Brownie Pumpkin Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 2¼ cups all-purpose flour
  • ½ cup finely ground walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 sticks, plus 2 tablespoons, unsalted butter, room temperature
  • 3 ounces dark chocolate, chopped
  • ¼ cup heavy cream
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (like Libby's)
For the Chocolate Ganache
  • ⅔ cup heavy cream
  • 4 ounces dark chocolate, chopped
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12 cup non-stick bundt pan.
  2. In a medium bowl, whisk together the flour, nuts, baking powder, salt, and spices.
  3. Set a heatproof bowl over a small saucepan of simmering water. Melt the 2 tablespoons of butter, ¼ cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
  4. In a large bowl beat the remaining butter and the sugar together with an electric hand mixer until it forms a thick paste. Beat in each egg, one at a time. When the mixture looks smooth, mix in the vanilla.
  5. With the mixer speed on low, add ⅓ of the flour mixture, mixing until combined. Add half of the pumpkin puree and mix until combined. Repeat until all of the flour and pumpkin has been added.
  6. Scrape a little less than half the batter into the bowl with the melted chocolate. Stir together until blended.
  7. Scrape all of the pumpkin batter into the prepared bundt pan. Top with the chocolate batter and then swirl with a table knife, just a little, to blend.
  8. Bake on the center rack for 65 to 70 minutes, or until a knife inserted into the center comes out clean. Do not place bundt pan on a baking sheet so the oven's heat will be able to properly circulate through the pan.
  9. Cool in pan on wire rack for 10 minutes before turning out. Cool completely before slicing.
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Recipe by Some the Wiser at