Pumpkin Chocolate ChipStreusel Cake

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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 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


  1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
  2. In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda, and salt, whisk together. Set aside.
  3. 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.
  4. 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.
  5. 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.