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Pumpkin Chocolate Chip Cake with Chocolate Cream Cheese Frosting

Pumpkin chocolate chip cake with chocolate cream cheese frosting is a one-pan sheet cake baked until the top springs back, then finished with thick, silky cocoa frosting. Mini semisweet chips are folded through the batter for chocolate in every bite.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 15 oz pumpkin purée
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1.5 cup mini semisweet chocolate chips
Chocolate Cream Cheese Frosting
  • 8 oz cream cheese
  • 0.5 cup unsalted butter
  • 0.5 cup unsweetened cocoa powder
  • 3 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 0.125 tsp fine sea salt
Garnish
  • 0.25 cup mini semisweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 350°F (175°C), then grease a 9x13-inch baking pan and line the bottom with parchment paper as a visual barrier to prevent sticking.
  2. Whisk together all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and pumpkin pie spice in a medium bowl until the spices are evenly dispersed.
  3. In a large bowl, whisk pumpkin purée, granulated sugar, packed light brown sugar, and vegetable oil until smooth and glossy.
  4. Whisk in the large eggs one at a time, then stir in pure vanilla extract until fully combined.
  5. Fold the dry ingredients into the pumpkin mixture with a spatula just until no dry streaks remain.
  6. Toss mini semisweet chocolate chips with 1 tablespoon flour, then fold them into the batter so the chips stay suspended.
  7. Spread the batter evenly in the prepared pan, using the back of a spatula to level the surface.
  8. Bake at 350°F (175°C) for 30–35 minutes, until the top springs back when lightly pressed and a toothpick in the center comes out clean.
Cool & make frosting
  1. Cool the cake completely in the pan on a wire rack for about 1 1/2 hours so frosting won’t melt.
  2. Beat cream cheese and unsalted butter on medium speed for 2 minutes until smooth and creamy.
  3. Add unsweetened cocoa powder, powdered sugar, and fine sea salt, beat on low until combined, then on medium until fluffy.
  4. Beat in heavy cream and pure vanilla extract until the frosting is silky and spreadable.
Frost & serve
  1. Spread the frosting over the cooled cake in thick, swoopy swirls for even coverage.
  2. Sprinkle mini semisweet chocolate chips over the top as a final garnish, then slice into 15 squares to serve.

Notes

For clean slices, frost only after the cake is completely cool and keep it chilled until ready to serve. Store covered in the refrigerator for up to 4 days; freezing is yes—freeze frosted or unfrosted squares wrapped tightly for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and swap 1/2 cup of the powdered sugar for powdered erythritol blend to reduce overall sugar without changing the method.