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The most amazing Pumpkin Chocolate Chip Cupcakes! This delicious fall dessert recipe boasts a moist crumb filled with pumpkin spice flavor and chocolate chips, topped with luscious cream cheese frosting, chocolate chips, and chocolate drizzle!
Why We Love This Recipe
- Amazing pumpkin spice flavor is packed into these cupcakes, with cinnamon, nutmeg, and more!
- Topped with the best cream cheese frosting – Smooth ‘n creamy and oh-so good!
- Beautiful Fall Dessert – These cupcakes are a true showstopper, just like pumpkin cake, pumpkin scones, and pumpkin donuts!
Amazing Pumpkin Chocolate Chip Cupcakes
Pumpkin season is one of my favorite seasons, not only for the decor, but also for the most delicious pumpkin desserts! Once I shared these incredible pumpkin cupcakes, y’all instantly asked for a chocolate-chip-ified version. These perfectly moist Pumpkin Chocolate Chip Cupcakes are filled with pumpkin spice flavor and chocolate in three different ways! Chocolate chips in… the batter, the topping, and with a chocolate drizzle. You are your loved ones will love this fall cupcake recipe and make them again and again!
Pumpkin Chocolate Chip Cupcake Ingredients
- Pumpkin puree: make sure to use 100% pumpkin puree—it’s not sweetened, just pure pumpkin
- Pumpkin pie spice <— use this homemade recipe for the best flavor (same in pumpkin fluff dip!)
- Granulated sugar & brown sugar: I love using this combo to create just the right amount of warm flavor and moisture
- Oil, eggs
- Flour, baking powder, baking soda, salt
- Ground cinnamon
- Chocolate chips: I like using regular chocolate chips in the batter and mini on top because it’s pretty!
- Chocolate syrup drizzle: get the same kind you’d use for making chocolate milk or adding into milkshakes. Or, try topping with maple glaze.
How to Make Pumpkin Chocolate Chip Cupcakes
Pumpkin chocolate chip cupcakes can be made in 3 basic steps and yield tender cupcakes that pair deliciously with cream cheese frosting and lots of chocolate!
- Make the batter: Preheat the oven to 350°F. Whisk together the wet ingredients in a medium bowl. Whisk together the dry ingredients in a large bowl. Combine to make the batter. Fold in chocolate chips.
- Bake the cupcakes: Scoop the pumpkin chocolate chip cupcake batter into cupcake liners in a cupcake pan. Bake for about 23 minutes. Cool completely.
- Frost the cupcakes: Make 1 batch of cream cheese frosting, pipe using an Ateco 844 tip, then top with chocolate syrup and chocolate chips. Enjoy!
You’ll also love pumpkin chocolate chip bars and this amazing pumpkin cocktail. 🎃
Storing Instructions
- Room temperature: Since pumpkin chocolate chip cupcakes are topped with cream cheese-based frosting, they can only sit out for up to 2 hours. Any longer and they’ll likely spoil.
- Refrigerate: You can keep these cupcakes for up to 1 week in the refrigerator, if sealed in an airtight container, just like with chocolate cupcakes with cream cheese frosting.
- Freezing: Add the drizzle and mini chocolate chips right before serving. Instead, freeze cupcakes standing upright and protected until frozen solid, then store in a hard freezer-friendly container. Can keep for 1-3 months.
- To thaw: Leave pumpkin chocolate chip cupcakes out for about 30 minutes to 1 hour, and enjoy!
Tools You Need
- Ateco 844 tip – also known as a “star tip”, this high-quality piping tip is the gold standard in baking and creates the pretty swirls in these pics.
- Cupcake pan
- Measuring cups & spoons – my favorites, these are made from stainless steel and nest for easy storing.
- Hand mixer – essential for the dreamiest, fluffiest frosting (also great on carrot cake cupcakes).
For more delicious recipe ideas like today’s fall dessert, follow us on Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Pumpkin & Cupcake Recipes
You’ll love pumpkin overnight oats and healthy pumpkin oatmeal muffins, along with…
Pumpkin Chocolate Chip Cupcakes
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ½ cup granulated sugar
- 6 tablespoons light brown sugar, lightly packed
- 1/3 cup vegetable oil
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips, can use 1 ½ cups for more chocolate
Frosting
- 1 batch cream cheese frosting
Toppings
- 2 tablespoons mini chocolate chips, for topping
- chocolate syrup, for drizzling
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
- In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
- In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Transfer wet ingredients into dry ingredients bowl. Stir together until just combined and no flour patches remain—be careful not to over-stir. Fold in chocolate chips.
- Transfer pumpkin cake batter into the lined baking pan, filling each up about ½ way. Bake for 20-24 minutes, until springy in the center, not jiggly. Mine took 23 minutes. Done when toothpick in center comes out clean.
- Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make a batch of cream cheese frosting. Frost cupcakes using Ateco 844 piping tip. Drizzle with chocolate syrup in a zip top bag with the end snipped off. Sprinkle mini chocolate chips on top.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- Storing notes: Pumpkin chocolate chip cupcakes can sit at room temperature for up to 2 hours. In the refrigerator, you can keep them for up to 1 week, sealed in an airtight container.
- Freezing instructions: Store in a freeze-friendly container for 1-3 months in the freezer. See post for more tips.
