Pumpkin Chocolate Chip Breakfast Cake Recipe

I’m so excited to share this Pumpkin Chocolate Chip Breakfast Cake Recipe with you because it’s quickly become one of my go-to cozy morning treats. There’s something wonderfully comforting about the soft, tender crumb spiced with pumpkin pie spice and dotted with melty chocolate chips. It feels like autumn in every bite, but honestly, I enjoy it any time the craving for a sweet, pumpkin-spiced breakfast hits.

You’ll find that this cake is incredibly versatile—it works perfectly for a slow weekend brunch, a special holiday breakfast, or even an easy-to-transport treat for potlucks. What really makes this Pumpkin Chocolate Chip Breakfast Cake Recipe stand out is how the pumpkin keeps it moist and fresh for days, plus the crunchy sugar topping adds a little surprise texture that I absolutely can’t resist.

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Ingredients You’ll Need

The ingredients for this Pumpkin Chocolate Chip Breakfast Cake Recipe come together to create the perfect blend of spice, sweetness, and rich chocolate flavor. I always recommend using fresh pumpkin puree and good-quality spices—they really make a difference in the final taste.

• Cooking spray: Essential to ensure the cake doesn’t stick to the pan and pops out easily after baking.
• All-purpose flour: The base of the cake providing structure; measure carefully for best results.
• Baking powder: Helps the cake rise and become fluffy.
• Pumpkin pie spice: The star spice blend that gives this cake its signature autumnal warmth.
• Kosher salt: Enhances all the flavors, balancing sweetness perfectly.
• Baking soda: Works with acidic ingredients to help the cake rise gently.
• Brown sugar: Adds moisture and deep caramel flavor; I love using packed brown sugar here.
• Unsalted butter: Softened for easy creaming and rich flavor.
• Granulated sugar: Adds sweetness and contributes to the crunchy topping.
• Eggs: Bind everything together and help give the cake body.
• Pumpkin puree: You can use canned or fresh homemade pureed pumpkin for the moist texture and flavor.
• Pure vanilla extract: Boosts the overall flavor and balances the spices.
• Buttermilk: Adds tang and moisture, keeping the cake tender.
• Semisweet chocolate chips: The melty pockets of chocolate that make every bite feel indulgent.

Variations

I love how this Pumpkin Chocolate Chip Breakfast Cake Recipe is a great canvas for a few tweaks. You can personalize it based on the season, dietary preferences, or just whatever you have on hand. Here’s how I’ve played around with it:

• Whole wheat flour substitution: I swapped in half of the all-purpose flour with whole wheat for a nuttier, heartier cake that my family still adored.
• Nut additions: Try adding chopped walnuts or pecans for a crunchy texture contrast—my kids always want this extra crunch.
• Spice swap: If you don’t have pumpkin pie spice, blend cinnamon, nutmeg, ginger, and cloves yourself; I do this all the time for freshness.
• Dairy-free version: Replace butter with coconut oil and use almond milk mixed with a splash of vinegar instead of buttermilk, and it still turns out terrific.

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. While the oven warms, whisk together your flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl. This mix of dry ingredients ensures your cake rises nicely and has that signature spice flavor spread evenly throughout.

Step 2: Cream Butter, Sugars, and Add Eggs & Pumpkin

In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy—that’s about 3-4 minutes with a handheld mixer on medium-high speed. You’ll notice it gets pale and fluffy, which is exactly what you want. Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and vanilla extract until everything is combined beautifully.

Step 3: Combine Wet and Dry Ingredients

Next, add the dry ingredients to the wet mixture and fold gently with a wooden spoon until you still see a few streaks of flour—don’t overmix, or the cake can get tough. Then stir in the buttermilk until just combined, followed by folding in those delicious chocolate chips. This careful mixing keeps your cake tender and moist.

Step 4: Bake with a Sweet Crunch

Pour the batter evenly into your prepared pan and smooth the top with a spatula. Now here’s a trick I discovered: sprinkle a generous layer of granulated sugar on top before baking. This adds a lovely crunchy, sweet crust that contrasts with the soft cake underneath. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Then, let the cake cool for at least 20 minutes before slicing to help it set perfectly.

How to Serve Pumpkin Chocolate Chip Breakfast Cake Recipe

Garnishes

I like to keep it simple with just a dusting of powdered sugar or a light spread of softened cream cheese if I want a little tangy richness. Fresh whipped cream or a drizzle of maple syrup always feel like a special touch during cooler months. Sometimes, I top individual slices with chopped nuts or extra chocolate chips for more texture and indulgence.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea—my favorite cozy combo. I also love serving it alongside fresh fruit salad or yogurt for a balanced breakfast. For brunch gatherings, adding a cheese platter or scrambled eggs rounds out the meal nicely.

Creative Ways to Present

For a festive touch, I’ve cut this cake into squares and served them on individual plates with a dollop of pumpkin whipped cream and a sprinkle of cinnamon. During holiday brunches, I stack slices to create mini cakes and drizzle warm caramel sauce on top—everyone loves the extra wow factor. Wrapping slices in parchment paper and tying with twine makes a perfect homemade gift or party favor.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. It stays moist and flavorful, but if your kitchen is warm, the fridge works too—just let it come to room temp before serving for best texture.

Freezing

This cake freezes wonderfully! I slice it first and freeze the pieces in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When you want a quick breakfast treat, just thaw a slice overnight in the fridge or at room temp.

Reheating

I usually warm slices in the microwave for 15-20 seconds or toast them lightly in a toaster oven—this revives the chocolate chips’ melty goodness and gives the crust a bit of crunch. Just be careful not to overheat or the cake can dry out.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Breakfast Cake Recipe has become one of those cozy staples I’m always glad to have in my baking repertoire. It’s easy enough to whip up on a relaxed morning but special enough to impress when friends or family are over. You’ll love the way the spices, pumpkin, and chocolate come together with that irresistible sugar crunch on top—I promise it’ll quickly become a breakfast favorite in your home, too. So, grab your mixing bowl and give it a try; I can’t wait to hear how much you enjoy sharing this treat!

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