It’s October. It’s Pumpkin chaos. There is no way around it. This is a good thing. I love to bake with pumpkin, and I also happen to have a mini obsession with pumpkin tortellini. My house is awash in squash décor, and I practically live for my annual pumpkin-picking trip. Ignore the pumpkin naysayers (I, myself, don’t quite understand the pumpkin spice latte and all that it symbolizes, but I refuse to hate on it). Damn it – embrace the gourd!

This Pumpkin Chocolate Chip Bundt Cake is an easy way to add a little pumpkin to your life without a lot of complication. It is embarrassingly simple. No mixer. No fuss. It was passed down to me via my mom and my mom did not like to bake. But, she LOVED to make this cake.

This recipe appears in our first cookbook, Baked: New Frontiers, as a loaf/quickbread, but honestly…it works so well in a big, beautiful Bundt pan (I realize I am forever on an eternal Bundt kick).

A few notes on baking your pumpkin Bundt:

-This recipe really makes enough for a 12 cup Bundt. I used a smaller Bundt pan (about 10 cups) and spooned leftover batter into a muffin tin. That said, whatever Bundt pan you use, make sure to not fill to the top with batter – leave at least an inch to 1 ¼ inch for the cake to rise without overflowing.

-As with any Bundt cake, make sure to spray the hell out of that pan so it doesn’t stick to all the pretty crevices.

-Muffins will bake much quicker than the Bundt (about 20 mins or so).

-This cake will make your entire kitchen smell like fall. It’s also super moist. And, great for breakfast.

-This cake really lasts – at least up to four days without any noticeable difference. And it freezes like a dream.

-No, you don’t have to add the chocolate chips (but why wouldn’t you?) and yes, you can substitute other things (nuts, dried fruits, etc…)

Happy Baking!

Super Simple Pumpkin Chocolate Chip Bundt Cake
adapted from Baked: New Frontiers

3 ¼ cups flour
2 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp ground ginger (optional)
2 tsp baking soda
2 tsp salt
1 ¾ cup (or 1 15-ounce can) pumpkin puree
1 cup canola oil
3 cups sugar
4 large eggs
1 tsp vanilla
⅔ cup room temperature water
1 ½ cups semi-sweet chocolate chips (or 12 ounces semi-sweet chocolate chips)

Preheat oven to 350 degrees F.

Apply a heavy coating of vegetable spray to the interior of the Bundt pan. If using a decorative Bundt (like the one I used) be sure to get all the nooks and crannies.

In a large bowl, whisk flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt together.

In another large bowl whisk the pumpkin puree and oil together until combined. Add the sugar and whisk again. Whisk the eggs into the mixture one at a time followed by the vanilla. Add all of the water and whisk until combined.

Fold the dry ingredients into the wet. Do not over mix. With a rubber spatula, stir in the chocolate chips.

Pour the batter into the pan. Use your spatula to smooth the top of the batter.

Bake until a toothpick inserted into the center of the loaf pan comes out clean, about one hour and 15 minutes to one hour and 30 minutes. Rotate the pan half way through the baking time.

Allow cake to cool in pan on a wire rack for about 30 minutes (pan will still be warm-ish, but easy to handle with bare hands). Cover the top of the cake (this will become the bottom of the cake) with a sheet of parchment (this will keep the cake from sticking to the cooling rack) and invert quickly. Allow cake to cool completely. Dust with confectioners sugar and slice and serve.