Pumpkin Chocolate Chip Streusel Cake
Total Time
55 minutes
Prep Time
15 minutes
Rating
4.82 out of 5 stars
(11)
Ingredients
16
- 2 cups all-purpose flour
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
- 2/3 cup all-purpose flour (for streusel)
- 1/2 cup packed light brown sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 6 tablespoons cold unsalted butter, cut into small chunks (for streusel)
- 1/2 cup chocolate chips (for streusel)
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Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
Step 2
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
Step 4
To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
Step 5
Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
Step 6
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Chef's notes
This cake doesn't get frosted because it has a streusel topping instead, which is better than frosting.
Perfect for fall celebrations or just because you want to eat cake.
