This cake rendered me speechless. . . .granted, it was probably because it’s so good I couldn’t stop shoveling it into my mouth, but that’s beside the point.
I’ve made twice in the last week, my mom has made it twice in the last two days and my friend made it the day after I took her some.
Basically what I’m trying to tell you is that you absolutely need to make this cake. Here is what I’m suggesting you do: make it and eat it for breakfast, lunch and dinner and if you manage to have any left, repeat the same thing the next day. You may need to get out your fat pants by day two, but hey, it’s got pumpkin in it so it’s got to be healthy, right?
If you are a fan of pumpkin like I am, then you will be in love with this Pumpkin Chocolate Chip Streusel Cake. It is the perfect fall dessert! I am a true believer that pumpkin and chocolate chips belong together . . . .just like peanut butter & chocolate or peanut butter & jelly, it’s the perfect combination.
Here are all the reasons to love this cake: it’s moist, it’s got pumpkin in it, it’s full of chocolate chips both in and on top of the cake and it’s topped with a delicious cinnamon streusel topping. It’s a no brainer, you’ve got to try it.
I’ve got to be honest, I’m kicking myself right now as I’m typing this because when I made this cake again yesterday, I took it to the three ladies I visit teach in my ward and there isn’t any left. I almost kept one of the plates for
me us and figured I’d make something else but them I came to my senses and knew I didn’t need to eat an entire plate of cake all by myself, because that’s probably what I would have done.
Hope you enjoy it!Print
You DO NOT want to overbake this cake! I always set my timer for 35 minutes and then check it at that point. You want a few moist crumbs on the toothpick when you pull it out.
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 tsp. of cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup butter (, at room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
- For the streusel:
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- 6 Tbsp. cold butter (, cut into small chunks)
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
- In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda, and salt, whisk together. Set aside.
- In the bowl of an electric mixer, cream butter and sugars until smooth. Add the egg and vanilla and mix well. Add the pumpkin puree and continue mixing until blended in. Reduce speed to low, and add the flour mixture, mixing until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
- To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, and mix using 2 table knives, a pastry blender or your hands. Continue mixing until the mixture looks like coarse crumbs. (You can also do this in a food processors. Just give it a few pulses.) Sprinkle streusel evenly over the top of the cake. Sprinkle the chocolate chips over the cake.
- Bake for about 35-40 minutes. DO NOT OVERBAKE! (You want a few moist crumbs on the toothpick you insert.) Place cake on a wire rack and cool completely.
Recipe Source: Two Peas and Their Pod