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.