pumpkin spice bundt cake (2)
Sweet Recipes

Pumpkin Spice Bundt Cake With Chocolate Chips and Walnuts

Cooks in 1 Hour Difficulty Easy 0 comments

This easy pumpkin spice bundt cake is so delicious you will fight over the last slice! The moist pumpkin cake contains real pumpkin puree, chocolate chips, and crunchy walnut pieces. You will love this fall baking treat with its moist, soft crumb full of cinnamon spice and rich pumpkin flavors. 

I love the fall not only for the cooler weather, which after the extreme heat of summer is much needed. But also for the comfort foods we can start making again. This pumpkin spice bundt cake is a superb comfort food with rich pumpkin and cinnamon spice flavors in every sweet morsel. The cake invariably bakes up to a dense yet moist fall treat the whole family will love.

Aside from eating the cake, the best part of a great bundt cake is how simple they are to make. This easy pumpkin bundt is a perfect example of that. Simple, easy-to-follow directions in the recipe with a perfectly delicious result will earn oohs and ahhs from family. A nice reward for your baking efforts.

This fall pumpkin bundt cake makes a pretty hefty cake that will last for up to five days on the counter covered. If you love fall and winter baking, stick around because we have more tasty recipes coming your way!

sliced pumpkin spiced bundt cake

Open your pumpkin puree. We are making pumpkin heaven right here and now.

The first step to this tasty recipe is to be sure you purchased pumpkin puree, not pumpkin pie filling. Pumpkin puree has zero added ingredients and needs spice to make it taste like fall.

Side note: If you have a National Grocers (Canada) near you, they carry a supersized can of this fantastic fall ingredient for $17.50! What a deal. It can be packaged and frozen to bake other great treats throughout the season.

This cake recipe makes a big bundt, so you will want to use your largest mixing bowl for the batter. In your mixing bowl, measure and add flour, baking soda, baking powder, cinnamon, and salt. Blend the dry ingredients together well and set aside while you blend the wet ingredients in another smaller bowl.

In a the other bowl, beat your eggs and sugar until a nice creamy yellow. Add the oil and blend it into the egg mixture. From there, you want to blend in the pumpkin puree and mix it until creamy smooth. Fold the wet ingredients into the dry and blend thoroughly. Overmixing isn’t a concern, so scrape the sides of your mixing bowl to get all the dry ingredients blended in well.

Add the chocolate chips and walnut pieces when the pumpkin cake batter is no longer lumpy. Fold the batter together until the pieces of chocolate and nuts are evenly distributed.

This is now poured directly into a prepared bundt pan. You may have a non-stick pan. You are still going to want to grease it to avoid it sticking. I know my first one stuck so bad we had to rip it from my new “non-stick” pan.

So, learning from that mistake, the batter is poured into a prepared pan and baked in a preheated oven of 350 degrees Fahrenheit for one hour or until the cake tests for done. When testing for done, be sure to stick your cake tester in as far as possible. I had one cake that seemed like it was cooked thoroughly, and when I turned it out, it still had a pocket of slightly undercooked batter near the funnel of the pan.

When fully baked, remove it from the oven and let it cool before turning it onto the cake plate. This pumpkin bundt cake is a perfect treat to pack for school or work lunches. It also makes a great after-dinner treat.

The cake is super dense and moist and doesn’t require additional frosting. However, you could add a nice cream cheese drizzle or a light dusting of confectioner sugar if you wanted.

Ingredients in the pumpkin spice cake:

Pumpkin puree: Pumpkin puree is just pumpkin, nothing else. You can purchase it canned in the pie-filling aisle of your local grocery store. Or you can make some from a fresh pumpkin. Bake the pumpkin at 350 degrees until a fork inserted goes in easily. Remove it from the oven and allow to cool so you don’t burn your fingers. Cut the pumpkin, remove the seeds, and toss it into the bin. Cut the fruit of the pumpkin from the skin and mash it or run it through the blender or food processor until smooth.

Eggs: This recipe uses large eggs. It doesn’t matter what color an egg is they are all the same. If you wish you can use small eggs but add in one extra to make up for the missing volume.

Oil: In this recipe we used vegetable oil. While some cakes do require butter this cake is made with straight veg oil which adds to the overall moisture of the finished baked good. Butter has moisture in it that oil does not. That added moisture reacts with the flour in the cake batter making it more glutenous. Gluten can contribute to the toughness of a cakes crumb.

Sugar: Regular white granulated sugar is used in this recipe. It calls for two cups which seems like a lot for a cake however you need to remember that pumpkin on it’s own is very plain with little natural sugars so the sugar is needed.

Walnut Pieces: Walnut pieces add texture and flavor to the tasty cake. They can be omitted if you wish to have a nut-free version.

Chocolate Chips: In this recipe, we used a mix of semi-sweet chocolate chips and milk chocolate chips. If you only have one variety on hand, that’s okay. The combination of pumpkin and chocolate is a classic that we are sure you will love.

Cinnamon: Ground cinnamon is used in this recipe and you may feel that three whole teaspoons is too great, but remember the scale of this recipe. It’s big cake! Cinnamon is such a great fall flavor, and in this cake it really enhances the natural pumpkin flavor.

baked pumpkin spice bundt cake in pan

Substitutions for the Bundt Cake:

Pumpkin Puree: If you don’t have pumpkin puree in your local grocer, you can use sweet potato puree, butternut, or acorn squash puree. See the above ingredient section for baking and preparing squash. Follow the instructions for preparing fresh pumpkins.

Eggs: If you want an egg free version of this cake, try using egg replacer. Note this recipe has not been tested with egg replacer.

Oil: Substitute the vegetable oil with canola, sunflower, or coconut for relatively similar results.

Walnut Pieces: Walnuts are relatively inexpensive compared to their closely related family member, the pecan. That’s the main reason you find walnuts in this recipe. We all can use a break on our food budgets. If you rather have pecans, feel free to switch the walnuts out.

Chocolate Chips: If you want to make a vegan version of this pumpkin bundt cake, omit the chocolate chips and replace them with carob chips. This cake recipe uses a mix of milk chocolate and semi-sweet, but any chocolate chip will do in a pinch. Use what you have or omit if you don’t have any. We promise the cake will still be ultra tasty.

Expert Tips For Cake Success:

I am not an expert by any means, just a home baker who has been baking in one capacity or another since childhood. But I would like to offer these tips for success:

Do not underbake this cake. It will be too wet and not very tasty. So, when testing for doneness, try the center of the cake and the funnel area. If the cake is still moist, save the melty chocolate chips, leave it a few more minutes, and test again.

The second tip for cake success we can all relate to is making sure it doesn’t stick to the pan. Even if your cake pan is non-stick, you will want to spray it or coat it with grease. Back when I was small, we would coat with oil and a light dusting of flour. You may still find this suggestion in old cookbooks if you, like me, are perusing any. Nowadays, however, you can make or purchase products for cake release. Whatever you do, don’t trust your pan with this recipe.

Lastly, if you want the cake to sit flat on your cake plate, say if you are presenting it to a company and want a professional appearance, use a cake knife to flatten the rounded portion on the bottom (the part that has risen out of the cake pan).

pumpkin spice bundt cake sliced

Easy Fall Pumpkin Spiced Bundt Cake With Chocolate Chips and Walnut Pieces

Amber Bondar
This super easy pumpkin spiced bundt cake has a dense, moist crumb with sweet fall flavors in every mouthful. Packed with a mix of milk chocolate chip and semi-sweet chocolate in each cake slice the cake won't last long. In fact you may find yourself fighting over the last piece!
Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American, Canadian
Servings 10


  • 3 Cups flour
  • 2 Tsp baking soda
  • 2 Tsp baking powder
  • 3 Tsp cinnamon Optional replace with chai spice
  • 1 Tsp salt
  • 4 Large eggs Beaten
  • 2 Cups white sugar
  • Cups vegetable Oil
  • 2 Cups pumpkin puree NOT Pumpkin Pie Filling
  • ¼ Cup milk chocolate chips
  • ¼ Cup semi-sweet chocolate chips
  • ½ Cup walnut pieces


  • In a very large mixing bowl measure and blend well the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a smaller mixing bowl add eggs and white sugar. Mix until a pale yellow.
  • Add into the egg mixture the vegetable oil. Blend until combined.
  • Add in the pumpkin puree and blend until a smooth blended mix.
  • Fold the wet ingredients into the dry ingredients and mix thoroughly. Be sure to scrape the sides of the bowl often.
  • Fold in the chocolate chips and walnuts. Blend until evenly distributed through the cake batter.
  • Pour the cake batter into a prepared bundt cake pan.
  • Bake in a 350℉ preheated oven for 60 minutes or until cake tests for done.
  • Remove from oven and let cool for five to ten minutes before turning out onto cake plate.


Be certain the cake is done by testing done the center of the tube in the center as well as the center of the cake itself. If it isn’t fully baked after sixty minutes leave in a few minutes longer.
If you would like your cake to sit level on the cake plate use a cake knife to flatten the bottom of the cake. That is the part that rose out of the pan. 
Keyword cake, fall desserts, pumpkin, pumpkin spice

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