A crazy delicious pumpkin cake studded with chocolate chips and topped with a yummy streusel topping. This Pumpkin Chocolate Chip Streusel Cake is going to steal your pumpkin-loving heart.
I posted this recipe six years ago, and after making it the other day was again reminded of how much I absolutely love this cake and that it definitely needed to be brought back into the spotlight with updated photos and a chance to shine again.
(Original post . . .)
This Pumpkin Chocolate Chip Streusel Cake rendered me speechless the first time I took a bite. . . .granted, it was probably because it’s so good I couldn’t stop shoveling it into my mouth, but that’s beside the point.
This cake is amazing!
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. Then 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?
There are at least three to reasons to love this cake . . .
- Pumpkin
- Chocolate chips
- Streusel topping
Do I need to give you any more reasons?
Any time I’ve made this cake and taken it to people, I find myself feeling a little remorseful for sharing when there isn’t any left in the pan for me, I mean us.
Hope you enjoy it!
OTHER PUMPKIN RECIPE YOU WILL LOVE. . .
Pumpkin Cheesecake Streusel Bars
Pumpkin Upside Down Cake
Pumpkin Poke Cake
Pumpkin Donut Muffins
Pumpkin Chocolate Chip Streusel Cake
- Total Time: 50 minutes
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg (I use freshly ground)
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin (pure pumpkin, not pumpkin pie filling)
- 1 cup chocolate chips (milk or semi-sweet)
For the streusel:
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter, cut into small chunks
- 2/3 cup chocolate chips (milk or semi-sweet)
Instructions
CAKE:
- Preheat oven to 350 degrees. Spray a 9×13 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.
STREUSEL:
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps (you can also do this in a food processors, giving 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 OVER BAKE! (You want a few moist crumbs on the toothpick you insert.) Place cake on a wire rack and cool completely.
- Enjoy!
Notes
- You DO NOT want to over bake 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.
- I prefer baking this in a metal 9×13 cake pan rather than a glass baking dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes & Cupcakes
Recipe Source: Adapted from Two Peas and Their Pod
Recipe originally posted in October 2014; updated photos and instructions & notes
this recipe is my new favorite! My husband has been begging me to make it again after last weekend and I can’t lie… It’s in the oven right now. The cake is moist and has just enough pumpkin to make it taste like fall.
Amanda, it’s my new favorite too. I’ve made it way too many times in the last couple weeks! Thanks for looking.
Another keeper Jodi! Made it for the teachers today and it was gone before lunch!
Thanks Christine! I love this cake!
New Family Favorite! Thanks
Isn’t this cake just the best! I could eat it every single day! So happy your family loves it.
OMG. I just pulled this out of the oven and had to have a little taste-this is DELICIOUS. Then my husband came in the kitchen and was eating it out of the pan when I left the room!
Hi Candi! I am so happy to hear you love this cake. I think I can honestly say it’s one of my favorite pumpkin desserts ever. I laughed when I read that your husband was eating it out of the pan because I do that ALL the time! I actually just made this a few days ago and took new photos of it so I can update the post. Thanks for leaving a comment, I love hearing from readers.
I can’t find pumpkin purée in any of my stores…can I use pumpkin in a can instead? Thanks
Hi Barb! Pumpkin puree is the pumpkin that comes in a can, sorry if that confused you. Just make sure it’s 100% pure pumpkin and not the pumpkin pie filling.