This Chocolate Chip Pumpkin Bundt Cake recipe is extremely moist, owing to a whole can of pumpkin puree! This is one of the easiest and most spectacular pumpkin desserts to make for Halloween or Thanksgiving.
Ingredients
For the Chocolate Chip Pumpkin Bundt Cake:
1 and 1/2 cups light brown sugar packed
1/4 cup granulated sugar
1 15 ounce can packed pumpkin puree *not pumpkin pie mix
3 Tablespoons molasses
2 teaspoons pure vanilla extract
1 cupvegetable oil
3/4 cup sour cream room temperature
6 Tablespoons unsalted butter melted until browned then lightly cooled
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 and 1/2 cups chocolate chips
For the Chocolate Glaze:
4 ounces 70% cocoa chocolate finely chopped
1/2 cup heavy cream
1 and 1/2 teaspoons corn syrup optional
Instructions
For the Chocolate Chip Pumpkin Bundt Cake:
Preheat the oven to 325 degrees (F). In a large bowl, whisk the eggs until well combined. Add in both sugars and beat until well combined.
Beat in the pumpkin, molasses, vanilla, oil, sour cream, and melted browned butter, and whisk until well combined. Set aside until needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips, mixing just until combined. Set aside.
Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan. Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 65 to 68 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
For the Chocolate Glaze:
Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup, if using.
Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!
Recipe Card
Chocolate Chip Pumpkin Bundt Cake
Ingredients
For the Chocolate Chip Pumpkin Bundt Cake:
- 4 large eggs room temperature
- 1 and 1/2 cups light brown sugar packed
- 1/4 cup granulated sugar
- 1 15 ounce can packed pumpkin puree *not pumpkin pie mix
- 3 Tablespoons molasses
- 2 teaspoons pure vanilla extract
- 1 cupvegetable oil
- 3/4 cup sour cream room temperature
- 6 Tablespoons unsalted butter melted until browned then lightly cooled
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/2 cups chocolate chips
For the Chocolate Glaze:
- 4 ounces 70% cocoa chocolate finely chopped
- 1/2 cup heavy cream
- 1 and 1/2 teaspoons corn syrup optional
Instructions
For the Chocolate Chip Pumpkin Bundt Cake:
- Preheat the oven to 325 degrees (F). In a large bowl, whisk the eggs until well combined. Add in both sugars and beat until well combined.
- Beat in the pumpkin, molasses, vanilla, oil, sour cream, and melted browned butter, and whisk until well combined. Set aside until needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips, mixing just until combined. Set aside.
- Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan. Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 65 to 68 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
For the Chocolate Glaze:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup, if using.
- Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!