Go Back

Pumpkin Chocolate Chip Sheet Cake with Chocolate Cream Cheese Frosting

Pumpkin chocolate chip sheet cake with chocolate cream cheese frosting—soft, moist, and warmly spiced with mini chips in a single 9x13 bake. Cool completely for clean slicing, then top with a thick cocoa frosting and extra mini chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
cooling 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 2 cup all-purpose flour plus 1 tbsp for tossing the chips
  • 1 cup mini semisweet chocolate chips
For the chocolate cream cheese frosting
  • 8 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter 1 stick, softened
  • 3 cup powdered sugar sifted
  • 0.5 cup unsweetened cocoa powder sifted
  • 1 tsp vanilla extract
  • 1 fine salt pinch
  • 2 tbsp heavy cream start with 1 tbsp at a time; use 2–3 tbsp total
  • 0.25 cup mini chocolate chips for topping

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake
  1. Preheat the oven to 350°F. Grease a 9x13-inch pan and line the bottom with parchment paper.
  2. In a large bowl, whisk pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  3. Sprinkle pumpkin pie spice, ground cinnamon, baking soda, baking powder, and fine salt over the batter, then whisk until incorporated.
  4. Fold in 2 cups all-purpose flour until no dry streaks remain.
  5. Toss mini semisweet chocolate chips with 1 tbsp all-purpose flour, then fold them into the batter.
  6. Spread the batter evenly in the pan. Bake at 350°F for 28–33 minutes, until the top springs back when pressed and a toothpick comes out clean (a smear of melted chocolate is fine).
  7. Cool the cake completely in the pan for about 1 ½ hours, keeping it level so the frosting sets cleanly.
Make and spread the frosting
  1. Beat full-fat cream cheese and unsalted butter with a hand mixer on medium for 2 minutes until creamy.
  2. Add powdered sugar, unsweetened cocoa powder, vanilla extract, and fine salt, then mix on low, then on medium.
  3. Add heavy cream 1 tbsp at a time until the frosting is fluffy and spreadable (aim for thick, ribboning texture).
  4. Spread the frosting over the cooled cake in thick swoops. Scatter mini chocolate chips on top.
  5. Slice into 16 squares and let slices sit 15 minutes before serving for easier cutting and set frosting.

Notes

Pro tip: cool the cake completely in the pan—warm cake will melt the frosting, making thick swoops hard to hold. Store leftovers covered in the fridge for up to 4 days; freezer: no. For a dietary swap, use gluten-free 1:1 all-purpose flour as a direct substitute (toss chips with 1 tbsp gluten-free flour as well).