Pumpkin Chocolate Chunk Cake

This Pumpkin Chocolate Chunk Cake is the ultimate fall dessert, packed with warm spices, rich pumpkin flavor, and generous chunks of dark chocolate. It’s moist, tender, and topped with a luscious pumpkin spice cream cheese frosting that makes every bite feel cozy, decadent, and celebratory.

Why You’ll Love This Recipe

This cake brings together everything you love about autumn in one slice—earthy pumpkin, aromatic spices, creamy frosting, and melty pockets of chocolate. It’s easy to make with pantry staples, bakes in a simple 9-inch pan, and is perfect for gatherings, holidays, or a sweet weekend treat. The addition of sour milk gives it a soft, tender crumb, and the cream cheese frosting adds a perfectly tangy finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 8 tablespoons unsalted butter, plus extra for greasing

• 1½ cups granulated sugar

• 1 cup pumpkin purée

• 2 eggs

• 1 teaspoon pure vanilla extract

• 2 cups cake flour

• 2 teaspoons pumpkin spice

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup milk

• 1½ teaspoons white vinegar

• 1 cup chocolate chunks

For the Pumpkin Spice Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature

• 8 tablespoons unsalted butter, room temperature

• 2 cups confectioners’ sugar, sifted

• 2 teaspoons pumpkin spice

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350°F. Grease and lightly flour a 9-inch square cake pan.

2. In a small bowl, combine the milk and vinegar. Let sit for 15 minutes to sour.

3. In a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Gradually add the granulated sugar and beat until well incorporated.

4. Add the pumpkin purée, eggs, and vanilla extract. Scrape down the sides of the bowl as needed.

5. In another bowl, whisk together the cake flour, pumpkin spice, baking soda, and salt.

6. Add the dry ingredients to the wet mixture and blend well.

7. Slowly pour in the sour milk and beat until fully combined, scraping down the bowl.

8. Fold in the chocolate chunks with a rubber spatula.

9. Pour the batter into the prepared pan and spread evenly.

10. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

11. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Frosting:

1. In a stand mixer with the paddle attachment, cream the cream cheese and butter together until smooth.

2. Gradually add the sifted confectioners’ sugar, mixing well.

3. Add pumpkin spice and vanilla, then mix until fully combined.

4. Frost the cake once it has cooled completely.

Servings and timing

Servings: 9
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Calories per serving: Approximately 744 kcal

Variations

• Chocolate Swap: Use semi-sweet, dark, or white chocolate chunks depending on your preference.

• Nutty Addition: Add chopped pecans or walnuts for extra crunch.

• Mini Loaves or Muffins: Bake in muffin tins or mini loaf pans and adjust baking time accordingly.

• Glaze Instead of Frosting: Skip the cream cheese frosting and drizzle with a simple maple glaze.

• Spice Level: Increase the pumpkin spice or add a pinch of cinnamon and nutmeg for deeper flavor.

Storage/Reheating

Storage: Store the frosted cake in an airtight container in the refrigerator for up to 4 days.

Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Reheating: Best enjoyed at room temperature. For a warm slice, microwave for 10–15 seconds.

FAQs

Can I use canned pumpkin pie filling?

No, use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices which would alter the flavor and texture.

Can I use regular flour instead of cake flour?

Yes, but cake flour makes the cake more tender. You can make a substitute by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch.

What kind of chocolate chunks are best?

Dark chocolate chunks provide a rich contrast to the sweet, spiced cake. You can also use chocolate chips or chop a high-quality chocolate bar.

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored unfrosted. Frost just before serving for best results.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I make this into a layer cake?

Yes, double the recipe and divide between two round cake pans. Adjust the baking time slightly.

Is the frosting overly sweet?

No, the tanginess of the cream cheese balances out the sweetness of the sugar and pumpkin spice.

Can I reduce the sugar?

You can slightly reduce the sugar in the cake, but it may affect texture and moisture.

What’s a good dairy-free alternative?

Use plant-based butter and a dairy-free cream cheese substitute. Swap the milk for almond or oat milk with vinegar to sour.

Can I skip the frosting?

Yes, the cake is moist and flavorful enough to enjoy on its own or with a dusting of powdered sugar.

Conclusion

Pumpkin Chocolate Chunk Cake is a fall favorite that delivers on both flavor and texture. Moist pumpkin cake, rich chocolate chunks, and creamy pumpkin spice frosting come together in this irresistible dessert. Whether you’re baking for a special occasion or simply embracing the season, this cake is guaranteed to impress.