If you love pumpkin desserts but crave something extra indulgent, this Double Chocolate Pumpkin Heaven dessert is for you. Combining moist pumpkin-spice cake layers with rich chocolate, fudgy frosting, and melty chocolate chips, it’s the perfect blend of cozy fall flavors and chocolate decadence. Think of it as pumpkin bread meets chocolate cake—soft, rich, and truly heavenly.
What is Double Chocolate Pumpkin Heaven?
Double Chocolate Pumpkin Heaven is a moist pumpkin-chocolate dessert loaded with both cocoa powder and chocolate chips (the “double chocolate”), along with pumpkin purée and warm spices for a seasonal twist. It can be baked as a cake, brownies, or bars, making it a versatile treat for fall gatherings, potlucks, or cozy nights in.
Double Chocolate Pumpkin Heaven
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9×13-inch baking pan
- saucepan for frosting (optional)
- offset spatula to spread frosting (optional)
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup heavy cream (for frosting, optional)
- 8 oz semi-sweet chocolate, chopped (for frosting, optional)
- 2 tbsp butter (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir dry mixture into wet until just combined. Fold in chocolate chips and nuts if using.
- Spread batter in prepared pan. Bake 30–35 minutes, or until toothpick comes out with moist crumbs. Let cool completely.
- Heat cream in a small saucepan until just simmering. Pour over chopped chocolate, butter, and vanilla. Let sit 2 minutes, then whisk until smooth. Spread over cooled cake.
- Cut into squares or bars. Garnish with chocolate chips, cocoa powder, or caramel drizzle if desired.
Notes
Ingredients You’ll Need
This recipe makes one 9×13-inch pan (12–16 servings).
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped pecans or walnuts
For the frosting (optional but heavenly)
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Substitutions
- Gluten-free: use a 1:1 GF flour blend.
- Dairy-free: swap butter for coconut oil and use dairy-free chocolate.
- Lighter: replace half the oil with applesauce.
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Step 2: Mix dry ingredients
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
Step 4: Combine
Stir dry mixture into wet until just combined. Fold in chocolate chips (and nuts if using).
Step 5: Bake
Spread batter evenly in prepared pan. Bake 30–35 minutes, until toothpick comes out with moist crumbs. Cool completely.
Step 6: Make frosting (optional)
Heat cream until just simmering. Pour over chopped chocolate, butter, and vanilla. Let sit 2 minutes, then whisk smooth. Spread over cooled cake.
Step 7: Serve
Cut into squares or bars. Garnish with extra chocolate chips, cocoa dust, or a drizzle of caramel.
Tips for the Best Double Chocolate Pumpkin Dessert
- Don’t overmix—this keeps the cake soft.
- Use high-quality cocoa and chocolate for richer flavor.
- Let cake cool before frosting, or frosting will melt.
- Serve slightly warm for melty chocolate chips.
Variations
- Double Chocolate Pumpkin Brownies: Bake in an 8×8 pan for thicker, fudgier squares.
- Pumpkin spice heaven: Add more cinnamon and cloves for stronger spice flavor.
- Cream cheese swirl: Swirl sweetened cream cheese into batter before baking.
- Cupcake version: Bake in muffin tins, reducing bake time to 18–20 minutes.
Storage and Make-Ahead
- Room temperature: Store unfrosted cake up to 2 days.
- Refrigerator: Store frosted version up to 5 days.
- Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight before serving.
Serving Ideas
This decadent dessert is perfect for:
- Fall potlucks and bake sales
- Halloween or Thanksgiving dessert tables
- Pairing with coffee, hot cocoa, or pumpkin spice lattes
- A cozy weekend baking project
Nutrition Breakdown
One piece (1/12 pan, unfrosted) has about 310–350 calories, 5 grams protein, 42 grams carbs, and 16 grams fat. Frosting adds about 80 calories per slice.
Conclusion
Double Chocolate Pumpkin Heaven is the ultimate fall dessert for chocolate lovers. With its moist pumpkin-spiced base, melty chocolate chips, and optional fudgy frosting, it’s rich, cozy, and truly indulgent. Whether baked for a family gathering, holiday party, or just because, this recipe guarantees a slice of pumpkin-spice bliss with every bite.
FAQs
Can I use pumpkin pie filling?
No, use pure pumpkin purée for best results.
Do I need the frosting?
No, but it makes it extra indulgent. The cake is delicious plain or with powdered sugar dusting.
Can I make this into muffins?
Yes, bake 18–20 minutes at 350°F.
Can I add more chocolate?
Absolutely—double the chips for triple chocolate pumpkin heaven.
Is it more like cake or brownies?
It’s a cross between the two: moist and rich like cake, fudgy like brownies.