Print

Pumpkin Chocolate Chip Streusel Cake

Pumpkin Chocolate Chip Streusel Cake
Print Recipe

Pumpkin Chocolate Chip Streusel Cake is a moist and tender autumnal dessert combining pumpkin puree, warm spices, and semi-sweet chocolate chips, topped with a crunchy buttery streusel. Perfect for fall gatherings, breakfast, or a cozy snack, this cake offers a delicious balance of sweet, spice, and texture that embodies the flavors of the season.

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Streusel Topping

  • ¼ cup unsalted butter, cold
  • ⅓ cup brown sugar, packed
  • ⅓ cup all-purpose flour
  • ¼ teaspoon ground cinnamon

Instructions

  1. Prepare the Streusel Topping: Combine cold butter, brown sugar, flour, and a pinch of cinnamon in a bowl. Use your fingers or a pastry cutter to blend until it forms coarse crumbs. Set aside to let the flavors meld while you make the cake batter.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract until smooth and well combined.
  4. Bring Wet and Dry Together: Gradually fold the dry mixture into the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light and tender.
  5. Add Chocolate Chips: Gently fold in the chocolate chips so they are evenly distributed but not mashed into the batter.
  6. Assemble and Bake: Pour the batter into a greased baking pan, sprinkle the streusel topping evenly over the surface, and bake at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Notes

  • Use freshly ground cinnamon and nutmeg to elevate the flavor.
  • Do not overmix the batter to keep the cake tender.
  • Keep the streusel cold before topping to maintain crumbly texture.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Let the cake cool completely before slicing for clean slices and set texture.

Nutrition

Keywords: pumpkin cake, streusel cake, chocolate chip cake, fall dessert, pumpkin chocolate chip, autumn cake, moist pumpkin cake

Find it online: https://lillysplate.com/pumpkin-chocolate-chip-streusel-cake/