I love fall. I love Pumpkin Spice. I am one of those annoying people that pulls out their fall decorations on September 1st and starts baking every pumpkin recipe in site. And I love every minute of it.
Now that fall is here, if you are searching for recipes using pumpkin puree, you'll LOVE our pumpkin chocolate chip cake. This is filled with all of your favorite fall spices and delicious chocolate chips.
It doesn't get better then that. This recipe is made easy using an Instant Pot. If you don't have one yet, I highly recommend getting one because there are so many amazing recipes made easier using an Instant Pot.
Have you tried out Instant Pot Cheesecake? This Instant Pot Pumpkin Chocolate chip bundt cake being one of my favorites and a real crowd pleaser. I hope you enjoy this Instant Pot Pumpkin Chocolate Chip Cake.
Instant Pot Pumpkin Chocolate chip Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter, room temp
- 1 cup granulated sugar
- 2 large eggs- room temp
- 1 cup pumpkin puree
- 3/4 cup chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 tsp. vanilla extract
How to make Instant Pot Pumpkin Chocolate chip Cake
- In a medium bowl add your flour, pie spice, cinnamon, salt, baking soda, and baking powder.
- Whisk to combine.
- Set to the side.
- In your stand mixer add the butter and sugar.
- Cream together for a couple minutes on medium speed until light and fluffy.
- Add your eggs one at a time.
- Making sure they are fully combined before you add the next egg.
- Add the pumpkin to the sugar mix and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Reduce the speed to low.
- Add in the chocolate chips.
- Spray your bundt pan with a non-stick baking spray.
- Spoon batter into the bundt pan and cover with foil
- Add your trivet to your Instant Pot
- Pour 1 1/2 cups of water into the pressure cooker.
- Put the bundt pan on the trivet.
- Lock the lid in place.
- Select High Pressure and set the timer for 25 minutes.
- Use a natural pressure release for 10 minutes and then do a quick pressure release.
- Remove the bundt pan to a wire rack to cool. Remove the foil from the bundt cake and top with pumpkin chocolate chip cake topping.
How to make Bundt Cake Topping- In a medium sized saucepan add your condensed milk, and chocolate chips.
- Place your saucepan over medium heat.
- Stir constantly, until the chips are melted and the mixture is smooth.
- Do not allow it to boil.
- Remove from the heat and stir in vanilla.
- Cool slightly before pouring over your bundt cake.
Do you LOVE pumpkin? Here is our Pumpkin Cinnamon rolls. Here are 75 other recipes made with Pumpkin!
Instant Pot Pumpkin Chocolate chip Cake
Ingredients
INGREDIENTS:
- 1 1/2 cups all-purpose flour
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter room temp
- 1 cup granulated sugar
- 2 large eggs- room temp
- 1 cup pumpkin puree
- 3/4 cup chocolate chips
INGREDIENTS:
- 1 14 oz can sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 tsp. vanilla extract
Instructions
DIRECTIONS:
- In a medium sized saucepan add your condensed milk, and chocolate chips.
- Place your saucepan over medium heat.
- Stir constantly, until the chips are melted and the mixture is smooth.
- Do not allow it to boil.
- Remove from the heat and stir in vanilla.
- Cool slightly before pouring over your bundt cake.
DIRECTIONS:
- In a medium bowl ad your flour, pie spice, cinnamon, salt, baking soda, and baking powder.
- Whisk to combine.
- Set to the side.
- In your stand mixer add the butter and sugar.
- Cream together for a couple minutes on medium speed until light and fluffy.
- Add your eggs one at a time.
- Making sure they are fully combined before you add the next egg.
- Add the pumpkin to the sugar mix,
- Mix until combined.
- Add the dry ingredients to the wet ingredients.
- Mix until just combined.
- Reduce the speed to low.
- Ad in the chocolate chips.
- Spray your bundt pan with a non-stick baking spray
- Spoon batter into the bundt pan.
- Cover with foil
- Add your trivet to your Instant Pot
- Pour 1 1/2 cups of water into the pressure cooker.
- Put the bundt pan on the trivet.
- Lock the lid in place.
- Select High Pressure and set the timer for 25 minutes.
- Use a natural pressure release for 10 minutes and then do a quick pressure release.
- Remove the bundt pan to a wire rack to cool.
- Remove the foil from the bundt cake.
Pin Pumpkin Chocolate Chip Bundt Cake Recipe
Hi, my name is Melissa! I live in Spanish Fork, Utah. I'm happily married to Rob, and together we have five wonderful kids. Our family loves to embark on adventures, often in our RV, exploring the great outdoors. I'm an avid reader and a big fan of Hallmark movies – they always have a way of lifting my spirits. Hiking is another passion of mine; there's nothing like the tranquility of nature. I have a sweet tooth for chocolate and a love for Mexican food, both of which make life a little more delicious. In my downtime, I enjoy playing games with my family, creating memories and sharing laughter. Life is an adventure, and I'm here to enjoy every moment of it! I'm the blogger and creative mind behind the blog A Sparkle of Genius! Check out our posts on recipes, crafts, kid stuff, printables, travel and more!