Pumpkin Chocolate Cake

If you’re craving a dessert that combines the warm spices of fall with rich, decadent chocolate, pumpkin chocolate cake is your perfect match. This lush, moist treat hits the sweet spot between indulgence and seasonal delight. Whether you’re entertaining guests, baking for a holiday gathering, or simply treating yourself during pumpkin season, this cake delivers on flavor and comfort.

Why Pumpkin and Chocolate Make the Perfect Pair

It might sound unconventional, but pumpkin and chocolate are a match made in baking heaven. Pumpkin brings natural sweetness, fiber, and moisture, while chocolate adds bold richness. Together, they create a balanced depth of flavor that’s not overwhelmingly sweet or spicy.

Moisture: Pumpkin puree makes cakes extra moist without the need for excessive fat.
Flavor balance: The earthiness of pumpkin complements the bitterness of cocoa.
Nutrition surprize: Pumpkin adds vitamin A, potassium, and fiber.

Still skeptical? Give this recipe a try, and you’ll be converted by the first bite!

Ingredients & Supplies You’ll Need

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Wet Ingredients:

1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup brown sugar
1/4 cup white sugar
2 large eggs
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup milk (dairy or plant-based)
1 tsp pure vanilla extract

Optional Add-ins:

1 cup chocolate chips or chunks (semi-sweet or dark)
1/2 cup chopped walnuts or pecans (for texture)

Step-by-Step: How to Make Pumpkin Chocolate Cake

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper for easy cleanup.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Combine Wet Ingredients

In another bowl, mix the pumpkin puree, sugars, eggs, oil, milk, and vanilla extract until smooth and well combined.

4. Combine and Fold

Slowly add the dry mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to maintain softness.

5. Add Chocolate and Nuts

Fold in the chocolate chips and optional chopped nuts. These add bursts of texture and richness in every bite.

6. Bake

Pour the batter into your prepared baking dish. Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.

Tips for the Best Pumpkin Chocolate Cake

Use pure pumpkin puree: Canned pumpkin should list only one ingredient: pumpkin. Avoid pie filling with added sugars and spices.
Don’t overmix: Mixing too long can develop gluten, making the texture dense or rubbery.
Add a glaze or frosting: Want to dress it up? Try a cream cheese frosting or chocolate ganache for extra indulgence.

Variations to Try

Gluten-Free Pumpkin Chocolate Cake

Substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Check that your baking powder is also gluten-free.

Vegan Pumpkin Chocolate Cake

Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Use plant-based milk and coconut oil.

The result? A moist, flavor-packed cake that fits dietary needs without compromising taste.

Nutritional Information (Per Serving, Approx.)

Calories: 290
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Fiber: 3g

Note: Values may vary depending on ingredient brands and add-ins.

When to Serve Pumpkin Chocolate Cake

This cake is incredibly versatile and works as:

A cozy fall dessert
A unique addition to your Thanksgiving table
An after-school or weekend treat
A potluck show-stopper

Internal Linking Suggestions

Link to a cream cheese frosting recipe for topping ideas.
Link to a pumpkin puree tutorial if readers want to make their own.
Link to a healthy fall desserts roundup featuring pumpkin and other seasonal ingredients.

External Linking Suggestions

FAQs About Pumpkin Chocolate Cake

Can I use fresh pumpkin instead of canned?

Yes! Just roast, puree, and drain the fresh pumpkin well to remove excess moisture. Use an equal amount as canned puree.

Does this cake need to be refrigerated?

It’s fine at room temperature for up to 2 days. For longer storage, keep it covered in the fridge for up to 5 days.

Can I freeze pumpkin chocolate cake?

Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Is pumpkin chocolate cake healthy?

While it’s still dessert, pumpkin adds nutrition including beta-carotene and fiber. You can make healthy swaps like using whole wheat flour or reducing sugar.

Conclusion: Your Next Favorite Fall Cake Awaits

There’s no denying that pumpkin chocolate cake is the ultimate way to bring together the rich decadence of chocolate and the comforting aroma of autumn spices. It’s easy to make, crowd-pleasing, and flexible for all dietary needs. Ready to impress your family or guests with a cozy, seasonal dessert?

Don’t wait—preheat the oven and bake your way to a fall flavor sensation today!

Looking for more pumpkin recipes? Check out our Easy Pumpkin Desserts Collection.