Get ready to transform your autumn mornings with the most irresistible breakfast treat that will make your kitchen smell like pure comfort! This Pumpkin Chocolate Chip Coffee Cake is not just another recipe - it's a slice of seasonal magic that combines the warm, spicy notes of pumpkin with decadent chocolate chips, creating a dessert-like breakfast that will have everyone begging for seconds. Whether you're a pumpkin spice enthusiast or a chocolate lover, this coffee cake promises to be your new fall obsession that's surprisingly easy to whip up in just one hour!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup pumpkin puree
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the pumpkin puree until completely incorporated.
- In a separate bowl, whisk together the flour, baking powder, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top if using.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into squares and serve. Optional: dust with powdered sugar or drizzle with a simple glaze if desired.
Tips
- • For the most tender coffee cake, be careful not to overmix the batter - mix just until ingredients are combined • Use room temperature butter and eggs for the smoothest, most even texture • Make sure your baking powder is fresh to ensure the cake rises perfectly • For extra moisture, you can substitute some of the butter with additional pumpkin puree • Let the cake cool completely before cutting to help it set and prevent crumbling • Store leftovers in an airtight container at room temperature for up to 3 days • For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
