This pumpkin chocolate chip bundt cake is a spin off of the mini double chocolate bundt cakes I made earlier this year. Adding canned pumpkin and pumpkin pie spice gives this delicious chocolate cake just the right kick. If you don't remember the mini cakes, you can find the recipe here.
I hope you enjoy this delicious fall treat as much as my family did!
Pumpkin Chocolate Chip Bundt Cake
Recipe written by The Chef Next Door
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2 1/2 cups all purpose flour
1/2 cup good quality, unsweetened cocoa powder
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp salt
1 cup canned pumpkin (pumpkin puree, not pumpkin pie filling!)
1/2 cup milk
1/2 cup plain Greek yogurt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup chocolate chips
Powdered sugar, for dusting
Preheat the oven to 325 degrees. Spray the Bundt pan with non stick baking spray and set aside.
Whisk flour, cocoa, baking soda, pumpkin pie spice and salt in a large bowl. Mix the pumpkin, milk and yogurt in a small bowl.
Cream the butter and sugar with a mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla.
Reduce the mixer to low speed and add the flour mixture, alternating with the pumpkin-milk mixture, until it is all combined. Fold in the chocolate chips with a rubber spatula.
Pour all of the batter into your prepared Bundt pan and bake 60-65 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan on a wire rack. Once cool, invert the pan onto your cake stand or plate, dust with powdered sugar and enjoy immediately.