This Pumpkin Bundt Cake with Cream Cheese Frosting is full of fragrant fall spices, pumpkin flavor, and sweet cream cheese frosting.
Each fall there is a huge debate about adding pumpkin to everything. I am a huge fan of pumpkin in the fall! I love to change up recipes to add pumpkin and fall spices to the mix.
This beautiful and delicious pumpkin bundt cake with cream cheese frosting is an amazing fall treat. The pumpkin bundt cake is packed full of fall spices like ginger, cinnamon, nutmeg, and clover. The chocolate chips just add a little bit of magic to the pumpkin bundt cake. It’s perfect for a family get-together or dinner with friends this fall.
Pumpkin Bundt Cake with Cream Cheese Frosting
Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan with cooking spray.
Blend together in an electric mixing bowl sugars and oil. Add in eggs, vanilla extract, and pumpkin puree until mixed well. Add half of the flour, baking soda, and pumpkin pie spice until combined. Then mix in the other half. Fold in the chocolate chips and pour into the prepared pan.
Bake at 350 degrees F for 60-65 minutes. Cool completely before topping with cream cheese frosting.
Combine all ingredients for the cream cheese frosting except pumpkin pie spice with a mixer. Then frost the cooled cake. I placed the frosting into a sandwich bag and cut the corner at an angle to draw lines across the top of the cake. You could also use a piping bag. Sprinkle the top of the cake with pumpkin pie spice.
Ingredients
- 1 1/2 cups sugar
- 3/4 cup brown sugar
- 1 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 can (15oz) pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 1 Tablespoon pumpkin pie spice
- 1/2 cup chocolate chips
- 2 oz cream cheese, room temperature
- 1/2 Tablespoon butter, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cups powdered sugar
- 1/2-1 Tablespoons milk
- Optional: pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan with cooking spray.
- Blend together in an electric mixing bowl sugars and oil. Add in eggs, vanilla extract, and pumpkin puree until mixed well.
- Add 1/2 the flour, baking soda, and pumpkin pie spice until combined. Then mix in the other half.
- Fold in the chocolate chips and pour into the prepared pan.
- Bake at 350 degrees F for 60-65 minutes.
- Cool completely before topping with cream cheese frosting.
- Combine all ingredients except pumpkin pie spice in a mixer. Then frost the cooled cake.
- I placed the frosting into a sandwich bag and cut the corner at an angle to draw lines across the top of the cake. You could also use a piping bag.
- Sprinkle the top of the cake with pumpkin pie spice. Enjoy!
Are you a pumpkin dessert fan in the fall?
