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Chocolate Pumpkin Cake Recipe
Anousha Zain

Chocolate Pumpkin Cake

Chocolate Pumpkin Cake is a rich, moist dessert that perfectly combines deep chocolate flavor with warm pumpkin spice. Pumpkin puree keeps the cake incredibly soft while cocoa creates a decadent taste. It's an excellent fall dessert for holidays, family gatherings, or whenever you're craving a cozy homemade cake. Top with chocolate ganache or cream cheese frosting for an irresistible finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • ½ cup semi-sweet chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch baking pan.
  3. Whisk together flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In another bowl, beat eggs, granulated sugar, and brown sugar until smooth.
  5. Mix in pumpkin puree.
  6. Add vegetable oil.
  7. Stir in milk.
  8. Add vanilla extract.
  9. Gradually fold the dry ingredients into the wet mixture.
  10. Stir until just combined.
  11. Fold in chocolate chips if using.
  12. Pour batter evenly into the prepared pan.
  13. Bake for 35–40 minutes or until a toothpick comes out clean.
  14. Cool completely before frosting or serving.
  15. Slice and enjoy.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Do not overmix the batter for the softest texture.
  • Add chopped walnuts or pecans for extra crunch.
  • Frost with cream cheese frosting or chocolate ganache after cooling.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze unfrosted cake for up to 2 months

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