Name: Brown Butter Chocolate Chip Pumpkin Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 9 tablespoons unsalted butter; 1/2 cup canola or vegetable oil; 1 cup dark brown sugar (or light brown sugar); 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 4 large eggs (room temperature); 15 ounces Libby’s Pumpkin Puree (room temperature); 2 cups all-purpose flour; 1 tablespoon pumpkin spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup mini chocolate chips; 1/4 cup mini chocolate chips (for topping)

Jump to Recipe· 4.4 from 31 reviews

If you are on the hunt for the ultimate cozy dessert that perfectly blends autumn flavors with a rich, decadent twist, you have to try this Brown Butter Chocolate Chip Pumpkin Cake Recipe. Laced with the warm spices of pumpkin and dotted generously with mini chocolate chips, this cake boasts a moist, tender crumb heightened by the nutty depth of nutty browned butter. Every bite is a little celebration of fall, with a lush texture and a flavor profile that feels both comforting and indulgent. Whether you’re baking for a crowd or treating yourself to a slice (or three), this recipe promises a show-stopping dessert that’s as easy to make as it is delightful to eat.

Ingredients You’ll Need

The image shows a close-up of a thick, light brown batter filled with small dark spots, likely chocolate chips, spread unevenly in a silver square baking pan lined with light brown parchment paper. The batter surface is smooth but with visible swirls and folds, giving it a textured look. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This is one of those recipes where every ingredient plays a starring role, working together to create a cake that’s rich, tender, and bursting with flavor. From the luscious brown butter that adds a toasty depth to the fall-favorite pumpkin puree, these ingredients are simple but essential.

Unsalted butter (9 tablespoons): Browning the butter will develop a deeply nutty flavor that sets this cake apart.
Canola or vegetable oil (1/2 cup): Keeps the cake wonderfully moist and tender without weighing it down.
Dark brown sugar (1 cup): Adds a subtle molasses richness and contributes to the cake’s luscious crumb.
Granulated sugar (1/2 cup): Balances the sweetness and helps with the cake’s structure.
Vanilla extract (1 tablespoon): Enhances all the warm spices and flavors in the cake.
Large eggs (4, room temperature): Provide stability and richness—warming them to room temperature ensures even mixing.
Libby’s Pumpkin Puree, 15 ounces (room temperature): The star ingredient for that classic pumpkin flavor and moistness.
All-purpose flour (2 cups): The backbone of the cake’s structure; measure carefully to maintain the perfect texture.
Mini chocolate chips (1 cup + 1/4 cup for topping): These melt just enough to create pockets of melty chocolate throughout and on top.
Pumpkin spice (1 tablespoon): Brings together cinnamon, nutmeg, and clove for that unmistakable seasonal aroma.
Baking powder (2 teaspoons): Helps the cake rise and adds fluffiness.
Baking soda (1 teaspoon): Balances acidity and contributes to tender crumb.
Fine sea salt (1/2 teaspoon): Enhances sweetness and balances all the warm flavors.

How to Make Brown Butter Chocolate Chip Pumpkin Cake Recipe

Step 1: Prepare Your Pan and Oven

Get started by lining a metal 9×13-inch baking pan with parchment paper or simply butter the sides and bottom so the cake doesn’t stick. Preheat your oven to 350°F (180°C) to ensure it’s at the perfect temperature for baking when the batter is ready. This step sets the foundation for a smooth baking process.

Step 2: Brown the Butter

This is where the magic happens. Melt your butter in a stainless steel pan over medium heat for 10 to 12 minutes. Watch carefully as the butter foams and then develops lovely brown bits on the bottom of the pan. These browned milk solids add a rich, nutty flavor that makes this cake truly special. Once browned, pour the butter into your mixing bowl and let it cool to room temperature before moving on. Patience here pays off immensely.

Step 3: Combine Wet Ingredients

Whisk together the cooled brown butter, canola oil, dark brown sugar, and granulated sugar until everything is smoothly incorporated. Then add in your vanilla extract, eggs, and pumpkin puree. Mixing these ingredients now creates a luscious and flavorful base that will carry your cake to moist, tender perfection.

Step 4: Mix Dry Ingredients and Chocolate Chips

In a separate step, whisk together the flour, pumpkin spice, baking powder, baking soda, salt, and one cup of mini chocolate chips. Gradually add these dry ingredients to your wet ingredients, gently folding them in until just combined. Be careful not to overmix—this keeps your cake light and tender but still packed with bursts of chocolatey goodness.

Step 5: Bake to Perfect Tenderness

Pour the batter into your prepared pan and sprinkle the remaining quarter cup of mini chocolate chips evenly over the top. This not only looks fantastic but offers sweet little melty pockets on the surface. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Once done, allow the cake to cool completely on a wire rack before slicing. This cake’s texture shines after cooling, holding its shape beautifully.

How to Serve Brown Butter Chocolate Chip Pumpkin Cake Recipe

Garnishes

This cake is stunning on its own, but if you want to add a little flair, consider dusting the top lightly with powdered sugar or a sprinkle of cinnamon for a cozy touch. A dollop of whipped cream or a spoonful of vanilla ice cream takes it to dessert perfection. The toasty brown butter flavor pairs especially well with a smooth cream topping that balances the spices.

Side Dishes

Pair your pumpkin cake with a hot cup of coffee, spiced chai tea, or rich hot chocolate to amplify that comforting autumn feeling. For a brunch setting, serve alongside fresh fruit, or even a creamy mascarpone spread to contrast the cake’s spices and chocolate chips. These accompaniments enhance the cake’s warmth and elevate the whole experience.

Creative Ways to Present

For entertaining, cut the cake into squares and plate it on rustic wood boards with little ramekins of extra chocolate chips and whipped cream for guests to customize. Alternatively, turn leftover slices into decadent trifle layers mixed with pudding and whipped cream, making your Brown Butter Chocolate Chip Pumpkin Cake Recipe shine in a totally new way. These presentation ideas add both style and fun to your gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container or tightly wrapped in plastic wrap to keep it moist and flavorful for 4 to 5 days. Keeping it in the fridge can help the cake stay fresh a bit longer, especially if your kitchen tends to be warm. Just make sure to bring slices back to room temperature before serving for the best taste and texture.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag to prevent freezer burn. It will stay delicious for up to one month. When you want a treat, thaw overnight in the fridge or about an hour on the counter.

Reheating

To enjoy your cake warmed up, pop slices in the microwave for 15 to 20 seconds. This revives the melty chocolate chips and revamps the softness of the cake. Avoid overheating so it doesn’t dry out, and consider adding a little whipped cream or ice cream for a cozy, indulgent snack.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling has added sugars and spices, so I recommend sticking with plain pumpkin puree for this recipe to control the flavor balance and sweetness. Using pie filling could alter the cake’s texture and spice profile too much.

What is the purpose of browning the butter?

Brown butter adds a rich, nutty flavor to the cake that regular melted butter just can’t match. The browning process develops complexity and depth, elevating the pumpkin and chocolate chip combination to something truly unique.

Can I substitute mini chocolate chips with regular-sized ones?

Absolutely! Just be aware that regular chocolate chips will create bigger melty pockets of chocolate, changing the cake’s texture slightly. Mini chocolate chips distribute more evenly for consistent bites of chocolate.

How should I measure the flour for this recipe?

To get the best texture, fluff your flour with a spoon, then lightly spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, which packs the flour and can lead to a dense cake.

Is this cake suitable for freezing after baking?

Yes! This cake freezes really well and thaws with minimal loss in quality. Make sure you wrap it tightly to prevent moisture loss and freezer burn. It’s a great way to enjoy this delicious Brown Butter Chocolate Chip Pumpkin Cake Recipe anytime you like.

Final Thoughts

I truly hope you give this Brown Butter Chocolate Chip Pumpkin Cake Recipe a whirl—it’s one of those charming, crowd-pleasing desserts that feels like a warm hug on a plate. From the luxurious brown butter to the festive pumpkin flavor and melty chocolate chips, every bite is a little celebration of fall goodness. Whether for a holiday gathering or a cozy weekend treat, this recipe will quickly become a favorite in your baking repertoire. Happy baking!