Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe

Whenever the air starts to turn crisp and the fall leaves crunch underfoot, I’m drawn to baking this Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe. It’s one of those recipes that instantly fills the kitchen with warm, irresistible aromas—a cozy blend of cinnamon, nutmeg, and pumpkin that just feels like home. I have fond memories of pulling this cake from the oven on chilly Sunday afternoons, sharing thick slices with family while sipping hot coffee or tea. It always brings a smile—and sometimes, a little friendly debate over whether to add in chocolate chips or nuts.

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Why This Recipe Shines

Flavor Harmony: Perfectly balanced spices and pumpkin puree create a cozy, inviting aroma and flavor.
Easy Assembly: Simple steps and straightforward mixing means you won’t get bogged down in fuss.
Texture Play: Moist, dense crumb with a tender bite—plus optional chocolate chips add pockets of melty sweetness.
Showstopper Finish: The Bundt shape with spiced icing and garnishes makes it party-ready.

What makes this Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe stand out is how it balances rich autumn spices without overwhelming sweetness. It’s incredibly moist thanks to the oil and pumpkin puree, and the cake’s warm amber color shines through the classic Bundt shape. You’ll enjoy the whiff of cinnamon and clove as it bakes, plus the gentle sweetness from optional chocolate chips or a nutty crunch if you prefer. Whether you want a simple snack or a dessert that wows at holiday gatherings, this cake does all that with minimal effort.

If you’re new to Bundt cakes or pumpkin baking, don’t worry! I’ll walk you through every step so your cake bakes up perfectly on the first try. From prepping the pan to mixing the batter and knowing exactly when it’s done, you’ll feel confident in no time. I love sharing tips that help take the guesswork out—because a beautiful, tasty cake should be approachable for everyone.

A close-up image shows a slice of dark brown, soft cake with a slightly grainy texture, covered partially on top with thick, creamy light beige icing that drips slightly onto the white marbled surface below. The slice is part of a ring-shaped cake that also has the same light beige icing spread unevenly on top. Small crumbs are scattered near the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you dive in, it’s good to know that measuring your ingredients carefully really helps the texture and flavor shine in this Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe. Use spoon-and-level methods for flour to keep the cake tender and moist. Exact amounts and full details are in the printable recipe card below.

All-purpose flour: Provides structure; spoon and level to avoid a dense cake.
Baking soda: Leavens the cake, helping it rise perfectly.
Salt: Enhances the overall flavor and balances sweetness.
Ground cinnamon: Adds warm, familiar spice that defines fall desserts.
Ground ginger: Lends gentle heat and complexity.
Ground cloves: Deepens spiced notes with a slightly sweet bite.
Ground nutmeg: Adds fragrant warmth.
Ground allspice: Gives subtle peppery spice for balance.
Vegetable oil: Keeps the cake moist and tender; you can substitute with mild olive oil or melted coconut oil.
Eggs: Bind ingredients and provide structure; room temperature is best.
Brown sugar: Adds moistness and caramel-like depth.
Granulated sugar: Balances sweetness and texture.
Pumpkin puree: Not pie filling—brings moisture and pumpkin flavor.
Vanilla extract: Rounds out flavors with subtle sweetness.
Optional add-ins: Semi-sweet chocolate chips or chopped walnuts/pecans to add texture and flavor interest.

If you’d rather avoid nuts or chocolate, feel free to skip those. Using pure pumpkin puree—not pumpkin pie filling—is key for proper texture and flavor in the Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

10–12 cup Bundt pan: Essential for that signature ring shape and even baking.
Mixing bowls: A large bowl for dry ingredients and one for wet to keep things tidy.
Whisk or electric mixer: For easy, thorough mixing without overdoing it.
Measuring cups and spoons: Accuracy here keeps the cake moist and balanced.
Rubber spatula: For folding in chocolate chips or nuts gently.
Cooling rack: Allows the cake to cool evenly, preventing sogginess.
Toothpick or cake tester: To check doneness without cutting into the cake.

How to Make Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe

Ready to get baking? This Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe is straightforward with just a few mixing steps, but paying attention to a couple key moments will ensure success. Here’s how you do it:

Preheat and prep: Set your oven to 350°F (177°C). Grease your 10 to 12-cup Bundt pan thoroughly—use a pastry brush or spray to reach all the curves so your cake releases smoothly.
Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Keeping these fully combined helps distribute spices evenly throughout your cake.
Combine wet ingredients: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until you get a smooth, homogenous mixture. This helps incorporate air for a lighter crumb.
Blend wet into dry: Pour the wet ingredients into the dry and gently mix with a hand mixer or whisk just until combined—overmixing can make the cake tough. The batter will be thick, so don’t worry.
Fold in optional add-ins: If you’re using chocolate chips or chopped nuts, fold them in gently now to avoid breaking them up and keeping the batter aerated.
Transfer and bake: Spoon the batter into the prepared Bundt pan and smooth the top lightly. Bake for 55 to 70 minutes. Start checking at 55 minutes with a toothpick inserted into the thickest part—the cake is done when the toothpick comes out clean or with just a few moist crumbs.
Cool in pan: Let the cake cool for about 2 hours in the pan on a wire rack. This resting period helps the cake set and makes it easier to remove without breaking.
Unmold and finish: Carefully invert the cooled Bundt cake onto a cooling rack or serving plate. Cool completely before drizzling your favorite spiced icing or maple glaze. A sprinkle of pumpkin pie spice on top adds charm and a flavor boost.

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Kitchen Wisdom

Tip 1: Use room temperature eggs and oil for better incorporation and a smoother batter.
Tip 2: Don’t skip greasing every nook of your Bundt pan to avoid stuck spots.
Tip 3: If the toothpick comes out with wet batter, keep baking and check every 5 minutes to avoid overbaking.
Tip 4: Let the cake cool fully before adding icing to prevent it from melting and running off.

How to Serve

A single slice of moist brown cake sits on a white plate with a rough texture, topped with a thin layer of light tan frosting that slightly drips down the edges. The cake has a dense, crumbly texture with visible small air pockets. To the left of the slice rests a silver fork with a small bite of cake on its tines. The background is a white marbled surface, with a glass bowl of light brown powder visible on the top right and a beige striped cloth peeking in from the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

To really elevate this Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe, try drizzling maple icing or salted caramel sauce on top—it adds a luscious sweetness that complements the cake’s warm spices. A light dusting of pumpkin pie spice or cinnamon sugar on the icing creates a beautiful, aromatic finish. If you want something richer, a dollop of whipped cream or a scoop of vanilla ice cream makes a dreamy pairing.

Perfect Pairings

This cake’s cozy spice and pumpkin flavor go wonderfully with a hot cup of coffee, chai tea, or even mulled cider. For a festive brunch or afternoon treat, serve alongside spiced nuts or fresh fruit to balance the richness. If you’re serving it at a party, sparkling apple cider or a creamy latte can complement the flavors beautifully.

Presentation Touches

When it’s time to share this Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe, slice it into generous wedges to show off the tender crumb. Use a decorative cake stand or plate to highlight the Bundt shape. For gifting, wrap it in parchment paper with a pretty ribbon, or package slices in cellophane bags with a note—perfect for neighbors or coworkers during the holiday season.

Variations & Easy Swaps

Use coconut oil or avocado oil instead of vegetable oil for different mild flavor notes.
Swap semi-sweet chocolate chips for white chocolate or dried cranberries for a fruity twist.
Make it gluten-free by using a cup-for-cup gluten-free flour blend, but watch texture closely.
Try adding a teaspoon of espresso powder to deepen the spice flavors.
Substitute pumpkin pie spice for individual spices if you want to save time.
For a dairy-free version, stick to vegetable oil and avoid toppings with butter.

Make-Ahead, Storage & Reheating

Store leftover Pumpkin Bundt Cake with Optional Chocolate Chips and Spiced Icing Recipe tightly wrapped at room temperature for up to 2 days.
Refrigerate for up to 5 days—bring to room temp or warm gently in the microwave before serving.
Freeze whole or sliced wrap well in plastic wrap and foil; thaw overnight in the fridge before serving.
To refresh, warm slices at 300°F (150°C) for 10–15 minutes wrapped loosely in foil.

FAQs

Can I use fresh pumpkin instead of canned puree? Yes, but be sure to cook and puree it well, then strain out excess moisture for best texture.
Why isn’t my Bundt cake releasing easily? Make sure you grease the pan thoroughly, focusing on all grooves, and cool the cake 1–2 hours before flipping.
Can I make this cake ahead for a party? Absolutely! Bake a day in advance, store well, and add icing just before serving for fresh flavor.
What if I don’t want chocolate chips or nuts? It’s fine to omit these; the cake will still be deliciously moist and spicy.
How do I know when the cake is fully baked? Use a toothpick inserted into the center; it should come out clean or with just a few crumbs, not wet batter.