Pumpkin Chocolate Chip Coffee Cake

Happy Sunday! It’s raining and a little gloomy here in LA, but never fear, this coffee cake is the perfect rainy day treat for a day like today! Shelby and I made this over winter break, adapted from Two Peas and Their Pod, and we loved it. The cake part is soft, fluffy, and moist, and the streusel is sweet, crispy, and delicious.

We decided to take the chocolate chips out of the cake, but leave them in the streusel, but it really could go either way. We agreed that we made the right choice leaving the chocolate chips out of the cake itself, since it would have overwhelmed the pumpkin flavor. I may make this again and leave the chocolate chips out altogether, since the cake was so delicious! There was just the right amount of pumpkin and spice (as usual, we upped the spices), and the textures of the soft cake and the crispy streusel made for a delicious combination in every bite. The chocolate chips added a little extra pop of flavor, but if you’re not one who likes combining pumpkin and chocolate, then feel free to leave them out. I personally love pumpkin and chocolate (hence my favorite pumpkin chocolate chip cookies, and more pumpkin chocolate chip cookies), but even I admit that this cake would be amazing without the chocolate.

Pumpkin Chocolate Chip Coffee Cake

adapted from Two Peas and Their Pod



2 cups all-purpose flour

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

1/2 tsp ginger

2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 egg

2 tsp vanilla extract

Half a 15oz can pumpkin puree (about a heaping 3/4 cup)


For the streusel:

2/3 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp cinnamon

6 tbsp unsalted butter, cold

1/2 cup semi-sweet chocolate chips


Preheat the oven to 350˚F and grease a 9×13 pan.

Sift together the flour, spices, baking soda, and salt.

In a large bowl, cream together the butter and sugars. Beat in the egg, vanilla, and pumpkin until light and fluffy. Slowly add the dry ingredients to the wet, mixing until just combined. Spread the batter evenly in the prepared pan.

In a small bowl, mix together the flour and sugars. Cut in the butter with a pastry blender, knives, or your fingers (I find this the easiest), until soft crumbs form. Sprinkle evenly over the batter, then sprinkle chocolate chips evenly over the streusel.

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then cut into bars. Enjoy!



Warm pan of pumpkin chocolate goodness!


Mmmm, look at that lovely soft cake crumb!


Complete with crispy streusel topping and melty chocolate chips 🙂


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