Chocolate Chip Streusel Pumpkin Cake
The best pumpkin cake studded with chocolate chips and topped with a crumbly, sweet streusel topping. This chocolate chip streusel pumpkin cake is a fun twist to traditional pumpkin cake and oh so good!
Servings 20
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
Do not substitute regular oats for the quick oats. I mean you could try, but they are larger and chewier than the quick oats and I just think the quick oats work the best in this recipe. If you don't have quick oats just leave them out of the streusel topping.
Be sure you have a toothpick as that is really the only way to test the doneness of the this cake. The streusel topping covers the cake so it's nearly impossible to tell when it's done just by looking. A toothpick inserted in the middle should come out with moist crumbs, if it's wet batter then cook it a couple minutes longer.