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Pumpkin Bundt Cake

This Pumpkin Bundt Cake is the only pumpkin cake you need this Fall!  It is moist, rich pumpkin cake infused with chocolate chips and bathed in a velvety Cinnamon Pumpkin Cream Cheese Glaze!  
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings


Chocolate Chip Pumpkin Pound Cake

  • 1 15 oz. can pure pumpkin divided
  • 6 tablespoons butter softened to room temperature
  • 1 cup light brown sugar packed
  • 1 1/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cloves
  • 3/4 cup whole milk at room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans, chopped (optional)
  • nonstick cooking spray WITH FLOUR

Cinnamon Cream Cheese Glaze

  • 4 oz. Cream Cheese softened to room temperature
  • 2 tablespoons butter softened to room temperature
  • 2 tablespoons pumpkin puree from above can pumpkin
  • 2 - 2 1/2 cups Powdered sugar sifted
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon


  • Preheat oven to 325 degrees F and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
  • Remove 2 tablespoons pure pumpkin from 15 oz. can pumpkin and set aside for glaze. Add remaining pumpkin, butter and sugars to mixer and beat until FLUFFY. Add eggs, one at a time, beating just until the yellow disappears after each egg.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in chocolate chips and pecans just until combined then spoon batter into prepared pan. Tap pan on counter a few times to get rid of any air bubbles.
  • Bake until a wood pick inserted near the center of cake comes out clean, 55- 75 minutes at 325 F degrees (time will depend on pan, oven, etc. so check early then bake on if needed).
  • Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  • To prepare glaze, beat cream cheese, butter and 2 tablespoons pumpkin puree together until smooth. Add milk and cinnamon and gradually beat in powdered sugar, adding additional milk if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!


Don't miss the "how to make" recipe video at the top of the post!

Tips and Tricks for Pumpkin Bundt Cake

  • Prep Ahead.  As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature eggs and milk required in this Pumpkin Bundt Cake recipe.
  • Pre-Measure Ingredients.   This is optional but I like pre-measure my ingredients before I start so that way, if/when I get interrupted, I haven't lost track of measurements.
  • Use Pumpkin Puree NOT Pumpkin Pie Filling.  Pumpkin Puree is 100% pure pumpkin that has been cooked and pureed.  Pumpkin Pie Filling, however, is sweetened and seasoned with spices and will not work in this recipe.
  • Room Temperature Ingredients.  You need room temperature milk and room temperature eggs for this Pumpkin Bundt Cake recipe.  This results in a pound cake with maximum volume.
  • Beat Until Fluffy patient. Beat softened butter, sugar and pumpkin until fluffy.  This can take anywhere from 3-7 minutes, depending on your mixer.  This step is so important because it is the only time you want to whip air into the cake batter so it will rise during baking.
  • Don't overbeat.  Add the eggs, one at a time, beating just until the yellow disappears after each egg.  You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking.  Overbeaten eggs can also create a fragile crust that crumbles and separates from the cake as it cools.
  • Don't peak!   Don't open the oven doors until it is time to check your Pumpkin Bundt Cake for doneness.  Opening the doors can cause your cake to cook unevenly and to fall.
  • Don't microwave cream cheese or butter!   For the Pumpkin Cinnamon Cream  Cheese Glaze, use cream cheese and butter softened at room temperature.  If you soften them in the microwave, they will be too runny.

Can I make Pumpkin Bundt Cake Ahead of Time?

This Pumpkin Bundt Cake is the perfect cake to make ahead of time and I think it tastes even better the next day!  Once your cake has cooled completely, wrap it tightly in plastic wrap and let it sit at room temperature. You can make the Cinnamon Cream Cheese Glaze ahead of time and refrigerate until ready to use.  You may need to whisk in additional milk when ready to use as it will thicken in the refrigerator.

Can I Freeze Pumpkin Bundt Cake?

Yes!  You will want to wait until your Pumpkin Bundt Cake is completely cooled then wrap it tightly in plastic wrap WITHOUT the Glaze.   The glaze should not be frozen.  Freeze cake for up to 3 months.   Allow you cake to thaw overnight in the refrigerator before serving.