Pumpkin Chocolate Pound Cake

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Pumpkin Chocolate Pound Cake. This indulgent dessert combines pumpkin's earthy richness with chocolate's decadence in a moist and flavorful pound cake.
Pumpkin Chocolate Pound Cake
Pumpkin Chocolate Pound Cake
Pumpkin Chocolate Pound Cake

Pumpkin Chocolate Pound Cake combines pumpkin’s earthy richness with chocolate’s decadence in a moist and flavorful pound cake.

As the leaves turn to brilliant shades of orange and the air becomes crisp and cool, it’s time to embrace the flavors of fall. One delightful treat that captures the essence of autumn is this cake. It combines the earthy richness of pumpkin with the decadence of chocolate in a moist and flavorful pound cake. Whether you’re hosting a cozy gathering or simply looking for a delicious way to celebrate the season, this cake is sure to delight your taste buds.

This cake is not just a seasonal indulgence; it’s a celebration of the flavors that define the fall. The velvety pumpkin puree provides a subtle earthiness, while the chocolate adds a delightful richness that complements the pumpkin perfectly. The result is a cake that’s moist, tender, and bursting with flavor.

About Pumpkin Puree

Don’t be tempted to use pumpkin pie filling because it has fillers that will make this cake fail. Traditional pumpkin puree in a 15 oz can in your supermarket is the one to get. If you happen to get organic pumpkin puree, it might not be as moist as the regular one, so you will have to add additional milk to the batter. In the recipe below, milk is marked as optional.

This cake is based on the Haunted Halloween Pumpkin Fortress Cake. You can see in that recipe what the batter should look like.

Haunted Halloween Pumpkin Fortress Cake
Haunted Halloween Pumpkin Fortress Cake

Decorating the Cake

You are welcome to decorate this cake any way that you want. If you don’t want to use the gel colors, feel free not to do so. With the yellow and red color added to the frosting, it makes a perfect cake for Halloween or Thanksgiving.

Use colored sugar and small candies to decorate. If you wish, you can fill the center of the cake with fresh fruit.

Pumpkin Chocolate Pound Cake Recipe

Pumpkin Chocolate Pound Cake

Pumpkin Chocolate Pound Cake. This indulgent dessert combines pumpkin's earthy richness with chocolate's decadence in a moist and flavorful pound cake.
Prep Time: 30 minutes
Cook Time: 1 hour
2 hours
Total Time: 3 hours 30 minutes
Servings (slide to adjust): 12
Course: Dessert
Cuisine: American South
Difficulty: Easy
Newsletter: 2023-10-31
Allergen: Dairy, Gluten
Calories per serving: 568kcal

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.


~~ Moist Ingredients ~~

  • 1 cup unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large egg , at room temperature
  • 15 ounce pumpkin puree, 1 can
  • ½ teaspoon red gel color
  • ½ teaspoon black gel color
  • ¾ cup milk, if needed

~~ Dry ingredients ~~

  • 2 cups flour , all purpose
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon Espresso Powder
  • ¼ cup cocoa

~~ Frosting ~~

  • 2 cups powdered sugar
  • ¼ cup milk
  • teaspoon *Fiori di Sicilia
  • Yellow food coloring
  • Red food coloring
If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.


  • Preheat the oven to 350 °F.
  • 1 cup unsalted butter, 3/4 cup granulated sugar, 1 cup brown sugar, 4 large egg, 15 ounce pumpkin puree
    Beat the butter until it is nice and fluffy. Add the sugars and continue to beat until the butter is very fluffy. Add the egg and beat. Add the pumpkin.
  • 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoons baking soda, 1 1/2 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon Espresso Powder, 1/4 cup cocoa
    Sift the dry ingredients into a separate bowl and add them right to the wet ingredients. Stir gently until the ingredients are fully combined.
  • 3/4 cup milk
    If the batter is too dry, add milk until the batter is thick but can still be poured from a spoon.
  • 1/2 teaspoon red gel color, 1/2 teaspoon black gel color
    Add the coloring and beat until it is thoroughly combined.
  • Thoroughly spray your pan with Bakers Joy, ensuring you get ALL the nooks and crannies.
  • Spoon the batter into the pan and bake it for one hour. Let the cake cool on a rack for at least two hours. Move the cake to a cake plate.

Assemble the Cake:

  • 2 cups powdered sugar, 1/4 cup milk, 1/8 teaspoon Fiori di Sicilia, Yellow food coloring, Red food coloring
    Mix the powered sugar, milk, colors and Fiori di Sicilia in a stand mixer. Beat the frosting until it is nice and fluffy, adding more milk or powdered sugar until it reaches the correct consistency.


Serving: 187gCalories: 568kcalCarbohydrates: 72gProtein: 6gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 44mgSodium: 364mgPotassium: 259mgFiber: 2gSugar: 52g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

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