Easy Pumpkin Chocolate-Chip Cupcakes with Cream Cheese Icing


Autumn is Andy’s and my favorite season. Is it your favorite season too?

If you are ready for your house to smell like autumn, now is a good time to make these pumpkin chocolate-chip cupcakes. I found this recipe in our church’s cookbook, and I added chocolate chips.

Pumpkin Cake
2 cups sugar
4 eggs
1 cup cooking oil
2 cups canned pumpkin
2 cups flour
2 teaspoons baking soda
2 Tablespoons cinnamon
½ teaspoon salt
chocolate chips (optional)


Mix cake ingredients together until well blended. Fill cupcake papers halfway with batter. Sprinkle a handful of chocolate chips in the batter. 


Top with another scoop of batter. 


Bake at 350 degrees for about 18 minutes for cupcakes, 35-40 minutes for 13×9 inch pan.

*Tip: How do you know when the cake is done baking? When the top of the cake or cupcake bounces back when you touch it, the cake is ready. If it looks done but the top sinks in when you touch it, give it a few more minutes and check it again.


*Another Tip: If the bottom of your cake burns before the cake is done, your oven is too hot. Try getting an oven thermometer to keep inside your oven to make sure your gage is correctly set. I got my oven thermometer at Smart and Final for around five dollars.

Pretty Cream Cheese Icing
One pound (one box) powdered sugar
½ cup (one stick) butter, softened
8 oz. (one package) of cream cheese, softened
2 teaspoons vanilla


Beat cream cheese, butter, powdered sugar, and vanilla together until well blended. Ice the cake when it is cool. Store in the refrigerator.

 Using a large 18-inch pastry bag and a large icing tip to make fancy cupcakes is easy and quick. My bag is plastic coated, made by Ateco. It washes well in  warm soapy water and has lasted over a decade. The tip I used was number 828, also made by Ateco.


The first time you use the bag, cut the tip of the bag just enough to let the tip slide through and hold tight (about 1/2 inch). If desired, use the plastic piece that holds the tip secure. I think it’s called a coupler. Fold down the sides of the bag so you can comfortably fill it with scoops of icing. Put all your icing in the bag. Try not to let air bubbles get in between the scoops. Fold, roll or twist the top of the icing bag down until the icing is pushed down into the tip and starts to come out of the tip. Be careful that the tip is secure.

I like to pipe the icing by starting in the middle of the cupcake and then going around in a circle and ending in the middle again. Let go of the pressure of the bag before you lift it away from the cupcake.





I put this icing on all my cakes and cupcakes. It holds its shape well, but you can add an extra Tablespoon of powdered sugar and/or refrigerate it for twenty minutes if you want it to hold better.

Add a sprinkle of nutmeg to the top for the finishing touch.


Let me know how yours turn out.

What is your favorite autumn dessert? Please share!

About chelsea

Chelsea Rotunno is the author of Goodnight to My Thoughts of You, a novel about life as a Christian teen searching for true love.


Christian, wife to Andy, homeschooling mother of 5 sweet kids, writer, and missionary

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6 Responses to Easy Pumpkin Chocolate-Chip Cupcakes with Cream Cheese Icing

  1. Vanessa V. November 4, 2013 at 4:23 pm #

    These look great!! Love the photos! Is there really no nutmeg in the batter?

  2. marisa October 11, 2013 at 8:37 am #

    These look so good!! 🙂 I LOVE pumpkin and the chocolate chips make the perfect touch. Can not wait to make them, thanks for the recipe chelsea!! <3

    • chelsea October 14, 2013 at 9:14 am #

      Thanks for your sweet comment Marisa!

      • marisa November 2, 2013 at 8:36 am #

        Making the cupcakes this morning! 🙂


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