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Pumpkin Chocolate Chip Streusel Cake

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 15 Servings (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 2 ⅓ 2 ⅓ cups all-purpose flour
  • 1 1 tablespoon pumpkin pie spice (see note)
  • 1 1 teaspoon ground cinnamon
  • 1 1 teaspoon baking soda
  • ¾ ¾ teaspoon salt
  • ½ ½ cup salted butter softened to room temperature
  • ½ ½ cup unsweetened applesauce
  • ¾ ¾ cup granulated sugar
  • ¾ ¾ cup packed light brown sugar
  • 1 1 large egg
  • 2 2 teaspoons vanilla extract
  • 1 (15-ounce) 1 (15-ounce) can pumpkin (about 2 cups)
  • 1 ½ 1 ½ cups semisweet chocolate chips
Streusel:
  • 1 1 cup all-purpose flour
  • ¾ ¾ cup packed light brown sugar
  • 1 1 teaspoon ground cinnamon
  • Pinch of salt
  • ½ ½ cup salted butter cut into tablespoon-size pieces and softened to room temperature
  • ½ ½ cup semisweet chocolate chips
  • ½ ½ cup toasted pecans (optional)

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
  4. Spread the batter evenly in the prepared pan.
  5. 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.
  6. Sprinkle the streusel mixture over the pumpkin bars followed by the 1/2 cup chocolate chips and toasted pecans (if using).
  7. 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

  • For a Homemade Pumpkin Pie Spice: mix use the following: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice (you'll want to triple these amounts for this particular recipe since it calls for 1 tablespoon of pumpkin pie spice). 

Nutrition Information

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%)

Nutrition Facts

Serving: 15Servings (9X13-inch pan)

Amount Per Serving

Calories

% 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.