Description
This Pumpkin Chocolate Chip Breakfast Cake combines the warm flavors of pumpkin and pumpkin pie spice with sweet chocolate chips for a moist, tender cake perfect for breakfast or brunch. With a soft crumb and a hint of sweetness from brown and granulated sugars, this cake is easy to prepare and baked to golden perfection, topped with a crunchy sugar crust.
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
Sugars & Fats
- 3/4 cup (160 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar, plus more for topping
- 1/2 cup (1 stick) unsalted butter, softened
Wet Ingredients
- 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
Other
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until well combined.
- Cream sugars and butter: In a large bowl, use a handheld mixer on medium-high speed to beat the brown sugar, softened butter, and granulated sugar until the mixture is light and fluffy, which will take about 2-3 minutes.
- Add eggs and pumpkin: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a wooden spoon until there are just a few dry streaks visible. Then pour in the buttermilk and mix until just incorporated to avoid overmixing.
- Fold in chocolate chips: Carefully fold in the semisweet chocolate chips evenly through the batter using a spatula.
- Pour and top: Pour the batter into the prepared baking pan, smoothing it out into an even layer. Sprinkle a generous layer of granulated sugar over the top to create a sugary crust.
- Bake the cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick or tester inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for at least 20 minutes before slicing into 12 to 15 pieces for serving.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Using ripe canned pumpkin puree ensures the best flavor; avoid pumpkin pie filling which contains added spices and sugar.
- For an extra touch, consider adding chopped nuts alongside the chocolate chips.
- If desired, dust the finished cake lightly with powdered sugar before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 310
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
