OMG! Pumpkin Chocolate Chip Bundt Cake: A Slice of Autumn Heaven

Autumn is the season of cozy sweaters, colorful leaves, and, most importantly, pumpkin spice everything! While pumpkin lattes and pies are delightful, nothing quite captures the essence of fall baking like a moist, flavorful, and visually stunning bundt cake. This OMG Pumpkin Chocolate Chip Bundt Cake is guaranteed to be the star of your next gathering. Its rich pumpkin flavor, combined with the delightful crunch of chocolate chips, creates a symphony of tastes and textures that will leave everyone wanting more. This recipe is surprisingly easy to follow, even for novice bakers, and the results are undeniably impressive. So, grab your bundt pan, preheat your oven, and let’s embark on a baking adventure that will fill your kitchen with the warm, inviting aroma of fall.

Why This Pumpkin Chocolate Chip Bundt Cake is a Must-Bake

Before we dive into the recipe, let’s explore why this particular pumpkin chocolate chip bundt cake deserves a spot in your baking repertoire:

* **Incredible Flavor:** The combination of pumpkin puree, warm spices, and chocolate chips is simply irresistible. The pumpkin provides a subtle sweetness and a moist texture, while the spices add depth and complexity. The chocolate chips offer bursts of rich, decadent flavor that complement the pumpkin perfectly.
* **Moist and Tender Texture:** This cake is incredibly moist, thanks to the pumpkin puree and the addition of oil. It stays fresh for days, making it perfect for making ahead of time.
* **Visually Stunning:** Bundt cakes are naturally beautiful, and this pumpkin chocolate chip version is no exception. The intricate design of the bundt pan creates a visually appealing cake that is sure to impress your guests.
* **Easy to Make:** Despite its impressive appearance and flavor, this cake is surprisingly easy to make. The recipe is straightforward and doesn’t require any complicated techniques.
* **Perfect for Any Occasion:** Whether you’re hosting a Thanksgiving dinner, a fall brunch, or simply want a delicious treat to enjoy at home, this pumpkin chocolate chip bundt cake is the perfect choice.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this delectable pumpkin chocolate chip bundt cake:

* **Dry Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* **Wet Ingredients:**
* 1 1/2 cups granulated sugar
* 1 cup packed brown sugar
* 1 cup vegetable oil
* 4 large eggs
* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* 1 teaspoon vanilla extract
* **Chocolate Chips:**
* 1 1/2 cups semi-sweet chocolate chips (or your favorite kind)

Equipment You’ll Need

* Bundt pan (10-12 cup capacity)
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Wire rack

Step-by-Step Instructions

Now, let’s get to the fun part: baking! Follow these step-by-step instructions to create your own OMG Pumpkin Chocolate Chip Bundt Cake:

**Step 1: Prepare the Bundt Pan**

This is a crucial step to ensure that your cake releases easily from the pan. Grease the bundt pan thoroughly with shortening or butter. Be sure to get into all the nooks and crannies. Then, dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray specifically designed for bundt pans. I highly recommend using baking spray with flour already included. This will give the best release.

**Step 2: Preheat the Oven and Combine Dry Ingredients**

Preheat your oven to 350°F (175°C). While the oven is preheating, in a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures that the dry ingredients are evenly distributed throughout the cake batter.

**Step 3: Cream Together Sugars and Oil**

In a separate, large mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil using an electric mixer until well combined. This process helps to aerate the mixture, which will result in a lighter and more tender cake.

**Step 4: Add Eggs and Vanilla Extract**

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The eggs provide structure and richness to the cake, while the vanilla extract enhances the overall flavor.

**Step 5: Add Pumpkin Puree**

Stir in the pumpkin puree until well combined. The pumpkin puree adds moisture, sweetness, and that signature pumpkin flavor to the cake.

**Step 6: Gradually Add Dry Ingredients to Wet Ingredients**

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can result in a tough cake. It’s okay if there are a few streaks of flour remaining; they will disappear as you add the next ingredient.

**Step 7: Fold in Chocolate Chips**

Gently fold in the chocolate chips until evenly distributed throughout the batter. The chocolate chips add bursts of rich, decadent flavor that complement the pumpkin perfectly.

**Step 8: Pour Batter into Bundt Pan**

Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

**Step 9: Bake the Cake**

Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so be sure to check the cake frequently.

**Step 10: Cool the Cake**

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to release from the pan.

**Step 11: Glaze (Optional)**

While the cake is cooling, you can prepare a simple glaze to drizzle over the top. Here’s a basic glaze recipe:

* 1 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract

Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Drizzle the glaze over the cooled cake.

**Step 12: Serve and Enjoy!**

Once the cake is completely cooled (and glazed, if desired), slice and serve. This OMG Pumpkin Chocolate Chip Bundt Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It is great with coffee or tea.

Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

* **Use high-quality chocolate chips:** The quality of your chocolate chips will impact the overall flavor of the cake. Opt for high-quality semi-sweet or dark chocolate chips for the best results.
* **Add nuts:** For extra crunch and flavor, add 1/2 cup of chopped pecans or walnuts to the batter along with the chocolate chips.
* **Spice it up:** Adjust the amount of spices to your liking. If you prefer a more intense spice flavor, you can add an extra 1/4 teaspoon of each spice.
* **Use different extracts:** Experiment with different extracts, such as almond extract or maple extract, to add a unique flavor to the cake.
* **Make it gluten-free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
* **Add a cream cheese swirl:** Create a cream cheese swirl by mixing together 4 ounces of softened cream cheese, 1/4 cup powdered sugar, and 1 egg yolk. Drop spoonfuls of the cream cheese mixture over the batter in the bundt pan, then swirl with a knife or toothpick.
* **Brown Butter:** Melt the butter until it turns golden brown, this will give your cake a nutty flavor.
* **Pumpkin Spice Glaze:** Instead of a vanilla glaze, make a pumpkin spice glaze by adding 1/2 teaspoon of pumpkin pie spice to the glaze recipe.

Storing Instructions

This pumpkin chocolate chip bundt cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw the cake overnight in the refrigerator before serving.

Troubleshooting

* **Cake is dry:** Make sure you are measuring the flour correctly. Spoon the flour into the measuring cup and level off with a knife. Do not pack the flour into the cup. Also, avoid overbaking the cake.
* **Cake is not rising:** Make sure your baking powder and baking soda are fresh. Also, avoid opening the oven door frequently during baking.
* **Cake is sticking to the pan:** Make sure you grease and flour the bundt pan thoroughly. You can also use a baking spray specifically designed for bundt pans.
* **Cake is sinking in the center:** This can be caused by overmixing the batter or by opening the oven door too frequently during baking.

Nutritional Information (Approximate per serving)

* Calories: 400-500
* Fat: 20-25g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 30-35g
* Protein: 4-5g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.* The best way to determine the precise nutritional value is by using a nutrition calculator with all the ingredients used.

Final Thoughts

This OMG Pumpkin Chocolate Chip Bundt Cake is a delightful treat that is perfect for any occasion. Its rich pumpkin flavor, moist texture, and stunning appearance are sure to impress your guests. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new family favorite. Enjoy!

Recipe Card

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1 cup packed brown sugar
* 1 cup vegetable oil
* 4 large eggs
* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* 1 teaspoon vanilla extract
* 1 1/2 cups semi-sweet chocolate chips

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together granulated sugar, brown sugar, and vegetable oil.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Stir in pumpkin puree until combined.
6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
7. Fold in chocolate chips.
8. Pour batter into the prepared bundt pan.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
11. Optional: Drizzle with glaze.

**Glaze (Optional):**

* 1 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract

Whisk together powdered sugar, milk, and vanilla extract until smooth.