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Chocolate Pumpkin Cake

This Chocolate Pumpkin Cake is packed with rich decadent flavor and a super fun presentation!

Course Dessert
Cuisine American
Keyword chocolate pumpkin cake
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 9 servings
Calories 1025 kcal
Author Amanda Rettke



  • 1 1/2 cups (192g) all-purpose flour
  • 2/3 cup (85g) unsweetened cocoa
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (120g) buttermilk room temperature
  • 1 cup (225g) canned pumpkin puree
  • 1 cup (200g) brown sugar
  • 1 cup (200g) granulated sugar
  • 1 tbsp. vanilla
  • 3/4 cup butter room temperature
  • 4 large eggs room temperature

Whipped Cream

  • 1 1/2 cups (357g) heavy cream
  • 1 cup (225g) pumpkin puree
  • 2-3 cups (384g) confectioners sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. all-spice


  • 12 oz bag milk chocolate chips
  • 6 oz heavy cream
  • chocolate jimmies for garnish, optional



  1. Heat oven to 350°F. Prepare two square baking pans with butter & flour or GOOP or non-stick spray.
  2. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.
  3. In a small bowl combine buttermilk and pumpkin. Whisk together until incorporated.

  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8x8 square pans)
  7. Bake for 18-26 minutes. The cake is done when an inserted toothpick comes out mostly clean.

Whipped Cream

  1. Add heavy cream to a stand mixer and whip on med to medium-high speed until soft peaks. (usually about 2-3 minutes)

  2. While the cream is mixing place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.

  3. Once the cream is at soft peak stage, add powder sugar in a 1 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.


  1. Bring heavy cream to a boil and remove from heat.
  2. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.