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A slice of pumpkin chocolate chip coffee cake on a plate with an orange pumpkin in the background.
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Pumpkin Chocolate Chip Coffee Cake

Pumpkin Chocolate Chip Coffee Cake is a moist pumpkin cake that is studded with melty chocolate chips and topped with a brown sugar and cinnamon streusel topping.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 20 servings
Calories 423kcal
Author Whitney Wright

Equipment

Ingredients

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

Streusel

Instructions

  • Preheat oven to 350. Spray a 13x9 inch baking pan with cooking spray. Set aside.

Streusel Topping

  • 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. 

Notes

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.
Store covered at room temperature for about 3 days. 

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 156mg | Potassium: 212mg | Fiber: 3g | Sugar: 32g | Vitamin A: 3617IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg