Pumpkin Chocolate Chip Streusel Cake
User Reviews
4.7
Pumpkin Chocolate Chip Streusel Cake
Description
This Pumpkin Chocolate Chip Streusel Cake features a spiced pumpkin batter made from all-purpose flour, pumpkin pie spice, cinnamon, baking soda, salt, butter, applesauce, sugars, egg, vanilla, canned pumpkin, and semisweet chocolate chips. The dry ingredients are combined with the wet until just mixed to maintain tenderness. The chocolate chips fold in to add bursts of sweetness throughout the cake.
The streusel topping is prepared with flour, brown sugar, cinnamon, salt, butter, chocolate chips, and optional toasted pecans, creating a crumbly layer that contrasts the moist cake below. The streusel is sprinkled evenly over the batter before baking to add texture and flavor.
This cake is best served sliced for dessert or as a seasonal treat. The pumpkin and spice flavors pair well with coffee or tea. It’s ideal for autumn gatherings or any time pumpkin is appreciated.
To replicate pumpkin pie spice, a combination of cinnamon, ginger, nutmeg, and cloves can be blended in the right proportions. This homemade mix can be adjusted depending on your taste preference.
Ingredients
Cake:
- 2 ⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice see note
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter softened to room temperature, salted
- ½ cup applesauce unsweetened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1 (15-ounce) (15-ounce) can pumpkin (about 2 cups)
- 1 ½ cups semisweet chocolate chips
Streusel:
- 1 cup all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- Pinch salt
- ½ cup butter cut into tablespoon-size pieces and softened to room temperature, salted
- ½ cup semisweet chocolate chips
- ½ cup pecans toasted, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with nonstick cooking spray (or you can line with parchment or foil and then grease for easy cleanup).
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add canned pumpkin and mix until combined. It's ok if the mixture looks curdled.
- Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan.
- For the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps.
- Sprinkle the streusel mixture over the pumpkin bars followed by the 1/2 cup chocolate chips and toasted pecans (if using).
- Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before serving. These bars are delicious at room temp or warm (and super tasty with a scoop of vanilla ice cream!).
Notes
- Mix cinnamon, ginger, nutmeg, and cloves in correct ratios to make homemade pumpkin pie spice as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Piece | |
| Calories | 493kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 45mg | 15% |
| Sodium | 313mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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