Love and Olive Oil
Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake

From passion fruit… to pumpkin. Summer to fall. In the blink of an eye.

I figured I better get my pumpkin fix out now, before Thanksgiving is over and everyone has moved on to peppermint. Seriously. Pumpkin has a very limited editorial life (although it seems to show up earlier and earlier each year, well into the summer when I’m still swimming in stone fruit).

Still, I probably could have been a bit better about my seasonal desserts. Seeing that it’s nearly Thanksgiving and this is the first pumpkin recipe I’ve posted this year. Go ahead, take away my food blogger credentials if you must.

But first, have a bite of this cake. You may just forgive me once you taste it.

Pumpkin Chocolate Chip Bundt Cake

This lightly spiced and vibrant orange cake can only be described as moist. I know some people are entirely averse to the use of that word, but tell me, what other word would you use to describe a cake like this? Surely not dry, and yet not wet either (wet cake? gross). Tender, with a soft crumb that practically melts in your mouth, soft and sultry and simply amazing. Unfortunately, the English language is lacking in proper cake descriptors. So, moist it is.

Moist and tender, this Pumpkin Chocolate Chip Bundt Cake might be your new favorite cake recipe!

The recipe itself was adapted from our Banana Bread Bundt Cake from Breakfast for Dinner. I figure, why reinvent the wheel (literally—wheel ‘o cake), when we had a perfectly delicious, perfectly moist chocolate chip bundt cake recipe already? Banana and pumpkin can pretty much be used interchangeably, as this cake veritably proves.

I did modify the glaze, no peanut butter this time (somehow peanut butter and pumpkin seems like an odd combo). This glaze is thinner, with more cream and butter and a bit of corn syrup for shine. It should be thinner than a typical ganache, thin enough so that it easily runs down the sides of the cake, enrobing the entire thing in a thin layer of soft, luscious dark chocolate.

This Pumpkin Chocolate Chip Bundt Cake is a perfect non-pie Thanksgiving dessert!

I used my precious French Broad 68% chef’s tablet for the glaze, and I don’t think I’d accept anything less. The rich and fruity, robust chocolate flavor is unlike anything you can buy in a regular grocery store, or at least buy cheaply. But it’s worth it.

Pumpkin Chocolate Chip Bundt Cake Recipe with Chocolate Ganache Glaze

The recipe makes about twice as much glaze as is actually needed to coat the cake, but only because the coating is such an inefficient process. Place your cake on a wire baking rack, and place that inside a rimmed baking sheet. Once you’ve poured the entire pan of glaze over the cake and succeeding in covering every last spot, tap the pan firmly on the table a few times to smooth out the glaze even more. Then transfer your cake to a cake plate or serving dish.

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache Glaze

What’s left of the glaze will have been caught in the baking sheet. Scrape or pour it out and use it for something else, re-warmed it’d make an excellent sauce for ice cream, or chilled you could scoop it into balls for truffles. Especially if you’ve broken out your best chocolate for this recipe, don’t let it go to waste.

Looking for something different this Thanksgiving? This Pumpkin Chocolate Chip Bundt Cake Recipe might be your new favorite cake!
Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake

Lightly spiced and vibrant orange, this moist and tender pumpkin bundt cake recipe is studded with mini chocolate chips and topped with a luscious chocolate ganache glaze.


For Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 (15 oz) can pumpkin puree (not pie filling)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup mini semisweet chocolate chips, tossed with 2 tablespoons flour

For Glaze:

  • 6 ounces 65-70% dark chocolate, chopped
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 2 tablespoons corn syrup


  1. Preheat oven to 350 degrees F. Generously butter a standard (12-cup) bundt pan, making sure to get in all the nooks and crannies. Dust with flour, tapping out any excess.
  2. In a bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl or the bowl of a stand mixer, beat sugar and butter until fluffy, 1 to 2 minutes. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in pumpkin and vanilla. Add dry ingredients in three additions, alternating with milk, mixing until incorporated. Fold in chocolate chips.
  4. Pour batter evenly into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean or with a few moist crumbs attached. Move to a wire rack and let cool; invert onto wire rack, cake should come out cleanly.
  5. To prepare glaze, heat all ingredients in a small saucepan over medium-low heat until melted and smooth. If necessary, add more milk or cream, 1 tablespoon at a time, until glaze is the consistency of maple syrup. Place wire rack with cake inside a sheet pan or cookie sheet. Pour glaze evenly over cake, letting it drip down and completely cover the top and sides, using a spatula if necessary to cover any missed spots. Let sit for 30 minutes to allow glaze to set. Slice and serve. Leftover cake will keep in an airtight container for up to 3 days.
All images and text © / Love & Olive Oil

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  1. Rating: 5

    The cake is easy to make, moist and looks impressive with a nice bundt pan. I have made it twice now and my family likes it for Thanksgiving. I do not use a chocolate glaze but just a light dusting of powdered sugar so the chocolate doesn’t overpower the pumpkin flavors.The recipe calls for a 12-cup bundt pan, but it filled my 10-cup Nordic Ware pan perfectly and baked really nicely

  2. Hi- has anyone made this at hight altitude? I’m at 5200 ft and I know from experience some recipes need adjusted and some don’t> Any suggestions are welcome. Thanks!

  3. Hi,
    1 cup of pumpkin purée = 225 ml / 225 g = 8 oz
    16 oz (by weight or volume) of pumpkin purée = 450g = 2 cups
    So how much pumpkit puree should I use? I have home made as canned is not sold in my country.

  4. Plss write the recipe also in grams not only in punches. Thank you.

  5. I made this and it turned out great!! Pumpkin and chocolate is an under-appreciated but delicious combination! This got more compliments than just about anything else I’ve ever baked. I only made minor changes: amped up the spices and added ginger and swapped in 1 cup whole wheat pastry flour. I think using fresh pumpkin puree helped too–but I’m sure it’s perfectly delicious with canned as well, or a squash puree!

  6. can i use whole wheat flour instead of all purpose flour??? 

    • I’d suggest using a whole wheat white or whole wheat pastry flour rather than straight whole wheat. I’d also recommend swapping no more than 50% of the AP flour with WW. It’d result in an undesirably dense cake.

  7. do u think i can leave off the glaze and do powdered sugar instead??? can i serve this for breakfast????? i love bundt cakes!!!


  8. Wow this cake is looking so good and moist. I wanna make one for my school Christmas fair, but a have a little question :)   can I use for the ganache a dark chocolate with ginger to boost up the flavours ? 

  9. Hi,

    Looking to make this in a 9×13 in rectangular glass dish. Any suggestions, modifications or tips?

    Looks yummy!

  10. This looks delicious! Just wondered about the Glaze – the ingredients list whole milk and heavy cream, but in the instructions it says to add more milk or cream if needed. Just don’t want to ruin the glaze when I make this. Thanks!

    • You want the glaze to be pourable, and so may need to add a bit more milk or cream to acheive this. I didn’t, but there are a number of factors that could affect the consistency. Just use your best judgement. :)

  11. Can I use butternut squash instead of pumpkin???

  12. Nice post :)

  13. Omnom! It’s gorgeous, love the combination with pumpkin

  14. The moistness is killing me! I THOUGHT I was over pumpkin but after seeing this, I am tempted to get in the kitchen right now!

  15. I love the combination of pumpkin and chocolate chips! Brown butter would be fantastic too!

  16. I love how you customized an old recipe to flavors of fall! This cake looks so moist and that ganache looks gorgeous. It’s funny how well chocolate and pumpkin pair together!

  17. Yum to the tenth power. I could do some damage to this cake. Serious damage.

  18. Pumpkin + chocolate = love. Can’t wait to make this one!

  19. What is it about bundt cakes? I’m so drawn to their simplicity; it’s gorgeous! 

  20. This is one beautiful cake!

  21. This looks simply incredible. Kind of like a big fat doughnut. And with dark chocolate on top? Yes, forever.

  22. Wow, this looks simply amazing. That chocolate glaze is perfect!

  23. Saw this yesterday and starting drooling immediately. That glaze is perfection! This is just gorgeous Lindsay. And it looks so moist (I know…) and fluffy! 

  24. Like I get it that moist is a gross word, but when describing food, it’s a perfect word. And pumpkin + chocolate = match made in heaven

  25. I love this!!!  

  26. THAT GLAZE! Yum. Looks delicious <3 I could do with just a bowl of that glaze and a bowl of fruit for dipping ;) (oh and the cake on the side would be nice too ^^")

  27. Looks really good and a nice alternative to the pumpkin soups etc….:-)

  28. What you said about pumpkin’s editorial shelf life is so true! Wish I had a bundt pan just so I could make this. Yum! 

  29. oh wow. this sounds sooooo good! I want a piece!

  30. Gorgeous cake! I want a piece…or maybe the whole cake:) 

  31. I really enjoyed your wheel of cake line–little bits of humor here and there is what makes great writing. And well, your photos just speak for themselves. Gorgeous and delicious!

  32. Pumpkin and chocolate are the best duo – I definitely need a slice of this.

  33. Oh my God! This looks so delicious , I’ll definitely give the recipe a try! 

  34. Yes! Please! That bundt cake is so gorgeous!!! It looks perfect :)

  35. This looks so, so good! The glaze seems absolutely perfect, and I love the bright color!

  36. Oh I never let chocolate go to waste! This cake looks amazing, Lindsay!

  37. This looks fabulous! It would make a show-stopping dessert for Thanksgiving and something a little different than the classic pie. Thanks for sharing!

  38. I never tire of pumpkin and chocolate. Look amazing and moist!
    Have an awesome day!

  39. Gorgeous cake!  Love that chocolate glaze – makes for such a great presentation!

  40. This cake looks amazing! Especially with that glaze!

  41. Yum! This cake looks incredible. 

  42. …and I think I just ruined my diet. :)

  43. This looks so delicious Lindsay! Thanks for sharing – I’m a sucker for anything pumpkin!

  44. That glaze!! Oh my goodness gracious! 

  45. Such a pretty cake. That glaze is calling to me!! And I always love pumpkin, so this recipe is perfect timing for me :)

  46. Looks like an incredible cake! I’d love a slice for breakfast! :)

    I make a pumpkin choc chip bundt with chocolate ganache and it’s probably my fave cake of all cakes I make. Yours looks amazing and I want to try it! Pinned!

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