Pumpkin Chocolate Chip Mug Cake
This pumpkin chocolate chip mug cake is the perfect little dessert when you're craving something warm, soft, and sweet but don't want to make an entire cake. Made with pumpkin purée, brown sugar, pumpkin spice, and chocolate chips, it has all the cozy flavors of fall in a single serving.
This one's inspired by my single serve mug brownie recipe, which turned out SO good the last time I made it!
Fall has to be my favorite season of the year. The slight chill in the air is the perfect time to start baking, and that's when I make my almond Florentines and a huge batch of gingerbread granola along with my homemade gingerbread syrup.
But apart from these batch-made treats and essentials, I also wanted to enjoy a fall-inspired sweet treat for those cold nights, and that's when I thought of this recipe.
Quick Look: Pumpkin Chocolate Chip Mug Cake
- 🔪 Prep time: 5 minutes
- 🍳 Cook time: 60–90 seconds
- 🍽️ Servings: 1
- 🥣 Main ingredients: Flour, pumpkin purée, butter, brown sugar, milk, pumpkin spice, and chocolate chips
- ➡️ Method: Whisk wet ingredients → add dry ingredients → fold in chocolate chips → microwave → add toppings
- ⭐ Difficulty: Easy
- 🍫 Best served with: Whipped cream, ice cream, chocolate sauce, Dulce de Leche sauce or your favorite cake topping.
Jump to recipe
Why This Recipe
- You can mix everything directly in the mug for minimal cleanup. It takes just 60-90 seconds to cook.
- Pumpkin purée keeps the mug cake soft and moist and brown sugar adds a rich, caramel-like sweetness. This combination is such a hit- I realized it when I made my banana pumpkin muffins.
- It's an easy dessert to make whenever a sweet craving hits.
Recipe Ingredients
Flour + baking powder: The base that provides structure for the mug cake and helps it rise.
Pumpkin purée: Adds moisture and pumpkin flavor while keeping the cake tender.
Butter: Adds richness and helps create a soft texture.
Brown sugar: Sweetens the cake and gives it a deeper caramel-like flavor.
Milk: Loosens the batter and adds moisture. Swap the milk for homemade almond milk or any preferred milk alternative.
Vanilla: Enhances the sweetness and overall flavor.
Pumpkin spice: Adds warm cinnamon and spice flavor.
Chocolate chips: Add little pockets of melty chocolate throughout the cake. I used semisweet mini chocolate chips here.
Check recipe card for quantities.
Substitutions & Variations
- Use your favorite chocolate chips, whether semi-sweet, milk, or dark chocolate.
- Add a little extra pumpkin spice or dried ginger powder if you prefer a stronger spice flavor.
- Add chopped nuts for some extra crunch. I like chopping up my candied walnuts with brown sugar and folding them in!
How to Make Pumpkin Chocolate Chip Mug Cake
Step 1: In a microwave-safe mug, combine milk, butter, pumpkin puree, vanilla and brown sugar.
Step 2: Mix well until you get a smooth mixture.
Step 3: Now add the flour, baking powder, pumpkin spice and a pinch of salt.
Step 4: Mix until you get a smooth mixture and top with chocolate chips. Microwave for 60–90 seconds on high until the top is set.
Shahida's Tips & Tricks
- Use a 12–14 oz microwave-safe mug to give the cake enough room to rise.
- Make sure your butter is at room temperature so it incorporates easily with the milk and sugar.
- Don't overmix once you add the flour, or the cake will become dense. I realized this when I made my eggnog cupcakes too.
- Start with 60 seconds of microwave time and add more time if needed. The top should be set but the cake should still feel soft.
- Avoid overcooking, as microwave cakes can quickly become dry. Let the cake cool for a minute or two before adding toppings if it feels too hot.
How to Serve Pumpkin Chocolate Chip Mug Cake
This pumpkin chocolate chip mug cake is best enjoyed warm, straight from the mug.
You can add a dollop of whipped cream or Devonshire cream or my favorite homemade pastry cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce on top. You can also keep it simple and enjoy it as-is while the chocolate chips are still warm and melty.
Troubleshooting & FAQs
The most common reason is overcooking. Microwave mug cakes need very little time, so start checking at 60 seconds and only add additional cooking time if necessary.
A little softness in the center is fine, but if the batter is still visibly wet or jiggly, microwave it for another 10–15 seconds and check again.
For the most consistent texture, use smooth pumpkin purée. Fresh pumpkin can have a different moisture content, which may change the consistency of the batter.
More Fall Sweet Treats
If you tried this pumpkin chocolate chip mug cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Chocolate Chip Mug Cake
Ingredients
- ¼ cup all-purpose flour 4 tbsp
- 2 tablespoon pumpkin purée
- 1 tablespoon butter at room temperature
- 2½ tablespoon brown sugar
- 2 tablespoon milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon pumpkin spice
- 2 tablespoon chocolate chips
- A pinch of salt
Instructions
- In a microwave-safe 12–14 oz mug, add the milk, butter, and brown sugar. Whisk until smooth.
- Add the pumpkin purée and vanilla extract and stir to combine.
- Add the flour, pumpkin spice, baking powder, and salt.
- Using a small rubber spatula, mix until there are no streaks of flour. Do not overmix.
- Fold in the chocolate chips.
- Microwave on high for 60–90 seconds, until the top is set and no longer jiggly. Avoid overcooking.
- Add your favorite topping and enjoy right away.
Notes
- Microwave cooking times can vary, so begin checking the mug cake at 60 seconds.
- The cake should be set on top but remain soft inside.
- Avoid overcooking, as this can make the mug cake dry or rubbery.
- Use a 12–14 oz microwave-safe mug to prevent the batter from overflowing.
