Introduction
Few desserts so perfectly capture the spirit of the season like chocolate pumpkin cake. Picture a moist, tender crumb soaked in cocoa, gently embraced by the earthy sweetness of pumpkin. Whether you’re preparing for a festive get‑together or simply seeking a cozy treat during crisp fall evenings, this cake delivers flavor, aroma, and texture in harmonious balance.
By the end of this guide, you’ll be equipped to bake a show‑stopping, utterly delicious chocolate pumpkin cake—no culinary PhD required.
What Is Chocolate Pumpkin Cake?
At its heart, chocolate pumpkin cake is a dessert that layers the classic flavors of cocoa with the mellow richness of pure pumpkin puree and warming spices. It’s not as heavy as a traditional chocolate cake, nor as dense as a pumpkin loaf—instead, it finds the sweet spot in between, offering moist crumb and comforting fall flavor.
Bakers around the world have embraced similar hybrids, from Nina’s Triple Chocolate Pumpkin Cake to gluten‑free spiced variations. For inspiration, check out this well-loved layered version on The Cookie Dough Diaries, and an inventive spin on a no‑bake fudge pumpkin dessert from EatingWell. These creations illustrate how flexible, innovative, and crowd‑friendly chocolate pumpkin cakes can be.
Flavor Profile & Texture
- Chocolate depth: rich cocoa or melted chocolate delivers indulgence
- Pumpkin warmth: the subtle sweetness and natural moisture of pumpkin acts as a tenderizer
- Spice harmony: cinnamon, nutmeg, and cloves weave autumn flavors without overtaking the core chocolate
- Moist texture: thanks to pumpkin puree and oil or butter, this cake stays tender for days
Because of this glorious combination, chocolate pumpkin cake stands out on dessert tables—it’s festive, eye‑catching, and has just the right balance of indulgence and ease.
Ingredients for Chocolate Pumpkin Cake
| Ingredient | Role in the Cake |
|---|---|
| Pure pumpkin puree | Adds moisture, structure, and warm flavor |
| Unsweetened cocoa | Delivers chocolaty depth without heaviness |
| All‑purpose flour | Provides structure and crumb formation |
| Sugar | Balances flavors and tenderizes the crumb |
| Eggs | Helps set the cake and hold it together |
| Oil or butter | Brings richness, moisture, and texture |
| Pumpkin pie spices | Evokes fall flavor—cinnamon, nutmeg, clove |
| Baking powder & soda | Provide lift and optimal structure |
| Salt | Enhances overall flavor balance |
| Optional add‑ins | Semi‑sweet chips, chopped nuts, or ganache |
How to Make Chocolate Pumpkin Cake
Ingredients You’ll Need
Here’s your essential chocolate pumpkin cake ingredient list:
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, and clove)
Wet Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil (or melted butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk + 1 tsp vinegar)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour your 9×13 baking pan, two 9-inch round cake pans, or a Bundt pan.
- Optional: line with parchment paper for easy removal.
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
This ensures your leaveners and spices are evenly distributed.
3. Mix Wet Ingredients
- In a separate bowl, combine:
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Oil
- Vanilla extract
- Mix until smooth, creamy, and uniform.
Then stir in the buttermilk until fully incorporated.
4. Combine the Batter
- Slowly add the dry mixture into the wet mixture.
- Mix until just combined — do not overmix, or your cake may become dense.
- Optional: fold in ½ cup semi-sweet chocolate chips or chopped nuts.
5. Bake
- Pour the batter into your prepared pan(s).
- Smooth the top with a spatula.
Bake times:
- 9×13 pan: 35–40 minutes
- Two 9″ pans: 30–35 minutes
- Bundt pan: 45–50 minutes
- Cupcakes: 20–25 minutes
Tip: Check with a toothpick—when it comes out clean or with a few crumbs, the cake is ready.
6. Cool the Cake
- Let cake cool in the pan for 10 minutes.
- Then transfer to a wire rack and cool completely before frosting.
Frosting & Decorating Ideas
Your chocolate pumpkin cake is amazing on its own, but frosting takes it over the top:
Best Frosting Options
- Cream cheese frosting – classic tang + pumpkin spice = heaven
- Chocolate ganache – rich and glossy, pourable or whipped
- Pumpkin buttercream – for a double pumpkin punch
- Maple glaze – easy, autumnal, and sweet
Frequently Asked Questions About Chocolate Pumpkin Cake
Can I use fresh pumpkin instead of canned?
Yes! You can use fresh roasted pumpkin instead of canned. Simply roast, mash, and strain it to remove excess moisture. The texture should match that of canned purée—smooth and thick, not watery. Always use pure pumpkin, not a pumpkin pie mix.
Do I have to refrigerate chocolate pumpkin cake?
Only if it’s frosted, especially with cream cheese or ganache. Unfrosted cakes can stay at room temperature for 1–2 days, but refrigerating helps preserve freshness. Always cover tightly to prevent drying out.
Can I use chocolate chips in the batter?
Yes! Fold in ½ to 1 cup of semi-sweet, dark, or even white chocolate chips for extra richness. They melt slightly and create pockets of gooey chocolate in every bite.
Can I bake this cake as cupcakes or a Bundt?
Absolutely. This recipe is very flexible:
- For cupcakes, reduce baking time to 20–25 minutes.
- For a Bundt cake, increase to 45–50 minutes, and be sure to grease the pan thoroughly.
Can I double the recipe for a larger crowd?
Yes! You can double the batter and use a larger pan (like a half-sheet) or bake in two batches. Just be sure not to overfill your pans—leave space for the cake to rise without spilling over.
Conclusion:
Whether you’re baking for a fall gathering, a cozy weekend treat, or simply craving a rich slice of comfort, chocolate pumpkin cake delivers every time. The irresistible combination of deep cocoa, warm spices, and creamy pumpkin creates a dessert that’s both familiar and unforgettable.
Print
The Ultimate Chocolate Pumpkin Cake Recipe for Fall Baking Magic
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Chocolate Pumpkin Cake is the perfect blend of autumn spice and dark chocolate richness. Pumpkin purée keeps this cake incredibly moist while enhancing the deep cocoa flavor. The result is a beautifully spiced cake that’s not overly sweet, ideal for chilly evenings, fall gatherings, or holiday desserts. Top it with chocolate ganache, whipped cream, or enjoy it plain with a hot drink.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)
Optional chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix dry ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt. - Mix wet ingredients:
In a separate bowl, combine sugar, brown sugar, and oil. Beat in pumpkin purée, eggs, vanilla, and buttermilk. - Combine:
Add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix. - Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely. - Make the ganache (optional):
Heat heavy cream until just steaming. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Pour over cooled cake.
Notes
- Make it a layer cake: Double the recipe and bake in two 9-inch pans
- Add chocolate chips: Stir ½ cup into the batter for extra decadence
- Make it dairy-free: Use non-dairy milk + lemon juice instead of buttermilk, and skip the ganache
- Turn it into cupcakes: Bake for 18–20 minutes in lined muffin tins
- Spice it up: Add a pinch of cloves or ginger for deeper flavor
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg