Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 0.5 tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin purée
  • 2 large eggs
  • 0.5 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) semi-sweet chocolate chips
  • 0.5 cup (120ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Heavily grease a 9-inch Bundt pan or 9x13-inch baking dish with butter or non-stick spray, and optionally dust with cocoa powder.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate bowl, beat the pumpkin purée, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, ensuring no streaks of flour remain.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the chocolate ganache by heating the heavy cream and pouring it over the semi-sweet chocolate chips, stirring until smooth and glossy.
  7. Allow the cake to cool before pouring the glossy chocolate ganache over the top.