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Chocolate Chip Pumpkin Cake

 Chocolate Chip Pumpkin Cake
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
12 ServingsPrep: 30 min. Bake: 65 min. + cooling


  • 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 King Arthur Unbleached 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
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 cup finely chopped pecans, divided


  • 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, beating well
  • after each addition. 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

2 of 2

Chocolate Chip Pumpkin Cake (continued)

Directions (continued)

  • the center comes out clean. Cool for 15 minutes before removing from
  • pan to a wire rack. Yield: 12 servings.
Nutritional 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.