I absolutely love sharing this Pumpkin Chocolate Chip Breakfast Cake Recipe with friends because it brings together two of my favorite flavors in such an irresistibly cozy way. There’s something magical about the way the warm pumpkin spices mingle with sweet chocolate chips, creating a cake that’s perfect for a leisurely weekend morning or a holiday brunch spread.
You’ll find that this cake is not only delicious but wonderfully easy to make, which is a total win in my book. Whether you’re baking it for a crowd or just craving a comforting breakfast treat, this Pumpkin Chocolate Chip Breakfast Cake Recipe hits the spot every time.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The pumpkin pie spice and pumpkin puree bring that warm, comforting vibe that makes mornings extra special.
- Quick & Easy: You don’t have to be a pro baker to get this cake right – it comes together with simple steps and everyday ingredients.
- Chocolate Chip Surprise: Little pockets of melty chocolate throughout make every bite a delightful treat.
- Great for Sharing: It’s a crowd-pleaser that works well for holiday brunches, potlucks, or just a cozy family breakfast.
Ingredients You’ll Need
All the ingredients come together in harmony to bring out that classic pumpkin cake flavor with a little chocolate chip indulgence. When shopping, look for fresh pumpkin puree, good-quality spices, and unsalted butter for the best results.
- Cooking spray: This helps you easily grease the pan without extra fuss or sticking.
- All-purpose flour: Provides the structure; make sure not to over-measure for a tender crumb.
- Baking powder: Gives the cake its lightness and rise.
- Pumpkin pie spice: The star seasoning that delivers warmth and a seasonal kick.
- Kosher salt: Balances flavors and enhances sweetness.
- Baking soda: Works with the acidity of pumpkin to help with rising.
- Brown sugar: Adds moisture and a subtle molasses note.
- Unsalted butter: Softened to room temp, this adds richness and tenderness.
- Granulated sugar (plus extra for topping): Sweetens the cake and creates a lightly crunchy sugar crust on top.
- Large eggs: Bind everything together and provide structure.
- Pumpkin puree: Not pumpkin pie filling—plain pumpkin puree for that true pumpkin flavor.
- Pure vanilla extract: Brings depth and enhances all those warm spices.
- Buttermilk: Keeps the cake moist and tender with a subtle tang.
- Semisweet chocolate chips: The melty pockets of chocolate that make this cake memorable.
Variations
I love to switch things up depending on the season or mood, so feel free to make this Pumpkin Chocolate Chip Breakfast Cake Recipe your own. A few tweaks here and there can give you a fresh spin without losing the core deliciousness.
- Use white chocolate chips: For a sweeter, creamier contrast—my kids adore this twist, especially at holiday time.
- Swap buttermilk for Greek yogurt: It adds protein and keeps the cake extra moist—perfect if you want a slightly tangier flavor.
- Make it vegan: Use flax eggs and a plant-based butter substitute; I tried this and it still came out wonderfully soft.
- Add nuts: Toasted pecans or walnuts bring a lovely crunch and an earthy note that balances the sweet pumpkin.
How to Make Pumpkin Chocolate Chip Breakfast Cake Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 13″ x 9″ baking pan with cooking spray. This step is key to a smooth bake and easy slice later. Next, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl. This ensures the leavening and spices get evenly distributed, so your cake bakes up light and flavorful.
Step 2: Cream Butter and Sugars, Then Add Wet Ingredients
In a large bowl, use a handheld mixer on medium-high to beat the brown sugar, softened butter, and granulated sugar until the mixture is light and fluffy—this usually takes about 2-3 minutes. I like this part because the air you incorporate here really helps give the cake a tender crumb. Then, add eggs one at a time, beating well after each addition to keep everything smooth. Stir in the pumpkin puree and vanilla extract next, mixing until combined and luscious.
Step 3: Combine Dry and Wet, Fold in Chocolate Chips
Add the dry ingredients to your wet mixture and stir with a wooden spoon just until you see a few dry streaks left—overmixing can make the cake tough. Pour in the buttermilk and gently mix until just combined. Finally, fold in the semisweet chocolate chips with care so they stay evenly spread out. Trust me, the melty pockets of chocolate are what make this cake unforgettable.
Step 4: Bake and Cool Before Slicing
Pour your batter into the prepared pan, smoothing the top evenly with a spatula. Sprinkle a generous layer of granulated sugar on top—this not only adds a subtle crunch but gives the cake a beautiful finish once baked. Slide the pan into the oven and bake for about 30 to 35 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool for at least 20 minutes; this resting time helps the cake set and makes slicing neater.
Pro Tips for Making Pumpkin Chocolate Chip Breakfast Cake Recipe
- Room Temperature Butter: I learned that softening your butter to room temp is a game changer for light, fluffy batter—cold butter just won’t do.
- Don’t Overmix the Batter: Mixing until just combined keeps your cake tender and avoids a dense texture, which I struggled with early on.
- Granulated Sugar Topping: Sprinkling sugar on top before baking adds a little crisp surprise on the surface that everyone raves about.
- Test for Doneness Early: Start checking your cake at 30 minutes to avoid overbaking and drying it out—perfect timing matters!
How to Serve Pumpkin Chocolate Chip Breakfast Cake Recipe
Garnishes
I usually keep things simple here and just dust the top with a pinch of cinnamon or a light powdered sugar sift for an elegant look. Sometimes I add a dollop of whipped cream or a spoonful of vanilla yogurt on the side to add creaminess and balance the sweetness.
Side Dishes
For a full breakfast, I like pairing this cake with some fresh fruit like orange slices or a berry compote. A hot cup of coffee or chai tea complements the pumpkin spice flavors wonderfully—my family actually looks forward to this combo every fall!
Creative Ways to Present
For holiday breakfasts, I’ve served this cake as mini squares on decorative platters sprinkled with edible flowers or chopped nuts for extra flair. Another idea I love is layering thin slices with cream cheese frosting between them to make a breakfast cake stack that looks fancy but is actually super easy.
Make Ahead and Storage
Storing Leftovers
I store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and fresh, so if you have leftovers (which you might!), this is an easy way to keep enjoying it without drying out.
Freezing
I’ve had great results freezing slices individually wrapped in foil and then placed in a freezer bag. They stay good for up to 2 months. Just thaw overnight in the fridge or at room temp before reheating.
Reheating
To reheat, I pop slices in the microwave for 20 to 30 seconds, which warms the chocolate and cake perfectly without drying it out. For a slightly crispy edge, reheating briefly in a toaster oven works wonders too.
FAQs
-
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If using fresh pumpkin, make sure to roast and puree it well, then drain any excess moisture to avoid sogginess. Use the same amount as canned puree, but keep in mind the texture might be slightly different.
-
Is it okay to sub another type of chocolate chips?
Absolutely. Whether you choose milk, dark, white, or even peanut butter chips, this recipe is flexible and will taste delicious with any of those options.
-
Can I make this recipe gluten-free?
You can! Try swapping the all-purpose flour for a gluten-free blend that measures 1:1. Be mindful that the texture might vary slightly, but it’s a great option for gluten-sensitive friends.
-
What’s the best way to prevent the cake from drying out?
Don’t overbake—start checking it early with a toothpick tester. Also, storing leftovers properly in airtight containers helps maintain moisture.
-
Can I make this into muffins?
Yes! Bake the batter in a greased muffin tin at 350°F for about 18-22 minutes, checking for doneness as muffin sizes vary. It’s a handy way to make breakfast portable.
Final Thoughts
This Pumpkin Chocolate Chip Breakfast Cake Recipe has become one of my go-to recipes whenever I want something reassuring and delicious without fuss. I hope you enjoy making it as much as I do—there’s just something special about sharing homemade pumpkin treats that bring a little extra warmth to your morning. Give it a try, and I’m sure it’ll become a favorite in your kitchen too!
Print
Pumpkin Chocolate Chip Breakfast Cake Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12 – 15 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Pumpkin Chocolate Chip Breakfast Cake is a moist, flavorful treat perfect for fall mornings. Packed with warm pumpkin pie spices and studded with semisweet chocolate chips, this cake combines the cozy flavors of pumpkin with a sweet chocolate touch. Ideal for a comforting breakfast or brunch, it’s easy to prepare, baked in a single pan, and topped with a sparkling sugar crust for added texture.
Ingredients
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 & Sweeteners
- 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
Other
- Cooking spray (for greasing the pan)
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking pan thoroughly with cooking spray to prevent sticking.
- Mix dry ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until evenly combined. Set aside.
- Cream butter and sugars. In a large bowl, use a handheld mixer on medium-high speed to beat together the brown sugar, softened butter, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and flavorings. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated. Then add the pumpkin puree and vanilla extract, continuing to beat until combined and smooth.
- Incorporate dry ingredients and buttermilk. Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a wooden spoon just until there are a few dry flour streaks remaining. Next, add the buttermilk and mix until just combined, taking care not to overmix.
- Fold in chocolate chips. Gently fold the semisweet chocolate chips into the batter, distributing them evenly throughout.
- Transfer to pan and add topping. Pour the batter into the prepared baking pan and smooth the surface into an even layer. Sprinkle a generous layer of granulated sugar evenly over the top to create a lightly sweet, crunchy crust.
- Bake the cake. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool and serve. Allow the cake to cool in the pan for at least 20 minutes before slicing. This resting time helps the cake set and makes it easier to cut clean slices.
Notes
- Make sure not to overmix the batter once the flour is added to keep the cake tender and moist.
- Use fresh pumpkin pie spice or a good quality blend for the best flavor.
- If buttermilk is not available, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- For a dairy-free option, substitute butter and buttermilk with plant-based alternatives.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week; warm slightly before serving.
Nutrition
- Serving Size: 1 slice (assuming 15 slices)
- Calories: 280
- Sugar: 18g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
