Pumpkin desserts don’t have to be complicated. This pumpkin chocolate chip cake is baked in a simple 9×13 pan, so there’s no stacking or fancy decorating, just moist pumpkin cake dotted with gooey chocolate chips and finished with tangy cream cheese frosting. It’s the kind of easy pumpkin cake recipe you’ll make on repeat all fall long, whether it’s for a family dinner or a potluck table.
The Little Details That Make This Cake Work
Pumpkin desserts don’t have to be complicated. This pumpkin chocolate chip cake is baked in a simple 9×13 pan, so there’s no stacking or fancy decorating, just moist pumpkin cake dotted with gooey chocolate chips and finished with tangy cream cheese frosting.
It’s the kind of easy pumpkin cake recipe you’ll make on repeat all fall long, whether it’s for a family dinner or a potluck table.
I’ve baked plenty of pumpkin cakes, but this one feels different. It doesn’t scream pumpkin spice, you know how some recipes go a little wild with it. Instead, the pumpkin puree just adds moisture and a subtle flavor, so what you really notice is the fluffy crumb and those pockets of gooey chocolate.
If you’re in the mood for more pumpkin treats with a little twist, try these soft chewy pumpkin snickerdoodles or go all-out with a tall layered pumpkin dessert. But if you want something low-effort with big payoff, this sheet cake is your answer.
The texture is what gets me. Buttermilk keeps the crumb tender and moist. Dark brown sugar adds depth, just a touch of caramel-like sweetness, and when it bakes up, the chocolate chips melt into little rivers of richness. Then comes the cream cheese frosting. Tangy, smooth, not too sweet. It’s the finishing touch that makes each bite balanced.
Your Pumpkin Cake Shopping List
Here are the main ingredients you’ll need for this cake. Make sure to check the recipe card for the full list of ingredients.
- Canned Pumpkin: Adds moisture without making the cake heavy. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Dark brown sugar: Gives a deeper sweetness and a subtle molasses note that makes the flavor richer.
- Chocolate chips: Semi-sweet chips melt into the crumb and balances the sweetness. You can swap with dark chocolate chips for a more intense chocolate flavor if you like.
- Buttermilk: Keeps the cake soft and tender. If you don’t have any, you can make your own buttermilk.
Pumpkin Cake Made Simple
Step One: Mix the Batter
Expert tip: Stop mixing as soon as the flour disappears to keep the cake tender.
Step Two: Bake
Step Three: Frost
If you’re looking for more of a pumpkin spice flavor, add two teaspoons of pumpkin pie spice to the cream cheese frosting, it’s heavenly!
Every fall I tell myself I’ll try something new, and then this cake sneaks its way back into the lineup. It’s easy, reliable, and always gone before I can wrap up leftovers. The texture holds up, the frosting never feels too heavy, and the chocolate makes it just different enough from the usual pumpkin desserts. If you’re looking for a dessert that works just as well on a weeknight as it does on a holiday table, this one’s it.
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Ingredients
Pumpkin Chocolate Chip Cake
- 1 ¾ cups flour
- 1 tablespoon baking powder
- ½ tablespoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter softened
- 2 cups dark brown sugar
- 2 tablespoons vegetable oil
- 3 eggs room temp
- 1 cup canned pumpkin
- 2 teaspoons vanilla
- ½ cup buttermilk
- 1 cup semi-sweet chocolate chips
Frosting
- 12 ounces cream cheese
- ½ cup butter softened
- ½ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350º. Line a 9 x 13 inch baking pan with parchment and grease the pan with a little butter and then dust with flour. Shake out any excess flour.
- Whisk the flour, baking powder, soda, salt and cinnamon together in a medium sized bowl. Set aside.
- Add butter and brown sugar to the bowl of a stand mixer and beat on medium-high until light and fluffy, about 3 minutes. Add the oil and mix to combine. Add eggs, one at a time, mixing well after each. Add vanilla and pumpkin and mix until incorporated.
- Add dry ingredients, alternating with buttermilk until just incorporated, don’t over mix. Fold in the chocolate chips. Pour into the prepared pan and smooth the top with an offset spatula.
- Bake for 30-35 minutes, until a toothpick comes out clean. Let cool completely in the pan before frosting.
Frosting:
- Combine the butter and cream cheese and beat until smooth and creamy. Add salt and beat to incorporate. Slowly add powdered sugar with the mixer on low. Once combined, beat on high until light and fluffy.
- If removing the entire cake from the pan, refrigerate it for about 30 minutes to make it easier to remove. Frost and refrigerate to allow the frosting to set.
Notes
- Increase the pumpkin flavor by adding 2 teaspoons of pumpkin spice to the frosting.
