Pumpkin Chocolate Cake with Mini Pumpkins

- easy & moist -

This chocolate cake is packed with pumpkin puree and topped with the silkiest pumpkin chocolate buttercream. It’s rich, moist, easy to make, and has a subtle pumpkin spice flavour.

Pumpkin: This recipe uses over 2 cups of pumpkin to get all the pumpkin flavour and moisture. Texture: Rich, chocolatey, and so addictive. Easy: The perfect easy, one bowl pumpkin chocolate cake to whip up for a party.

Why you will LOVE this recipe:

The frosting is a chocolate buttercream with some pumpkin puree mixed into it. It gives the frosting the silkiest texture.  Set aside some buttercream right before adding the cocoa powder to colour and pipe the pumpkins on top. 

what you will need:


– 2 large eggs  – 1 cup butter, melted – 1 ½ cup brown sugar  – ½ teaspoon sea salt – 1 tablespoon pure vanilla extract – 2 cups pumpkin puree – 1 cup buttermilk  – ¾ cup sour cream  – 3 cups all purpose flour (360g) – 1 cup cocoa powder – 2 tablespoons baking powder – 1 teaspoon baking soda – 1 tablespoon pumpkin spice – 1 teaspoon cinnamon – 1 cup chocolate chips – 1 cup butter, softened – ¼ teaspoon sea salt – 1 tablespoon pure vanilla extract – 3 ½ cups powdered sugar – ½ cup pumpkin puree – 5 tablespoons natural cocoa powder  – 3-6 tablespoons heavy cream

Chocolate Cake



Whisk together eggs, butter, and brown sugar until smooth and thickens slightly.


Add the rest of the wet ingredients and whisk. Sift the dry ingredients and chocolate chips, and fold. Bake in 8" by 12" baking pan for 50-65 minutes.


Make frosting by beating butter until light and fluffy. Add the powdered sugar and pumpkin puree - beat again. Set aside some frosting for the pumpkins on top.  Add sifted cocoa powder and heavy cream - beat until silky smooth. 


Colour the set aside frosting green and orange.  For a natural food colouring option, use matcha powder for the green and a touch of turmeric for the orange. 


Spread the chocolate pumpkin buttercream over the cooled cake and try not to lick your fingers. 


Snip the ends off the piping bags and pipe round orange circles with vertical lines. Pipe green stems and a green swirl on top of each pumpkin. Slice and serve!

The best chocolate pumpkin cake for fall or Thanksgiving!

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