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–+ servings
chocolate pumpkin cake

Chocolate Pumpkin Cake

Kayla Cappiello
This easy Chocolate Pumpkin Cake is the perfect fall dessert. It’s made with just a few simple ingredients and is ready in no time. The pumpkin puree gives the bread a moist and flavorful texture, and the chocolate chips add a delicious sweetness. This bread is perfect for a quick weeknight dessert or a fall tailgate or party. It’s also a great option for Thanksgiving dessert.
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Prep Time 5 minutes
Cook Time 1 hour
Servings 8 slices

Ingredients
  

  • 1 package 15.25 ounces chocolate cake mix gluten free if needed
  • 1 1/4 cup canned pumpkin puree
  • 2 tablespoons avocado oil or applesauce
  • 1/2 cup dairy free chocolate chips or regular if you are not vegan/dairy free

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 9×5 inch loaf pan with parchment paper.
  • In a large bowl, combine the cake mix, pumpkin puree, and whatever oil you are using or applesauce.
  • Mix until well combined.
  • Stir in the chocolate chips or dairy free chocolate chips.
  • Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Tried this recipe?Let me know how it was!