Spiced Pumpkin Chocolate Chip Cake
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I’ll be the first to admit it—I adore pumpkin in just about everything… except pumpkin pie. If you feel the same, you’re in good company! That’s why, for this week’s roundup of Thanksgiving desserts that go beyond traditional pie, I’m sharing a cozy, crowd-pleasing alternative that still delivers all the warm, spiced flavors we love this time of year. Meet the Spiced Pumpkin Pie Chocolate Chip Cake!
This moist, tender cake is infused with pumpkin purée, cinnamon, and classic pumpkin pie spices. Each bite is rich with autumn flavor and studded with sweet chocolate chips, which add just the right touch of indulgence. But the magic doesn’t stop there: the cake is topped with a generous layer of creamy cream cheese frosting, adding tangy richness and a beautiful finish. I love to sprinkle mini chocolate chips over the top for a little extra flair and texture. It’s festive, comforting, and perfect for anyone who wants to skip the pie but still celebrate pumpkin in style.
Ingredients for Spiced Pumpkin Chocolate Chip Cake
- SUGAR
- BUTTER
- EGGS
- PURE VANILLA EXTRACT
- PUMPKIN PUREE
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- PUMPKIN PIE SPICE
- CINNAMON
- SALT
- CHOCOLATE CHIPS
- CREAM CHEESE
- POWDERED SUGAR
Instructions for Spiced Pumpkin Chocolate Chip Cake
Start by preheating your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick cooking spray and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until well combined. Then increase the speed to high and beat for 2 minutes, until the mixture is light and fluffy.
Add in the eggs, vanilla extract, and pumpkin purée, and mix on low speed just until everything is incorporated. Be careful not to overmix—this helps keep the cake tender.
In a separate large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly blended. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined, then gently fold in the chocolate chips by hand.
Pour the batter into your prepared baking pan and spread it out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan before frosting.
To make the frosting, use a hand mixer to beat together the cream cheese and butter in a medium bowl until smooth and creamy. Add the powdered sugar and mix until fully combined. Stir in the vanilla extract, then increase the mixer speed to high and beat for 2 minutes, until the frosting is light and fluffy.
Spread the frosting generously over the cooled cake, then finish with a sprinkle of mini chocolate chips on top of the cake for a festive touch. Serves 12-15, depending on how generous your slices are!
Frequently Asked Questions
What kind of chocolate chips work best?
Semi-sweet chocolate chips are a great choice, but you can also use milk chocolate for a sweeter bite or dark chocolate for a richer contrast to the spiced cake.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Once cooled, cover it tightly and store at room temperature. Frost just before serving for the freshest texture.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving, or enjoy them chilled.
Can I freeze this cake?
Absolutely. You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost before serving.
Can I use a different pan size?
Yes, you can bake this in two 8-inch round pans for a layer cake. Just adjust the baking time and check for doneness with a toothpick.
Is there a substitute for cream cheese in the frosting?
If you’re not a fan of cream cheese, try a vanilla buttercream or even a maple glaze for a different but still delicious finish.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Sheet Cake
- Moist Pumpkin Bundt Cake
- Pumpkin Cake with Caramel Cider Sauce
- Crumbl Copycat Pumpkin Cake Cookies
Spiced Pumpkin Chocolate Chip Cake
Real Mom Kitchen
Ingredients
Cake
- 2 cups sugar
- 1 cup butter softened
- 3 eggs
- 1 tsp vanilla extract
- 15 oz can pumpkin puree
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Frosting
- 8 oz cream cheese
- ½ cup butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F and spray a 9×13 pan with non-stick spray.
- In the bowl of a stand mixer, cream the sugar and butter until combined with the paddle attachment. Then turn your mixer on high and beat for 2 minutes.
- Add in the eggs, vanilla, and pumpkin puree. Mix just until just combined.
- In another bowl, add the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Whisk together until blended.
- Turn the mixer on low and slowly pour in the dry ingredients. Mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking sheet. Bake at 350 degrees for 45 minutes until a toothpick inserted in the center comes out clean. Remove and allow to cool before frosting.
- In a bowl, cream the cream cheese and butter together until smooth. I use my hand mixer for this.
- Add in the powdered sugar, mix until combined. Add 1 tsp of vanilla extract, mix until combined. Then turn the mixer on high and beat for 1-2 minutes until fluffy. Spread the frosting on top of the cooled cake and sprinkle with mini chocolate chips. Serves 12-15.
