Today’s Chocolate Pumpkin Cake is the perfect dessert when you can’t decide between rich chocolate cake and classic pumpkin spice. It’s incredibly moist, easy to make, and topped with a smooth chocolate buttermilk frosting that takes it over the top.
The pumpkin keeps the cake soft and tender while adding just the right amount of fall flavor without overpowering the chocolate. Finished with a rich homemade frosting, this cake is perfect for family dinners, Halloween parties, Thanksgiving, or anytime you’re craving an easy homemade dessert. We ended up testing this one 3 times to make sure the chocolate and pumpkin combo was perfect, and we promise it is!
If you love this recipe, be sure to try Texas Sheet Cake, Pumpkin Bars, Chocolate Zucchini Cake, and Pumpkin Cupcakes.
Why you’ll love it + Why it works:
- Rich Chocolate Flavor: Chocolate and pumpkin come together for a dessert that’s rich without being overly sweet.
- Easy to Serve: Baking in a 9 x 13-inch pan makes it simple to feed a crowd.
- Balanced Ingredients: Pumpkin adds moisture while cocoa delivers deep chocolate flavor.
- Perfect for Fall: It’s an easy dessert for Halloween, Thanksgiving, and family gatherings.
Chocolate Pumpkin Cake Ingredients
- All-purpose flour (2 cups): Gives structure so the cake bakes up sturdy and sliceable.
- Granulated sugar (2 cups): Sweetens and helps keep the cake tender.
- Unsweetened cocoa powder (½ cup): Adds deep chocolate flavor.
- Baking soda (2 teaspoons): Helps the cake rise and keeps the crumb soft.
- Baking powder (1 teaspoon): Adds lift for an even rise.
- Salt (½ teaspoon): Balances sweetness and boosts chocolate flavor.
- Pumpkin spice (1 tablespoon): Adds that classic warm fall spice flavor.
- Eggs (2): Binds the batter and give structure.
- Vegetable oil (¾ cup): Keeps the cake moist and soft.
- Pumpkin purée (1 cup): Adds moisture and subtle pumpkin flavor.
- Hot water (½ cup): Blooms the cocoa and makes the batter smooth.
- Unsalted butter for frosting (½ cup): Adds richness and helps the frosting set.
Frosting
- Cocoa powder for frosting (¼ cup): Adds chocolate flavor to the frosting.
- Pumpkin pie spice (1 tablespoon): Adds warm flavors that tie the cake and frosting together.
- Buttermilk (⅓ cup): Buttermilk makes the frosting creamy and adds a slight tang.
- Vanilla extract (1 teaspoon): Adds warmth and balances flavor.
- Confectioners’ sugar, sifted (3½ cups): Sweetens and thickens the frosting for a smooth, spreadable texture.
How to Make Chocolate Pumpkin Cake
PREP. Preheat oven to 350° F. Grease a metal 9 x 13-inch baking dish and set aside.
BATTER. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and pumpkin spice. Add the eggs, oil, pumpkin puree, and hot water, and whisk to combine.
BAKE. Pour the batter into the prepared baking dish. Bake for 32 – 35 minutes or until a toothpick inserted in the middle comes out clean.
FROSTING. Melt the butter in a saucepan over medium-low heat. Add the cocoa powder, teaspoon, buttermilk, and vanilla. Whisk to combine. Add the powdered sugar and whisk until smooth. Add more or less buttermilk based on the consistency you desire.
Remove from heat and pour over the cooled cake. Spread the frosting and top with sprinkles quickly since frosting sets up fast.
Kristyn’s Recipe Tips
- Use pumpkin purée, not pumpkin pie filling.
- Don’t overbake, pull the cake when a toothpick comes out clean so it stays moist.
- Let the cake cool before frosting so the frosting doesn’t melt right off.
- Pour frosting while it’s warm and spread quickly, it sets fast.
- Have sprinkles ready, add them right away so they stick.
Chocolate Pumpkin Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
- 2 large eggs
- ¾ cup vegetable oil
- 1 cup pumpkin purée
- ½ cup hot water
Chocolate Buttermilk Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 tablespoon pumpkin pie spice
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners’ sugar, sifted
Instructions
- Preheat oven to 350° F. Grease a metal 9 x 13-inch baking dish and set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt and pumpkin spice. Add the eggs, oil, pumpkin puree and hot water and whisk to combine.
- Pour the batter into the prepared baking dish. Bake for 32 – 35 minutes or until a toothpick inserted in the middle comes out clean.
- To make the frosting, melt the butter in a saucepan over medium-low heat. Add the cocoa powder, pumpkin pie spice, buttermilk and vanilla and whisk to combine. Add the powdered sugar and whisk until smooth. Add more or less buttermilk based on the consistency you desire.
- Remove from heat and pour over the cooled cake. Spread the frosting and top with sprinkles quickly since frosting sets up fast.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Don’t overbake, pull the cake when a toothpick comes out clean so it stays moist.
- Let the cake cool before frosting so the frosting doesn’t melt right off.
- Pour frosting while it’s warm and spread quickly, it sets fast.
- Have sprinkles ready, add them right away so they stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and refrigerate for up to 5 days. Let slices sit at room temperature for 10 minutes for the softest texture.
Freeze the unfrosted cake (best) or frosted slices for up to 2 months. Wrap tightly. Thaw overnight in the refrigerator, then bring to room temperature before serving.
