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Easy One-Bowl Pumpkin Chocolate Chip Bundt Cake

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A simple, one-bowl pumpkin chocolate chip bundt cake that’s incredibly moist and perfect for fall gatherings. No mixer needed, just a whisk and a bowl for easy cleanup.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola oil)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center of oven. Generously spray a 10 to 12-cup bundt pan with non-stick baking spray containing flour.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed (about 15 seconds).
  3. Add granulated sugar and brown sugar to the dry mixture and whisk to break up any clumps.
  4. Make a well in the center of the dry ingredients. Add eggs, pumpkin puree, vegetable oil, and vanilla extract.
  5. Whisk from the center outward until just combined. Stop as soon as no streaks of flour remain; a few small lumps are fine. Do not overmix.
  6. Fold in chocolate chips gently with a rubber spatula (about 5-6 strokes). If desired, toss chips in 1 tablespoon flour before folding to prevent sinking.
  7. Pour batter into prepared bundt pan. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-50 minutes, until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Top should be golden and spring back when pressed.
  9. Cool in pan on a wire rack for exactly 15 minutes.
  10. Invert pan onto cooling rack and lift pan off slowly. If cake sticks, let pan sit upside down for 5 more minutes.
  11. Cool completely on rack (at least 1 hour) before slicing.

Notes

For clean slices, use a serrated knife. Cake can be stored at room temperature for up to 4 days. Freezes well for up to 3 months. Flavors deepen on the second day.

Nutrition

Keywords: pumpkin cake, chocolate chip bundt cake, one bowl cake, fall dessert, easy pumpkin recipe

Find it online: https://lirafood.com/easy-one-bowl-pumpkin-chocolate-chip-bundt-cake/