pumpkin chocolate chip cake


Photos and recipe updated September 2019

Pumpkin, warming spices, and chocolate chips collide in this easy pumpkin chocolate chip cake. Essentially a pumpkin sheet cake topped with chocolate chips and a sprinkling of cinnamon-sugar, this gem of a fall cake will appeal to any and all pumpkin lovers!

Pumpkin Chocolate Chip Cake

Simple to make and even easier to eat (I’ve been slicing off just one more bite nearly every hour for the last two days!), the plush and pillowy pumpkin bars are a must-make for your pumpkin-carving or Halloween party!

Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Cake



  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup pure pumpkin
  • 3/4 cup low-fat buttermilk, at room temperature


  • 1 Tbsp sugar
  • 1/4 tsp cinnamon
  • 2/3 cup semisweet chocolate chips


  1. Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt in a medium bowl.
  2. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy; beat in vanilla. Add eggs one at a time and beat until combined. Combine pumpkin and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with pumpkin mixture (begin and end with flour mixture).
  3. Spoon batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles. Combine sugar and cinnamon in a small bowl and sprinkle evenly over the batter. Top with chocolate chips.
  4. Bake for 24 to 25 minutes or until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cool completely in pan on a wire rack.
  5. Just before serving, place pan in the freezer for 10 minutes to set topping. Use a sharp knife to cut into bars.

Keywords: Pumpkin, Pumpkin Spice, Chocolate Chip, Sheet Cake, Bars

Pumpkin Chocolate Chip Cake

More pumpkin recipes you’ll love:

Pumpkin Spice Crumb Muffins
Pumpkin Spice Doughnuts
Pumpkin Spice Streusel Bread

  1. Laura, these bars are so good, I shared them with several neighbors. Papa was loathe to see them leave the house but there were plenty left for him. The illustration of the bars with the colorful squash just begged for me to try them and Papa is so glad I did.

  2. Laura-
    I just made 2 batches of your bars. One to enjoy soon, and one to freeze for later. Your blog is so inspiring! I really love the new layout and your photography. Keep up the good work.

  3. I like the way your grandfather thinks! I always wanted pie for my birthday when I was growing up 🙂 But for an afternoon snack, a slice of this pumpkin chocolate chip cake would be perfect!

  4. Good thing it makes such a big cake Laura and good thing I’m not at your house. I would have probably have been snitching a little piece every hour too. Then we would have met at the center and everyone else would have been sad!

  5. Aww, your grandpa sounds like the sweetest! Happy birthday to him – smart man! I am sure he would love this cake, I know I would be sneaking pieces, too!

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