My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.

  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.

  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Cook's Note:

You can also make two 9-inch layers.

Nutrition Facts

240 calories; 12.6 g total fat; 31 mg cholesterol; 204 mg sodium. 31.5 g carbohydrates; 2.8 g protein; Full Nutrition


Rating: 5 stars
I loved this cake! The chocolate comes through at the first bite and then a faint pumpkin taste. I was going to frost it with chocolate buttercream but forgot and cut into it! I'm sure the frosting will take it up a notch. Next time I will definitely frost it. Thanks for sharing your recipe. Read More
Rating: 5 stars
This is a moist very tasty recipe! I will definitely make it again I did not frost it was so good without. I think if you put frosting on it it might be a little sweet for me Again it was very moist. Read More
Rating: 5 stars
No changes and yes will make it again! Read More