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This incredibly moist homemade Pumpkin Chocolate Chip Bundt Cake has just the right amount of sweet by combining decadent cake with a chocolate chunk middle.

This incredibly moist homemade Pumpkin Chocolate Chip Bundt Cake has just the right amount of sweet by combining decadent cake with a chocolate chunk middle.

pumpkin chocolate chip bundt cake

I have been on such a pumpkin kick lately! I’ve roasted two pretty good sized pumpkins already and have made all sorts of recipes. Everything from sweet to savory, breakfast to dinner to dessert. My house has been saturated with pumpkin recipes for weeks, and no one is complaining! I absolutely love bundt cakes for no reason other than they make me happy. I was totally intending on making a chocolate ganache for the top of this cake, but it turned out so moist I decided not to.

four stages of pumpkin chocolate chip bundt cake

I used my cute little pink silicone bundt pan for this recipe. I find that its flexible material makes it super easy to get the cake out when its done cooking. Now, this recipe has a ton of butter. It makes the final cake quite heavy, but the end result is so worth it because of how moist it is.

a close up of pumpkin chocolate chip bundt cake

All of that butter is what give it that beautiful browned top. YUM!

pumpkin chocolate chip bundt cake on a platter

I’m actually categorizing this recipe as both a dessert and breakfast because I had it for both! Morning or night, it goes perfectly with a hot cup of coffee or a cold glass of milk.

a slice of pumpkin chocolate chip bundt cake

I brought some of this cake into work and, needless to say, the people who sit by me sort of love me. One of my favorite taste testers, Scott, commented on how he really liked the middle chocolate later and asked what it was. When I told him it was just chocolate chips that I didn’t fully mix in, he was pleasantly surprised. The cake really isn’t super sweet, which is why combining it with the chocolate made it heavenly!

A close up of a slice of pumpkin chocolate chip bundt cake

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

[adthrive-in-post-video-player video-id=”LExWqseM” upload-date=”2016-11-14T18:54:41.000Z” name=”Self Proclaimed Foodie – Homemade Vanilla Extract” description=”Making your own homemade vanilla extract is not only easy to do, but it smells and tastes wonderful, makes the perfect gift, and the beans can still be used once you’re done!” player-type=”default” override-embed=”default”]

Pumpkin Chocolate Chip Bundt Cake

Prep20 minutes
Cook55 minutes
Total1 hour 15 minutes
Servings 12 servings
This incredibly moist homemade Pumpkin Chocolate Chip Bundt Cake has just the right amount of sweet by combining decadent cake with a chocolate chunk middle.



  • Preheat oven to 350 degrees F. Generously butter and lightly flour, removing any excess, bundt pan.
  • In bowl of stand mixer, mix together flour, baking powder, baking soda, salt, spices, and sugar.
  • With the paddle attached and the mixer running on low speed, add the softened butter in chunks and continue to mix until the dry ingredients are evenly coated with the butter.
  • Combine the pumpkin, eggs, vanilla and milk. Stir to combine.
  • With the mixer running on low, add half of the wet ingredients. Increase speed to medium high and mix for 4-5 minutes until light and fluffy. Add remaining wet ingredients and mix on low until well combined. Batter will be very thick.
  • Spoon about a third to half of the batter into your bundt pan. Sprinkle chocolate chips on top. Spoon on some more batter. Add remaining chocolate chips. Spoon remaining batter on top and smooth over with back of spatula to evenly distribute.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean or with a few moist crumbs attached. Be aware that the chocolate may make the batter appear as if it has not cooked. Move to a wire rack and let cool in pan for about 15 minutes. Invert onto wire rack, cake should come out cleanly, and allow to cool.


Calories: 381kcal, Carbohydrates: 49g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 115mg, Potassium: 261mg, Fiber: 3g, Sugar: 24g, Vitamin A: 6773IU, Vitamin C: 2mg, Calcium: 61mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below


Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    That chocolate chunk middle is everything! Such a great idea, and I am sure an absolutely delicious way to enjoy a cake. Can’t wait to make it at home and enjoy it like never before!

  2. 5 stars
    This is a perfect fall recipe! I love the texture of the Bundt cake pattern. The chocolate chips bring the yum factor. Yes please to everything about this recipe!

  3. 5 stars
    Oh, I just love pumpkin! It’s so sweet and delicious – I’ll definitely have to get out my bundt cake tin so I can try this!