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
Scale
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
