This Pumpkin Chocolate Chip Streusel Cake became an instant family favorite when I made it for the first time a few years ago. The cake is soft, moist, lightly spiced, and dotted with chocolate chips. The only thing that could be added to make this cake even better is a crumbly streusel topping. Which is obviously included.
I spent yesterday baking several things to send my brother in a care package for his birthday. When I was deciding what to include this was the first thing I added to the list. I’ve made this for him before and he has loved it, so I’m sure he’ll be excited to open the box and see it in there.
You have to add this to your baking list for the fall. You’ll be happy you did!
- ⅔ cup flour
- ½ cup brown sugar, packed
- ½ tsp. cinnamon
- 6 tbl. cold unsalted butter, cut into small chunks
- ½ cup chocolate chips
- 2 cups flour
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ginger
- 1 tsp. baking soda
- ¾ tsp. salt
- 1 cup unsalted butter, at room temperature
- ¾ cup sugar
- ¾ cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
- Combine the flour, brown sugar, and cinnamon in a medium bowl. Use a pastry butter to cut in the butter until the mixture is coarse crumbs. Toss in the chocolate chips, then set aside.
- Heat the oven to 350 degrees. Grease a 9 x 13 inch baking pan, set aside.
- Use a stand mixer to cream the butter and sugars until smooth. Add the egg and vanilla and mix together. Add the pumpkin and stir to combine. Stir in the flour until just combined then add the chocolate chips. Spread the batter evenly into the bottom of the prepared pan.
- Sprinkle the streusel evenly over the top.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Adapted from Two Peas and Their Pod