As promised, it’s time for pumpkin. And when I decide it’s pumpkin season, I don’t mess around. This morning for breakfast, I had what I like to call the Gunther Tooties Pumpkin Trifecta: a pumpkin bagel with pumpkin cream cheese and a pumpkin spice coffee. I’m not sure you can get much more committed than that.

I also got to spend the weekend at home with my parents, which meant my baking decision had a lot of input. On one side I had my mom, who had seen someone making pumpkin chocolate chip bundt cake on TV and thought I should do the same. When I pointed out our lack of bundt pan, she promised me she’d get one and I could have it, which meant she had Meg-gets-new-kitchen-gadgets on her side.

On the other side I had my dad, who believes I was taunting him by making apple pie a couple weeks ago without him being around, and who hates pumpkin. He believes that the reason coffee shops only offer pumpkin flavor for a month of the year is because “people think they like pumpkin and it takes about a month for them to remember it’s disgusting.” Unfortunately for him, I don’t agree with his position. Sorry, Daddy-o! Next time I’m home, I’ll make something lemon just for you.

Anyways, the end result was that while watching the Pats win I made a pumpkin chocolate chip bundt cake and returned to Cambridge the proud owner of a new bundt pan (not shaped like a gingerbread house).

First, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and baking powder in a medium bowl.In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Beat in the pumpkin until combined. Add the dry ingredients and beat on low speed until just combined. Stir in the chocolate chips. I used a mix of mini and regular sized due to pantry availability, but I actually think the mini ones are a good choice for this – they spread the chocolate more uniformly without being too crunchy.Pour batter into a bundt pan sprayed with Pam baking spray and even the top.Bake at 350°F for 50 to 60 minutes, until a toothpick comes out clean.Allow to cool 5 minutes in pan before transferring to wire rack to cool completely. I served this with some vanilla ice cream and didn’t frost it, but I would bet a cream cheese frosting would be pretty good, or any kind of spiced ice cream you can find.Look at that chocolate chip distribution. I think the mini ones don’t sink like the regular sized ones tend to – definitely good to know if you are big on adding chocolate chips to quick breads but less big on the hardened chocolate layer on one side.

Anyways, store covered at room temperature.

Enjoy!

Pumpkin Chocolate Chip Bundt Cake

Ingredients:

• 3 cups flour
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 can (15oz) pumpkin
• 1 1/2 cups mini chocolate chips

Directions:

1. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and baking powder. Set aside.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about two minutes.
3. Add the eggs, one at a time, beating after each addition.
4. Beat in the pumpkin.
5. Add the dry ingredients and beat on low speed until just combined.
6. Stir in the chocolate chips.
7. Pour batter into a bundt pan sprayed with baking spray, spreading to ensure even distribution.
8. Bake at 350°F for 50-60 minutes, until a toothpick comes out clean.
9. Cool in pan for 5 minutes before turning out onto wire rack to cool completely.