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Pumpkin Pound Cake with Chocolate

Pumpkin Pound Cake Recipe | The Vanilla Bean Blog
Pumpkin Pound Cake Recipe | The Vanilla Bean Blog

I have a few recipes tucked way back in my site archives that deserve the light of day again. Here is one of them – pumpkin pound cake with chocolate. This recipe also made it into my 1st cookbook (affiliate link), but since it originally debuted here, I thought I’d make it shine with some new photos and feature it again for the holiday season.

This cake been faithful to me for over 20 years. It always turns out tender and moist, with so much flavor; perfect for snowy morning get-togethers, afternoon coffee breaks, and late night nibbles. And for those of you new to baking or wanting to feel more confident in the kitchen, this is a great recipe to start with.

The cake is easy to put together, doesn’t have any hard-to-find ingredients, and doesn’t need a lot of babysitting in the oven.

Pumpkin Pound Cake Cooling on a Wire Rack | The Vanilla Bean Blog
Pumpkin Pound Cake Recipe | The Vanilla Bean Blog

Originally this pumpkin pound cake appeared in a cafe I worked at in Minneapolis and was a customer favorite each and every time it found its way into the bake case. I took the recipe with me to Bordertown Coffee, and it was lauded as a beloved breakfast there.

The recipe most likely came out of a church cookbook of some sort. I love the combination of pumpkin and chocolate here, but the chocolate could be replaced with pecans or dried cherries. I think this cake tastes better on the second and third day, yay! You can make it ahead of time.

Slices of Pound Cake | The Vanilla Bean Blog
Pumpkin Pound Cake Recipe | The Vanilla Bean Blog

More Pumpkin Recipes:

Pumpkin Pound Cake Recipe | The Vanilla Bean Blog

Pumpkin Chocolate Chip Pound Cake

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
A moist and flavorful pumpkin pound cake with bits of chocolate! Baked in an angel food pan, it has a beautiful look. Easy to make, too!
Sarah Kieffer
5 from 5 votes
Print Pin Rate


  • 3 cups (426g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 4 large eggs
  • 1 1/2 cups (297g) granulated sugar
  • 1 1/2 cups (297g) packed brown sugar
  • 3/4 cup canola oil
  • 1 15-ounce can (425g) unsweetened pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 8 ounces (226g) bittersweet chocolate, chopped, or chocolate chips
  • Confectioners’ sugar for dusting


  • Adjust an oven rack to the lower middle position. Preheat the oven to 350F. Grease and flour a 10-inch tube or Bundt pan. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a stand mixer fitted with a paddle, beat the eggs on medium until pale yellow and doubled in volume, 4-5 minutes. Add the granulated and brown sugars and mix on medium until well combined. Add the oil, pumpkin, and vanilla and mix on medium again until completely combined. Add the flour mixture and mix on medium until smooth. Stir in the chocolate with a spatula.
  • Pour the batter into the prepared pan and bake 45-60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let cool for 20 minutes. Invert the cake onto the rack to finish cooling. Dust with confectioners’ sugar before slicing.

  • Reply
    Saturday, October 7, 2023 at 1:49 pm

    Has any one made smallindividual loafs with this recipe?

  • Reply
    Yesenia Nunez
    Wednesday, September 27, 2023 at 10:07 pm

    5 stars
    My go to cake! I use a Bundt pan and everyone loves it.

  • Reply
    Thursday, January 26, 2023 at 9:31 pm

    5 stars
    I made this on our snow day yesterday to use up a can of pumpkin, and it made the most delightful teatime treat. My husband enjoyed it so much that he made a second one, the very same afternoon, to take to his high school students for their weekly Thursday Tea. It was very much enjoyed there too! Thank you for another lovely recipe!

  • Reply
    Friday, October 28, 2022 at 6:24 am

    5 stars
    Light and fluffy, quick and easy to make, so delicious!!!

  • Reply
    Sunday, October 16, 2022 at 6:06 pm

    5 stars
    This is delicious! I’ve made it twice now and my family loves it. Easy to follow and perfect for Fall baking.

  • Reply
    Tuesday, February 4, 2020 at 2:07 am

    this looks awesome! have you tried it in a bundt pan

  • Reply
    Friday, January 31, 2020 at 1:40 am

    this looks awesome! have you tried making whole wheat carrot cake?

  • Reply
    Tuesday, January 30, 2018 at 11:01 pm

    Hi Sarah,
    The above recipe is so easy thanks a lot i am sure kids gonna love it .

  • Reply
    Tuesday, December 12, 2017 at 2:03 am

    Craving for this right now! 😀 I’m sure my son will love it too!

  • Reply
    John Malcon
    Thursday, December 7, 2017 at 4:31 am

    Hello, Sarah!
    Thank you for the perfect recipe! You solved my problem – what’s new to cook from a pumpkin.

  • Reply
    Abby | Lace & Lilacs
    Thursday, November 30, 2017 at 10:19 am

    This is one of my favorite recipes of yours that I’ve tried, Sarah. ADORE it.

  • Reply
    Wednesday, November 29, 2017 at 3:21 am

    think I just gained 10 pounds of goodness.
    That poundcake looks heavenly!!

    Thanks for sharing – gonna try it now!


  • Reply
    Heather Kinnaird
    Tuesday, November 28, 2017 at 8:03 pm

    i’ve had this on my wanting to bake list since i got your book. now i know it needs to happen like this weekend!!

  • Reply
    Abby @ Heart of a Baker
    Tuesday, November 28, 2017 at 3:15 pm

    I spotted this one in your book and I’ve been wanting to make it! I don’t make enough poundcake and certainly not enough with chocolate 🙂

  • Reply
    Tuesday, November 28, 2017 at 11:35 am

    This cake looks wonderful! Thanks for sharing!

  • Reply
    Tuesday, November 28, 2017 at 10:21 am

    Oh it looks wonderful Sarah! I love this kind of classic recipes that one can always trust. 🙂
    The pictures are so beautiful too. <3


  • Reply
    Kelsey @ Appeasing a Food Geek
    Tuesday, November 28, 2017 at 5:44 am

    This one’s been on my list for a while now! I love pumpkin and chocolate together. Thanks for reminding me to make it this weekend! 🙂 xoxo

  • Reply
    Tuesday, November 28, 2017 at 5:37 am

    this looks awesome! have you tried it in a bundt pan?

  • Reply
    Friday, November 3, 2017 at 3:58 pm

    could I make this in a 9×5 loaf pan?

  • Reply
    Thursday, October 15, 2015 at 4:19 pm

    This always bakes for 1 hour 10 mins for me. Love it! I add walnuts.

  • Reply
    Monday, November 21, 2011 at 10:26 pm

    Made it yesterday, took it to the pot-luck, and everyone (including me) LOVED it! I’ll be making this one a lot from now on. 🙂

  • Reply
    Friday, November 18, 2011 at 10:52 pm

    Not only does this look and sound really tasty, it’s also the perfect thing for a pot-luck I’m going to on Sunday! (Yay!) So glad I found your lovely blog. 🙂

  • Reply
    Sunday, October 30, 2011 at 1:16 pm

    Oooooh! I am definitely making this to take to the knitting ladies I hang out with on Friday nights! Thank you!

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