‘Tis pumpkin season. We’re heading into the fall, with the autumn equinox just a few days from now, and the holiday season right around the corner. Pittsburgh is cooler today than it has been for a while, and I’m here for it. I love all seasons, but this summer was sticky, hot, and grey – not my favorite weather. I’m definitely ready for cooler days and nights, and all the treats that fall baking brings.

Pumpkin Bundt cake is among my favorites – really I love any type of pumpkin treat, but this cake is a winner, whether it’s plain, studded with dark chocolate chips, or this variety, a cinnamon chip version. Hershey’s makes great cinnamon chips, but I don’t see them in stores very often, so I try to pick them up whenever I can. They were a great addition to this recipe, and it was a big hit at work. One item to note – I’ve used a 10-cup Bundt pan for this cake many times, but I invested in a 12-cup one recently and want to try that out, as this cake takes a very long time to bake and I always worry the outside is a little well done. We’ll see how that goes!

Ingredients

• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2 1/2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 15 ounces pumpkin puree (1 regular-sized can)
• 12-ounce bag cinnamon chips chips

Preparation

Preheat oven to 350 degrees. Generously grease a 10-cup Bundt pan (or give it a try with a 12-cup pan if you’re willing).

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves; set aside.

In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.

Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Fold in cinnamon chips, then spoon or pour into prepared pan.

Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. My cake baked for about 50 minutes.

Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before serving. Store in an airtight container at room temperature for 2-3 days.

Makes about 12-16 slices, depending on the size.