-Approved Chocolate Chip Pumpkin Bundt Cake

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A moist and tender pumpkin bundt cake studded with mini chocolate chips, inspired by a chance encounter with a cashier named Delores. This easy, one-bowl recipe comes together in under 15 minutes of prep and is perfect for fall baking, after-school snacks, or holiday dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) mini chocolate chips
  • ½ cup chopped pecans or walnuts (optional)
  • 1 tablespoon cinnamon sugar (optional, for topping)
  • For the glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-12 cup bundt pan with non-stick baking spray containing flour, making sure to coat all crevices.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using) for about 20 seconds. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth and resembles wet sand. Add eggs one at a time, whisking well after each addition until pale and slightly thickened. Stir in vanilla extract and pumpkin puree until smooth.
  4. Add dry ingredients to wet ingredients in two additions, stirring gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Gently fold in mini chocolate chips (and nuts if using) with the spatula. Batter will be thick and slightly sticky.
  6. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter 3-4 times to release air bubbles.
  7. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 30 minutes, tent loosely with foil.
  8. Place pan on a wire rack and cool for 15-20 minutes. This step is crucial for easy removal.
  9. Place a wire rack or serving plate upside down on top of the pan. Carefully flip over and gently lift pan off. If it sticks, let cool a few more minutes and try again.
  10. Let cake cool completely on wire rack, about 1 hour, before adding glaze.
  11. For glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and thick but pourable. Drizzle over cooled cake.

Notes

For best results, use room temperature eggs and pumpkin puree. Measure flour by spooning and leveling. Let cake cool in pan for exactly 15-20 minutes before inverting. For cleaner slices, chill cake for 30 minutes before cutting with a serrated knife. Cake can be stored at room temperature for up to 4 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, easy pumpkin cake, kid-friendly pumpkin dessert, fall baking, bundt cake recipe

Find it online: https://spoonluma.com/easy-kid-approved-chocolate-chip-pumpkin-bundt-cake/