Ultimate Moist Brown Butter Chocolate Chip Pumpkin Cake: Your Go-To Fall Dessert Recipe
Prepare for the ultimate fall baking experience with this incredible Chocolate Chip Pumpkin Cake! Imagine a deeply moist pumpkin cake, infused with the rich, nutty notes of brown butter, a symphony of warm fall spices, and delightful bursts of mini chocolate chips in every bite. This isn’t just another pumpkin cake; it’s an easy, one-bowl dessert that consistently delivers perfection, making it an absolute essential for pumpkin season and beyond!
As a former pastry chef, I can confidently tell you that pumpkin stands as the undisputed champion of fall flavors in any bakery. From fluffy pumpkin cinnamon rolls to chewy pumpkin spice snickerdoodles, or this exceptionally tender chocolate chip pumpkin cake, there’s an undeniable allure in the comforting warmth and rich spices that pumpkin brings to any dessert. It truly embodies the cozy essence of autumn.
When that pumpkin craving hits, and you need a delicious treat ASAP, this recipe is my absolute favorite. It’s designed for simplicity and speed, requiring no fancy equipment, special cake pans, or extra fuss. This quick-to-make and quick-to-bake cake is guaranteed to be a crowd-pleaser, especially during holiday gatherings like Thanksgiving, where its comforting flavors are always a welcome addition!
Table of Contents
Why This Chocolate Chip Pumpkin Cake Is a Must-Bake This Fall
This isn’t just any pumpkin cake; it’s a celebration of fall flavors and effortless baking. The addition of brown butter elevates the entire experience, introducing a rich, nutty depth that complements the pumpkin and spices perfectly. Coupled with the sweet pockets of mini chocolate chips, every slice offers a harmonious blend of textures and tastes. It’s truly a one-bowl wonder, minimizing cleanup while maximizing flavor, making it ideal for busy weekdays or last-minute holiday dessert needs.
- Unrivaled Moistness: Thanks to the perfect balance of pumpkin puree, brown sugar, and oil, this cake remains incredibly tender and moist for days.
- Signature Brown Butter Flavor: The browned butter adds a unique, complex, and irresistible nutty aroma that takes this pumpkin cake from good to extraordinary.
- Perfect Spice Blend: A carefully selected blend of warm fall spices beautifully enhances the natural sweetness of the pumpkin without overpowering it.
- Easy One-Bowl Preparation: Say goodbye to multiple mixing bowls! This streamlined recipe makes cleanup a breeze, allowing you more time to enjoy your delicious creation.
- Crowd-Pleasing & Versatile: Whether it’s a family dinner, a potluck, or the star of your Thanksgiving dessert table, this cake is always a hit. It’s equally delicious plain or topped with your favorite frosting.
Tips for Ensuring a Perfectly Moist Pumpkin Cake
Embrace a Kitchen Scale for Precision. This is, without a doubt, my #1 baking tip for consistent results. Dry, crumbly cakes are almost always a symptom of too much flour. Volume measurements (cups) can vary wildly depending on how you scoop, leading to significant inaccuracies. A kitchen scale ensures you use the exact amount of flour needed, guaranteeing a tender, moist crumb every single time. It’s a game-changer for all your baking endeavors, not just this pumpkin cake!
Always Use 100% Pure Pumpkin Puree. It’s crucial to select the right pumpkin product. Make sure you are using 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will alter the flavor and texture of your cake. Libby’s is my top recommendation for pure pumpkin puree due to its consistent moisture content and quality, which helps achieve reliable and delicious results. This consistency is vital for baking success.
Start Checking the Cake for Doneness Early. Ovens can vary significantly in temperature, so relying solely on the recipe’s baking time can be risky. To prevent overbaking (the main culprit for dry cakes!), begin checking your cake a few minutes before the recommended baking time. Insert a toothpick into the center of the cake; it should come out covered with a few moist crumbs. If it comes out clean, the cake is likely overbaked. If it’s wet with batter, it needs more time. Finding that sweet spot ensures a beautifully moist interior.
Use Room Temperature Ingredients: For a smooth, emulsified batter, ensure your eggs and pumpkin puree are at room temperature. Cold ingredients can cause the batter to separate or become lumpy, impacting the final texture of the cake. Simply take them out of the fridge about 30-60 minutes before you start baking.
Key Ingredient Notes and Flavorful Substitutions
Pumpkin Puree: As mentioned, Libby’s Pumpkin Purée is my unwavering recommendation. Its consistent moisture content and rich color are unmatched, ensuring reliable and delicious results every time you bake with pumpkin. This is the secret to the perfect texture you’ll find in my other favorite bakes like pumpkin cheesecake cookies and pumpkin maple scones! Do not substitute with pumpkin pie filling.
Mini Chocolate Chips: The subtle bitterness of chocolate is a magnificent complement to the warm spices and natural sweetness of pumpkin. This makes for a truly super delicious combination, reminiscent of my beloved pumpkin chocolate chip cookies! Through extensive recipe testing, I’ve found that mini chocolate chips are superior for cakes; their smaller size helps them distribute evenly throughout the batter and prevents them from sinking to the bottom during baking. If you only have regular chips, chop them roughly into smaller pieces.
Pumpkin Spice: This fragrant blend of warm fall spices — typically cinnamon, nutmeg, ginger, cloves, and sometimes allspice — is essential for highlighting and enhancing the pumpkin flavor. While store-bought blends are convenient, you can easily make your own at home. Any leftovers are fantastic for other seasonal treats like pumpkin chocolate chip bread or your morning latte.
Brown Sugar: This recipe utilizes a combination of both brown and white granulated sugar. Brown sugar, with its molasses content, contributes significantly to the cake’s exceptional moistness and tender crumb, as well as adding a deeper, caramel-like flavor. You can use either light or dark brown sugar; dark brown sugar will impart a slightly richer molasses flavor. The granulated sugar balances the sweetness and provides some structure.
Unsalted Butter & Canola/Vegetable Oil: The unsalted butter, especially when browned, provides unparalleled depth of flavor. The oil, on the other hand, ensures an incredibly moist crumb, keeping the cake tender for days. Using both creates a perfect balance of flavor and texture.
Large Eggs: Make sure your eggs are at room temperature. They act as a binder, provide structure, and add richness to the cake. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform batter.
All-Purpose Flour: Proper measurement is key! See the notes below in the recipe card for the best method to measure flour (using a kitchen scale is highly recommended). This provides the essential structure for the cake.
Baking Powder & Baking Soda: These are your leavening agents, responsible for the cake’s lift and fluffy texture. Ensure they are fresh for optimal results.
Fine Sea Salt: A touch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
Step-by-Step Recipe Instructions for Pumpkin Cake
For the complete list of ingredients, precise measurements, and detailed instructions, please refer to the recipe card located at the bottom of this page!
Step 1: Brown the Butter with Care. This crucial step infuses your cake with an incredible nutty, caramel-like flavor. Melt the butter in a light-colored saucepan over medium heat. It will foam, then subside, and eventually, the milk solids at the bottom will turn amber-brown. You’ll know it’s perfectly browned when it emits a rich, nutty aroma and has golden-brown specks at the bottom of the pan. Be attentive, as it can go from perfect to burnt quickly! Pour it immediately into your mixing bowl to stop the cooking process and allow it to cool slightly.
For more detailed guidance and troubleshooting tips, I’ve written a comprehensive post on how to make brown butter!
Step 2: Whisk Together the Fats and Sugars. In a large mixing bowl, combine the slightly cooled brown butter with the canola or vegetable oil. Add both the brown sugar (light or dark works, but dark adds more molasses depth) and granulated sugar. Whisk vigorously until all the sugars are well incorporated and the mixture is smooth. This step begins to dissolve the sugar crystals, contributing to a tender crumb.
Step 3: Incorporate the Wet Ingredients. Add the vanilla extract, room temperature eggs (one at a time, whisking well after each addition), and the pure pumpkin puree to your butter and sugar mixture. Continue to whisk until everything is thoroughly combined and the batter appears smooth and uniform. Ensure there are no streaks of unmixed ingredients, especially the pumpkin. This forms the foundation of your moist cake.
Step 4: Gently Fold in the Dry Ingredients and Chocolate Chips. To the wet mixture, add the all-purpose flour (remember to measure correctly!), mini chocolate chips, baking powder, baking soda, pumpkin spice, and salt. Using a spatula or a whisk on low speed, mix until just combined. The key here is not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake. A few small lumps are perfectly fine!
Step 5: Bake to Golden Perfection! Pour the prepared pumpkin cake batter evenly into a greased and floured (or parchment-lined) 9×13 baking pan. For an extra touch of deliciousness and visual appeal, sprinkle a generous amount of additional mini chocolate chips over the top of the batter before placing it in the preheated oven. Bake until a toothpick inserted into the center emerges with only a few moist crumbs clinging to it, indicating a perfectly baked, never-dry cake. Once baked, allow it to cool completely on a wire rack before slicing and serving. Cooling completely allows the cake’s internal structure to set, ensuring a perfectly moist and tender texture.
Storage and Freezing Tips
Proper storage is key to enjoying this delightful chocolate chip pumpkin cake for as long as possible. Here’s how to keep it fresh and delicious:
Storage: To maintain its incredible moisture and flavor, any leftover cake slices or the entire cake should be stored in an airtight container. At room temperature, it will stay fresh and delicious for 2-3 days. If you prefer to extend its shelf life, you can store it in the refrigerator for 4-5 days. Be sure to wrap it tightly to prevent it from drying out.
Freezing: This pumpkin cake freezes beautifully! For best results, allow the cake to cool completely before freezing. You can wrap individual slices or the entire cake tightly in plastic wrap, then place it in an airtight freezer bag or container. This double layer of protection helps prevent freezer burn. It will keep well in the freezer for up to one month. When you’re ready to enjoy, simply thaw it at room temperature or gently warm a slice in the microwave.
Frequently Asked Questions (FAQs)
Absolutely! If you wish to make a smaller batch, I recommend using an 8×8 inch square baking pan. However, you will need to cut the recipe in half to prevent overflowing the pan. Be sure to adjust the baking time accordingly; it will likely bake faster in a smaller, shallower pan.
No, these are two entirely different products and are not interchangeable in this recipe. Pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie filling, on the other hand, is a pre-mixed product that contains pumpkin, sugar, and a blend of spices (like cinnamon, nutmeg, and ginger). Using pumpkin pie filling would result in an overly sweet and spiced cake with an altered texture. Always use 100% pure pumpkin puree for this recipe.
You certainly can, and it’s highly encouraged if you love frosting! This chocolate chip pumpkin cake pairs wonderfully with a variety of frostings. A classic tangy cream cheese frosting is a fantastic choice, but vanilla buttercream or even a rich chocolate fudge frosting would be absolutely divine. Feel free to get creative and experiment with your favorite!
While canned 100% pure pumpkin puree is recommended for consistency and convenience, you can use fresh pumpkin puree. You’ll need to roast or steam a small pumpkin (like a sugar pumpkin), scoop out the flesh, and then puree it until smooth. Ensure it’s very well drained to avoid adding excess moisture to your batter, as fresh pumpkin can vary in water content more than canned.
A metal 9×13 inch baking pan is ideal for this recipe. Metal pans conduct heat more efficiently and evenly than glass or ceramic, leading to a more consistent bake and preventing dry edges with an undercooked center. If you must use a glass or ceramic pan, you may need to reduce the oven temperature by 25°F (about 15°C) and increase the baking time slightly.
The best way to prevent chocolate chips from sinking is to use mini chocolate chips, as specified in the recipe. Their smaller size helps them stay suspended in the batter. If you only have regular-sized chips, you can toss them with a tablespoon of flour before folding them into the batter. This light coating helps them adhere to the batter and reduces sinking. Also, ensure your batter isn’t too thin.
More Irresistible Chocolate Chip Desserts
If you’re a fan of the delightful combination of chocolate chips in your baked goods, you’ll love these other recipes that feature everyone’s favorite melty morsels:
- Brown Butter Toffee Chocolate Chip Cookies: A chewy, nutty, and buttery cookie with chunks of toffee.
- Chocolate Chip Cookie Rolls: A fun and unique way to enjoy classic chocolate chip cookies.
- Chocolate Chip Cookies with Pecans: A delightful crunch adds another layer of texture to these perfect cookies.
- Brown Butter Chocolate Chip Blondies: Chewy, rich, and incredibly satisfying, these blondies highlight the brown butter magic.
If you tried this delicious Brown Butter Chocolate Chip Pumpkin Cake or any other recipe on my website, please let me know how it went in the comments section below; I absolutely love hearing from you! Also, please take a moment to leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Brown Butter Chocolate Chip Pumpkin Cake
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Equipment
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metal 9×13 baking pan
Ingredients
- 9 tablespoons unsalted butter
- 1/2 cup canola or vegetable oil
- 1 cup dark brown sugar, or light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs , room temperature
- 15 ounces Libby’s Pumpkin Puree, room temperature
- 2 cups all-purpose flour, *see notes below for measuring!*
- 1 cup mini chocolate chips
- 1 tablespoon pumpkin spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup mini chocolate chips, for the top of the batter
Instructions
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Prepare your baking pan by lining a metal 9×13 baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Alternatively, thoroughly butter and flour the bottom and sides of the pan. Preheat your oven to 350°F (180°C).
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Begin by browning the butter. Place the butter in a light-colored stainless steel pan over medium heat. It will melt, then foam, and eventually, golden-brown bits of milk solids will appear at the bottom, and a nutty aroma will fill your kitchen. This process typically takes 10-12 minutes. Immediately pour the browned butter into your large mixing bowl to prevent it from burning, and set it aside to cool slightly to room temperature.9 tablespoons (127 g) unsalted butter
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Once the brown butter has cooled, add the canola or vegetable oil, dark brown sugar (or light brown sugar), and granulated sugar to the bowl. Whisk these ingredients together until they are thoroughly combined and smooth, ensuring no sugar lumps remain.1/2 cup (100 g) canola or vegetable oil, 1 cup (200 g) dark brown sugar, 1/2 cup (100 g) granulated sugar
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Next, whisk in the vanilla extract, followed by the room temperature large eggs (one at a time, whisking well after each addition), and finally, the room temperature Libby’s Pumpkin Puree. Mix until all these wet ingredients are fully incorporated and the batter is uniform.1 tablespoon vanilla extract, 4 (195 g) large eggs, 15 ounces (15 oz) Libby’s Pumpkin Puree
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In the same bowl, add the all-purpose flour, 1 cup of mini chocolate chips, pumpkin spice, baking powder, baking soda, and fine sea salt. Use a spatula or whisk on low speed to gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter; mix only until no streaks of flour remain, ensuring a tender cake.2 cups (258 g) all-purpose flour, 1 cup (175 g) mini chocolate chips, 1 tablespoon pumpkin spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
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Pour the pumpkin cake batter evenly into your prepared baking pan. Sprinkle the remaining 1/4 cup of mini chocolate chips over the top of the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached (not wet batter). This indicates the cake is perfectly baked and moist. Let the cake cool completely on a wire rack before cutting it into slices and indulging in this autumn treat!1/4 cup (44 g) mini chocolate chips
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Storage Note: Store any leftover slices in an airtight container at room temperature for 2-3 days, or wrap the baking pan tightly in plastic wrap. For longer freshness, keep it in the fridge for up to 4-5 days. To freeze, wrap slices or the whole cooled cake tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 1 month and thaw at room temperature before serving.
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Notes
Use a metal baking pan for optimal results. Glass or ceramic pans absorb and retain heat differently than metal, which can result in uneven baking (e.g., crispy edges and undercooked centers). Using a metal pan will ensure a more consistent baking temperature and time, giving you a perfectly baked cake.
Stick with Libby’s pumpkin puree. For the highest quality and most consistent results, Libby’s Pumpkin Puree is highly recommended. Its uniform moisture content is critical for the cake’s perfect texture. Substituting with other brands or pumpkin pie filling is not advised as it will alter the outcome.
Mini chocolate chips are key for even distribution. Regular-sized chocolate chips tend to sink to the bottom of the cake batter during baking, leading to an uneven distribution. Mini chocolate chips disperse more effectively throughout the cake. If you don’t have mini chips, you can use finely chopped chocolate bars for a similar effect.
Short on time or want to skip browning the butter? While brown butter adds an unparalleled depth of flavor, you can melt 8 tablespoons (113 grams) of regular unsalted butter and use it in place of the browned butter. The cake will still be delicious, just with a slightly different flavor profile.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.