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Tasty, flavorful and perfect for Fall, these Pumpkin Chocolate Chip Cupcakes take two flavors that work perfectly together and make one great handheld treat.

Close up of one of the Chocolate Chip Pumpkin Cupcake on wooden board frosted.

I love Fall, and with Fall comes pumpkin season. I’m obsessed with anything pumpkin flavored, it doesn’t matter what it is – I’m here for it.

These Pumpkin Chocolate Chip Cupcakes are one of my favorite desserts to make during the cooler weather months. The spices just bring that coziness to life.

Plus, these are super easy to throw together, and the addition of the chocolate chips and the chocolate buttercream make this a really perfect pairing.

One thing that I really do love about cupcakes is that you pretty much have your own personal cake. Who doesn’t love having their own little cake?

And you don’t have to feel guilty about the size or how many you eat, but as I always say – everything in moderation.

If you are looking to spice up your pumpkin menu, then adding these Pumpkin Chocolate Chip Cupcakes would be an amazing step to take.

Some of my other favorite cupcake recipes that we have on our site include: Oreo Cupcakes, Red Velvet Cupcakes and Pumpkin Cheesecake Cupcakes.

Overhead of cupcakes on wooden board showing the buttercream frosting.

WHY THIS RECIPE WORKS:

  • The chocolate and pumpkin work together beautifully.
  • You can make more to save for later.
  • You can add other mix-ins if you like to switch this recipe up.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking powder
Pumpkin pie spice
Baking soda
Ground cinnamon
Fine sea salt
Eggs
Light brown sugar
Granulated sugar
Vegetable oil
Pure pumpkin puree
Vanilla extract
Mini chocolate chips
Unsalted butter
Semi-sweet chocolate bar
Powdered sugar
Heavy cream

Ingredients needed to make Chocolate Chip Pumpkin Cupcakes.

HOW TO I MAKE PUMPKIN CHOCOLATE CHIP CUPCAKES:

  1. Preheat the oven to 350°F. Line a 12-count cupcake tin with liners, and set aside.
  2. In a large bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt, and set aside.
  3. In a large bowl, whisk together the eggs, brown sugar, sugar, and oil until smooth. 
  4. Whisk in the pumpkin and vanilla until smooth.
  5. Stir the dry ingredients into the wet until combined. Add the chocolate chips and stir them in.
  6. Divide the batter among the cupcake liners. They will be about ⅔ full. Bake for 18-21 minutes until the cupcakes are domed and a toothpick inserted into the center comes out clean.
  7. Let them cool for 5 minutes in the pan. Place the cupcakes on a wire rack to cool completely.
  8. Add the butter and melted chocolate to the body of a stand mixer with the paddle attachment and beat until smooth. Add the powdered sugar a little at a time until combined.
  9. Add the salt, vanilla, and heavy cream, and stir until combined. Place on medium-high speed and whip until light and fluffy for 3 minutes.
  10. Once the cupcakes are completely cooled, add the frosting. Add more chocolate chips for garnish if desired. Serve immediately.

Step by step photos on how to make Chocolate Chip Pumpkin Cupcakes.

WHAT IS THE TASTE AND TEXTURE OF THESE CUPCAKES?

I personally just love pumpkin and chocolate together, it just works. The cupcakes are light and moist, and the chocolate chips are a fun addition.

The silky buttercream melts in your mouth and compliments the pumpkin and spices in the cupcakes perfectly!

CAN I CHANGE THE SPICES?

Yes, if you are not a fan of pumpkin pie spice, you can add all cinnamon in its place. If you are a fan of the pumpkin pie spice, you can add all of it in the place of the cinnamon.

DO I HAVE TO USE CHOCOLATE BUTTERCREAM?

While the chocolate really pairs well with the pumpkin itself, you can choose to use another frosting if you’d like. 

Some other ideas that you could do are a cream cheese frosting, white chocolate, cinnamon, or even a fun brown sugar one would taste amazing.

Chocolate Chip Pumpkin Cupcakes on wooden board with milk, chocolate chips and pumpkins in background.

HOW TO STORE:

These can be stored at room temp in an airtight container where they will keep for up to 3 days, or you can keep them in the refrigerator up to 5 days.

They can also be frozen, place your cupcakes in a freezer container, and they will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator until thawed, then to the countertop until they are room temperature.

TIPS AND TRICKS:

  • You can switch up the chocolate chip flavor using semi-sweet, milk, or even dark chocolate.
  • Do the same with the chocolate baking bar for the frosting to get your desired richness.
  • You can easily double this recipe.
  • These can be frozen, see my tips above.
  • This make a large batch of frosting, enough to cover each cupcake generously. If you want that much frosting, just cut the recipe in half.

Hand holding up one of the cupcakes with a bite taken out of it.

Love pumpkin and want to start making all those flavorful Fall desserts? Make sure that you put these Pumpkin Chocolate Chip Cupcakes on your rotation.

If you like this recipe you might also like:

If you’ve tried these PUMPKIN CHOCOLATE CHIP CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Pumpkin Chocolate Chip Cupcakes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 21 minutes
Total: 36 minutes
Tasty, flavorful and perfect for Fall, these Pumpkin Chocolate Chip Cupcakes take two flavors that work perfectly together and make one great handheld treat.
Servings 12

Ingredients
  

For the frosting:

Instructions

  • Preheat the oven to 350°F. Line a 12-count cupcake tin with liners, and set aside.
  • In a large bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt, and set aside.
  • In a large bowl, whisk together the eggs, brown sugar, sugar, and oil until smooth.
  • Whisk in the pumpkin and vanilla until smooth.
  • Stir the dry ingredients into the wet until combined. Add the chocolate chips and stir them in.
  • Divide the batter among the cupcake liners. They will be about ⅔ full. Bake for 18-21 minutes until the cupcakes are domed and a toothpick inserted into the center comes out clean.
  • Let them cool for 5 minutes in the pan. Place the cupcakes on a wire rack to cool completely.
  • Add the butter and melted chocolate to the body of a stand mixer with the paddle attachment and beat until smooth. Add the powdered sugar a little at a time until combined.
  • Add the salt, vanilla, and heavy cream, and stir until combined. Place on medium-high speed and whip until light and fluffy for 3 minutes.
  • Once the cupcakes are completely cooled, add the frosting. Add more chocolate chips for garnish if desired. Serve immediately.

Notes

  1. You can switch up the chocolate chip flavor using semi-sweet, milk or even dark chocolate.
  2. Do the same with the chocolate baking bar for the frosting to get your desired richness.
  3. You can easily double this recipe.
  4. These can be frozen, see my tips above.
  5. This make a large batch of frosting, enough to cover each cupcake generously. If you want that much frosting, just cut the recipe in half.
 

Nutrition

Calories: 617kcal | Carbohydrates: 69g | Protein: 6g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 175mg | Potassium: 275mg | Fiber: 4g | Sugar: 53g | Vitamin A: 3742IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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