Chocolate Chip Pumpkin Bundt Cake

This Chocolate Chip Pumpkin Bundt Cake is the perfect dessert for fall. My children love pumpkin chocolate chip muffins and this takes it to the next level. The cake is dense and the mixture of dark chocolate and pumpkin spice is delicious. You would definitely please your guests if you serve this at a dinner party or even Thanksgiving.

Serving Size: 12 Slices

For the Cake:


3 cups flour

3 cups sugar

1 15 ounce can of pumpkin

4 eggs

½ cup canola oil

½ cup water

1 teaspoon each ground cinnamon, ground nutmeg, ground cloves and ground allspice

2 teaspoons baking powder

2 teaspoons salt

10 ounce bag Ghirardelli 60% cacao bittersweet baking chips


Beat the eggs.

Add all of the ingredients and mix until there are no lumps.

Pour the batter into a Bundt pan that has been coated with cooking spray.

Bake the cake at 350 degrees for 25-30 minutes.

Cool the cake completely on a rack.

For the Glaze:


1 ½ cups powdered sugar

2 ½ tablespoons milk

¼ teaspoon vanilla

¼ teaspoon salt

1 teaspoon melted butter


Whisk all of the ingredients until even consistency.

Drizzle over cooled cake.