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 . . .
- 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. . .
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 puree
- 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)
- 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.
- 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.
- 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.
- Category: Cakes & Cupcakes
Recipe Source: Adapted from Two Peas and Their Pod
Recipe originally posted in October 2014; updated photos and instructions & notes