Chocolate Pumpkin Swirl Cake

The following is a post from contributing writer Brandy.

This cake is moist and delicious, with just the right amount of pumpkin and just the right amount of chocolate!  Something different, it’s perfect for the holidays.

To make yours decadently moist, remember to layer the batter:  pumpkin, then chocolate, then more pumpkin.  Then, give the pan a few good “twists” to swirl the batter together.

Happy baking!


Chocolate Pumpkin Swirl Cake


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 15-ounce can pumpkin
  • 1/3 cup milk
  • 1 cup semi-sweet chocolate chips


  1. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in mixing bowl.
  2. Mix in sugar, brown sugar, vanilla, eggs, and butter.
  3. In a separate bowl, mix pumpkin and milk together, then add to other ingredients in mixing bowl.
  4. Mix til well combined.
  5. Pour half of batter into bowl, and set aside.
  6. Melt the chocolate chips (in microwave or double boiler) and add to pumpkin batter in mixing bowl, and mix again.
  7. Grease bundt pan and pour in half of plain pumpkin batter. Then pour in the chocolate batter. Pour the remaining pumpkin batter over the chocolate batter. Give the pan a few good “twists” to swirl the batter together.
  8. Bake at 350 for about 50 minutes or until done.
  9. Dust with powdered sugar, or drizzle with more melted chocolate.

Courses Dessert



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  1. Ann-Kathrin says:

    Hello 🙂
    Being from Germany it is not possible to get 1 15-ounce can pumpkin. What does it look like? Is it cooked and puréed, so I can make it myself with a pumpkin? What kind of pumpkin would you choose?

    I am happy for any answer!

  2. Looks delicious. I’ve been looking for a new dessert for Thanksgiving, I think I found it.

  3. This really does look and sound delicious! Definitely a great dessert for fall.

  4. is there a way to reduce amount of sugar?

  5. Yum! We’re going to make this tomorrow!

  6. This looks delicious!
    In response to Ann-Kathrin: You just need to use about 2 cups of cooked, pureed pumpkin as a substitute for the canned pumpkin.

  7. Jocelyn Nelson says:

    Hi Ann-Kathrin, Canned pumpkin is just cooked and pureed as you thought. It’s simple to make from a real pumpkin- I usually use smaller pumpkins because even a small pumpkin make a lot (it freezes really well though once cooked and pureed). A large pumpkin can work too though if it’s all you can find.

  8. Ann-Kathrin, check out this website:, for “canned” pumpkin instructions. Canned pumpkin in the USA is basically a thick paste of cooked and pureed pumpkin. Any type will do, but in the USA there are “pie pumpkins” that are smaller and dryer than the big ones we carve that one would typically use. You could even use a butternut or acorn squash though in a recipe like this since the spices and chocolate add much of the flavor. Good luck to you and happy baking!

  9. Robin in New Jersey says:

    I am making this for our annual church dinner tomorrow. It looks delicious. Thanks for the recipe.

  10. This recipe has been on my mind since I first read it. I’m not a huge pumpkin lover but mixed with chocolate… how could that go wrong? I’m making it for Thanksgiving dinner so hopefully the in-laws will agree. 🙂

  11. is this the recipe that originally came from Woman’s Day a few years back?

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