This recipe combines pumpkin, chocolate and cinnamon streusel topping for a tasty cake that’s easy to make and just right for fall. The pumpkin and chocolate make a perfect pair and the streusel crumble on the top adds a little something extra so that frosting isn’t needed. No fancy cake pans or decorating skills necessary, you can whip this cake up in just about an hour. It’s great for fall birthdays, Halloween parties, Thanksgiving dessert … or just because. Serve with cold milk or a mug of chai tea, coffee or hot chocolate.
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree (Libby’s used here)
- 1 cup chocolate chips
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, whisk together the flour, spices, baking soda and salt. Set aside.
- Using a stand mixer, cream the butter and sugars until light and fluffy.
- Beat in the egg and vanilla.
- Add the pumpkin puree and mix.
- Reduce speed to low and slowly add the flour mixture. Mix just until combined.
- Stir in the chocolate chips.
- Spread cake batter in a greased 9” x 13” baking pan.
- To make the streusel, combine the flour, brown sugar and cinnamon in a medium-sized bowl.
- Add the butter and use either a pastry cutter, two knives or even your (cold) hands to cut the butter into the dry ingredients. When finished, the mixture should look like coarse crumbs.
- Sprinkle the streusel over the top of the cake batter, then add a sprinkling of chocolate chips.
- Bake for about 40 minutes, or until the sides start to pull away from the pan.
- Place cake on a wire cooling rack. Once it’s completely cool, cut into squares to serve.
- Makes approximately 16 servings.
- (Recipe inspiration found here.)
Ingredient tip: If you opened a new can of pumpkin for this recipe, you’ll have just the right amount leftover to make these Pumpkin Cinnamon Chip Cookies.