Pumpkin Chocolate Chip Streusel Cake-a simple pumpkin snack cake dotted with chocolate chips and topped with a sweet cinnamon streusel topping!
Caleb’s birthday was on Saturday and we had a great time celebrating. We went bowling, had pizza for dinner, and enjoyed lots of cake! Our friend made him a special cake for his birthday and he loved blowing out the candles. He insisted on wearing a birthday hat too:)
On Sunday, we kept the celebration going by eating more cake. I made Caleb a Pumpkin Chocolate Chip Streusel Cake. I had leftover pumpkin in the fridge from my Pumpkin Cinnamon Cookies and I was in the mood to bake so Caleb got another cake. He didn’t NEED another cake, but there is nothing wrong with being spoiled on your birthday. We like to spread out the birthday celebrations as long as we can at our house:)
I don’t do fancy layered birthday cakes. I am horrible when it comes to decorating! I kept things simple and made one of our favorite fall cake recipes. Caleb didn’t seem to mind. He loved the Pumpkin Chocolate Chip Streusel Cake.
The pumpkin cake is easy to whip up and you can’t go wrong with the pumpkin and chocolate chip combo! It is the best! This cake doesn’t get frosted because it has a streusel topping instead, which is better than frosting if you ask me:)
The pumpkin cake is super moist with lots of chocolate and a sweet streusel topping. I am not stingy with the chocolate chips. They are inside the cake and on top!
If you are a pumpkin chocolate chip fan, you have to make this Pumpkin Chocolate Chip Streusel Cake. It is the perfect fall dessert! You can make it for a celebration or just because you want to eat cake. I mean, come on, who needs a reason to eat cake? Especially when the cake is this easy! Get baking and enjoy a slice today!
Looking for more pumpkin recipes? Check out these MUST make pumpkin recipes!
Pumpkin Chocolate Chip Streusel Cake
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoons 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 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cut into small chunks
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture 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, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
- Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
Have you tried this recipe?
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Made this this week and it was DELICIOUS!! I already can’t wait to make it again. Thank you for the awesome recipe!
Made it! Loved it! Thank you.
Hi good day.
May I know how many grams or oz for the 1 cup of canned pumpkin purée? I normally make the fresh pumpkin purée myself.
Great recipe! I made this for an office fall potluck and received lots of positive feedback. Thank you!
Amazing cake Maria! Just sampled it fresh out of the oven. My family will love this one!
I am in love with this cake! I’ve made this twice in the last week. I could have eaten the entire cake by myself. My whole family absolutely loved it! Thanks for all your great recipes.
Could this be made ahead and put in the freezer
This sounds amazing and I plan to make it for a party tomorrow. Just wondering if it is better to bake in glass baking dish or metal pan? So excited to try this and glad I found your website!
wow- it’s freezing here and we just made this pumpkin streusel cake. it made the whole kitchen smell great. the cake is so soft and moist and the streusel is delicious. the pumpkin is so perfectly spiced. warm from the oven – omg, it’s amazing. (only thing I changed was salted butter in the streusel, because there was no additional salt listed…) thanks, maria. another winner….!
I made this yesterday for a coworkers birthday. Everyone loved it. Easy and very tasty. I substituted the spices for 2 tsp. of pumpkin pie spice and 1/2 tsp. of cinnamon. Worked great. Thanks for another great recipe.
Hi! I made this for thanksgiving and it was a huge hit. Ran out of brown sugar so I had to skip the streusel but it was still really good. I’m now planning to make it for a Christmas party we have tonight. So yummy. Thanks for the recipe!
Just wanted you to know that I’m about to make this cake for, I think, the sixth or seventh time since you first posted it. It’s a HUGE crowd pleaser and I’ve given out the recipe every time I’ve made it. =) At Thanksgiving, my grandaddy said, “It’s the best cake I’ve ever had.” And he’s had a lot of good cakes in his life. 😉 This recipe is a KEEPER!! Thank you!!
Thanks for sharing this recipe to me. I have made this cake yesterday. And it looks so yummy and delicious.
The cake looks so good! Can I substitute the butter with coconut oil or olive oil? How much?
I made this cake for a hockey team Halloween party this past weekend and it was a huge hit! Thanks for another great recipe!
This recipe is awesome! So yummy
Is it ground ginger or something like ginger squeeze or fresh ginger?
I’ve made this several times since finding this recipe. The first times were excellent. Then one time I forgot the salt and it turned out like a solid pumpkin pie bar. Still good but not the texture I wanted. Made it times after that and turned out great again. For thanksgiving I made one, followed the directions and it came out like pie again. I thought maybe I might’ve forgotten a cup of flour and made another just now and it’s still pie like. No matter how long I cook it. What am I doing wrong??
I work as the cook in an assisted living facility and made this recipe for the residents. They absolutely loved it. Thank you for this recipe. I will keep it in my recipe book forever.
So happy they loved it!
Can I substitute vegan butter for regular butter or do you think the taste will be altered? My family LOVES this recipe but my daughter is allergic to dairy. I have a choc chip substitute but curious about the butter. Thank you!
Yes, that should be fine! Enjoy!
This recipe turned out great! I baked in a ceramic 9×13 and grated an inch of fresh ginger into the wet ingredients because I didn’t have any ground ginger—it worked well! Super comforting and rich dessert for a cool fall night 🙂
I made it and it was heavenly! Can’t wait to make it again. Perfect blend of spices, melt in your mouth cake and chocolate took it to another level. Only change made was that I used margarine and freshly grated pumpkin (squeezed out excess liquid) as that was all I had and baked in a 9×5 loaf pan. It eas soòooo good I just can’t imagine it could taste any better!
Made these last night and they are delicious!! Love the streusel and the moistness. All the flavors of Fall….with chocolate chips= perfect! Thank you!
Glad you loved the recipe.
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