The One-Bowl Pumpkin Cake I’m Making All Autumn Long

It comes together in just ten minutes and tastes like fall.

By
Molly Allen
Molly Allen
Molly Allen
Molly Allen is a writer and editor with a focus on food, beverage, travel, adventure, and lifestyle content, A former bakery owner, her work spans kitchen guides, food and beverage round-ups, recipe development, etc. She's featured in Taste of Home, Good Housekeeping, Insider, Brides, Simply Recipes, and more.
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Published September 22, 2025
Molly Allen
Pumpkin chocolate chip cake in a baking dish

Simply Recipes / Molly Allen

While there are plenty of pumpkin purists out there who may disagree, I’m a firm believer that chocolate and pumpkin are the perfect match. I love the way each flavor complements the other, and this one-bowl pumpkin chocolate chip cake allows that combo to shine. 

This cake couldn’t be easier. It only requires one large mixing bowl and ten minutes of prep time. All of the dry ingredients are mixed together, then the wet ingredients, including eggs, oil, and pumpkin purée, are added in.

Once the batter is ready, stir in mini chocolate chips and bake the cake. In no time, you’ll have a moist, flavorful cake with a fluffy, velvety texture ready to slice for an afternoon snack or to serve after a lovely fall dinner. It’s a simple fall favorite I choose again and again.

Slice of pumpkin chocolate chip cake on a plate with a fork

Simply Recipes / Molly Allen

Easy Variations 

This cake is simple by design, but there are a few ways to enhance it if you’d like. Amp up the mix-ins, or even try a frosting on top: 

  • Add more spice: This cake is lightly spiced to enhance the flavor of the pumpkin, but you can take it a step further. Double the amount of pumpkin spice or incorporate extra cinnamon or nutmeg. 
  • Use other chocolate chips: I love the way mini chocolate chips become dotted through every bite, but you can certainly use regular-sized chocolate chips if preferred. Try semi-sweet or even go for dark chocolate chips here. 
  • Choose your pan: You can bake this cake in either a 9x13-inch metal baking pan or in a glass or ceramic baking dish. This cake can also be baked in two 9-inch round cake pans. Just be sure to keep an eye on the cake while baking, as the baking time will vary depending on the type of pan you choose.
  • Top it with frosting: This easy snack cake doesn’t require frosting, but that doesn’t mean you can’t add it. Dress it up further with a cream cheese frosting or pair it with a brown sugar frosting. 
A slice of pumpkin chocolate chip cake on a white plate with a baking dish in the background

Simply Recipes / Molly Allen

More Easy Pumpkin Treats

Easy Pumpkin Chocolate Chip Cake

Prep Time 10 mins
Cook Time 35 mins
Cooling time: 45 mins
Total Time 90 mins
Servings 12 to 16 servings
Yield 1 (9x13) cake
Cook Mode (Keep screen awake)

Ingredients

  • 2 1/4 cups (270g) all-purpose flour

  • 3/4 cup (150g) granulated sugar

  • 3/4 cup (160g) light or dark brown sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon salt

  • 3 large eggs

  • 1 (15-ounce) can pumpkin purée

  • 3/4 cup canola or vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup mini chocolate chips, divided

Method

  1. Preheat the oven to 350°F. 

    Grease a 9x13-inch baking pan or dish with nonstick cooking spray.

  2. Make the batter:

    In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin spice, and salt. Beat with a hand mixer on medium speed until well combined and free of clumps, about 1 minute.

    Beat in the eggs, pumpkin, oil, and vanilla extract on medium speed until well combined, about 1 minute. Stir in 3/4 cup of the mini chocolate chips.

  3. Bake:

    Transfer the batter to the prepared baking pan. Sprinkle the remaining mini chocolate chips over the top.

    Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes.

  4. Cool and serve:

    Let cool for at least 45 minutes before slicing and serving.

    Store leftover pumpkin chocolate chip cake, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Did you love the recipe? Leave us stars below!

Nutrition Facts (per serving)
303 Calories
15g Fat
42g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 303
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 19%
Cholesterol 35mg 12%
Sodium 252mg 11%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 4g
Vitamin C 1mg 6%
Calcium 62mg 5%
Iron 2mg 10%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.