Oh my gosh, you have to try this Crockpot Pumpkin Chocolate Chip Cake! It’s my go-to when I want something warm, cozy, and ridiculously easy. Picture this: while you’re busy doing, well, anything else, your slow cooker is magically turning simple ingredients into the most moist, spice-kissed pumpkin cake studded with melty chocolate chips. I first made this on a hectic fall afternoon when my oven decided to quit – and now it’s the dessert my kids beg for every Sunday. No fancy mixer, no babysitting the oven – just dump, stir, and let the crockpot work its lazy baker’s magic!
Why You’ll Love This Crockpot Pumpkin Chocolate Chip Cake
Let me count the ways this cake will become your new obsession:
- Dump-and-go magic: One bowl, zero fuss – just toss everything in the crockpot and walk away while your kitchen fills with that heavenly pumpkin spice aroma.
- Moisture overload: The slow cooker steams this cake into the most tender, melt-in-your-mouth texture you’ve ever tasted – no dry cake disasters here!
- Flavor fireworks: Warm pumpkin spice dances with pools of molten chocolate in every bite – it’s like autumn and dessert heaven had a delicious baby.
- No-oven salvation: Perfect for summer when you can’t bear to turn on the oven, or when your oven suddenly dies mid-baking crisis (ask me how I know!).
Ingredients for Crockpot Pumpkin Chocolate Chip Cake
Gather these simple ingredients – I promise you probably have most in your pantry right now! The key here is using pure pumpkin puree (not the pie filling – that sweetened stuff will throw everything off). Here’s what you’ll need:
- 1 cup pumpkin puree (Libby’s works great, but any 100% pumpkin will do)
- 1/2 cup white sugar – just regular granulated
- 1/4 cup brown sugar – pack it firmly in your measuring cup for that molasses magic
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 2 large eggs – give ’em a quick beat before adding
- 1 tsp pure vanilla extract – none of that imitation stuff!
- 1 1/2 cups all-purpose flour – spoon and level it, don’t scoop!
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves – trust me, this tiny bit makes all the difference
- 1/2 tsp salt – balances all that sweetness
- 1/2 cup chocolate chips – I use semi-sweet, but milk or dark work too
How to Make Crockpot Pumpkin Chocolate Chip Cake
Okay, ready for the easiest cake-making session of your life? Here’s the step-by-step that’ll have you wondering why you ever bothered with oven baking! Just follow these simple steps and let your crockpot do the heavy lifting.
Step 1: Prepare the Crockpot
First things first – grab that cooking spray or butter and grease your crockpot really well. I mean REALLY well – get into all those nooks and crannies because nobody wants a cake that sticks! A quick spray or a buttered paper towel swipe does the trick.
Step 2: Mix Wet and Dry Ingredients
In your biggest mixing bowl (I use my favorite yellow one with the chips on the rim), whisk together the pumpkin puree, both sugars, oil, eggs, and vanilla until it’s completely smooth and gorgeous orange. In another bowl, whisk all those dry ingredients – flour, baking powder, baking soda, and spices – until they’re best friends. No lumps allowed!
Step 3: Combine and Cook
Now the fun part! Gently stir the dry mix into the wet ingredients just until combined. Don’t overmix – a few flour streaks are fine! Fold in those chocolate chips (reserve a handful to sprinkle on top if you’re fancy). Pour the batter into your prepped crockpot, cover, and cook on LOW for 2-3 hours. The cake’s done when a toothpick comes out clean (except for maybe melty chocolate – that doesn’t count!).
Pro tip: If your crockpot runs hot like mine does, check at 1.5 hours – better safe than sorry! The edges should look set and the center just slightly jiggly when it’s perfect.
Tips for the Perfect Crockpot Pumpkin Chocolate Chip Cake
After making this cake more times than I can count, here are my foolproof secrets for crockpot baking success:
- Canned pumpkin is king: Fresh pumpkin sounds fancy but often makes the batter too wet. Stick with reliable canned puree for perfect texture every time.
- Spice it your way: Love cinnamon? Add an extra teaspoon! Not a clove fan? Skip it. This recipe welcomes your personal touch.
- Toast those nuts: Toss in 1/2 cup toasted pecans or walnuts with the chocolate chips for the most amazing crunch contrast.
- Lid strategy: Prop your crockpot lid open with a wooden spoon the last 30 minutes to prevent condensation from making the top soggy.
Ingredient Substitutions for Crockpot Pumpkin Chocolate Chip Cake
Listen, I get it – sometimes you’re staring into your pantry thinking “Why don’t I have that?!” Don’t panic! Here are my tested swaps that’ll save your cake:
- Oil substitute: Applesauce works great (same amount) but makes it extra moist – maybe too moist if you’re heavy-handed. For half the oil, try Greek yogurt!
- Flour fix: Gluten-free 1:1 blend works beautifully – just don’t pack it when measuring. Whole wheat flour makes it denser (I like doing half and half).
- Sugar swaps: All brown sugar makes it richer; all white sugar keeps it lighter. Coconut sugar? Sure, but expect a deeper caramel flavor.
- Egg emergency: 1 mashed banana = 1 egg in a pinch, but your cake might be a tad gummy. Flax eggs work too for vegan versions!
Serving Suggestions for Crockpot Pumpkin Chocolate Chip Cake
Oh, the possibilities! This cake is delicious plain, but why stop there? Here’s how I love to dress it up:
- Warm slices topped with melting vanilla ice cream – the hot/cold combo is heavenly!
- A dollop of fresh whipped cream and a sprinkle of cinnamon for coffee shop vibes
- Drizzle with caramel sauce when I’m feeling extra indulgent
- Morning version: call it breakfast by serving with yogurt and extra chocolate chips
The best part? No judgment if you eat it straight from the crockpot with a spoon – we’ve all been there!
Storing and Reheating Crockpot Pumpkin Chocolate Chip Cake
This cake stays incredibly moist for days (if it lasts that long!). Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the fridge for up to a week. Want that fresh-from-the-crockpot warmth? Just microwave a slice for 15-20 seconds – the chocolate chips get all melty again!
Crockpot Pumpkin Chocolate Chip Cake FAQs
After getting tons of questions from friends who’ve tried this recipe, here are the answers to all your burning cake questions:
“Can I use fresh pumpkin instead of canned?”
You can, but listen – fresh pumpkin tends to be way more watery. If you insist, roast and puree it first, then strain through cheesecloth to remove excess moisture. Honestly? The canned stuff gives more consistent results and saves you a ton of work.
“Help! My cake is still jiggly in the center – is it done?”
Crockpots vary wildly in temperature. If the edges look set but the middle jiggles slightly, it’s probably done. The toothpick test is your best friend here – just ignore any chocolate smears!
“Can I make this cake ahead of time?”
Absolutely! This cake actually tastes even better the next day as the flavors meld. Just wrap it well at room temp for up to 3 days or freeze slices for emergency dessert cravings.
“Why did my cake stick to the crockpot?”
Oh no! Did you grease it well enough? Next time, really coat every inch with butter or nonstick spray. If disaster strikes, just scoop out the pieces and call it “deconstructed” – tastes the same!
Nutritional Information for Crockpot Pumpkin Chocolate Chip Cake
Okay, let’s talk numbers – but I promise, this cake is worth every delicious calorie! Each generous slice (about 1/8th of the cake) clocks in at roughly:
- 280 calories
- 14g fat (3g saturated)
- 36g carbs
- 4g protein
- 2g fiber – hey, there’s pumpkin in there!
Now, these are estimates – your exact numbers will vary based on the brands you use and whether you go wild with extra chocolate chips (no judgment here!). But between the pumpkin’s vitamins and those happy-making chocolate pockets, I’m calling this a balanced treat!
Print1 Amazing Crockpot Pumpkin Chocolate Chip Cake Recipe to Try Now
A moist and flavorful cake made with pumpkin puree and chocolate chips, cooked in a crockpot for easy preparation.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Grease the crockpot with cooking spray or butter.
- In a large bowl, mix pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips.
- Pour batter into the crockpot.
- Cook on low for 2-3 hours or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Use canned pumpkin puree for convenience.
- Adjust spices to taste.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
