Pumpkin Spice Bundt Cake With Chocolate Chips and Walnuts

This easy Pumpkin Chocolate Chip Bundt Cake with Walnuts is the perfect fall dessert, delivering rich pumpkin and cinnamon flavor in every sweet bite. The moist pumpkin cake is packed with real pumpkin puree, two types of chocolate chips, and crunchy walnut pieces, creating a dense yet tender treat that the whole family will love. This tasty recipe is even sweeter with a cream cheese drizzle over the top of the cake. It’s a moist mouthful of pumpkin goodness that no one can resist.

Aside from enjoying the cake itself, one of the best things about a great Bundt cake is how simple they are to make. This easy pumpkin Bundt cake is a prime example, featuring easy-to-follow instructions that yield consistently delicious results. Whether you’re serving it as an afternoon snack or as the star of your dessert table, this cake will earn rave reviews from everyone who tries it.

I grew up eating more squash than pumpkin. However, we would always find some use for the pumpkin carved for Halloween. Did you know that giant pumpkins are just as good for puree as small-sized pie pumpkins? Just remove the seeds, pump them, and cut them into cubes. Then, cook them as you would for mashed potatoes. Smush them all up after cooking, and you have a high-protein food source without wasting garden produce. 

If you love a good recipe for fall treats, try our mini-baked pumpkin donuts. They are soft and full of pumpkin flavor.  

Why You Will Love This Pumpkin Chocolate Chip Cake.

Perfect for Sharing: This Bundt cake is generously sized and ideal for gatherings, potlucks, or family dinners. Its large size ensures plenty to go around, making it an excellent choice for feeding a crowd or saving leftovers for later.

Irresistible Flavor Combination: The warm, spiced flavor of pumpkin, the sweetness of chocolate chips, and the crunch of walnuts create a delightful mix of textures and tastes. The addition of a creamy cheese drizzle on top adds a rich, tangy finish that perfectly complements the cake’s sweetness, making each bite incredibly satisfying.

Simple Yet Impressive: Despite its show-stopping appearance and complex flavors, this Bundt cake is easy to make. The straightforward recipe allows bakers of all skill levels to create a beautiful and delicious dessert that looks and tastes like it took hours to prepare.

​Let’s Get Started With The Pumpkin Cake Batter

Open your pumpkin puree. We are making pumpkin heaven right here and now. The first step to this tasty recipe is to ensure you purchased pumpkin puree, not pumpkin pie filling. Pumpkin puree has zero added ingredients and needs spice, like cinnamon, 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 $19.99! 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’ll want to use your large mixing bowl for the batter. Measure and add flour, baking soda, baking powder, cinnamon, and salt to your mixing bowl. Blend the dry ingredients well and set aside. Mix the wet ingredients in another smaller mixing bowl.

In the other bowl, beat the eggs and sugar until they are creamy yellow. Add the oil and blend it into the egg mixture. Next, mix in the pumpkin puree until the batter is creamy and smooth. Gently fold the wet ingredients into your dry mixture and blend thoroughly. Overmixing isn’t a concern, so scrape the sides of your mixing bowl to ensure all the dry ingredients are well incorporated.

Once the pumpkin cake batter is smooth and no longer lumpy, fold all chocolate chips and walnut pieces. Fold the batter together until the chocolate chips and nuts are evenly distributed.

For best results, before pouring the batter into the Bundt pan, prepare the pan by greasing it thoroughly with butter or non-stick spray and dusting it lightly with flour. This step is crucial to helping the cake release from the pan without tearing or sticking. Even using a non-stick pan, this extra preparation ensures a clean and beautiful Bundt cake.

Pour the batter directly into the prepared Bundt pan. (Note: You can also use loaf pans to bake Bundt cakes if you don’t own a bundt cake pan.) Bake your pumpkin cake in a preheated oven at 350°F (175°C) for one hour. You will know when it’s done by using a cake tester. Insert it into the deepest part of the cake, which will come out clean when ready. Be sure to test near the funnel of the pan to avoid undercooked spots.

When the cake is done, please remove it from the oven and let the cake cool before turning it onto a wire rack or cake plate. Prepare the cream cheese drizzle while you wait for the cake to cool. Combine half a brick of softened cream cheese in a small bowl with one cup of icing sugar and three tablespoons of cream. Beat until smooth and creamy. Once the cake has cooled thoroughly, pour the cream cheese drizzle over the top, allowing it to run down the sides for an elegant finish.

You could also dust the cake with a light sprinkling of confectioner’s sugar for a more straightforward finish. This pumpkin Bundt cake is perfect for packing into school or work lunches during the fall months.

Ingredients:

All-purpose flour: This ingredient gives the cake structure and helps achieve a soft, tender crumb.

Pumpkin puree: Adding moisture and a rich pumpkin flavor, this component creates a delicious fall-inspired treat.

Large Eggs: By binding the ingredients together, eggs contribute to the cake’s structure and moisture, ensuring a perfect texture.

Vegetable oil: It keeps the cake moist and tender, providing fat without the gluten-forming proteins in butter.

White granulated sugar: Essential for sweetness, this ingredient balances the mild flavor of pumpkin and enhances the overall taste.

Baking powder: This leavening agent helps the cake rise and become fluffy by releasing carbon dioxide during baking.

Baking soda: Working alongside baking powder helps leaven the cake, making it light and airy.

Ground cinnamon: Infusing the cake with a warm, spicy flavor, cinnamon enhances the natural pumpkin taste and complements the fall theme.

Walnut pieces: Adding a crunchy texture and nutty flavor makes each bite more interesting. Nuts can be omitted.

Semi-sweet chocolate chips provide a rich, chocolatey sweetness that pairs beautifully with pumpkin and spice.

Milk chocolate chips: Offering a creamy, extra-sweet chocolate flavor, milk chocolate chips add another layer of sweetness to the cake.

Substitutions And Add-Ins For The Pumpkin Chocolate Chip Bundt Cake

All-purpose flour: Substitute with a 1-to-1 gluten-free baking mix for a similar texture without gluten.

Pumpkin puree: Use sweet potato, butternut squash, or acorn squash puree as an alternative.

Eggs (large): Replace with an egg replacer, noting that results may vary.

Vegetable oil: Substitute with canola, sunflower, or coconut oil for similar moisture.

White granulated sugar: Use coconut or brown sugar for a different sweetness profile.

Baking powder: Replace with a mix of baking soda and cream of tartar if needed.

Baking soda: Use baking powder as an alternative, adjusting the quantity.

Ground cinnamon: Substitute with a blend of nutmeg and allspice for a varied spice profile. Or use an equal portion of pumpkin pie spice if you have it handy.

Walnut pieces: Swap with pecan pieces or omit them for a nut-free option.

Semi-sweet chocolate chips: Replace dark chocolate or carob chips with a vegan option.

Milk chocolate chips: Use extra semi-sweet chocolate chips or white chocolate chips for

Expert Tips, Serving, And Storing Suggestions For This Delicious Pumpkin Spice Bundt Cake. 

Tip #1: Prepare the Bundt Pan Properly: To prevent your cake from sticking, thoroughly grease and flour the pan first. This will ensure the cake releases smoothly and retains its beautiful shape.

Tip #2: Mix Dry and Wet Ingredients Separately: Mix dry and wet separately for the best tender crumb. Combine them gently to avoid overmixing, resulting in a dense cake. This method helps achieve a soft, tender crumb.

Tip #3: Use Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature before mixing. This helps them blend more evenly into the batter, contributing to a uniform texture and even rise. Cold ingredients can cause the batter to seize or result in uneven mixing.

This delicious chocolate chip pumpkin bundt cake is perfect for serving during the fall season. Have a slice of cake with a cup of coffee or tea for a cozy treat, or serve it as a delightful dessert at your next fall gathering. The warm fall spices and chocolate chips make each bite a comforting indulgence, making it a standout choice among pumpkin recipes.

To keep your moist pumpkin bundt cake fresh, store it sealed in the fridge if it has been frosted or on the counter for up to 5 days, unfrosted. If you want to keep it longer, you can freeze individual slices or the whole cake wrapped tightly in plastic wrap and foil. Just thaw at room temperature before serving to enjoy this big cake at its best.

If you’ve tried this pumpkin chocolate chip Bundt cake, we’d love to hear from you! Rate the recipe and leave a comment below to share your experience and any tips you might have. Your feedback helps us create more delicious recipes for everyone to enjoy!