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Pumpkin Chocolate Chip Cake

A moist, spiced pumpkin cake loaded with melty chocolate chips—perfect for cozy fall baking.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Chocolate Chip Cake
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • 1 ¼ cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
  3. Cream butter, brown sugar, and granulated sugar until fluffy.
  4. Add eggs, pumpkin purée, vanilla, and sour cream; mix until smooth.
  5. Fold in dry ingredients until just combined.
  6. Stir in chocolate chips, pour batter into loaf pan, and bake for 50–60 minutes.
  7. Cool before slicing; dust with powdered sugar if desired.

Notes

A perfect make-ahead fall dessert that tastes even better the next day.