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Pumpkin Chocolate Chip Bundt Cake

The Martelli Life
This yummy fall recipe is just as yummy as it looks.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 10 people


  • 3 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 1 Cup Vegetable Oil
  • 1.5 Cups Sugar
  • 2 Large Eggs
  • 15 Ounces Canned Pumpkin Or you can make homemade pumpkin puree
  • 1.5 Cups Chocolate Chips
  • 4 Ounces Cream Cheese Room Temperature
  • 1/4 Cup Butter Room Temperature
  • 2.5 Cups Powdered Sugar


  • Preheat your oven to 350 degrees.
  • In a medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, and cloves then set aside.
  • In a stand mixer or large bowl with a hand mixer, mix oil and sugar until well blended
  • Add the eggs one at at time. Make sure it is well combined before adding the second one.
  • Add half of your dry mixture into the wet ingredients and mix well.
  • Add the pumpkin and mix well.
  • Add the remaining dry ingredients and mix
  • Remove bowl from stand mixer and manually stir in the chocolate chips.
  • Grease your Bundt cake pan. I like to use spray olive oil.
  • Pour your cake batter into the pan
  • Place in the oven and bake for 60 minutes.
  • For the icing, make sure the cream cheese and butter are at room temperature before you start.
  • In a stand mixer or medium bowl with a hand mixer, mix the cream cheese and butter.
  • Add the powdered sugar and mix until smooth
  • You can add 1 tablespoon water to get the right consistency
  • Once the cake has cooled, pipe onto the cake. I spooned it into a ziploc bag and cut the tip off to pip it.
Keyword bundt cake, cake, dessert, pumpkin