As autumn sets in, there's nothing more comforting than the rich, warm flavors of pumpkin combined with the sweetness of chocolate chips. This Pumpkin Chocolate Chip Layer Cake is the ultimate fall treat—moist, spiced with cinnamon and nutmeg, and dotted with melty chocolate chips in every bite. Whether you're baking for a special occasion or simply craving something sweet, this cake will impress everyone. Ready to get started? Read on for a step-by-step guide to baking this delicious cake!

What is a Pumpkin Chocolate Chip Layer Cake?
Pumpkin Chocolate Chip Layer Cake is a delectable dessert that blends the earthy flavors of pumpkin with the richness of chocolate chips. The cake features moist, spiced pumpkin cake layers filled with bits of semi-sweet chocolate chips and is often topped with a luscious cream cheese frosting. Perfect for Thanksgiving, Halloween, or any fall gathering, this cake captures the essence of autumn in each bite. It's easy to make, and the combination of flavors is guaranteed to leave everyone asking for seconds.
Ingredients List for Pumpkin Chocolate Chip Layer Cake
Here’s everything you’ll need to make the cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Ingredients List for Cream Cheese Frosting
For the frosting that goes between the cake layers and on top:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for thinning)
Substitutions and Variations
Don’t have all the ingredients on hand, or looking to make a few adjustments? Here are some substitutions and variations to consider:
- Pumpkin Substitute: If you’re out of pumpkin puree, you can substitute it with sweet potato puree or butternut squash puree. Both alternatives provide a similar texture and earthy sweetness.
- Spice Mix: Don’t have all the individual spices? Use 2 tablespoons of pumpkin pie spice as a substitute for the cinnamon, nutmeg, and cloves.
- Oil Alternatives: You can substitute vegetable oil with melted coconut oil or even applesauce for a slightly healthier option.
- Chocolate Chip Variety: Try mixing semi-sweet and dark chocolate chips, or even use white chocolate chips for a twist.
- Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free baking flour. The texture may change slightly, but the flavor will still be amazing.
- Frosting Variations: If you prefer a buttercream frosting over cream cheese, feel free to switch it up. You can also add a tablespoon of maple syrup or pumpkin puree to your frosting for extra fall flavor.
Step-by-Step Cooking Instructions

Before we dive into baking, make sure you have all your ingredients measured and ready to go. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.
- Combine Wet Ingredients: In a separate large mixing bowl, beat the sugar (both granulated and brown sugar), vegetable oil, and eggs together until smooth. Stir in the pumpkin puree and vanilla extract until well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid overmixing to prevent a dense cake. Gently fold in the chocolate chips.
- Divide the Batter: Evenly divide the cake batter between the two prepared cake pans.
- Bake: Place the pans into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
How to Cook Pumpkin Chocolate Chip Layer Cake: A Step-by-Step Guide
- Prepare the Frosting: While the cakes are cooling, beat the softened cream cheese and butter together in a large bowl until light and fluffy. Add the vanilla extract. Gradually add the powdered sugar, one cup at a time, and beat until smooth and creamy. If the frosting is too thick, add 1 tablespoon of milk at a time until it reaches your desired consistency.
- Frost the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a thick layer of cream cheese frosting on top, then place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake.
- Decorate (Optional): For extra flair, you can sprinkle some extra chocolate chips or even mini chocolate chips on top of the frosting. Some toasted pecans or walnuts would also add a nice crunch and autumnal touch.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to a dense, rubbery texture. Once you combine the wet and dry ingredients, stir until just incorporated.
- Not Letting the Cake Cool: Frosting a warm cake can cause the frosting to melt and slide off. Be patient and ensure the cake is completely cool before frosting.
- Skipping the Parchment Paper: Lining your pans with parchment paper ensures the cake layers come out easily and don’t stick to the pan.
Serving and Presentation Tips
Pumpkin Chocolate Chip Layer Cake is best served slightly chilled, especially if you’re using cream cheese frosting. It helps the cake hold its shape and allows the frosting to set nicely. However, you can also serve it at room temperature for a softer, melt-in-your-mouth experience.
How to Serve Pumpkin Chocolate Chip Layer Cake
- With Coffee or Tea: The warmth of coffee or tea perfectly complements the pumpkin spice flavors.
- Add a Scoop of Ice Cream: Serve each slice with a scoop of vanilla or pumpkin ice cream for an indulgent dessert.
Presentation Ideas for Pumpkin Chocolate Chip Layer Cake
Presentation is key when serving this cake for a special occasion. Here are a few ideas:
- Simple Elegance: Decorate the cake with a light dusting of powdered sugar and a ring of chocolate chips around the edge.
- Autumn Vibes: Sprinkle the top with cinnamon, add a few edible autumn leaves, or even place small pumpkins (fake or edible) around the base of the cake.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the cake for a visually stunning and delicious presentation.
Pumpkin Chocolate Chip Layer Cake Recipe Tips
- Make Ahead: The cake layers can be baked a day in advance and stored in the fridge. Frost it the day of serving for the freshest taste.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap. Thaw before frosting and serving.
Frequently Asked Questions (FAQs)
- Can I use fresh pumpkin instead of canned?
Yes, but you will need to roast and puree the pumpkin until smooth. Be sure to drain any excess liquid to avoid a soggy cake. - Can I make this cake vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg), and use a dairy-free cream cheese and butter for the frosting. - How can I tell when the cake is done?
Insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs, the cake is ready. - Can I add nuts or raisins to the batter?
Absolutely! Adding chopped pecans, walnuts, or raisins can give the cake extra texture and flavor.
Conclusion
This Pumpkin Chocolate Chip Layer Cake is a must-try for pumpkin lovers and chocolate enthusiasts alike. It’s a perfectly moist cake, bursting with autumn spices and studded with chocolate chips, topped with a decadent cream cheese frosting. Whether you’re celebrating a fall holiday or just want a sweet treat, this recipe will surely become a favorite. Follow the steps closely, avoid common baking mistakes, and soon you’ll be enjoying this irresistible cake. So, what are you waiting for? Get baking!
PrintPumpkin Chocolate Chip Layer Cake Recipe
This pumpkin chocolate chip layer cake combines the warm flavors of pumpkin with rich chocolate chips, creating a perfect dessert for fall. Layered with a tangy cream cheese frosting, this cake is moist and tender, ideal for special occasions like Halloween, Thanksgiving, or any autumn gathering. The spiced pumpkin and chocolate complement each other beautifully, making it a crowd-pleaser for lovers of seasonal desserts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup canned pumpkin puree
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups mini chocolate chips
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix together pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
- Divide batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
- Once cakes are fully cooled, spread a layer of frosting between the two cakes and frost the top and sides.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For added texture, you can sprinkle chopped nuts or chocolate chips on top of the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 270mg
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