STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Pumpkin Bundt Cake with Amaretti and Chocolate
Pumpkin Bundt Cake with Amaretti Cookies and Chocolate Chips is a soft, moist, and fragrant Italian ciambellone that perfectly captures the cozy flavors of fall. When pumpkins are ripe and plenty, there’s nothing better than baking a warm and comforting cake like this one.This Pumpkin Chocolate Chip Bundt Cake is simple yet special. It’s perfect as a homemade dessert, an easy breakfast, or a quick afternoon snack. Enjoy a slice with a cup of tea, a glass of warm milk, or a rich Italian espresso. Every bite combines the sweetness of pumpkin, the crunch of Amaretti cookies, and the irresistible taste of chocolate.
Ingredients
- 3 eggs - at room temperature
- 160 g brown sugar - ¾ cup
- 80 ml vegetable oil - 6 tablespoons
- 1 tablespoon orange zest
- 500 g pumpkin pulp (weight net of waste) - 1.1 pound
- 100 g dark chocolate chips - 10 tablespoons
- Amaretti cookies - about 15
- 150 g all purpose flour - 1 cup
- 16 g baking powder - 4 teaspoons
Instructions
Make the Dough
- Preheat the oven to 350°F (180°C). Cut the pumpkin into cubes and place them on a baking sheet lined with parchment paper. Bake for about 15 minutes, just until the pumpkin softens and releases some of its liquid.
- Remove from the oven, transfer to a bowl, and mash the pumpkin with a fork until smooth. Let it cool completely before using.
- Finely chop or crush the Amaretti cookies using a food chopper or rolling pin. Set aside.
- In the bowl of a stand mixer, whisk together the eggs and brown sugar for about 5 minutes, until the mixture is pale, thick, and frothy.
- With the mixer running on low speed, slowly pour in the oil and mix until fully incorporated
- Add the grated orange zest, the crushed Amaretti cookies, and the cooled pumpkin purée to the batter. Continue mixing until everything is well combined.
- Finally, add the flour and baking powder, mixing just until smooth. Fold in the dark chocolate chips with a spatula.
Baking the Pumpkin Bundt Cake
- When all the ingredients are combined, stop the mixer. Pour the mixture into a 22 cm (9 inch) bundt cake pan, greased with oil and floured.
- Bake in the preheated oven at 350°F (180°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then carefully remove it from the mold and transfer it to a wire rack.Allow the Pumpkin Bundt Cake with Amaretti Cookies and Chocolate Chips to cool completely before serving. Dust with powdered sugar if desired, and enjoy this soft, fragrant Italian cake with a cup of coffee or tea.
Nutrition
Serving: 100gCalories: 335kcalCarbohydrates: 46gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 62mgSodium: 255mgPotassium: 363mgFiber: 1gSugar: 26gVitamin A: 5414IUVitamin C: 7mgCalcium: 198mgIron: 2mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!