Thursday, October 15, 2020

Chocolate Chip Pumpkin Bundt - #BundtBakers

A couple months ago, I lamented that we were finally getting some rain (goodbye, drought!) but unfortunately, I did not have any pumpkin seeds to plant. I finally got some seeds and stuffed them in random places all over the backyard. I spotted two plants today. The rains seem to have stopped but hopefully, my little pumpkin plants can flourish. I'm going to toss the seeds from the pumpkin I used for this month's bundt down there too. The more the merrier. I envision a backyard filled with more pumpkin than I could ever eat. That actually happened early last year. I made so many pumpkin breads for a church sale, gave away some, and steamed lots of pumpkin for dinner. I am suddenly craving a pumpkin and coconut cream pasta from Usain Bolt's Tracks & Records. C'mon pumpkin! Grow!

I used fresh pumpkin puree in this Bundt but feel free to use the canned stuff. I don't get the canned stuff here so I either roast the pumpkin or stick it in the slow cooker (no water!). I find that it is best to cook twice the weight that I need for a recipe. This helps to account for the water lost during the cooking process. 

There is pumpkin galore from the Bundt Bakers today. Scroll down to see them all. Thanks for hosting, Stacy!

Chocolate Chip Pumpkin Bundt 

2 3/4 cups flour 
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger 
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chocolate chips
4 eggs
1 cup oil
1 1/2 cup brown sugar 
2 cups (15 oz) pumpkin puree
1 teaspoon vanilla 


Preheat oven to 350 F. Thoroughly grease and flour and Bundt pan. 
Whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt. Toss in the chocolate chips and stir. 
In a separate bowl, whisk the 4 eggs, then add the remaining ingredients. Beat thoroughly. 
Pour the wet ingredients into the dry ingredients. Stir until incorporated. The batter is thick!! Don't overmix. 

Pour the batter into the prepared Bundt pan.  Bake 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. 

Cool completely before removing from the pan. Glaze the cooled cake, if desired. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page. post signature


  1. I'm so jealous of your pumpkin garden. I tried planting sweet potatoes and while they started to vine, I think my soil just isn't the best. And then the guy with the lawnmower mowed right over their nascent selves. I could have cried.

    Chocolate chip and pumpkin are a great combo!

  2. Pumpkin and chocolate are a match made in foodie heaven. I will have to try this recipe soon. Thanks for the inspiration.

  3. Ooooh a pumpkin garden, I would so love that! And yes pumpkin and chocolate are a match made in heaven, so glad your bundt turned out so delicious!

  4. Oh I love the idea of planting a bunch of pumpkin seeds from our fall pumpkins and seeing who will stick around and grow! This beautiful bundt sounds amaaazzinngg. I love those flavors together!

  5. It would be wonderful to have a small pumpkin batch. The squirrels would love it as much as I would! Great flavor combo and it looks really good.

  6. Two delicious ingredients..
    Chocolate and Pumpkin..
    love love love....