Thank you Lindsay from Life Love & Sugar for sharing this yummy Pumpkin Chocolate Chip Bundt Cake today!
Hey everyone! I’m Lindsay from Life, Love and Sugar where I blog about all things sweet. I’m so excited to be visiting today while Krissy is enjoying time with her new baby boy. I don’t have kids yet myself, but everyone around us is starting to pop ‘em out and from what I hear, they keep you pretty busy. 🙂
Since I have a particular love of all things cake and all things pumpkin, I thought I’d share this Pumpkin Chocolate Chip Bundt Cake with you today. 
I’m always excited for pumpkin season to arrive – it’s absolutely one of my favorite flavors. And it goes so well with chocolate. I’ve been combining the two like crazy this year – Pumpkin Chocolate Brownie Cheesecake, Pumpkin Chocolate Chip Cookie Sandwiches, the list goes on.
One of the things I love about bundt cakes is how easy they are to put together. Unlike a layered cake, once you bake it and top it with some glaze or icing, it’s ready to go!
This particular cake is super moist and totally delicious. I didn’t want to stop eating it. Unfortunately I had to. I couldn’t possibly eat everything I make – I’d blow up like a balloon! So instead I pawned it off on my co-worker and his kids. They loved it too! It apparently became a bribing tool for the weekend to get the kids to do their homework. Whatever works! 🙂
- 3 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 cup oil
- 1 1/2 cup sugar
- 2 eggs
- 1 1/3 cup pumpkin puree
- 1 1/2 cups chocolate chips
- 4 oz cream cheese
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- 1 tsp maple extract
- 1-2 tbsp water or milk
- Preheat oven to 350 degrees and grease a 10 inch bundt pan.
- Combine flour, salt, baking soda, cinnamon, nutmeg and cloves and whisk until combined.
- Combine oil and sugar in another large mixing bowl and mix until well blended.
- Add eggs one at a time and mix until combined after each addition.
- Add dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients. Mix well after each addition.
- Stir in chocolate chips.
- Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
- Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
- When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
- Add powdered sugar and maple extract and mix until smooth.
- Add 1-2 tbsp of water or milk until you get the right consistency.
- Pipe or spread icing onto cake.
This cake is gorgeous! I love the orange and chocolate sprinkles on top. So yummy!
The photos are beautiful! I love that you used maple extract in the frosting 🙂
Lindsay, this cake really sounds like something my family would devour for Thanksgiving dessert! Who can resist a Bundt cake, especially with that icing on it? Thanks for sharing! Congratulations on the new baby, Kristy!
Thanks Heather!
When you say oil, did you use olive oil? What would be the best oil to use?
Vegetable oil or canola oil!
I made this cake for fall.. great recipe! It was delicious.
What can I use instead of maple extract? Vanilla ok?
I think vanilla would be fine if you don’t have maple on hand!
Vanilla would be okay if you don’t have maple on hand!
I love your blog, a little question:
Is flour with or without baking powder?