Do you have Christmas on your mind or are you still enjoying the beautiful Fall season and everything pumpkin, like this Pumpkin Chocolate Chip Streusel Cake? It is absolutely beautiful here in the South–the trees were a little late in turning colors this year but it was worth the wait! Although I am loving Autumn, I have to admit that I am seriously fighting the urge to decorate my Christmas tree! I told my husband that we could still enjoy Thanksgiving and be grateful in the light of our Christmas tree:) Hehe!! He is coming around to the idea, but our home is still decked in Fall colors and I am still craving everything pumpkin! Have you tried these Pumpkin Pancakes with Apple Cider Syrup? or these incredible Pumpkin Oat muffins? Mmmm! They are family favorites and I thanks to my sweet friend Jodi I have a new pumpkin recipe to add to our favorites list. This divine Pumpkin Chocolate Chip Streusel Cake is INCREDIBLE! We had it for our family home evening treat last week and we are thinking about adding it to our Thanksgiving dessert table this year. It is a super moist, pumpkin snack cake, studded with chocolate chips and topped with a buttery streusel. This is a MUST bake pumpkin recipe for fall season if you ask me! ENJOY!
Pumpkin Streusel Cake
Description
It is a super moist, pumpkin snack cake, studded with chocolate chips and topped with a buttery streusel. This is a MUST bake pumpkin recipe for fall season if you ask me!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 tsp. of cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup butter , at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
For the streusel:
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- 6 Tbsp. cold butter , cut into small chunks
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
- In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda, and salt, whisk together. Set aside.
- In the bowl of an electric mixer, cream butter and sugars until smooth. Add the egg and vanilla and mix well. Add the pumpkin puree and continue mixing until blended in. Reduce speed to low, and add the flour mixture, mixing until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
- To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, and mix using 2 table knives, a pastry blender or your hands. Continue mixing until the mixture looks like coarse crumbs. (You can also do this in a food processors. Just give it a few pulses.) Sprinkle streusel evenly over the top of the cake. Sprinkle the chocolate chips over the cake.
- Bake for about 35-40 minutes. DO NOT OVERBAKE! (You want a few moist crumbs on the toothpick you insert.) Place cake on a wire rack and cool completely.
Recipe Source: Two Peas & Their Pod via 5 Boys Baker
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