Pumpkin Chocolate Chip Cake with Cream Cheese Frosting
Pumpkin desserts don’t have to be complicated. This pumpkin chocolate chip cake is baked in a simple 9x13 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.
Servings 16
Calories 551kcal
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.
