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PUMPKIN CHOCOLATE CHIP CAKE
Pumpkin cake is one of my favorite ways to enjoy a pumpkin dessert. Last year I made this Cinnamon Streusel Pumpkin Cake with a glaze on it, which you should totally make that one also!
I love the warm pumpkin spice, chocolate chips, and that sweet & crumbly streusel topping takes this pumpkin cake to the next level.
I am leaving town this evening for the weekend. Sisters trip to Las Vegas to see the Backstreet Boys in concert….. the 12 year total fangirl inside of me is literally freaking out 🙂
I figured I better leave my husband with some sort of treat cause he will be here alone with all 4 kids. And let me tell you, I am leaving it a mess!
Huge piles of laundry to be folded, dirty dishes, stains in the couch and carpet that I never got cleaned this week, homework, a sick 2 year old, and all the activities. He is seriously the best and I am so excited for a little break.
The pumpkin chocolate chip cake is seriously so moist, flavorful, soft, and just really good. Throw in some mini chocolate chips and it’s basically perfection.
But we don’t stop there. Mix up a simple streusel of flour, brown sugar, cinnamon, quick oats, and cold butter. Sprinkle that over the cake and let it bake.
Your house will smell better than those addicting Bath & Body Works candles…… this cake will be cheaper than those candles too, haha 🙂
HOW TO MAKE THIS CHOCOLATE CHIP PUMPKIN CAKE
- First you want to mix up all your dry ingredients into a bowl and stir with a whisk to break up any clumps.
- all- purpose flour
- ground cinnamon
- pumpkin pie spice
- baking soda
- salt
- Set the dry ingredients aside and in the bowl of a stand mixer (with the paddle attachment) or in a bowl with a handheld mixer, cream together the wet ingredients.
- softened butter (I always use salted butter)
- brown sugar
- granulated sugar
- vanilla extract
- large egg
- pure pumpkin (not the pumpkin pie filling)
- Blend that together and then add the dry ingredients. Mix on low speed just until incorporated. Stir in the chocolate chips.
- Spread into a 9×13 baking pan.
- Prepare the streusel. Combine the ingredients into a bowl and use your hands or a pastry blender (I use a combination of both) until it resembles coarse crumbs. Like wet sand.
- all-purpose flour
- quick oats
- brown sugar
- ground cinnamon
- cold butter (cut into small chunks)
MY TIPS & HELPFUL HINTS
- It’s best to use the miniature chocolate chips. I’ve experimented lots with this. They are smaller so the chocolate flavor does not overload the pumpkin cake. Plus, they are lighter and just cute and won’t sink to the bottom.
- Use quick oats as called for in the recipe. If you don’t have any and it’s not something you normally buy, then just leave the oats out of the streusel topping. The larger, regular oats won’t work as they are chewier and larger in size.
- It’s super important to have a toothpick to test the doneness of the cake. The streusel topping covers the cake so it’s difficult to tell when it’s done without poking a toothpick in the middle.
- The pumpkin cake batter is thick so it’s easiest to spread into the pan if you dollop it all over the baking dish and then spread it out. I find that using the back of a silverware dinner spoon helps make it easier to spread.
Try these other pumpkin recipes
Chocolate Chip Streusel Pumpkin Cake
Ingredients
Pumpkin Chocolate Chip Cake
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin
- 1/2 cup mini chocolate chips
Streusel Topping
- 2/3 cups all-purpose flour
- 1/3 cup quick oats
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold butter, cut into small cubes
- 1/3 cup mini chocolate chips
Instructions
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray or line with parchment paper.
- In a small mixing bowl, combine the flour, cinnamon pumpkin pie spices, baking soda, and salt. Stir with a wire whisk to break up clumps.
- In a bowl of a stand mixer, or a mixing bowl with a handheld blender, cream together the butter, granulated sugar, and brown sugar. Once fluffy and combined, add the egg and vanilla extract. Blend together. Add the pumpkin and beat together until combined together.
- Add the dry ingredients into the wet mixture and beat on low speed just until combined. Add the chocolate chips and mix together.
- Spread the pumpkin cake batter into the prepared pan. It's a thick batter so you may have to use the back of a spoon to spread it. It helps if you drop it all over the dish instead of just one big pile in the middle.
- Prepare the streusel topping: Mix flour, quick oats, brown sugar, and cinnamon in a small bowl. Add the small cubed cold butter and use your hands or a pastry cutter to blend it until it resembles coarse, wet sand. This takes about 2-3 minutes to do, so don't be alarmed if it does not happen right away. The mixture should "look wet" (but it won't be wet, it will be more crumbly) and be combined.
- Cook for 35-40 minutes. Mine was done at 35 minutes. You need to stick a toothpick in the middle to see if it's done. A toothpick inserted in the middle should come out with moist crumbs on it. Not wet batter!
- Let cool in pan for 1 hour so it's easy to cut into clean slices. Keep leftovers covered at room temperature. The fridge tends to dry this out because of the streusel.
Notes
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RECIPE FOUND & ADAPTED FROM 5 BOYS BAKER
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