This pumpkin chocolate chip cake is the kind of dessert you'll want on repeat all fall. Simply mix, pour, and bake - no frosting required. Warm spices highlight the pumpkin, chocolate chips add little bursts of indulgence, and the texture is moist and tender without being heavy. Best of all, it's gluten-free, though no one will ever guess.
It was hard to know what to call this recipe - pumpkin chocolate chip cake, pumpkin brownies, or even a snack cake. Whatever the name, just make a batch and enjoy. This fall favorite is easy, delicious, and comes together with a simple mix, pour, and bake. No frosting required. Bonus! It's a make-ahead pumpkin cake and freezes great!
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Why You'll Love This Pumpkin Chocolate Chip Cake
- So easy - Just mix, pour, and bake. One bowl, one pan, no fuss.
- Naturally gluten-free - Wholesome ingredients, no special flour blends.
- Perfectly spiced - Full of warm fall spices.
- No frosting needed - Moist, tender, and sweet enough on its own.
- Chocolate meets pumpkin - The chips melt into pockets of richness in every bite for a moist pumpkin cake.
For another easy, terrific pumpkin dessert, make this pumpkin mousse.
Ingredients You'll Need
- Flour - For a gluten-free pumpkin cake, use an all-purpose, gluten-free flour blend. I use King Arthur, but other blends should work.
- Baking powder - Choose aluminum-free and always and check the expiration date.
- Spices - The fall classics: cinnamon, allspice, and clove.
- Eggs - Provide structure, richness, and moisture.
- Pumpkin - Use canned pumpkin purée (100% pumpkin), not pumpkin pie mix.
- Maple syrup - Go for the real deal. Dark maple adds a more robust flavor.
- Oil - Coconut oil, avocado oil, or a healthy vegetable oil.
- Vanilla - Extract or paste both work, here is my favorite brand of vanilla.
- Chocolate chips - Semi-sweet or dark chips, and sugar-free too.
Please see the recipe card for measurements.
Here's another way to use chocolate chips, in these Forgotten Cookies (aka chocolate chip meringues).
Substitutions and Variations
- Chocolate chips - To reduce sugar, choose no-sugar varieties. I like stevia-sweetened chips or newer date-sweetened chips with no refined sugar. (I avoid erythritol-based brands due to recent studies.) You can also leave out the chocolate chips entirely, though they add a delicious twist.
- Flour - If you're not gluten-free, regular all-purpose white flour works in place of a gluten-free blend.
- Frosting (optional) - This cake doesn't need it, but a simple cream cheese frosting can dress it up for a more dessert-style presentation.
- Add-ins - Stir in chopped pecans or walnuts for extra texture.
Here's another recipe with pumpkin, this time a fantastic, super easy soup; pumpkin black bean soup, one of my most shared soup recipes.
How to Make This Easy Pumpkin Cake
Gather all ingredients and a 9″ square metal non-stick baking pan. Pre-heat oven to 325°F. Spray the pan and line bottom the line with piece of parchment paper that is long enough to go above the sides of the pans like wings. This make the cake easy to remove from the pan after baking. Mix the batter by hand or with an electric hand mixer.
Chef's tip: When you measure flour, don't scoop from the bag. Reach into the bag or canister with a large spoon and fill the measuring cup, then level it off. Seems silly but there is a difference and it might effect your results. Another way I do it is to stir and aerate the flour bag (or canister), then scoop.
- Add the wet ingredients (eggs, pumpkin, oil, vanilla, maple) to a medium bowl and whisk smooth.
- Add the dry ingredients (flour, soda and powder, spices, salt) to a medium bowl and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until smooth.
- Fold in the chocolate chips.
- Pour the batter into the pan and bake about 45 minutes. The cake is done when it is golden and firm to the touch, and a toothpick or cake tester comes out almost clean when inserted into the center of the cake.
Serving Suggestions
- Everyday treat - Enjoy a square as an afternoon snack or after-school bite.
- Fall dessert - Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Holiday spread - Cut into neat squares and add to a dessert tray alongside cookies and bars.
- Coffee break - Perfect with your morning coffee or afternoon tea.
Pumpkin's not just for dessert! Try this delicious pumpkin pie smoothie for breakfast!
Storage & Freezing Pumpkin Cake
Freezer - Wrap individual squares tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.
Room temperature - Store pumpkin chocolate chip cake in an airtight container at room temperature for up to 3 days (though it usually disappears faster!).
Refrigerator - For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Recipe FAQs
Yes. Bake the cake, let it cool completely, and store covered at room temperature for up to 3 days or in the fridge for up to 5 days.
Absolutely. Wrap cooled slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Semi-sweet chocolate chips are classic, but dark or milk chocolate work too. For less sugar, try stevia- or date-sweetened chips.
Yes. If you don't need it gluten-free, use regular all-purpose flour in place of the gluten-free blend.
More Terrific Fall Recipes
Try this savory pumpkin polenta with chicken sausage for a hearty dinner. If dessert sounds better, try this pumpkin tart with a press-in cookie type crust.
⭐️Did You Make This?
If you make this pumpkin cake, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Pumpkin Chocolate Chip Cake
Equipment
- digital kitchen scale optional
Ingredients
Dry Ingredients
- 2 ½ cups gluten-free flour blend 13 ounces, Bob's Red Mill blue bag 1:1 GF blend
- 2 teaspoons baking powder aluminum free
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon allspice
- ⅛ teaspoon ground clove
Wet Ingredients
- 2 large eggs
- 15 ounces canned pumpkin puree not pumpkin pie filling
- ¾ cup real maple syrup
- ½ cup extra virgin coconut oil, melted or use a healthy neutral oil, see note at end
- 2 teaspoons vanilla extract
Chocolate Chips
- ⅔ cup chocolate chips
Instructions
Get Ready to Bake
- Pre-heat oven to 325°F. Gather all ingredients and a 9″ square metal non-stick baking pan. Spray the pan and line bottom with piece of parchment paper that is long enough to go above the sides of the pans like wings. This make the cake easy to remove from the pan after baking.
Mix Ingredients
- Combine flour, baking powder, baking soda, spices and salt in a medium bowl and whisk to combine well. In a large bowl, add eggs, pumpkin, maple syrup, oil and vanilla. Whisk until smooth.
Combine and Pour into Pan
- Add wet ingredients into dry and whisk or stir until smooth. Stir in chocolate chips. Pour cake batter into baking pan and smooth the top with a flexible spatula. Bake approximately 45 minutes or until golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool cake in pan for 10 minutes. Remove cake to a wire cooling rack using the parchment "wings". Enjoy warm or cool.
Notes
Chocolate chip tips
I used Lily's Dark Chocolate Baking Chips. They are no-sugar-added and gluten-free. They are delicious and a great way to reduce overall sugar in the recipe and taste terrific. Compared to using regular chocolate chips such as Tollhouse, using Lily's reduces the overall sugar by 68 grams, about 8 grams per piece (that's 2 teaspoons). Do what ever works best for your family when it comes to buying chocolate chips. There are many options on the market these days.Oil
If you are allergic to coconut oil, I recommend this healthy neutral oil cultured from sugar can grass, called Zero Acre Farms. It's become an regular culinary oil in my kitchen. Way better for you than industrially produced vegetable oil. Another option is avocado oil which has a neutral taste.Nutrition
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DJS says
I'M GOING TO TRY THIS CAKE, BUT WITH SOME CHANGES. 5 YEARS AGO I WAS DIAGNOSED WITH CELIAC DISEASE. OVER THE LAST 2 YEARS I'VE HAD ISSUES WITH OTHER FOODS (PEANUTS, DAIRY, CORN, SOY, ETC.). I'M TRYING TO REMOVE MOST SUGARS FROM MY DIET BECAUSE MY SO IS A DIABETIC, AND WE STILL LIKE TO ENJOY OUR BAKED GOODS. I'VE TRIED USING STEVIA IN THE RAW TO BAKE WITH BUT WE'VE HAD ISSUES WITH IT. WILL LET YOU KNOW THE RESULTS.
Sally says
Wow, you poor thing. Lots of dietary challenges to deal with. Please comment back and let us know what you do to make it successful for your needs. Thanks!
Alexa says
This looks SO good! Could you substitute flax eggs for this (mixing flaxseed together) so it is egg free?
Sally says
Hi Alexa. I did think of that but have not tried it. I think it would work. Please try it and comment back to benefit others who want to be egg-free. Thanks!
Sophia @ NY Foodgasm says
Ohhhhh yeah this is right up my alley! I am OBSESSED with pumpkin this time of year and I love the spice and addition of maple syrup!