Pumpkin Bundt Cake with Amaretti Cookies and Chocolate Chips

A soft, delicious Italian Ciambellone,  perfect for the fall season when the pumpkins are ripe and plenty.

Quick and Easy

This Italian Ciambellone is made with creamy pumpkin pulp, not fibrous and quite sweet. Add Amaretti cookies and Chocolate chips and you make a simple recipe yet delicious, without butter nor milk. Soft, fragrant and delicious!


– eggs – brown sugar – seed oil – orange zest – pumpkin pulp  – chocolate chips –Amaretti Cookies – flour – baking powder

How to Make It


Cook the Pumpkin

Cut the pumpkin into cubes. Bake them in a preheated oven at 180° (350F)  for 15 minutes. Then mash it with the tines of a fork until you get a smooth puree and let it cool.

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Chop the Amaretti cookies with a chopper and keep aside.


Whisk the eggs with the brown sugar for about 5 minutes. When the sugar has melted and the eggs are very frothy, without stopping the mixer, add the oil, pouring it slowly.

Whisk the Eggs

add all the ingredients


Add orange zest, chopped Amaretti, pumpkin puree, flour, baking powder and dark chocolate chips as the last ingredient without stopping the mixer.


Pour the mixture into a bundt cake pan, greased with oil and floured. Bake in a preheated oven at 180°(350F) for about 40 minutes


Serve it sprinkled with powdered sugar or unsweetened cocoa powder.