Pumpkin Chocolate Chip Cake

This pumpkin chocolate chip cake is the kind of easy dessert you'll want on repeat all fall. Simply mix, pour, and bake-no frosting required. Warm spices complement the pumpkin, chocolate chips add little bursts of indulgence, and the texture is moist and tender without feeling heavy. It's perfect for lunch boxes, after-school snacks, or an afternoon cup of coffee or tea-and 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 simply a snack cake. Whatever the name, it's an easy fall favorite that works equally well for dessert, lunch boxes, or an afternoon treat. It can also be made ahead and freezes beautifully.

Pumpkin Chocolate Chip Cake Recipe Snapshot

• So easy - Just mix, pour, and bake. One bowl, one pan, no fuss.
• Naturally gluten-free - Made with wholesome ingredients and no special flour blend.
• Perfectly spiced - Filled with warm fall spices that complement the pumpkin.
• No frosting needed - Tender, moist, and sweet enough all on its own.
• Chocolate meets pumpkin - Chocolate chips melt into rich little pockets throughout every bite.

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).
• 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 chocolate chips are classic, but dark or milk chocolate chips work too. For less refined sugar, try stevia- or date-sweetened chips.

Please see the recipe card for measurements.

Chef's Tip: Use Canned Pumpkin. Canned pumpkin puree is the easiest and most reliable choice for this cake. Its consistency gives you predictable moisture and texture. Be sure to use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

Here's another way to use chocolate chips, in these Forgotten Cookies (aka chocolate chip meringues).

Substitutions and Variations

• Skip the chocolate chips - The cake is delicious without them if you prefer a classic pumpkin cake.
• Use regular flour - If you're not gluten-free, substitute an equal amount of all-purpose flour.
• Add nuts - Fold in ½ to ¾ cup chopped pecans or walnuts for extra texture and crunch.

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 Pumpkin Chocolate Chip 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.

Serving Suggestions

• Everyday treat - Enjoy a square as an after-school snack, lunch-box treat, or simple afternoon bite.
• Fall dessert - Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Holiday spread - Cut it into neat squares and add it to a dessert tray with cookies and bars.
• Coffee or tea - Pair it with morning coffee or afternoon tea for an easy seasonal treat.

Pumpkin's not just for dessert! Try this delicious pumpkin pie smoothie for breakfast!

Storage & Freezing Pumpkin Cake

Room temperature - Store the cooled pumpkin chocolate chip cake in an airtight container at room temperature for up to 3 days.

Refrigerator - For longer storage, refrigerate it in an airtight container for up to 5 days. Bring it to room temperature before serving for the best texture.

Freezer - Wrap individual squares tightly in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 2 months and thaw at room temperature before serving.

Recipe FAQs

More Terrific Pumpkin 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.

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