Chocolate Pumpkin Bundt Cake

Whoa, delish!  An easy, flavorful and moist bundt cake with just a hint of fall flavors.  Perfect for the family yet nice enough for a non-traditional Thanksgiving dessert.  Even works for a Halloween get together while handing out the candy.  Enjoy!

Serves 12

Ingredients:

2 cups flour (I use a gluten free blend)⁣

2 tsp baking powder⁣

1/2 tsp baking soda

1/2 cup cocoa powder 

1/2 tsp salt⁣

2 tsp pumpkin pie spice

1 stick unsalted butter, room temperature⁣

12 oz container whipped cream cheese⁣ (can substitute 1 1/2 cup sour cream)

3 eggs, room temperature⁣

1/4 cup vegetable oil 

1 cup pumpkin purée

2 cups granulated sugar⁣

1 1/2 tsp vanilla extract⁣

2/3 cup chocolate chips (optional)

Garnish:

Powdered sugar

Melted chocolate

Directions:

Preheat oven to 350 degrees.

In a stand mixer with whisk attachment or using a hole and a hand mixer, whip butter and cream cheese together.  Add eggs, oil, pumpkin, sugar and vanilla.  Mix well to combine.

Add flour through pumpkin pie spice and mix well, on medium speed, to combine.  Add chocolate chips, if desired and mix in.

Spray 10” Bundt pan with nonstick cooking spray.

Add batter and smooth so evenly level.

Bake for 55-65 minutes or until a toothpick inserted in cake comes out clean.  Let cool 1-2 hours.  Gently flip out onto cake plate or serving platter.  Garnish with melted chocolate or hot fudge and powdered sugar.