Seriously, I adore the combination of a cinnamon-scented pumpkin batter (muffins, cookies, cakes, cupcakes, whatever) and chocolate. Especially semisweet chocolate, because it's not overly sugary and partners perfectly with the cake. The chocolate also balances the sweetness of the buttery streusel topping! Give this one a try - for breakfast, brunch, dessert, or mid-afternooon snacking - and let me know what you think!
Chocolate Chip Pumpkin Streusel Cake
For the cake:
Cooking spray
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
15-ounce can pumpkin (not pie filling)
3/4 cup packed light brown sugar
1/2 cup milk (I used 2%)
2 large eggs
1/4 cup coconut oil, vegetable oil or melted butter
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the streusel topping:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
Preheat the oven to 350 degrees. Coat a 9x13-inch pan with cooking spray.
To make the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the pumpkin, brown sugar, milk, eggs, oil, and vanilla. Whisk the pumpkin mixture into the flour mixture and whisk until well blended. Fold in the chocolate chips. Pour the batter into the prepared pan and smooth the surface. To make the streusel topping, combine the flour and brown sugar. Cut in the butter until the mixture is crumbly (I used my fingers to make the crumbly topping). Sprinkle the streusel over the batter.
Bake for 25 to 30 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake in the pan, on a wire rack. Cut into squares and serve.
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