Mornings deserve a little indulgence, and in our book, that means pumpkin chocolate chip breakfast cake. Think if pumpkin spice muffins got a cozy, cake sized upgrade- soft, dense, and perfect alongside a steaming pumpkin spice latte. It’s basically fall in dessert form… but for breakfast.
This pumpkin chocolate version is the ultimate autumn twist on traditional lemon blueberry cake. The sugar topping adds just the right amount of crunch, while melty chocolate chips hide in every bite. Warmed with pumpkin pie spice (store bought works, but you can totally whip up your own with pantry staples,) it’s the kind of aroma that makes your kitchen feel like a cozy café.
The best part? This cake is quick to assemble, makes a generous loaf, and even keeps well. Store it in an airtight container in the fridge for up to 3 days, so you can enjoy that fall flavor without the morning stress.
Ingredients
- Cooking spray
- 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
- 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
- 1/2 cup semisweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F and grease a large baking dish with cooking spray- we want the cake to slide out effortlessly later. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda until well combined.
Step 2
In a large bowl, use a handheld mixer on medium-high to beat the brown sugar, butter, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing after each addition, then stir in the pumpkin puree and vanilla until smooth and homogenous. Gently fold in the dry ingredients with a wooden spoon until just a few streaks remain, then mix in the buttermilk until combined. Finally, fold in the chocolate chips for little pockets of melty goodness in every bite.
Step 3
Pour the batter into the prepared pan and smooth it into an even layer. Sprinkle a generous layer of granulated sugar on top for that satisfying sweet crunch.
Step 4
Slide the pan into the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 20 minutes before slicing (though the scent might tempt you to sneak a piece early!)
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