Chocolate Pumpkin Cake {Cream Cheese Frosting}

Easy chocolate pumpkin cake recipe with pumpkin cream cheese frosting, homemade from scratch with simple ingredients. This sheet cake is soft, moist and full of warm spices and chocolate chips. Perfect for Thanksgiving and Fall.

Even though this desserts is made from scratch, it is still very easy to throw together. If you want a doctored version, check out my Pumpkin Cake Recipe (With Cake Mix) and swap out the yellow cake mix or spice cake mix for a chocolate cake mix.

Key ingredients for pumpkin chocolate chip sheet cake

• Eggs- Use large ones at room temperature.
• Oil- Adds moisture and good texture.
• Buttermilk- Store bought or homemade will work.
• Pumpkin puree- Be sure to use this and not pie filling.
• Flour- Your general all-purpose is a great option.
• Sugar- Table or granulated sugar is best for this recipe.
• Cocoa powder- Used to bring out that chocolatey flavor.
• Pumpkin pie spice- Make this at home or make it easy with store bought.
• Baking powder- This helps the cake to rise and become fluffy.
• Baking soda- Also used as a rising agent.
• Mini chocolate chips- Should be mini, not regular for this dessert.

Variations

• To enhance the chocolate flavor- Mix in 1-2 teaspoons of espresso powder to the cake batter.
• You can increase the quantity of mini chocolate chips- To ⅓ cups, if you like. I really think ¼ cup is more than enough though.
• Here are some cake decorating options- Top off your iced cake with colorful Homemade Sprinkles, mini chocolate chips, dusting of ground cinnamon or pumpkin pie spice with a pretty cake stencil, Chocolate Leaves (With Mint), drizzle of Easy Chocolate Ganache in a diagonal pattern. You can even decorate with Royal Icing Flowers (Sugar Flowers) or Fondant Flowers and even Buttercream Flowers (With Russian Piping Tips). For a rustic look, decorate by arranging Candied Nuts (Glazed Nuts) or Sugared Cranberries (Candied Cranberries) along the border of the cake.
• Pair with other frostings- There are so many to choose from, such as Easy Maple Frosting (4 Ingredients), Caramel Frosting (3 Ingredients), Brown Sugar Frosting (So Fluffy), or Almond Butter Frosting (Easy).
• Layer cake option- I used a rectangle cake pan but you can use two 8 inch round cake pans to make a layer cake.
• For thinner frosting- Add a bit of milk to it.
• Toss in some chopped nuts- Including peanuts, pecans, cashews, pistachios, walnuts, or almonds.
• Other add-in options- You may want to use shredded coconut, swirled in peanut butter, sprinkles, or caramel bits.

How to make easy chocolate pumpkin recipe cake from scratch?

1. Mix together- Eggs, oil, buttermilk and pumpkin puree.
2. Add in- Flour, sugar, cocoa powder, pumpkin pie spice, baking powder and baking soda.
3. Stir in- Chocolate chips.
4. Pour batter- Into prepared cake pan.
5. Bake- Until an inserted toothpick in the center comes out clean.
6. Prepare frosting- While the cake bakes and cools.
7. Spread frosting- On top of cake and enjoy.

Tips and techniques

• Don't replace mini chocolate chips with regular sized ones- Because smaller ones distribute better in the cake.
• If you don't have buttermilk on hand- Use this homemade buttermilk substitute recipe: Add 1 tablespoon of lemon juice or white vinegar to a 1 cup measuring cup. Fill the remainder up with whole milk. Gently stir and let it rest for about 5 minutes.
• Adjust spices- According to personal preference.
• Don't substitute pumpkin puree for pumpkin pie filling- Because they are very different. Puree is pure blended pumpkin whereas pie filling has added sugar and a different consistency.
• Use room temperature ingredients- Because then everything mixes together smoothly.
• Don't over-mix the batter- Because then you will get a chewy texture. A few lumps are okay.
• Use a spatula to spread- The batter in the pan and the icing on the cake.
• Gradually add powdered sugar- About ½ cup at a time when making the frosting.
• Use unsalted butter- So that your dessert doesn't get too salty.
• Use full fat ingredients- For ultimate creaminess and flavor.
• For best results- Make sure baking powder and baking soda are fresh. Expired ingredients will not yield intended results.

Storage

• Room temperature-
• Refrigerate- Store in a sealed container for up to 3 days. 
• Freeze- Store in a sealed container for up to 1 month. Thaw and enjoy.
• Make ahead- Make this dish up to 3 days in advance and keep in a sealed container in the fridge. You can also make and freeze in an airtight container for up to 1 month. Thaw before serving.

Recipe FAQs

More pumpkin desserts

• Easy Pumpkin pie (5 Ingredients)
• Easy Pumpkin Cake (With Cake Mix)
• Easy Pumpkin Bars (Cream Cheese Frosting)
• Easy Baked Pumpkin Donuts (With Cake Mix)
• Easy Pumpkin Cookies (With Cake Mix)

Recipe