Pumpkin Chocolate Chip Crumb Cake
This pumpkin chocolate chip crumb cake is simple and delicious – a fall flavored snack cake chock full of chocolate chips and topped with a cinnamon crumb topping!
Meet my new favorite fall dessert! Seriously, this pumpkin chocolate chip crumb cake is SO GOOD! I mean can’t-stop-eating-it good!
In the course of a normal day around here there is not usually a lot of down time. Which means that if I’m going to take the time to bake something and try a new recipe I’d better be pretty sure it’s going to turn out well. The combination of pumpkin, fall spices, chocolate chips, and a crumb topping sold me on this recipe, and boy did it ever deliver!
The cake is thick and sturdy, yet perfectly moist. It’s full of fall spices and pumpkin flavor, and the crumb topping is the icing on the cake. Seriously, I never would have thought to combine chocolate chips and crumb topping, but in this recipe it just works! The topping kind of melts into the cake as it bakes and gives it a sweet buttery chocolatey crust on top!
Best of all, this cake makes a full 9×13 pan, which means we got to eat it for days. The cake kept fine on the counter for 3-4 days, but if you’re planning to keep it longer than that I would freeze it. I was initially planning to freeze half of it, but needless to say that didn’t happen. 🙂
I don’t show this in the pictures, but we ended up eating this with whipped cream on top, which was the perfect addition. I think ice cream would be a pretty good option as well. 😉
You really need to try this recipe. It is my new go-to recipe for fall!
For the cake:
- 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
For the crumb topping:
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons cold unsalted butter, cut into small chunks
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
- 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 and mix to combine.
- 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.
- To make the streusel: in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter and cut into the dry ingredients using a pastry blender or 2 knives until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
- Bake for 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.
recipe source: Two Peas and Their Pod