Pumpkin Chocolate Chip Coffee Cake
This pumpkin chocolate chip coffee cake is thick, moist and has the perfect amount of pumpkin flavor, chocolate chips and streusel topping. One bite of this delicious cake will fill your mouth with the best fall flavors! Moist cake layers, speckled with melty chocolate chips and a dusting of golden cinnamon streusel — it doesn’t get better than that!
If you are looking for a pumpkin coffee cake without chocolate chips, I’ve got the recipe for you! My pumpkin coffee cake is so delicious and doesn’t include chocolate chips.
Why This Recipe Works
- This fall coffee cake has a generous streusel layer on top!
- Using oil, rather than butter, contributes to this extra moist pumpkin chocolate chip coffee cake.
- No need to frost or decorate. This pumpkin chocolate chip cake is perfect for quick and stress-free baking since you don’t have to worry about layers, fillings, or frostings and it doesn’t even need any of that! It’s so good on its own.
- It combines my favorite elements from my pumpkin coffee cake and my chocolate chip coffee cake!
- Pumpkin Puree: I use the Libby’s brand. I’ve heard that some generic store brands can react to the leavening agents and turn a weird green color. I haven’t had any problems with the Libby’s pumpkin puree. See my recipe tips below for if you are using homemade pumpkin puree.
- Brown Sugar: Using brown sugar will give a stronger flavor and help keep the cake moist.
- Butter & Oil: You’ll see why this cake is so moist with just looking at the ingredients! The pumpkin puree and the oil + butter brings the moisture and fat content of the cake up, which is what gives us that deliciously moist texture.
Cinnamon Streusel Topping Ingredients
- Cinnamon: Adding cinnamon to the streusel topping really helps add a flavor dimension to the topping.
- Butter: Cutting the chunks of butter into the streusel topping is what gives us that pebble-like texture and the butter mixed with the sugar essentially caramelizes in the oven and gives us a warm, crunchy topping.
- First, make the streusel topping by whisking the flour, sugar, and cinnamon in a bowl. Add the butter and use a pastry blender (or a fork if you don’t have a pastry blender) to mix until the mixture forms small clumps.
- In a separate bowl, beat the butter, oil, sugar and brown sugar until smooth about 1-2 minutes.
- Add the egg, vanilla, and pumpkin puree and beat until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. (When adding the dry ingredients, you don’t want to over mix the batter.)
- Stir in the chocolate chips. Remember, don’t over mix!
- Pour the batter into a 13×9-inch pan that’s been sprayed with cooking spray. Sprinkle the streusel overtop of the batter and then add 2/3 cup of chocolate chips over the streusel.
- Bake for 40-48 minutes in a preheated oven at 350 degrees (mine baked about 45 minutes) or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pumpkin chocolate chip streusel cake from oven and let it cool slightly before cutting and serving.
If using fresh, homemade pumpkin puree, be sure to puree the cooked pumpkin and drain any excess water.
When baking, using room temperature wet ingredients will give you a more even bake and a better rise.
Topping Options: Serve with a dollop of whipped cream, a scoop of homemade vanilla ice cream, a drizzle of brown butter pecan syrup on top for additional flavor, sweetness and sheen, or sprinkle some chopped candied pecans on top. The topping options are endless!
Store covered at room temperature for about 3 days.
You definitely can! I haven’t tried this recipe in a bundt, so be sure to watch it since bundt cakes will have different bake times. Also, I’d recommend putting half the batter in the greased bundt pan, sprinkle the streusel and then pour the remaining batter on top of that.
Yes! You can substitute fresh pureed pumpkin for canned pumpkin puree cup for cup. Just be sure to drain any excess water from the fresh pumpkin puree since it is typically wetter than the canned pumpkin puree.
Coffee cake receives its name not because there is coffee in it but because it is a cake that is typically served alongside a cup of coffee. Some coffee cakes may actually include coffee in it, but the name comes not from having coffee in it but from being served with coffee.
The only real difference is crumb cakes have a much thicker layer of streusel on top.
More Pumpkin Recipes
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Pumpkin Chocolate Chip Coffee Cake
Pumpkin Chocolate Chip Coffee Cake
- 2 1/3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsatled butter - softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 cup brown sugar - packed
- 1 large egg - at room temperature
- 2 teaspoons vanilla extract
- 15 oz pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup all purpose flour
- 3/4 cup brown sugar - packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter - slightly cold and cut into cubes
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350. Spray a 13×9 inch baking pan with cooking spray. Set aside.
- Make the streusel topping: In a medium bowl whisk the flour, sugar, and cinnamon. Add the butter and use a pastry blender to mix until small clumps form.
Make the Pumpkin Chocolate Chip Coffee Cake
- In a medium bowl or bowl of a stand mixer beat the butter, oil, sugar and brown sugar until smooth about 1-2 minutes. Add the egg, vanilla, and pumpkin puree and beat until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips.
- Pour batter into the prepared pan. Sprinkle the streusel overtop of the batter and then add the 2/3 cup of chocolate chips over the streusel.
- Bake for 40-48 minutes (mine baked about 45 minutes) or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly before cutting and serving.
8 Comments on “Pumpkin Chocolate Chip Coffee Cake”
I want to make this- do you have any tips/instructions for freezing any leftovers?
You can freeze it just like any other cake. Just wrap in plastic wrap and then place in airtight container and store in freezer for about a month.
I made this for a family dinner yesterday and it was delicious!
I made this yesterday for a family dinner and it was delicious! Everyone loved it!
Saw the pictures and new I had to make this. Smells amazing and is so yummy! The streusel takes a few extra minutes to prepare but so worth it!
So glad you enjoyed it Jamie!!
Can this be frozen? It looks amazing!
Yes, it should freeze just fine.