Make Them Merry With This Dark Chocolate-Pumpkin Holiday Cake

Does your family love the holidays? Make them merry with this decadently delicious (and oh-so-easy) dark chocolate-pumpkin holiday cake.

When the holiday season rolls around, I make sure my pantry is stocked up with all the staples needed for holiday baking: all-purpose flour, baking powder, baking soda, butter, cocoa powder, and every kind of chocolate you can think of!

Pumpkin is a great seasonal ingredient to showcase in holiday baked goods, but I decided to add a twist to this dark chocolate-pumpkin holiday cake: chopped pistachios! Just the right crunch to make this rich holiday cake even merrier for the tongue. I think this is going to become a new family favorite for Christmas morning (if it lasts that long).

Bob's Red Mill Flour and ingredients for dark chocolate-pumpkin holiday cake

Dark Chocolate-Pumpkin Holiday Cake Ingredients

Like every recipe, it’s always easier to bake or cook when you have all your ingredients ready to go (aka mise en place). I use the best ingredients I can find.

dark chocolate-pumpkin holiday cake

Like rich, dark chocolate with a high cocoa content.

dark chocolate-pumpkin holiday cake

Raw, shelled pistachios. Organic free-range eggs — and Bob’s Red Mill flour.

Bob’s Red Mill products have always stood for quality, so it’s one of my go-to ingredients when I get into high gear for my annual holiday baking bonanza. And while I do like to experiment in the kitchen with flavors and textures, I don’t want to experiment with key ingredients – like all-purpose flour – that are essential to baking success. I trust Bob’s Red Mill products and I really like that they have several options for a wide variety of flours, including organic and gluten free.

Every baker has to have all-purpose flour on hand; it’s a kitchen staple and can be used for virtually every baking need. I like that Bob’s Red Mill’s All-Purpose Flour is unbleached and organic. It’s freshly milled from organic hard red wheat – and both the bran and the germ are removed. That leaves the endosperm, which is then made into white flour.

And it’s not enriched with any additives. That means you can trust it to produce high, well-textured loaves of bread equally as well as it produces light, airy baked goods. (It’s the same high-protein flour used by professional bakers!) Click here to download a $1 off coupon for any Bob’s Red Mill product!

When you use quality ingredients in your baking and cooking, you can see it and taste it. I know I can depend on Bob’s Red Mill to deliver every time I open my oven door.

dark chocolate-pumpkin holiday cake

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Dark Chocolate-Pumpkin Holiday Cake

Rating: 51

Cook Time: 50 minutes

Yield: 12 servings


2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1 1/4 cups dark brown sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup canned pumpkin
2 cups dark chocolate chunks or chips
1/4 cup pistachios, chopped


Preheat your oven to 350F degrees. Coat a 9x5-inch loaf pan with non-stick cooking spray with flour. Set aside.

In a large bowl, whisk together Bob's Red Mill Organic Unbleached All-Purpose White Flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together eggs and brown sugar. Add melted butter, buttermilk and vanilla extract. Whisk until combined. Fold in pumpkin.

Add wet ingredients to the dry ingredients. Whisk until there are no lumps. Fold in dark chocolate chunks and chopped pistachios. Pour batter into prepared baking pan. Level with spatula.

Bake for 50-60 minutes, until cake has risen, crackled and a toothpick inserted near the center comes out clean. Remove and let cool for 20 minutes. Invert onto a wire rack and cool completely.

Store in airtight container for a few days. Makes about 12 servings.