White and Dark Chocolate Pumpkin Cake recipe is a moist, chocolatey cake, with crunchy sugar on top, delicious served with fresh whipped cream!

White and Dark Chocolate Pumpkin Cake

Awhile back, a few lady friends and I went to Black Butte Ranch, outside of Sisters, Oregon, for a birthday celebration. So many of my friends are turning 50 this year (and last), it’s been a fun way to get together for long weekends and dinner parties, to celebrate the milestone event.

I think back to last year and all the festivities that took place for my 50th. It was a whirlwind of fun, I’d say!

White and Dark Chocolate Pumpkin Cake

Sitting around for hours and talking about life is how you get to know friends better. You learn more about their lives—the painful and the joyful times—and that makes knowing others so much richer. Sharing empathy, sympathy, laughter, tears. It all happens. It’s real life.

White and Dark Chocolate Pumpkin Cake

My friend Kathie made a killer pumpkin bread that I recently tried to recreate. I’m not sure mine is as good as hers :) but this recipe today, I must say, is pretty tasty, moist, and chocolatey sweet. It has a nice sugary crunch on top too (the way my mom used to make her date brownies).

White and Dark Chocolate Pumpkin Cake

I love pumpkin, and when it’s mixed with dark and white chocolate, you can’t go wrong.

White and Dark Chocolate Pumpkin Cake

You could eat this any time of day, serve with any meal, give it away as a hostess gift, a “welcome to the neighborhood” gift, a “just because” gift, a holiday gift.

White and Dark Chocolate Pumpkin Cake | ReluctantEntertainer.com

It’s yummy.

White and Dark Chocolate Pumpkin Cake

Our time together was yummy. Sweet, savory, there’s nothing like girlfriends, and the wisdom and experiences and years put together are some of life’s blessings.

What do you like to add to pumpkin bread or cake?

White and Dark Chocolate Pumpkin Cake

White and Dark Chocolate Pumpkin Cake
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White and Dark Chocolate Pumpkin Cake


  • 3 cups all-purpose flour
  • 1 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1-1/2 cups canola oil
  • 1-1/2 cups semisweet semisweet chocolate chips and white chocolate chips, divided
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon


  • In a large bowl, combine the flour, cinnamon, salt and baking soda.
  • In a separate bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in 1 1/4 cups chocolate chips (reserve the other 1/4 cup for the topping).
  • Pour the cake into a greased 9×13 pan.
  • Mix together 1/4 cup sugar and 1/2 tsp. cinnamon and lightly sprinkle over the cake. Sprinkle the remaining 1/4 cup chocolate chips on top. Bake at 350° for 45 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool for 15 minutes before serving.
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More pumpkin desserts:

Apple Pumpkin Cupcakes

Warm Pear Pumpkin Dessert

Raspberry Pumpkin Bread (perfect for a Fall morning brunch!)

Pumpkin Pie Crunch [Spend with Pennies]

Apple No Bake Dessert [Crazy for Crust]

White and Dark Chocolate Pumpkin Cake


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