Preheat your oven to 350 degrees and spray a bundt pan with non-stick spray (I used Trader Joe’s coconut oil spray and I’ve never had a bundt cake come out so perfectly – I was really excited)
Add the chocolate chips to a microwave safe bowl and heat for 30 seconds. Stir, heat another 30 seconds, stir. Repeat until fully melted (I think mine took about 90 seconds). Set aside to cool while you work on the rest of the batter.
In a large bowl, add in the eggs, vanilla, and oil and whisk together.
Add in the pumpkin, milk, and sugar and whisk together.
Add in the flour, salt, and baking soda. Stir with a spatula to slightly bring it together then beat it with a hand mixer on medium speed for 3 minutes.
Scoop out about 2 cups of the pumpkin batter and add it to your melted chocolate. Stir to fully combine. (Work quickly at this point as the chocolate will begin to harden.)
Pour about 1/3 of the pumpkin batter into the bundt pan and jiggle it so that it’s fairly even.
Scoop about half of the chocolate batter into the bundt pan on top of the pumpkin layer. Gently spread it with a spatula then jiggle to even it out.
Repeat the layers, ending with pumpkin on the top.
Use a butter knife to gently swirl the chocolate layers into the pumpkin to create the marbled look. Don’t over mix.
After swirling, jiggle the pan one more time to level it off then bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Allow to cool for about 10 minutes on a wire rack before you flip it (I hope yours comes out as cleanly as mine did – it was luck, I tell ya! I almost always break bundt cakes)