Pumpkin Chocolate Chip Bundt Cake

I have been so busy lately I have yet to make a single Halloween or even fall recipe. What a horrible baker! I think my work friends have been slightly disappointed. :(

So last night I decided it was time to get into the fall spirit. It is finally getting a little cooler here in Houston, so that helped a little too! I have been seeing all kinds of Pumpkin recipes all over the blogs so I thought I would start there as well. My boyfriend has been requesting pumpkin cheesecakes but I didn't have all the ingredients on hand. Instead I saw this Pumpkin Chocolate Chip Bundt cake on Two Peas and Their Pod and went straight home to get started. I have never made anything with chocolate and pumpkin together, but apparently I have been missing out! Man was this cake ever good! I think I might have to make it again for the holidays. It comes together so quickly and you can add variations as you would like. I originally wanted to do white chocolate chips but didn't have enough on hand. So I used both mini and regular semi sweet chocolate chips and added a cream cheese drizzle to add some flare.

Pumpkin Chocolate Chip Bundt Cake from Two Peas and Their Pod which was adapted from Epicurious, Gourmet

2 sticks unsalted butter, at room temp

2 1/4 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp ground all spice

Pinch of fresh nutmeg (ground nutmeg works too)
1/2 tsp salt

1 1/4 canned solid packed pumpkin ( I used Libby's 15 0z can)

3/4 cup well-shaken buttermilk

1 1/2 tsp vanilla

1 1/4 cups sugar

3 large eggs

Chocolate Chips of Chunks ( I used a combination of regular and mini semi sweet chocolate chips)

Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam with flour.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, ground nutmeg, and salt in a bowl.

Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

All whisked together

Beat butter and sugar in a large bowl with an electric mixer at a medium speed until creamy. Add eggs one at a time, while mixing on low. On low, add flour mixture and pumpkin mixture in batches, beginning and ending with the flour mixture. Mix just until combined, be careful not to over mix. By hand, stir in the chocolate chips.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in center of cake, about 45-50 mins. (Mine took about 43 mins)

Cool the cake, on a rack, for 15 mins. Invert and re-invert to cool on wire rack. Cool completely before decorating or serving.

Cream Cheese Drizzle

4 ounces cream cheese, at room temp

1 tablespoon butter, at room temp

2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk (Add more if needed)

Melt in microwave in 15-20 second intervals. Stir and drizzle on the top!

This cake was really awesome! Have it for breakfast with some coffee, for a snack or serve it up for the holidays you will not be disappointed!

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