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Moist Chocolate Pumpkin Bundt Cake: Easy Halloween Dessert

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A rich, moist chocolate pumpkin bundt cake with a warm cinnamon glaze, inspired by a lost bakery. This easy-to-make dessert balances deep cocoa notes with autumn spices, perfect for Halloween or cozy fall gatherings.

Ingredients

  • All-purpose flour, sifted
  • Unsweetened cocoa powder (preferably Dutch-processed)
  • Baking soda
  • Baking powder
  • Fine sea salt
  • Ground cinnamon
  • Ground nutmeg
  • Granulated sugar
  • Vegetable oil or canola oil
  • Large eggs, room temperature
  • 100% pure pumpkin puree
  • Vanilla extract
  • Hot water or hot coffee
  • Confectioners’ sugar, sifted (for glaze)
  • Unsalted butter, melted (for glaze)
  • Heavy cream or milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick baking spray, then dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
  3. In a large bowl, beat sugar and oil until smooth. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until creamy.
  4. Gradually add dry ingredients to the wet mixture on low speed, mixing only until flour disappears. Do not overmix.
  5. Carefully stir in hot water or coffee. The batter will be thin; this is normal.
  6. Pour batter into prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted in the center comes out clean or with moist crumbs.
  7. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. While cake cools, whisk confectioners’ sugar, melted butter, heavy cream, cinnamon, and salt to make a pourable glaze.
  9. Drizzle glaze over completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure eggs and pumpkin puree are at room temperature to prevent seizing. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for coconut oil and cream for almond milk. The cake tastes better the next day as flavors meld.

Nutrition

Keywords: pumpkin cake, chocolate bundt cake, Halloween dessert, autumn baking, cinnamon glaze, moist cake, pumpkin puree recipe

Find it online: https://cooksyla.com/moist-chocolate-pumpkin-bundt-cake-easy-halloween-dessert/