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These pumpkin chocolate chip Bundtlets are an easy fall dessert. Perfectly spiced and topped with icing ribbons for a bakery-style finish.

When fall rolls around, nothing says comfort quite like pumpkin desserts. These adorable mini pumpkin bundt cakes are a fun twist on a classic pumpkin bundt cake recipe (with a special icing [not pictured] nod to the popular “Nothing Bundt Cakes”), filled with rich chocolate chips. They’re the perfect easy fall dessert for family gatherings, tailgates or a lazy Saturday moring with a warm cup of coffee.

Why You’ll Love This Recipe

Unlike a boxed cake mix or spice cake mix, this recipe uses real pumpkin purée (not pumpkin pie filling) for that authentic pumpkin spice flavor. The ingredient amounts are simple, and you’ll find everything blends together easily in a large mixing bowl. Using room temperature ingredients helps the cake batter come together smoothly and bake into that perfectly golden brown color with a wonderfully moist texture. Plus, these pumpkin chocolate chip bundt cakes are baked in a Bundtlet pan—so you get built-in portion control and beautiful creations that look straight from a bakery.

Step-by-Step Success Tips

Prep your dry ingredients – Measure flour, sugar, baking soda, and salt into a medium bowl before combining them with the wet mixture. This ensures accuracy and an even mix.
Use real pumpkin puree – Not to be confused with pumpkin pie filling, the puree gives the cakes a natural sweetness and depth of flavor.
Cool completely – Let the cakes rest on a cooling rack. Don’t rush this step; if you frost before the cake cools, the icing won’t hold the right consistency.
Frosting ribbons – A cream cheese icing made with confectioners’ sugar drapes over the top like the bakery-style bundt cakes we all know and love.

Variations to Try

Swap the buttermilk for sour cream or Greek yogurt if you want a denser, tangier cake.
Drizzle lightly with maple syrup before serving for added fall flair.
Bake in a 12-cup bundt pan if you don’t have a mini pan (adjust cooking times as needed).
If you’re baking a second batch, let the pan cool before re-greasing to keep each cake picture-perfect.

Storing and Serving

These bundtlets store well in an airtight container. You can enjoy them the next day, and they stay fresh for several days if kept cool. You can also freeze them (unfrosted) and add icing just before serving.

If you want to store leftovers, keep them refrigerated for best quality.

Nutrition Notes

As a registered dietitian, I always include nutrient information when possible. Based on the available nutrient data, each bundtlet’s calories, fat, and other daily values may vary slightly depending on exact brands used and the original yield. If you’re following a calorie diet or a medically restrictive diet, be sure to double-check the full list of ingredients and recipe card provided.

Remember, this recipe is for enjoyment and should be viewed as part of an overall balanced diet—not just a set of numbers.

Final Thoughts

Whether you’re making this recipe for the second time, sharing at a holiday party, or simply enjoying for yourself, these little cakes bring the joy of the season right to your table. They’re proof that pumpkin cake doesn’t have to be complicated—you don’t need a boxed cake mix to get bakery-worthy results. Just some simple ingredients, a rubber spatula, and a love for fall baking.

💡 Dietitian Insight

Pumpkin adds natural sweetness and fiber to these cakes, helping balance out the sugar and chocolate. Baking them as mini bundts keeps portions in check while still letting you indulge in one of the best pumpkin desserts of the year.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!