Pumpkin Orange Chocolate Chip Cake

Sep 25 2026 Redstone Olive Oil, LLC 0 comments

This Pumpkin Orange Chocolate Chip Cake brings the cozy warmth of pumpkin spice together with a bright citrus twist. Real pumpkin purée and Redstone Orange Olive Oil keep every slice tender and moist, and mini chocolate chips melt into the batter for a sweet finish that pairs perfectly with the orange.

Pumpkin Orange Chocolate Chip Cake

Redstone Olive Oil, LLC

Servings

16

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

American

Ingredients

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
3 large eggs
1 15-ounce can pumpkin purée
3/4 cup Redstone Orange Olive Oil
1 teaspoon vanilla extract
1 cup mini chocolate chips

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8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh orange zest, plus more for garnish
Pinch of salt

Directions

Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
Add the eggs, pumpkin, Orange Olive Oil and vanilla. Beat with a mixer on medium speed until just combined.
Stir in the mini chocolate chips.
Spread the batter evenly in the prepared pan.
Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Cool completely in the pan, about 1 hour. Store leftovers covered in the refrigerator.
For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, orange zest and salt, and beat until fluffy. Spread over the cooled cake, sprinkle with extra zest, and slice. Store leftovers covered in the refrigerator.