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
Units
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
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
