COLORFUL
Super moist, loaded with fall flavors and still packing in the deliciousness of chocolate- that’s what this Pumpkin Chocolate Chip Cake is all about. Give it a try and you’ll love how easy it can be to recreate in your kitchen.
Table of Contents
🛒 INGREDIENTS
- Boxed spice cake mix
- Pumpkin puree
- Cinnamon
- Eggs
- Cream cheese
- Butter
- Vanilla
- Butter
- Powdered Sugar
- Semi-Sweet Chocolate chips
*see recipe card for detailed amounts
HOW TO MAKE PUMPKIN CHOCOLATE CHIP CAKE
- Preheat the oven to 350 degrees.
- Spray a 9X9 cake pan with non-stick cooking spray and lay a piece of parchment paper in the pan so you can remove the cake easily once it’s baked.
- Mix the spice cake mix, pumpkin puree, eggs and cinnamon together. (Do not follow the ingredients recommended on the cake mix box, just what’s listed here) Mix until just combined but be sure to scrape down the edges and bottom of the bowl with a spatula, dry ingredients will hide in pockets of the batter.
- Fold in the chocolate chips.
- The batter will be very thick so use a spatula to scrape it out of the bowl into the prepared pan.
- Smooth out the top of the cake batter evenly then bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, make the cream cheese frosting by creaming together the butter and cream cheese.
- Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
- Once the cake is done baking, remove from the pan and allow it to cool completely on a wire rack before frosting.
- Use an offset spatula to ice the cake. Sprinkle on cinnamon and extra chocolate chips to decorate!
HELPFUL NOTES:
- If you are not a fan of spice can, you can use yellow box cake instead and add a ½ teaspoon of cinnamon and ½ of pumpkin spice as a substitution.
- You must let the cake cool before frosting it or the cream cheese frosting will automatically melt as it goes on.
STORAGE AND REHEATING INSTRUCTIONS:
This cake can be stored in an airtight container in the fridge for up to a week or be frozen for up to 3 months. If unfrosted, the cake can be kept at room temperature for up to a week.
FAQS & SUBSTITUTIONS/VARIATIONS:
What Can I Use Instead of the Frosting?
The classic cream cheese frosting works perfectly with the fall flavors of this cake, but if you really want to try out something else, you can use vanilla or chocolate flavored store bought frosting as well.
You can also prepare a simple glaze and drizzle it over the cake if you’re not too fond of the heaviness frosting brings into the picture.
Can I Prep the Cake in Advance?
You definitely can! The pumpkin chocolate chip cake can be prepared up to 3 days in advance and refrigerated in an airtight container. Remember to get the cake out and let it come to room temperature before you serve.
How Do I Serve the Pumpkin Chocolate Chip Cake?
This delicious cake tastes perfect when served fresh, all on its own. If you’re planning to skip the frosting, the cake can also be served warm with a scoop of vanilla ice cream on the side.
Try Some of My Other Favorite Holiday Recipes
Super soft and fluffy and loaded with the goodness of chocolate in every bite- you’ve got to try this pumpkin chocolate chip cake.
EQUIPMENT
- 9X9 cake pan
- Hand mixer
- Cooling Rack
- Parchment paper
- Off set spatula
INGREDIENTS
- 1 box Spice Cake Mix
- 15 ounce Pumpkin Puree , (not pumpkin pie filling)
- 1 tsp Cinnamon
- 2 Eggs
- 16 ounce Cream Cheese , frosting, softened
- ½ cup Salted Butter, softened
- 1 tsp Vanilla
- 2 cups Powdered Sugar
- 3 Wafer Cookies
- 1 cup Semi Sweet Chocolate Chips
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Spray a 9X9 cake pan with non-stick cooking spray and lay a piece of parchment paper in the pan so you can remove the cake easily once it’s baked.
- Mix the spice cake mix, pumpkin puree, eggs and cinnamon together. (Do not follow the ingredients recommended on the cake mix box, just what’s listed here) Mix until just combined but be sure to scrape down the edges and bottom of the bowl with a spatula, dry ingredients will hide in pockets of the batter.
- Fold in the chocolate chips.
- The batter will be very thick so use a spatula to scrape it out of the bowl into the prepared pan.
- Smooth out the top of the cake batter evenly then bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, make the cream cheese frosting by creaming together the butter and cream cheese.
- Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
- Once the cake is done baking, remove from the pan and allow it to cool completely on a wire rack before frosting.
- Use an offset spatula to ice the cake. Sprinkle on cinnamon and extra chocolate chips to decorate!
NOTES
Notes:
- If you are not a fan of spice can, you can use yellow box cake instead and add a ½ teaspoon of cinnamon and ½ of pumpkin spice as a substitution.
- You must let the cake cool before frosting it or the cream cheese frosting will automatically melt as it goes on.
- This cake can be stored in an airtight container in the fridge for up to a week or be frozen for up to 3 months. If unfrosted, the cake can be kept at room temperature for up to a week.
- What Can I Use Instead of the Frosting? You can also prepare a simple glaze and drizzle it over the cake if you’re not too fond of the heaviness frosting brings into the picture.
- Can I Prep the Cake in Advance? You definitely can! The pumpkin chocolate chip cake can be prepared up to 3 days in advance and refrigerated in an airtight container.
- How Do I Serve the Pumpkin Chocolate Chip Cake? If you’re planning to skip the frosting, the cake can also be served warm with a scoop of vanilla ice cream on the side.
NUTRITION
Serving: 8PumpkinsCalories: 875kcalCarbohydrates: 99gProtein: 10gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 130mgSodium: 728mgPotassium: 558mgFiber: 5gSugar: 73gVitamin A: 9462IUVitamin C: 2mgCalcium: 157mgIron: 6mg
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