Year round, my favorite food is chocolate, hands down. In the fall, pumpkin is a close second. Mixing the two together is like fall perfection! I know some people don’t like pumpkin and chocolate together but I’d have to encourage you to give this recipe from Taste of Home a try! This cake has the right amount of both. The pumpkin adds plenty of moisture and the chocolate adds flavor and richness.
This recipe is also easy to make allergy-friendly. Simply use dairy-free or vegan butter if needed and sub in gluten-free flour for the regular flour. I like using Bob’s Red Mill. I used Enjoy Life Chocolate Chips and Eating Evolved chocolate bars. You could easily omit the pecans or use a different nut. I had sliced almonds on hand so I used those and it added a great crunch.
This is the FINAL recipe review for the Taste of Home Great Pumpkin Event contest! Leave a comment with your favorite pumpkin recipe (bonus points if it comes from Taste of Home!) . Also, check out my friend AJ at The Lively Cook for a chance to win too!

Chocolate Chip Pumpkin Cake
Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup semisweet chocolate chips
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 cup finely chopped pecans, divided
Buy IngredientsPowered by Chicory
Directions
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
- Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
- Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 494 calories, 25g fat (12g saturated fat), 65mg cholesterol, 239mg sodium, 68g carbohydrate (44g sugars, 5g fiber), 6g protein.
Hi, Courtney. Just made your recipe for cream of mushroom soup. Excellent!!!!
Pam – wonderful! Thank you so much for giving it a try!