Description
This Pumpkin Chocolate Chip Breakfast Cake is a moist and flavorful treat perfect for autumn mornings or anytime you crave a delicious, spiced breakfast cake. Combining warm pumpkin pie spices, tender cake texture, and rich semisweet chocolate chips, it makes a delightful dish to enjoy with coffee or tea.
Ingredients
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
- 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″ baking pan with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until well combined.
- Cream sugars and butter: In a large bowl, using a handheld mixer on medium-high speed, beat the brown sugar, softened butter, and granulated sugar together until the mixture is light and fluffy, usually about 3-5 minutes.
- Add eggs and wet ingredients: Add the eggs one at a time to the sugar and butter mixture, beating well to blend after each addition. Then add the pumpkin puree and vanilla extract, mixing until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix gently with a wooden spoon until just a few streaks of flour remain. Pour in the buttermilk and stir until just combined, taking care not to overmix.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips evenly throughout the batter.
- Pour batter into pan: Pour the batter into the prepared baking pan and smooth it out into an even layer.
- Add topping sugar: Sprinkle a generous layer of granulated sugar evenly over the top of the batter to create a sweet, crisp topping after baking.
- 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: Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before slicing and serving.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free buttermilk.
- You can swap semisweet chocolate chips for dark or white chocolate chips according to preference.
- To enhance flavor, consider adding a teaspoon of cinnamon or nutmeg in addition to the pumpkin pie spice.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen: wrap tightly and freeze for up to 2 months. Thaw before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 320
- Sugar: 21 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
