Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping [ Gluten Free ]

I am getting the pumpkin spice out of my system with one last decadent recipe! This rich Gluten Free Chocolate Chip Pumpkin Spice Pound Cake is moist, bursting with brown sugary pumpkin flavor, and is completely irresistible. I hid what was left from Austin and I’m not ashamed of it!

Pound cake has long been one of my most beloved baked goods. It’s dense crumb and sweet full flavor make it the most irresistible cake. Pair a slice with an ice cold glass of milk [ coconut milk for my dairy free girls ] and you have a downright sinful bite. This Chocolate Chip Pumpkin Spice Pound Cake is so luscious! I took a loaf to our Thanksgiving dinner and it was a huge hit.

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping 
[ Gluten Free ]
Prep Time: 10 min  |  Cook Time: 50-60 min  |  Servings: 10

1 15 oz. can pure pumpkin
1/3 cup butter, softened
1 1/4 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs at room temperature
2 1/4 cups Bob’s Red Mill 1-to-1 all-purpose baking flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tbsp. pumpkin pie spice
3 tsp. ground cinnamon
3 tsp. ground nutmeg
1 1/2 tsp. cloves
2 tsp. instant espresso powder
3/4 cup apple butter
1 cup semi-sweet chocolate chips
1 1/2 cup pumpkin seeds
Coconut oil for greasing pan

Preheat oven to 375˚. Grease loaf pan on all sides. Set aside. Split pumpkin seeds – 1 cup to fold in and 1/2 cup for topping.

Step 1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, cloves, and espresso powder. Set aside.

Step 2. In a medium bowl, combine pumpkin, sugars, butter, and apple butter and beat until fluffy. Add eggs one at a time, beating just until the egg disappears.

Step 3. Add flour mixture to butter/sugar mixture in thirds. Beat until just combined. Stir in chocolate chips and 1 cup of pumpkin seeds.

Step 4. Pour batter into greased loaf pan. Tap pan on counter to remove any air bubbles. Sprinkle top generously with pumpkin seeds, cinnamon, brown sugar, and espresso. Bake on 375˚ for 50-60 minutes – Until a wood skewer inserted near the center of cake comes out clean.

Step 5. Remove cake from pan and let cool completely on a wire rack.

Top Tip: while still warm, press brown sugar into all of the edges of this pound cake for extra sweetness.




The base of this pound cake is simple and can be adjusted to fit any flavor profile that you desire. With Christmas coming I just might have to try out a gingerbread version of this pound cake. Candy canes crossed [ or fingers 😉 ]  it turns out spectacularly.

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Do you have a seasonal cake recipe that you love to make? 

With love,


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