1-First, preheat your oven to 350°F and prepare your Bundt pan by greasing and flouring it, preferably with non-stick spray that includes flour. This prevents the cake from sticking and makes removal simple. In a medium bowl, mix together the dry ingredients: 3 cups all-purpose flour, 1 teaspoon pumpkin pie spice (or your homemade blend), 2 teaspoons ground cinnamon, ½ teaspoon salt, 1 teaspoon baking soda, and ½ teaspoon baking powder.

2-In another bowl, cream the 1 cup softened butter and 2 cups granulated sugar until fluffy, which takes about two minutes. Add the 3 large eggs one at a time, mixing well after each to blend everything evenly. Stir in the 1 can (15-16 ounces) of pumpkin puree until fully combined, creating a smooth base for your batter.

3-Gradually add the dry ingredients to the wet mixture, stirring just until everything comes together don’t overmix to keep the cake light. Fold in the 1 ½ cups chocolate chips gently to distribute them without breaking. Pour the batter into your prepared pan, making sure it’s even for uniform baking.

4-Bake for 35-40 minutes if using two half-size Bundt pans, or 50-60 minutes for one full-size pan, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. For more tips on baking Bundt cakes, check out this helpful resource.