Pumpkin Chocolate Chip Breakfast Cake Recipe

I absolutely love how this Pumpkin Chocolate Chip Breakfast Cake Recipe brings fall flavors to life in such a cozy, comforting way. It’s that perfect balance between sweet pumpkin spice and melty chocolate chips, making it a breakfast treat you’ll actually look forward to waking up for. Whether you’re serving it for a weekend brunch or prepping ahead for busy mornings, it feels like a little slice of happiness in every bite.

When I first tried this recipe, I was surprised by how moist and tender it turned out without feeling too heavy like some pumpkin baked goods can be. You’ll find that the buttery crumb paired with a slight crunch from that sugary topping makes it irresistible. Plus, it’s simple enough to whip up without too much fuss, which I think is the real win when you need something delicious but manageable.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Chocolate Chip Breakfast Cake Recipe works together to create a warm, balanced flavor and moist texture that lasts. Keep an eye out for fresh spices and real pumpkin puree for the best results.

• Cooking spray: Essential for greasing your pan so the cake releases perfectly after baking.
• All-purpose flour: The base for this cake provides structure without being too dense.
• Baking powder: Helps the cake rise beautifully for a light texture.
• Pumpkin pie spice: The secret blend that gives this cake its signature warm and spicy flavor.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Baking soda: Works with the acid in the pumpkin and buttermilk to give the cake a tender crumb.
• Brown sugar: Adds moisture and richness with its molasses notes.
• Unsalted butter: Softened for creaming—this provides a buttery depth to the cake.
• Granulated sugar: Used in the batter and also sprinkled on top for a slight crunchy finish.
• Eggs: Help bind everything together and add richness.
• Pumpkin puree: Use pure pumpkin, not pie filling, for best flavor and texture.
• Pure vanilla extract: Rounds out the flavors with a sweet floral note.
• Buttermilk: Adds tang and keeps the cake moist and soft.
• Semisweet chocolate chips: The melty pockets of chocolate that everyone loves.

Variations

I love how versatile this Pumpkin Chocolate Chip Breakfast Cake Recipe can be, so I often tweak it to suit different moods or dietary needs. Feel free to get creative here—the cake is forgiving and happy to adapt.

• Gluten-Free Variation: Swap the all-purpose flour for a gluten-free blend—just make sure it includes xanthan gum for structure. I’ve done this and the cake still turned out moist and tender.
• Nutty Twist: Toss in chopped walnuts or pecans with the chocolate chips for extra crunch and flavor—I find my family really loves this addition.
• Spice It Up: Add a pinch of cayenne or increase the pumpkin pie spice for a bolder flavor. I discovered this trick when I wanted a little kick without overwhelming the sweetness.
• Dairy-Free Version: Replace butter with coconut oil and buttermilk with a mix of plant-based milk and lemon juice—results are pleasantly delicious and just as moist.

How to Make Pumpkin Chocolate Chip Breakfast Cake Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and greasing a 13″ x 9″ pan with cooking spray—this is key to making sure your cake slides right out after baking. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda until they’re evenly combined. This step helps distribute the leavening and spices so every bite is flavorful and perfectly risen.

Step 2: Cream Sugars and Butter, Add Wet Ingredients

Using a handheld mixer on medium-high, beat the brown sugar, softened butter, and granulated sugar until the mixture is light and fluffy—this can take about 3 to 4 minutes, and it makes a big difference in texture. Next, add eggs one at a time, beating well after each addition so everything blends nicely. Stir in the pumpkin puree and vanilla extract; the batter should look smooth and fragrant now.

Step 3: Combine Dry Ingredients with Wet, Add Buttermilk and Chocolate Chips

Mix the dry ingredients into the wet batter using a wooden spoon—don’t overmix here, just stop when you see a few dry streaks left. Then stir in the buttermilk gently until just combined. Finally, fold in the semisweet chocolate chips, making sure they’re evenly distributed but careful not to break them up.

Step 4: Bake and Cool

Pour the batter into your prepared pan and smooth the top with a spatula for an even layer. Sprinkle generously with granulated sugar to get that subtle crunchy topping as it bakes. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 20 minutes before slicing—this helps it set and makes serving much easier.

How to Serve Pumpkin Chocolate Chip Breakfast Cake Recipe

Garnishes

I personally like to add a light dusting of powdered sugar or a drizzle of warm maple syrup when serving—it adds a lovely touch of sweetness without overpowering that warm pumpkin flavor. Sometimes I’ll even garnish with a few extra chocolate chips on top right before serving for a prettier presentation.

Side Dishes

This cake goes perfectly with a cup of spiced chai or coffee, especially on a crisp morning. You can also serve it alongside fresh fruit like sliced apples or pears to balance out the richness and add a fresh note.

Creative Ways to Present

For holiday brunches, I’ve layered slices with mascarpone and a sprinkle of cinnamon for a cake “stack” that looks impressive and tastes divine. Another fun idea is to cut the cake into mini squares and serve them on a dessert platter with small jars of whipped cream or nut butters for dipping—it’s always a hit with guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature for up to 3 days. If it’s humid where you live, popping it in the fridge helps keep it fresh, though I let it come to room temp before serving so it tastes just right.

Freezing

This cake freezes beautifully! I slice it into single servings, wrap each piece tightly in plastic wrap, and then pop them into a freezer bag. When frozen, it keeps well for up to 3 months, making it a great option for meal prep or surprise guests.

Reheating

To reheat, I thaw slices at room temperature or microwave them for about 20 seconds to bring back that soft, just-baked feel. You can also warm them in a toaster oven for a few minutes if you want a slight crisp edge.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Breakfast Cake Recipe holds a special place in my heart because it balances ease and comfort so well—perfect for when you want that cozy homemade feeling without complicated steps. I hope you’ll give it a try and find it as satisfying and versatile as I do, whether for a quiet morning or a festive brunch with loved ones. Trust me, once you make this, you’ll want it in your regular rotation all season long.

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