There’s pumpkin bundt cake… and then there’s a pumpkin bundt cake built to perform.
This ultra moist pumpkin chocolate chip Bundt cake combines real pumpkin puree, warm fall spices, and fresh orange zest for a balanced, bakery-style result. The cinnamon, nutmeg, cloves, and ginger create depth. The orange zest sharpens the spice and enhances the natural sweetness of the pumpkin without making the cake taste citrusy. It’s subtle but it changes everything.
If you’re searching for a moist pumpkin cake recipe that holds its structure, slices cleanly, and stays tender for days, this is the one. The oil-based batter ensures a soft crumb. The chocolate chips add richness. The Bundt pan creates even baking and a presentation-worthy finish perfect for Thanksgiving dessert tables, holiday gatherings, or fall baking weekends.
This homemade pumpkin bundt cake is designed for consistent results whether you're baking for a crowd or simply leaning into cozy autumn flavors.
Simple ingredients. Intentional technique. Reliable outcome.
That’s how a fall dessert recipe should work.
And it delivers every time.
This ultra moist pumpkin Bundt cake is made with real pumpkin puree, warm fall spices, and fresh orange zest for a bright, balanced flavor. Chocolate chips melt into the tender crumb, creating a rich pumpkin chocolate chip Bundt cake that stays soft for days. An easy fall dessert perfect for Thanksgiving, holiday gatherings, or cozy autumn baking.
Preheat oven to 350°F (177°C).
Position oven rack in the lower third.
Bundt cakes stick easily.
Generously grease every curve and crevice.
Lightly dust with flour if not using baking spray with flour included.
Tap out excess.
Proper prep ensures a clean release.
Whisk together:
Flour
Baking soda
Cinnamon
Nutmeg
Cloves
Ginger
Salt
Set aside.
In a separate bowl, combine:
Granulated sugar
Brown sugar
Orange zest
Rub together with your fingers until fragrant.
Whisk into the zesty sugar:
Eggs
Pumpkin puree
Oil
Orange juice
Mix until smooth.
Pour wet ingredients into dry ingredients.
Gently mix until just combined. Do not overmix.
Fold in chocolate chips OR reserve for topping.
Pour batter evenly into prepared Bundt pan and smooth the top.
Bake for 45 minutes.
Start checking at 50 minutes.
The cake is done when a toothpick inserted comes out clean or with a few moist crumbs.
If browning too quickly, loosely tent with foil.
Cool in pan for 15–20 minutes.
Invert onto wire rack.
Allow to cool completely before glazing or slicing.
If you try to remove it too soon, it may break.
Whisk together:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
Optional: pinch of cinnamon
Drizzle over cooled cake.
Lightly brush warm cake with melted butter and dust with cinnamon sugar.
Melt ½ cup chocolate chips with 1 teaspoon oil and drizzle over top.
Room temperature (covered): 3–4 days
Refrigerator: Up to 1 week
Freeze (wrapped tightly): Up to 3 months
Use oil for maximum moisture.
Do not overbake — Bundt cakes can dry out quickly.
Let it cool slightly before unmolding.
Flavor intensifies by day two.