Chocolate Chip Streusel Pumpkin Cake
The best pumpkin cake studded with chocolate chips and topped with a crumbly, sweet streusel topping. This chocolate chip streusel pumpkin cake is a fun twist to traditional pumpkin cake and oh so good!
Ingredients
Instructions
Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray or line with parchment paper.
In a small mixing bowl, combine the flour, cinnamon pumpkin pie spices, baking soda, and salt. Stir with a wire whisk to break up clumps.
In a bowl of a stand mixer, or a mixing bowl with a handheld blender, cream together the butter, granulated sugar, and brown sugar. Once fluffy and combined, add the egg and vanilla extract. Blend together. Add the pumpkin and beat together until combined together.
Add the dry ingredients into the wet mixture and beat on low speed just until combined. Add the chocolate chips and mix together.
Spread the pumpkin cake batter into the prepared pan. It's a thick batter so you may have to use the back of a spoon to spread it. It helps if you drop it all over the dish instead of just one big pile in the middle.
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Continue Reading at Togetherasfamily →Chef's Notes
Do not substitute regular oats for the quick oats. I mean you could try, but they are larger and chewier than the quick oats and I just think the quick oats work the best in this recipe. If you don't have quick oats just leave them out of the streusel topping.
Be sure you have a toothpick as that is really the only way to test the doneness of the this cake. The streusel topping covers the cake so it's nearly impossible to tell when it's done just by looking. A toothpick inserted in the middle should come out with moist crumbs, if it's wet batter then cook it a couple minutes longer.
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