Ingredients
Scale
Chocolate Chip Pumpkin Pound Cake
- 1 15 oz. can pure pumpkin divided
- 6 tablespoons butter softened to room temperature
- 1 cup light brown sugar packed
- 1 1/4 cup granulated sugar
- 3 large eggs at room temperature
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ tsp EACH ground cloves, ground ginger
- 3/4 cup whole milk at room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped (optional)
- nonstick cooking spray WITH FLOUR
Cinnamon Cream Cheese Glaze
- 4 oz. cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature
- 2 tablespoons pumpkin puree from above can pumpkin
- 2 – 2 1/2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F and spray all surfaces of a 12-cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
- Remove 2 tablespoons pure pumpkin from 15 oz. can pumpkin and set aside for glaze. Add remaining pumpkin, butter and sugars to mixer and beat until FLUFFY. Add eggs, one at a time, beating just until the yellow disappears after each egg.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the flour mixture to the butter mixture in thirds, alternating the milk in between each third. Beat until just combined. Stir in chocolate chips and pecans just until combined, then spoon batter into prepared pan. Tap the pan on the counter a few times to get rid of any air bubbles.
- Bake until a wood pick inserted near the center of cake comes out clean, 55–75 minutes at 325°F (time will depend on pan, oven, etc. so check early then bake on if needed).
- Let the cake cool in the pan for 30 minutes. Remove from the pan, and let cool completely on a wire rack.
- To prepare glaze, beat cream cheese, butter and 2 tablespoons pumpkin puree together until smooth. Add milk and cinnamon and gradually beat in powdered sugar, adding additional milk if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings.
Notes
- Don’t miss the “how to make” recipe video at the top of the post!
- Prep Ahead: Prepare special ingredients like room temperature eggs and milk.
- Pre-Measure Ingredients: Optional but helpful if interrupted.
- Use Pumpkin Puree NOT Pumpkin Pie Filling.
- Room Temperature Ingredients: Milk and eggs should be room temperature for maximum volume.
- Beat Until Fluffy: Beat butter, sugar and pumpkin until fluffy (3–7 minutes).
- Don’t overbeat eggs: Add eggs one at a time until yellow disappears.
- Don’t peak: Don’t open oven doors early.
- Don’t microwave cream cheese or butter for glaze; use room temperature ingredients.
- Make Ahead: Cake tastes better the next day. Glaze can be made ahead and refrigerated.
- Freezing: Cake can be frozen without glaze up to 3 months. Thaw overnight in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian