Traditional recipes

Pumpkin Chocolate Cake

Pumpkin Chocolate Cake

Preheat oven to 350 degrees. Grease an 8-inch square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin, and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Member Ratings For This Recipe

I've made chocolate cake with pumpkin before. My version call for 3/4's cup water with 1 cake mix and one 16 oz can of 100% pure pumpkin. Try it, you'll see the difference in density and moistness. - 1/30/10

I make this all the time, but I add 3 egg whites and a little water to make it "cakier". No one can tell there's pumpkin in it. Reduced Sugar cake mix lowers calories even more. Yellow cake mix w/pumpkin pie spice added is delish as well! - 1/25/09

Oh yum Made this as muffins and as brownies.
I calculated the cal to be 640 for the whole cake.
64 calories per muffin.
(300 cal = 28 fl oz can of pumpkin.
340 cal = Betty Crocker Super Moist Chocolate Fudge cake mix.

DELICIOUS. So moist and full of flavor.
Works best with spice cake. So good I requested it for my birthday cake. My kids and co-workers love it too.
Best part is that it is so simple. - 3/10/08

I used a spice cake mix and added some ginger and a little bit of egg substitute to make the batter a bit thinner. It was AWESOME! Thank you so much! - 1/24/09


Pumpkin-Chocolate Chip Cake

The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet.


  • 4 large eggs, at room temperature
  • 2 scant cups (425g) or one 15-ounce can pumpkin purée
  • 1 cup (198g) vegetable oil
  • 1 cup (60g) bran cereal
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups (397g) granulated sugar
  • 1/2 teaspoon cloves*
  • 1/2 teaspoon cinnamon*
  • 1/4 teaspoons allspice*
  • 1/4 teaspoon ginger*
  • 1 cup (113g) chopped walnuts
  • 2 2/3 cups (454g) chocolate chips

*Replace the spices with 1 1/2 teaspoons Pumpkin Pie Spice, if desired.


Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan.

In a large bowl, beat eggs until foamy.

Stir in pumpkin, vegetable oil and bran cereal combine well.

In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and spices.

Add to wet ingredients and mix gently, until just combined.

Stir in nuts and chocolate chips.

Spoon the batter into the prepared pan.

Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean.

Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.

Store, loosely covered, at room temperature for 5 days, or freeze for up to 3 months.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.

Related Video

An old recipe, but a good one. Mine only took about 50 minutes to bake.

I messed with this recipe a lot, hence the lack of forks, and the result was the best pumpkin muffins I've ever made. Swapped whole-wheat flour for 3/4c of the flour, subbed almond milk for whole and upped the pumpkin to 1 1/2 c. Used 1 tsp cinnamon and 1/4 tsp each fresh-ground cloves and allspice instead of pumpkin pie spice, and added 1 T each fresh grated ginger and orange zest. Mixed as for muffins, with all dry ingredients added to wet ingredients at once and barely blended, and subbed Craisins for chocolate chips. Baked in muffin tins for 23 minutes. Absolute perfection.

It's delicious, to be sure, but I've made this twice now and both times it has taken way, way longer than an hour to cook fully. In fact, this second time it cooked over the edge of my pan and spilled into the oven and STILL was liquid in the centre after an hour. I think I'm going to have to find a creative way to reduce the recipe (or divide it into two smaller loaves) and maybe THEN it will cook in an hour. It tastes freaking amazing, though.

I decided on Saturday morning to invite people for dinner. It was pouring rain and I didn't want to go out to buy dessert. I had no chocolate chips, no walnuts, but I DID have a can of pumpkin purée! Used cinnamon, nutmeg and ginger, doubled the recipe, baked it longer in a ring shaped pan, yum yum yum!

Best Cocoa and pumpkin bread ever! I was in dire need of a dessert recipe for an impromptu dinner party and this recipe did not disappoint. My guests were impressed and raving it about it and I ended up printing out a couple of copies of the recipe as a take away. I did sub one of the cinnamon tsp for pumpkin spice and I subbed the sugar for Xylitol because I wanted to make a guilt free version but overall it was a success.

I made this with home made Kabocha squash puree. I lowered the sugar content to 3/4 cup, replaced 3/4 cup flour with whole wheat pastry flour, and replaced half the butter with walnut oil. I baked it in an 8X8 pan so that it would be more cake like. It was a huge hit. Just the right texture.

This was a delicious recipe! My daughter made it using one percent milk, and omitted the nuts.

I was looking for a baked good with pumpkin and chocolate chips and came upon this. After reading some of the other reviews, I decided to cut the sugar by half and up the pumpkin by a half a cup. I also cut the butter in half, as well as the milk. AND, just to make myself feel better, I used whole wheat flour. The results were a moist, delicious, and not-too-horribly-unhealthy treat. My loaf was definitely sweet enough with a nice pumpkin flavor that sang of autumn afternoons. I'll be making this for season to come.

I made this for Thanksgiving because one of my family loves pumpkin, but hates pie, and is a chocolate fanatic. Followed the directions. Personally I was not crazy about the result. It seemed dry, and way to sweet for me. If I make this again, I would cook for slightly less time, and reduce the sugar. While I was not crazy about the recipe, all the guests thought it was great.

Delicious! Mine needed to bake about 75 minutes.

Very tasty! Made with fresh pumpkin and regular sized chips - reduced the sugar and left out the nuts. Perfect fall food.

I have been making this recipe every year since it was first published, it's a fall/winter staple at my house. I love that it has healthy pumpkin, yet the chocolate chips take care of my sweet tooth (I use full size choc chips, not the minis). Sometimes I sub whole wheat for half of the flour. These loaves freeze well too!

You'll LOVE this bread/cake! I've taken it for many get togethers and I'm always asked for the recipe. Super moist and flavorful!

This is great. My sister makes a similar recipe and swears that it's much better the next day, so I didn't even cut into it until the following day. I used 1 C. white sugar, 1/4 c. brown sugar, regular- sized chocolate chips and no nuts (kids don't like them). It baked for 55 min and was still a bit doughy in the middle next time I'll bake it for 60. This was terrific, and I'll absolutely make it again, maybe double and freeze it?

I am confused. I don't see orange peel in the recipe. Was this recipe changed since it was published here?

I have made this several times, and everyone seems to want me to make it again and again. It is a really fun recipe to make with kids they love adding the pumpkin and chocolate chips. I used a bag of finely chopped walnuts from the baking aisle and even those who don't care for nuts liked it just fine. I did omit the orange peel, just because I hate grating. The cake is delicious without it.

I was pleasantly surprised by the texture of this cake. Most pumpkin cakes are too dense for my liking, but this one is slightly fluffier. The flavors are great, too. Perfect with a big glass of cold milk.

Love this recipe! I do tweak to make a healthier version: I use a whole large can of pumpkin (29 oz) so I triple the recipe. Then I cut down the butter to total of 3/4 c. butter and make up the rest with the pumpkin and some applesauce. I also cut the sugar to total of 3 cups, and use skim milk. I make muffins ( a triple batch will make 2 pans of 12 reg muffins and 24 mini muffins.) Cooking time with such lowfat recipe is short--11 min for the mini muffins. They are so good that even the large amount disappear in my house quickly! ( I am sure the original version is probably even more delicious, but is nice that the tweaked version is good too.)

Absolutely delectable recipe. I kept in the nuts and the nut-averse eaters didn't seem to mind (just chop them small).

WOW.. Made if for a function last night and it was the hit of the party..However I did make some minor changes.. Added 1 1/2 cups of semi sweet chocolate chips and omitted the orange peel. For the frosting, I increased the carmel sauce by 50%.. IT was EXCELLENT..Everyone wanted the recipe and not one piece was left..

This recipe is so good, I have made this for years and years. I don't change a thing but I usually prefer making it into mini muffins instead of making the loaf cake. Don't change a thing in the ingredients, but bake for 15 minutes.

Very good - have made it for a few years now. Usually do make it in 5 mini-loafs (cook for 35 minutes) so we can give it away to friends as well. We also use skim milk, and omit the walnuts.

Wanted to use leftover pumpkin puree from Thanksgiving mousse (which came from this site and won rave reviews). Decreased sugar to 1 c. but with semi-sweet mini chips, cake was still too sweet. Wanted a bit of body so 1/4 c ground oatmeal was substituted. Will up that to 3/4 c next time. Overall, very moist and delicious.

I have made this cake at least a half a dozen times. The only things I have changed is that I use the whole can of pumpkin and bake it in a bundt pan. My kids love it!

SCRUMPTIOUS! I used skim milk and regular chocolate chips. I also omitted the walnuts.

How to Make Chocolate Pumpkin Cake


  • Chocolate Cake Mix
  • Pumpkin Purée
  • Eggs
  • Olive Oil
  • Pumpkin Spice
  • Cream Cheese Frosting


Add all ingredients to a large mixing bowl and beat for 2 minutes with a hand mixer.

Pour into a baking dish and spread evenly.

Bake at 350 degrees F for 30-35 until a toothpick comes out clean.

Cool and frost with cream cheese frosting.

Sprinkle extra pumpkin pie spice for a little extra something.

Make sure you give this cake a try. I used canned cream cheese frosting because that’s how I roll most days. You can be fancy and make your own frosting if you must. I’m not the boss of you. Just make this and faceplant into it okay? Thanks.

For more to-die-for dessert recipes, check out our our dessert page, or browse all of our pumpkin recipes here!

If you like this Pumpkin Dump Cake recipe we would love if you took the time to leave a comment and positive review! Happy pumpkin season everyone!

How to Make Chocolate Pumpkin Cake

I started by make my Chocolate Pumpkin Cake in 2 square cake pans. As soon as those bad boys were in the oven I started making my favorite Ganache recipe. (below)

After the cakes were out of the oven and cooled, I placed one on my cake stand and one on a baking sheet. I poured just enough ganache over each of them to cover the top of the cake, hardly letting any spill over. (You can have it spill over as much as you want!)

I then let them sit overnight. (They were ready to assemble in about an hour, I was just tired!) The next day I made the Pumpkin Whipped Cream. Place it in the fridge for about 15 minutes before assembling the cake.

Why Straws in this Cake?

I knew that my light and airy whipped cream was not going to stand the weight of a cake on top of it, so I took a plastic straw and cut it into 4 pieces. I inserted those pieces near the four corners of the cake and then covered it in a thick layer of the whipped cream. (See how I did this here) This is for stability. Yes, it could be annoying to cut into a cake and have a straw there, but the cake will not stay sturdy without them. If you want to use an edible product, you could make some chocolate covered stick pretzels and use them in the same way.

Trying to keep your fingers out of the ganache, carefully place the other square cake on top of the cake covered in whipped cream. It should be sturdy.

I put the remainder of my Pumpkin Whipped Cream is a plastic disposable pastry bag with a 1M tip. Just pipe out little clouds of pumpkin heaven and cover with sprinkles.

I really can’t say enough good things about this cake. It’s one of the best tasting cakes I have ever made. The taste, the textures, the cake to whipped cream ratio… it just all works together perfectly.


I know the three different components to this cake might make it seem a little bit daunting but it’s not that hard at all. Let me show you!

STEP #1: Combine all of the dry ingredients for the cake in a bowl. Whisk together until well combined.

STEP #2: In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and then add in the vanilla extract.

STEP #3: Add the dry ingredients to the wet ingredients.

STEP #4: Fold in the pumpkin puree.

DES’ TIP: The batter in this recipe is going to be very thick. You’ll need to make sure to divide the cake batter equally between the two cake pans and spread it in an even layer before baking.

STEP #5: Make the cream cheese frosting by creaming together the cream cheese and butter. Once fluffy add in the powdered sugar and vanilla. Continue beating until creamy and smooth.

STEP #6: Place one of the cakes bottom side up on a cake stand. Spread the cream cheese frosting over the top. Place the other cake, top side up, on top of the frosting.

STEP 7: To make the ganache, heat cream until steaming and pour over chocolate chips. Let sit for 2 minutes. Whisk until shiny and smooth. Let sit for a couple more minutes. Slowly pour over the cake. As the ganache cools it will start to harden and you can spread it on the cake. Allow to harden for at least 15 minutes before serving.

DES’ TIP: The longer that the ganache sets, the thicker that it will get. If the ganache is too thin when you start to pour it, wait a minute or so for it to thicken.

Pumpkin Chocolate Swirl Bundt Cake

If there’s anything I love more than pumpkin, it’s pumpkin and chocolate. It’s such a great flavor combo! If you’ve ever had a pumpkin chocolate chip cookie, you know what I mean.

And this Pumpkin Chocolate Swirl Bundt Cake, with a beautiful chocolate ganache glaze, is an impressive way to bring chocolate and pumpkin together.

Everything about this cake says “welcome fall,” from the colors to the flavors, to the way your kitchen smells while it’s baking.

And with that beautiful chocolate swirl, this cake is fancy enough to accompany a holiday dinner. But it’s not that hard to make!

The recipe starts with one simple batter–you add pumpkin and spices to some of the batter, and add cocoa powder to the rest, then swirl everything together in your bundt pan.

The result is a dessert that’s both pretty and delicious. And the chocolate ganache is literally the icing on the cake!

Because bundt cakes tend to serve a lot of people, this is a great dessert for feeding a crowd, or bringing to a fall potluck.

If you’ve never made ganache before, don’t worry. It’s easy too! Once you know how, you’ll be topping everything with this thick chocolate glaze.

You’ll need a bundt pan with at least a 10 cup capacity to make this cake. I always use Baker’s Joy cooking spray when I’m baking something that needs to come out of the pan easily.

I highly recommend a generous coating. You can also prepare your pan using the traditional grease and flour method.

I served this cake while my parents were visiting, and they loved it, along with the rest of my family. It’s wonderful with a scoop of vanilla ice cream or a dollop of whipped cream. I may have even had a slice or two for breakfast!

Pumpkin chocolate cake

It may not be spooky, it may not be scary, it may not have a web and 8 legs but it’s my Halloween treat.

Take it or leave it, although I highly advice you to take it.

The cake is soft, moist, crumbly and topped with some melted pumpkin spice kisses, a duo fit for Halloween.

From the moment they first mention Sandy will be rolling into town soon, I think most of the people in my neck of the woods got out of the house and did their grocery shopping.

By the time I got to the store there were empty shelves, you’d think they were going out of business that’s how empty it was. Milk? Egg? Butter? you kidding me? nowhere to be found!

I just don’t get it. Why would you pile up food in the fridge if you know the power might go out? When there’s a storm announced I try to keep perishable food as low as possible since I don’t want to throw anything. Maybe they have big enough cooler to host all that food, maybe. well, I don’t.

The only two “milk” bottles left at the store were two cartons of buttermilk, which is perfectly fine with me. I love buttermilk more than milk, actually except baking with milk or pouring some in my tea/coffee I don’t drink any.

Now my husband and our little lady bug, on the other hand, they have to have some milk at every meal. Not yesterday. I’ll probably go to the store in a little bit hoping they brought some milk.

With just a few ingredients on hand (good thing I bought lots of candy last week) i took out my Taste of home magazines and Baking book hoping to find something I can whip without too much fuss.

If you’re a fan of Taste of Home magazines and books, you know what I’m talking about. They never disappoint. Sometimes the recipe needs just a little bit of tweaking, but most of the time they are spot on Lemon Sugar Cookies, Walnut Blondies, Tiramisu Brownies, Triple Chocolate Brownie Cookies just to name a few.

This pumpkin chocolate cake calls for 1 egg and 1 stick of butter and a buttermilk-water combo. With absolutely no milk in the house, that sounds like a must try recipe.

And I’m so glad I did. I don’t know if I would have given this recipe a try wasn’t for my lack of milk.

The buttermilk keeps the cake moist, makes it crumbly and light. Top it with some melted Hershey’s Pumpkin Spice kisses and let it rain while you stay inside, with a cup of tea, reading and enjoying one of these square cakes

Yields one 11X7 baking pan

The buttermilk makes this cake light, soft and crumbly and the melted chocolate on top makes it perfect for Halloween and not only.