Chocolate Chip Pumpkin Cake Recipe

Chocolate Chip Pumpkin Cake Recipe
Photo by: Taste of Home
Rating

95% would make again

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! Laurene Hunsicker, Canton, Pennsylvania

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  • 12 Servings
  • Prep: 30 min. Bake: 65 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup (6 ounces) semisweet chocolate chips
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  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 cup finely chopped pecans, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
  • Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
  • Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Nutrition Facts: 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.

Chocolate Chip Pumpkin Cake published in Taste of Home August/September 2008, p59

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Reviews for Chocolate Chip Pumpkin Cake (9)

Chocolate Chip Pumpkin Cake Recipe

Chocolate Chip Pumpkin Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 16, 2009 by glyfada43

I love this cake!!!

Reviewed on Nov. 12, 2009 by birger

love this recipe,takes pumpkin to a new level.fits into a rubbermaid 3.25 takealong bowl .I will be making this again and again..

Reviewed on Nov. 03, 2009 by margaretthatcher

This recipe is amazing! I've made it three times now and October just wouldn't be the same without this cake. It is so moist and delicious!

Reviewed on Oct. 13, 2009 by dazucru

Very moist cake but I thought the chocolate completely covered the pumpkin taste rather than complimented it

Reviewed on Oct. 12, 2009 by Gosssamer1

This cake was delicious! I made this for my boyfriend's family and it got a kudos! Some of them topped it with little whipped cream.

Reviewed on Nov. 20, 2008 by kkparsons

Yum! I added 1/2 tsp. nutmeg, other than that I didn't change a thing. Will make again.

Reviewed on Oct. 31, 2008 by GBakes

This cake was fabulous! I absolutely loved it! I honestly could have eaten the whole thing myself, but I contained myself.. and only ate half of it.. Either way, it was well enjoyed and I'll be making it again soon! Thanks :)

Reviewed on Oct. 31, 2008 by garciasteph6

Awesome Cake - I have made this 3 times and everyone has LOVED it - People keep requesting the recipe from me!!

Reviewed on Aug. 03, 2008 by dhanel

I just made this cake for my inlaws who were visiting from out of town there was no leftovers need I say more. My husband and children couldn't get enough. It was very moist and tasty. The only thing I might add is some pumpkin spice next time around. This is definately something I will repeat.

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