Name: One Bowl Chocolate Chip Pumpkin Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1/2 cup melted butter; 1/2 cup applesauce; 1 1/2 cups brown sugar; 1 large egg; 2 teaspoon vanilla extract; 1 can pumpkin puree ((15 ounces)); 1 1/3 cups all-purpose flour; 2 teaspoon cinnamon (ground); 1 teaspoon ginger (ground); 1/4 teaspoon nutmeg (ground); pinch cloves (ground); 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups chocolate chips ((we like milk chocolate chips in this recipe))

One Bowl Chocolate Chip Pumpkin Cakeis one of those desserts that just screams FALL. And you’ll love how easy this pumpkin cake is to make.

A piece of chocolate chip pumpkin cake on a white plate with a fork and the full pumpkin cake in the background.

This recipe is the perfect combination of pumpkin cookies and pumpkin bread. Crack open a can of pumpkin because this super easy pumpkin cake is the perfect treat to make right now.

This is the perfect dessert for any fall meal, especiallySausage Black Bean and Pumpkin SouporChicken Stew with Dumplings.

Cut chocolate chip pumpkin cake on a wooden board with a few forks next to it.

Why You’ll Love This Recipe

Super easy recipewith simple ingredients.
It’s so moist andfull of bright fall flavor.
Easy recipe todouble and freeze one or give to a friendor neighbor.

Recipe Ingredients

Butter:The butter gives the cake a great flavor and a springy texture.
Applesauce:Used to sweeten the cake a bit, to make the cake extra moist, and to help cut down on some of the butter needed in the recipe.
Brown sugar:Adds great color and some depth of flavor to this recipe.
Egg
Vanilla extract
Pumpkin puree
All-purpose flour
Cinnamon, ginger, cloves, and nutmeg:For that ideal Autumn flavor.
Baking soda
Salt
Chocolate Chips:Use dark, semi-sweet or milk chocolate chips depending on how much sweetness you like.

See the recipe card below for full information on ingredients and quantities.

How to Make One Bowl Chocolate Chip Pumpkin Cake

Butter, applesauce, and brown sugar in a clear glass bowl on a white counter.

Step #1.Put the melted butter, applesauce, and brown sugar in a large bowl and beat it together for about a minute.

An egg and pumpkin added to the pumpkin cake batter in a clear glass bowl on a white counter.

Step #2.Add in the egg, vanilla, and pumpkin puree and mix to combine.

Dry ingredients added to the pumpkin cake batter in a clear glass bowl on a white counter.

Step #3.Stir in all of the dry ingredients making sure there are no dry spots left.

Chocolate chips added to the pumpkin cake batter in a clear glass bowl on a white counter.

Step #4.Gently fold in the chocolate chips, reserving ¼ cup to sprinkle on the top.

Step #5.Spread the batter in a greased 9×13 pan and bake it at 350 degrees F for 40 to 45 minutes.

uncake cake in pan with chocolate chips on top

Step #6.Let the cake rest in the pan for at least 30 minutes before cutting and serving.

Recipe FAQs

How can I tell when this pumpkin cake is done?

Check for doneness by lightly pressing the cake with a finger. If the cake springs back, it’s done, if an indent stays, it needs to bake longer. Or, use the toothpick test – when a toothpick inserted into the center comes out clean, this cake is done.

Can I freeze pumpkin chocolate chip cake?

Absolutely! This cake freezes like a dream for up to 6 months. When you are ready to dive into it again, let it thaw at room temperature first. You can freeze the cake whole in the pan or you can freeze it in smaller portions.

Can I use pumpkin pie filling for this recipe?

Nope. Stick with pumpkin puree. Using a can of pie filling would make the cake too sweet.

A whole baked chocolate chip pumpkin cake in a blue pan with two white plates, four forks and three pumpkins next to the pan on a wooden board.

Expert Tips

To add some whole grains, you can use whole wheat flour in place of the all-purpose flour or add ½ cup of rolled oats and reduce the amount of flour by ⅓ cup.
You can increase or decrease the amount of butterby substituting applesauce. If you want a little less butter, add in that much more applesauce.
This cake will not continue to bake after you remove it from the oven so make sure it’s done before you remove it. A toothpick inserted into the center will come out clean when the cake is done.
Be sure to let this cake rest in the pan for at least 30 minutesafter baking and before serving – this will help it hold together better for serving.

Baked chocolate chip pumpkin cake cut into pieces in a blue pan.

More Fall Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!

How can I tell when this pumpkin cake is done?

Unlike some other foods, pumpkin cake will not continue to cook after it is removed from the oven. If it is not cooked enough, it will fall in the center and be gummy (not in a good underdone cookie way either). Wait until the cake doesn’t look raw/wet anymore, the top is puffy, and the top is an even color.

You can also do the trusty toothpick test. If the toothpick inserted into the center comes out clean- they are done. You can also lightly press the cake with a finger. If the cake springs back, it’s done, if an intend stays, it needs to bake longer.

It’s ok to err on the side of cooking these longer if you are unsure, you won’t dry this cake out easily.

pumpkin cake cut into pieces in blue pan

Can I freeze pumpkin chocolate chip cake?

Absolutely! This cake freeze like a dream for up to 6 months. When you are ready to dive into it again, let it thaw at room temperature first or a little zap in the microwave will do the trick. You can freeze the cake whole in the pan or you can freeze it into smaller portions.

Can I use pumpkin pie filling for this recipe?

Nope, stick with pumpkin puree. Using the pie filling would be much too sweet.

Disclosure: This post is sponsored byBob’s Red Mill, one of my all-time favorite brands and a constant in my kitchen. Thank you for supporting that brands that help make Rcova possible.

Crack open that can of pumpkin and make this quick and easy pumpkin cake that’s made with Bob’s Red Mill flour, chocolate chips, and lots of pumpkin (a whole can). I know you will loooooove it.