Chocolate Pumpkin Cake is a moist, easy-to-make chocolate cake with a cozy pumpkin spice twist. It comes together quickly and is perfect for holidays, dinner parties, or a comforting everyday dessert.
This tender cake balances rich dark chocolate with the warm flavors of pumpkin puree and pumpkin pie spice. The pumpkin keeps the crumb soft and moist while dark chocolate gives a deep chocolate flavor that pairs beautifully with whipped cream or a simple ganache.
If you enjoy chocolate cakes, try other recipes you like such as Chocolate Walnut Cake or Chocolate Ricotta Bundt Cake. For more pumpkin desserts, consider Pumpkin Panna Cotta, Pumpkin Carrot Cake, Pumpkin Pie with Graham Cracker Crust, or Pumpkin Biscotti.
The Best Chocolate Pumpkin Cake
If you haven’t tried chocolate and pumpkin together, this recipe is a delightful introduction. The pumpkin adds warmth and moisture, enhancing the chocolate without overpowering it. It works well as an elegant Thanksgiving dessert or an everyday treat with coffee.
This cake uses straightforward ingredients and simple steps. Serve it plain, topped with whipped cream, or finished with a light chocolate ganache. Leftovers keep well in the refrigerator and the flavor often improves after a day.
Ingredients
- Dark chocolate (chips or chunks) — a good-quality 70% cacao works well.
- Pumpkin purée — use pure pumpkin purée, not pumpkin pie filling.
- Granulated and brown sugar — a combination adds depth and moisture.
- Pumpkin pie spice — or a mix of cinnamon, nutmeg, ginger, and cloves.
- All-purpose flour.
- Two large eggs at room temperature.
- Unsalted or salted butter.
How to Make Chocolate Pumpkin Cake
This recipe relies on melted dark chocolate for its chocolate flavor rather than cocoa powder. Bake it in a 9-inch springform or regular cake pan for best results.
Step 1: melt the chocolate
Combine butter and dark chocolate in a small microwave-safe bowl and heat gently, stirring every 15–30 seconds, until fully melted. Whisk smooth and set aside to cool slightly.
Step 2: mix wet ingredients
In a large bowl, beat the granulated and brown sugars with the eggs, pumpkin purée, and the melted chocolate mixture until well combined.
Step 3: mix in dry ingredients
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Fold the dry ingredients into the wet mixture with a rubber spatula just until combined—avoid overmixing.
Step 4: bake
Transfer the batter to a parchment-lined 9-inch pan and smooth the top. Bake in a preheated 350°F oven for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10–15 minutes, remove the pan ring, and let the cake cool completely.
Serve with whipped cream or a drizzle of chocolate ganache, or enjoy the cake on its own. Store leftovers in an airtight container in the refrigerator for up to a week.
Recipe Tips
- Choose a good-quality dark chocolate (around 70% cacao) for the best flavor.
- Store cooled leftovers wrapped tightly or in an airtight container to retain moisture.
- This cake often tastes even better the next day as the flavors meld—serve with coffee for a lovely pairing.
More Pumpkin Desserts
Pumpkin Oatmeal Chocolate Chip Cookies Recipe-
Pumpkin Snickerdoodle Cookies Recipe (Soft & Chewy)
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Pumpkin Whoopie Pies with Cake Mix Recipe
-
Pumpkin Bundt Cake (5 Ingredients with Cake Mix)
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Chocolate Pumpkin Cake
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Equipment
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9 inch springform pan
Ingredients
- ½ cup unsalted butter
- 4 ounces dark chocolate
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- whipped cream for serving (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper; set aside.
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In a small microwave-safe bowl, combine the butter and dark chocolate. Microwave on low heat, stirring every 30 seconds, until melted. Whisk until smooth and set aside to cool slightly.
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In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, pumpkin purée, and melted chocolate. Whisk until well combined.
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In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.
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Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes, then remove the pan ring and cool completely before serving.
Notes
- Use a quality dark chocolate around 70% cacao or dark chocolate chips for best flavor.
- Store cooled cake wrapped tightly or in an airtight container to keep it moist.
- The cake’s flavor deepens after resting—it’s delicious the next day with coffee.
Nutrition
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Carbohydrates: 36g
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Protein: 3g
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Fat: 13g