Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
Have you had enough pumpkin recipes yet?
I think not.
This Pumpkin Chocolate Chunk Cake is one you won’t want to skip!
SAVE THIS PUMPKIN CHOCOLATE CAKE TO YOUR FAVORITE PINTEREST BOARD!
This recipe features an underrated and underutilized ingredient combo: chocolate and pumpkin.
It’s one cake both chocolate lovers and pumpkin enthusiasts can agree on, especially if you love Pumpkin Chocolate Chip Cookies and these Pumpkin Chocolate Chip Brownies!
Bring a pumpkin spice cake with cream cheese frosting to Thanksgiving dinner this year or bake it up whenever the craving strikes.
I’ve even been known to have a slice for breakfast with my coffee. Shhhh.
Ingredients for Pumpkin Chocolate Chunk Cake
- butter
- sugar
- pumpkin puree
- eggs
- vanilla
- cake flour
- pumpkin spice
- baking soda
- salt
- milk
- white vinegar
- chocolate chunks
- Pumpkin Spice Frosting
Don’t have any cake flour on hand?
Here’s how to make cake flour substitute.
It works beautifully in this recipe!
You can also make your own homemade pumpkin spice instead of buying it in the store.
I can show you that, here!
So much more cost effective than store bought.
Especially if you do a lot of fall baking like me!
And frosting.
Make your own Pumpkin Spice Frosting.
Use it on this cake, and other recipes like cupcakes, too!
Can you freeze this cake?
Yes, you can freeze this cake either before or adding the frosting! Freeze it whole or slice into individual servings. Then, you can defrost only what you need and store the rest for later.
Can I make this with chocolate chips instead?
This cake is still delicious with chocolate chips as a swap for the chocolate chunks. Use dark, semi-sweet or milk chocolate. Whatever chocolate you prefer will taste wonderful in this pumpkin cake.
Pumpkin Recipes
Better indulge in all the pumpkin goodies you can while they’re in season! Before you know it it’ll be time for the holiday fudge and Christmas cookies.
These No Bake Pumpkin Dream Bars are one of the most popular recipes on my site for a reason. You don’t have to turn on the oven, so they’re an ideal choice for the holidays when your oven space is occupied by the turkey.
For an eye catching treat, make a batch of Pumpkin Spice Meringue Pumpkins to share. The pumpkin shape makes them great for Halloween too!
Need more ideas for pumpkin cake variations? This Chai Spiced Pumpkin Cake has even more warming spices and a mouthwatering aroma. Perfect with a hot cup of coffee or tea on a chilly fall day.
Check out these other delicious pumpkin desserts next. . . .
- Chocolate Chunk Pumpkin Bread
- No-Bake Pumpkin Nutella Cheesecake
- Pumpkin Spice Cranberry Pecan Pound Cake
- Caramel Pumpkin Cheesecake Tartlets and Bites
Pumpkin and chocolate come together with a spiced cream cheese frosting!
This Pumpkin Chocolate Chunk Cake is a must-try dessert for fall.
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Pumpkin Chocolate Chunk Cake
Equipment
- Mixer
- 9 X 9-inch cake pan
Ingredients
- 8 tablespoons unsalted butter plus additional for greasing the pan
- 1 ½ cups granulated sugar
- 1 cup pumpkin pureé
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups cake flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 ½ teaspoons white vinegar
- 1 cup chocolate chunks
Pumpkin Spice Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 8 tablespoons unsalted butter room temperature
- 2 cups confectioners’ sugar sifted to remove any lumps if needed
- 2 teaspoons pumpkin spice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 9-inch square cake pan by greasing with butter and lightly flouring.
- Measure the 1/2 cup of milk and stir in the white vinegar. Allow it to sit for 15 minutes to sour.
- In a stand fitted with the paddle attachment, cream the butter until light. Gradually add the granulated sugar, beating until light.
- Add the pumpkin pureé, eggs, and vanilla. Scrape down the sides of the bowl as needed throughout the recipe.
- In a small bowl, whisk together the cake flour, pumpkin spice, baking soda, and salt.
- Add to the pumpkin mixture and blend well.
- Slowly add the sour milk and beat until thoroughly combined, remembering to scrape the sides.
- With a rubber spatula, mix in the chocolate chunks.
- Pour into prepared pan and bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes before turning out on a wire rack to cool completely before frosting.
Pumpkin Spice Cream Cheese Frosting
- In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until well combined. Gradually add the confectioners' sugar. Scrape down the sides of the bowl and add the pumpkin spice and vanilla. Mix until thoroughly combined. Frost cake after it has completely cooled.
Nutrition
I used to rate everything I made on a scale of 1-4 with a 4 being the best and this Pumpkin Chocolate Chunk Cake earned 3 1/2 rolling pins when I originally made it. It was quite delicious! I am really in love with the combination of pumpkin and chocolate.
They just go so well together! I think cream cheese frosting is always good on top of cakes, but flavored with the pumpkin spice just gave it that extra umph!
*This post was originally published Oct. 29, 2014. It has been revised in format and in pictures on 10/1/2021.
Comments & Reviews
No, I am not tired of pumpkin recipes. Never!! This cake looks amazing. I just love how pumpkin and chocolate taste together!
Thank you, Jen! I’m not sick of them either! And pumpkin with chocolate RULES!! 😉
When do you add the chocolate chunks? Before the soured milk?
YIKES! Cathy, thanks for bringing that to my attention – I’d omitted it. All fixed now though!
I came to your blog today to get the recipe but ended up reading your whole blog post. It was nice to see a blogger talking about real life struggles. I’m excited to try this recipe out, thanks for sharing.
Oh, Amanda, thank you so much!! That’s what I do, just keeping it real and not pretending to be someone I’m not.
Yeah, that was a tough fourteen months in NH, but looking back now we’re all very glad we had the experience. Makes for some pretty good stories anyway, right?
THank you for your comment!