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