Print

Pumpkin Chocolate Chip Breakfast Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful pumpkin spice cake with gooey chocolate chips, perfect for breakfast or as a cozy afternoon snack.

Ingredients

Scale
  • Cooking spray
  • 3 cups (360 g) all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 3/4 cup (160 g) packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup (50 g) granulated sugar, plus more for topping
  • 3 large eggs
  • 1 (15-oz) can pumpkin puree
  • 1 tsp pure vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F and grease a 13-inch x 9-inch baking pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
  3. In a large bowl, beat the brown sugar, butter, and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients until just combined, then mix in the buttermilk until just combined.
  6. Gently fold in the chocolate chips.
  7. Pour the batter into the prepared baking pan and spread it into an even layer. Sprinkle additional granulated sugar on top if desired.
  8. Bake for 30-35 minutes, or until a tester inserted into the center comes out clean.
  9. Let the cake cool for at least 20 minutes before slicing.

Notes

For a healthier option, consider using natural sweeteners or dairy-free substitutes. Store leftovers in an airtight container to keep them fresh.

Nutrition

Find it online: https://onebrit.com/pumpkin-chocolate-chip-breakfast-cake/