High altitude pumpkin chocolate chip cake with warm fall spices, semi sweet chocolate chips, fluffy chocolate buttercream and swirls of creamy pumpkin butter. This pumpkin snack cake is the perfect combination of pumpkin and chocolate.
You might also love these fluffy pumpkin cinnamon rolls, pumpkin whoopie pies, and pumpkin chocolate chip bread.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Moist for Days. This is a very moist pumpkin cake, that stays soft, fresh and moist for days after baking.
Brown Butter, Fall Spices and Chocolate. The nutty richness of brown butter, cozy, warm spices and chocolate pairs perfectly with the flavor of the pumpkin.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Brown Butter. Besides flavor, the brown butter adds moisture and richness to the cake.
- Pumpkin. You’ll need plain canned pumpkin, not pumpkin pie filling.
- Sugar. Granulated sugar and brown sugar adds sweetness and moisture to the cake.
- Eggs. Add strength, moisture and fat.
- Milk+ Apple Cider Vinegar. Moisture and a little acidity, for a tender cake.
- Vanilla Extract. Flavor.
- Flour. Plain all purpose flour gives the cake structure and strength.
- Baking Soda. Leavening agent, so the cake rises as it bakes.
- Spices. You’ll need salt, to balance the sweetness and enhance flavor. Then a combination of cinnamon, ginger, cloves, and nutmeg adds warmth and coziness.
- Chocolate Chips. I prefer semi sweet chocolate chips, but you can use milk chocolate if you like the extra sweetness. I also used mini chocolate chips for today’s recipe, but regular ones work, too.
Buttercream
- Butter. I always use unsalted butter and then add some salt, but you can use salted if that’s what you prefer.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Cocoa Powder. You’ll need unsweetened cocoa powder, either Dutch processed or natural will work.
- Meringue Powder. Optional, but it adds stability and improves the texture.
- Salt. Balances the sweetness.
- Vanilla Extract. Flavor.
- Pumpkin Butter. I swirled some Bonne Maman Pumpkin Spice Spread on top of the buttercream for a finishing touch.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8-inch square baking pan with non-stick baking spray, or line with parchment paper.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, for about 5-10 minutes, until the water has evaporated, and the butter is forming nutty, fragrant golden brown solids at the bottom of the pan. Remove the pan from the heat and let the butter cool for 10 minutes.
- In a bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk, apple cider vinegar, vanilla and browned butter.
- In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and whisk the batter until combined. Fold in the chocolate chips.
- Pour the batter into the prepared cake pan. Bake the cake for about 28-30 minutes, until a cake tester or toothpick inserted in the center comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack, and cool the cake completely before frosting.
Buttercream
- With an electric mixer, beat the softened butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, cocoa powder, meringue powder and salt, mixing until combined. Add the vanilla, and increase the speed to medium, beating for 3-4 minutes until very light and fluffy, scraping the bowl down several times. If needed, add 1-2 tbsp of milk for desired consistency.
- Frost the cooled pumpkin chocolate chip cake with the buttercream. Dollop the pumpkin butter on top and swirl it in.
Frequently Asked Questions
How should I store pumpkin chocolate chip cake?
Store leftover cake in an airtight container at room temperature for up to 3 days.
Can this recipe be doubled?
Yes, if you want to double the recipe to use up a whole can of pumpkin, you can bake the cake in a 9×13 inch baking pan for about 28-30 minutes.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Pumpkin Chocolate Chip Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- ½ cup unsalted butter
- 7 ½ oz pumpkin puree (1/2 of a 15-oz can, or a little more than 3/4 cup)
- ¼ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup whole milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup + 1 tbsp all-purpose flour, fluffed, spooned and leveled
- ¾ tsp (scant) baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- â…› tsp ground nutmeg
- ½ cup semi sweet chocolate chips
Buttercream
- ¾ cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp meringue powder, optional
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 3-4 tbsp spiced pumpkin butter, optional
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8-inch square baking pan with non-stick baking spray, or line with parchment paper.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, for about 5-10 minutes, until the water has evaporated, and the butter is forming nutty, fragrant golden brown solids at the bottom of the pan. Remove the pan from the heat and let the butter cool for 10 minutes.
- In a bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk, apple cider vinegar, vanilla and browned butter.
- In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and whisk the batter until combined. Fold in the chocolate chips.
- Pour the batter into the prepared cake pan. Bake the cake for about 28-30 minutes, until a cake tester or toothpick inserted in the center comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack, and cool the cake completely before frosting.
Buttercream
- With an electric mixer, beat the softened butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, cocoa powder, meringue powder and salt, mixing until combined. Add the vanilla, and increase the speed to medium, beating for 3-4 minutes until very light and fluffy, scraping the bowl down several times. If needed, add 1-2 tbsp of milk for desired consistency.
- Frost the cooled cake with the buttercream. Dollop the pumpkin butter on top and swirl it in.
Leave a Reply