Pumpkin Chocolate Chip Bundt Cake


3 cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, soften
2 cups granulated sugar
3 large eggs
1 can (16 ounce) pumpkin
1 1/2 cups chocolate chips

Preheat oven to 350°. Grease and flour 2 half size or a full size Bundt pan. (I like to use the non-stick spray with flour.)
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine.
Add the dry ingredients mixing just until combined. Stir in chocolate chips.
Pour the mixture into the prepared pan(s). Bake half size Bundt for 35 – 40 minutes; full size Bundt for 50-60 minutes or until a toothpick comes out clean.
Cool in pans 5 minutes on a wire rack. After 5 minutes invert onto wire rack. Let cool completely before serving.

Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.