If you’re like me and love to wake up to something comforting and a bit indulgent, this Pumpkin Chocolate Chip Breakfast Cake Recipe is going to become your new favorite. I absolutely love how this cake balances cozy pumpkin flavors with sweet bursts of chocolate in every bite—it feels like a warm hug on a plate! It’s perfect for weekend breakfasts, holiday brunches, or anytime you want a slice of fall’s best flavors without the fuss.
When I first tried this recipe, I was amazed at how easy it was to pull together, yet it looks and tastes like you spent hours baking. You’ll find that the texture is moist but not heavy, with just the right amount of sweetness that makes it feel like a treat without going overboard. Trust me—you’ll want to keep this Pumpkin Chocolate Chip Breakfast Cake Recipe on rotation all season long.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have these pantry staples on hand, making it quick to whip up.
- Perfect Texture: Moist and tender crumb that’s not too dense or dry—just right for breakfast or dessert.
- Flavor-packed: Pumpkin pie spice and chocolate chips create that seasonal, cozy taste everyone loves.
- Versatile and Crowd-pleasing: Great for casual family mornings or even serving at festive gatherings with friends.
Ingredients You’ll Need
These ingredients come together to deliver that perfect balance of spice, sweetness, and moisture. When shopping, look for good-quality pumpkin puree and fresh spices to maximize those warm autumn flavors.
- Cooking spray: Helps the cake release easily from the pan without sticking.
- All-purpose flour: The base of the cake, providing structure.
- Baking powder: Gives the cake a light rise for fluffiness.
- Pumpkin pie spice: The magic blend that brings in those classic fall flavors.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Baking soda: Works with the acidic buttermilk to help with rise and tenderness.
- Brown sugar: Adds moisture and a hint of caramel flavor.
- Unsalted butter: Using softened butter ensures easy creaming and rich taste.
- Granulated sugar: For sweetness and a slight crunch on top when sprinkled.
- Eggs: Bind everything and add richness.
- Pumpkin puree: The star ingredient that brings moisture and that unmistakable pumpkin taste.
- Pure vanilla extract: Adds depth and rounds out the flavors.
- Buttermilk: Tenderizes the crumb with its acidity and adds a subtle tang.
- Semisweet chocolate chips: Little pockets of melty sweetness that everyone loves.
Variations
I love making this Pumpkin Chocolate Chip Breakfast Cake Recipe my own by swapping ingredients or adding little twists—it’s so adaptable to what you have on hand or your dietary needs. Don’t be afraid to get creative and make it your signature breakfast treat!
- Gluten-Free Version: I’ve swapped the all-purpose flour for a gluten-free blend with great results, just be mindful it may change the texture slightly.
- Nutty Addition: Adding chopped pecans or walnuts gives a wonderful crunch and complements the pumpkin and chocolate beautifully.
- Spice Swap: Sometimes I add a pinch of cinnamon or allspice along with the pumpkin pie spice for an extra warming touch.
- Chocolate Variety: Try mixing in white chocolate chips or even butterscotch chips for a fun change in flavor.
How to Make Pumpkin Chocolate Chip Breakfast Cake Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and greasing a 13″ x 9″ baking pan with cooking spray—this makes cleanup easier and helps the cake slide out perfectly. Next, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda in a medium bowl. Getting your dry ingredients well combined now means fewer surprises later and helps your cake bake evenly.
Step 2: Cream Butter and Sugars Then Add Wet Ingredients
In a larger bowl, use a handheld mixer to beat the softened butter with brown sugar and granulated sugar until it’s light and fluffy—this usually takes about 3 minutes. This step is crucial because it traps air that makes your cake tender. Then, add eggs one at a time, mixing well between additions. Next up, stir in your pumpkin puree and pure vanilla extract until smooth and lovely.
Step 3: Combine Dry and Wet Ingredients, Then Fold in Chocolate Chips
Pour the dry ingredients into the wet mixture and stir gently with a wooden spoon until you still see a few dry streaks—don’t overmix here, or your cake can get tough. Then add the buttermilk and stir just until combined. Finally, fold in the semisweet chocolate chips carefully so they’re evenly distributed without breaking them up.
Step 4: Bake and Cool
Pour the batter into your prepared pan and smooth it out evenly. Here’s a trick I learned: sprinkle an extra layer of granulated sugar on top before baking to add a delicate sweet crunch. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool at least 20 minutes before slicing; this helps it set and makes serving so much easier.
Pro Tips for Making Pumpkin Chocolate Chip Breakfast Cake Recipe
- Don’t Overmix: I’ve found that stirring just until the wet and dry ingredients are barely combined keeps the cake tender and fluffy.
- Room Temperature Ingredients: Using softened butter and eggs at room temp helps everything blend smoothly for super tender crumb.
- Buttermilk Is Key: If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice, let sit for 5 minutes—this acidity brightens the flavors and helps texture.
- Don’t Skip the Sugar Topping: That sprinkle on top caramelizes beautifully and adds a delightful crunch you won’t believe.
How to Serve Pumpkin Chocolate Chip Breakfast Cake Recipe
Garnishes
I usually keep garnishes simple—just a light dusting of powdered sugar or a drizzle of maple syrup. But if I’m feeling fancy, some whipped cream or a few toasted pecans on top make it look irresistible and add texture.
Side Dishes
Pairing this breakfast cake with a side of fresh fruit, like sliced apples or a berry medley, balances sweetness and brings brightness to the plate. And coffee? Absolutely a must-have to round out your morning.
Creative Ways to Present
For gatherings, I’ve laid the cake out on a pretty wooden board decorated with autumn leaves and cinnamon sticks—it really jazzes up your brunch table and gets compliments! You can also cut it into small squares and serve with mini forks for easy finger food at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container at room temperature for up to 3 days, and it stays wonderfully moist. If you want it to last longer, the fridge works too, but I recommend warming slices up before enjoying to bring back that fresh-from-the-oven vibe.
Freezing
Freezing this cake is a lifesaver for busy weeks. I wrap individual slices tightly in plastic wrap and place them in a freezer bag, so they’re ready to thaw and warm up whenever you want a quick treat.
Reheating
I reheat slices in the microwave for about 20 seconds or pop them in a toaster oven for a lightly crisped edge—both ways bring back that fresh-baked taste that feels so cozy and comforting.
FAQs
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain canned pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness of your cake.
-
What can I substitute for buttermilk if I don’t have any?
A simple substitute is to mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5-10 minutes until it curdles slightly—this mimics the acidity of buttermilk to help the cake rise and stay tender.
-
Can I make this cake vegan?
You can experiment by using flax eggs or other egg replacers and a plant-based butter substitute. However, the texture will differ from the original, and you might need to tweak the leavening a bit for best results.
-
How should I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Always cover well to keep it moist and fresh-tasting.
Final Thoughts
This Pumpkin Chocolate Chip Breakfast Cake Recipe is such a joy to bake and share. It brings a little bit of festive magic to your mornings and makes the start of any day feel special. I truly hope you enjoy it as much as my family does—it’s one of those recipes I keep coming back to again and again for cozy, comforting breakfasts. So grab your ingredients, and let’s get baking!
Print
Pumpkin Chocolate Chip Breakfast Cake Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12-15 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Chocolate Chip Breakfast Cake is a moist, flavorful treat perfect for fall mornings or any time you crave a cozy, spiced breakfast. Featuring pumpkin puree, warm pumpkin pie spice, and melty semisweet chocolate chips, this cake bakes up golden and tender with a sweet sugar topping that adds a delightful crunch.
Ingredients
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1/2 tsp baking soda
Wet Ingredients
- 3/4 cup (160 g) packed brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar, plus more for topping
- 3 large eggs
- 1 (15-oz.) can pumpkin puree
- 1 tsp pure vanilla extract
- 3/4 cup buttermilk
Add-ins
- 1/2 cup semisweet chocolate chips
- Cooking spray for greasing pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan thoroughly with cooking spray to prevent sticking and ensure easy cake removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until evenly mixed. Set aside.
- Cream Sugars and Butter: Using a handheld mixer on medium-high speed, beat the packed brown sugar, softened unsalted butter, and granulated sugar in a large bowl until the mixture is light and fluffy. This aerates the mixture, helping the cake rise well.
- Add Eggs, Pumpkin, and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then beat in the pumpkin puree and pure vanilla extract until the batter is smooth.
- Incorporate Dry Ingredients and Buttermilk: Add the dry ingredients to the wet mixture and stir with a wooden spoon just until a few dry streaks remain. Then pour in the buttermilk and mix gently until fully combined but not overmixed to keep the cake tender.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter, distributing them evenly while maintaining the light texture.
- Transfer Batter and Add Topping: Pour the batter into the prepared pan and spread it out smoothly. Sprinkle a generous layer of granulated sugar evenly on top to create a sweet, slightly crunchy crust upon baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick or tester in the center—it should come out clean or with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing. This rest time helps set the texture and makes slicing easier.
Notes
- Ensure your butter is softened but not melted for best creaming results.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use fresh pumpkin puree for optimal flavor; canned pumpkin is standard and works perfectly.
- The granulated sugar topping adds a delightful texture contrast—don’t skip it!
- You can store leftovers wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 290
- Sugar: 20g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
