Pumpkin Chocolate Chip Streusel Cake
Updated November 17, 2019
Pumpkin Chocolate Chip Streusel Cake-a simple pumpkin snack cake dotted with chocolate chips and topped with a sweet cinnamon streusel topping!
Caleb’s birthday was on Saturday and we had a great time celebrating. We went bowling, had pizza for dinner, and enjoyed lots of cake! Our friend made him a special cake for his birthday and he loved blowing out the candles. He insisted on wearing a birthday hat too:)
On Sunday, we kept the celebration going by eating more cake. I made Caleb a Pumpkin Chocolate Chip Streusel Cake. I had leftover pumpkin in the fridge from my Pumpkin Cinnamon Cookies and I was in the mood to bake so Caleb got another cake. He didn’t NEED another cake, but there is nothing wrong with being spoiled on your birthday. We like to spread out the birthday celebrations as long as we can at our house:)
I don’t do fancy layered birthday cakes. I am horrible when it comes to decorating! I kept things simple and made one of our favorite fall cake recipes. Caleb didn’t seem to mind. He loved the Pumpkin Chocolate Chip Streusel Cake.
The pumpkin cake is easy to whip up and you can’t go wrong with the pumpkin and chocolate chip combo! It is the best! This cake doesn’t get frosted because it has a streusel topping instead, which is better than frosting if you ask me:)
The pumpkin cake is super moist with lots of chocolate and a sweet streusel topping. I am not stingy with the chocolate chips. They are inside the cake and on top!
If you are a pumpkin chocolate chip fan, you have to make this Pumpkin Chocolate Chip Streusel Cake. It is the perfect fall dessert! You can make it for a celebration or just because you want to eat cake. I mean, come on, who needs a reason to eat cake? Especially when the cake is this easy! Get baking and enjoy a slice today!
Looking for more pumpkin recipes? Check out these MUST make pumpkin recipes!
Pumpkin Chocolate Chip Streusel Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
For the streusel:
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cut into small chunks
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
- To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
- Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
Have you tried this recipe?
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I agree 100 percent, chocolate and pumpkin were meant to be friends. This looks really yummy!
Chocolate and pumpkin are the best..and those melty chips, and that streusel, just perfect!! And I hate making layer cakes too and I’d rather have streusel topping anyway as well! Pinned
I agree: a streusel topping is wayyy better than frosting!
Streusel topping is always a good idea! Love this!
Yes, yes, YES to streusel topping being better than frosting! I can’t even tell you how much grief I receive for liking cake over frosting… but I’ll take doughy over creamy any day! And the pumpkin/chocolate combo is one of the best. Pinned!
Happy Birthday, Caleb! This cake looks like the perfect way to celebrate.
All the streusel!! Love!
I can practically taste this delicious cake from AZ! Beautiful and Happy Birthday to your big boy Caleb 🙂 xo
Ohh this is a must make this Fall! I want the entire pan! Happy birthday Caleb!!
Gimme that cakkkke
I’ll take the whole cake!!
A perfect birthday cake! Hope Caleb had a great day celebrating!
If you wanted to make this for a bake sale what other pan could you use to make individual serving? A loaf pan, individual brownie pan? How would this affect the baking time?
You can try mini loaf pans or even cupcakes! You will need to reduce the baking time.
This was the first photo in my feed this morning and made me SO HUNGRY. These sound great, and your photos are awesome!!
Happy birthday to Caleb – sounds like you celebrated it well! And I need a slice of this cake – it’s everything I love!
I’ll take streusel over frosting any day of the week – what a gorgeous fall dessert
We both have pumpkin & chocolate chip recipes today! Love these 🙂
Could I use ground nutmeg instead of fresh? Would it be the same amount?
Yes! I actually used ground nutmeg. I updated the recipe! Thanks for catching that!
I have leftover pumpkin from making your pumpkin granola this weekend and think I will have to use it for this cake. Chocolate and pumpkin is so my thing!
This is basically a dream cake! So fun and unique (and delicious I’m sure!!).
I don’t do layered cakes either because they usually flop… Loving the simplicity of this cake and the flavors that sounds amazing! Will definitely be pinning this one for later!
The chocolate chips are the perfect addition to this delicious cake!
I would like this better than a layer cake too. Happy Birthday Caleb!
Can I substitute pumpkin pie spice for the cinnamon, nutmeg and ginger? If so, how much would you recommend?
Hahaha — I love that caleb got multiple cakes 🙂 And I completely agree, I’m not the best at decorating either, so a cake like this would also be a win in my books!!
Ooooooh delicious! Totally the perfect cake for Fall!
love this! perfect for autumn!
This could end up being my favorite pumpkin recipe ever!!! Sounds so good!!
Pumpkin + Chocolate Chips = my favorite dessert ever! This is the perfect fall dessert. Gonna have to make this asap! PS just love your blog!!!
Thank you!
I am making a second batch of this now, the first being gluten free. I am taking these to our Moms group meeting tomorrow morning. Anyway, in the streusel directions, it says to add salt which is not listed in ingredient list. So, I didn’t add any. From what I can tell it’s going to be gooey and delicious!
I didn’t use salt. I updated the recipe. Thanks for catching that!
I am loving everything about this cake! So delicious for fall!
where was the ginger supposed to go in at
And now I’m hungry! Looks amazing!
i have a question. how much exactly is 2 sticks of butter?? could someone please tell me in grams or Cups?
It is one cup! I updated the recipe so it is more clear. Enjoy!
Made this tonight…it IS FABULOUS!! May have to get another piece soon:) I did not have ginger so I omitted it, I used unsalted butter in the cake but salted butter for the streusel and Ghiradelli milk chocolate chips. This is truly and excellent recipe!! Thanks so much!
So glad you liked the cake!
Omg! Amazing pictures… as always!
I made this yesterday! Delicious! Love the streusel topping with the chocolate chips sprinkled on top. I may double the streusel part as my family & I are streusel topping fiends. Thank you for a great recipe.
Glad you enjoyed the cake!
I made two of your recipes this weekend and both were huge hits with my friends and family. This cake was truly fantastic! Just the right amount of pumpkin and the streusel topping was such a great touch. I’m going to make it again for a work birthday next week. I also made your oatmeal chocolate chip cookies for the first time (the ones you shared on Instagram.) They are my new favorite cookie. The texture is perfection!!! Thanks for sharing your wonderful recipes!!
Made this over the weekend and shared with friends and one of the 11 year old twins hopefully asked if I would be leaving the leftovers at their house (which I did) (How could I resist an 11-year old boy asking for pumpkin cake?) I did find that I like it better warm than room temperature. Thanks for a lovely addition to my pumpkin/Fall recipe collection!
Cake is in the oven and smells delicious!!! I was curious though of what the ginger is supposed to go into? After I finished I realized I never used it and wondered what I was supposed to put it in. Ha. Awesome cake though, can’t wait to dig in!!!
Sorry about that! Just updated the recipe! Enjoy!
Made this this week and it was DELICIOUS!! I already can’t wait to make it again. Thank you for the awesome recipe!
Made it! Loved it! Thank you.
Hi good day.
May I know how many grams or oz for the 1 cup of canned pumpkin purée? I normally make the fresh pumpkin purée myself.
Thank you.
Great recipe! I made this for an office fall potluck and received lots of positive feedback. Thank you!
Amazing cake Maria! Just sampled it fresh out of the oven. My family will love this one!
I am in love with this cake! I’ve made this twice in the last week. I could have eaten the entire cake by myself. My whole family absolutely loved it! Thanks for all your great recipes.
Could this be made ahead and put in the freezer
This sounds amazing and I plan to make it for a party tomorrow. Just wondering if it is better to bake in glass baking dish or metal pan? So excited to try this and glad I found your website!
wow- it’s freezing here and we just made this pumpkin streusel cake. it made the whole kitchen smell great. the cake is so soft and moist and the streusel is delicious. the pumpkin is so perfectly spiced. warm from the oven – omg, it’s amazing. (only thing I changed was salted butter in the streusel, because there was no additional salt listed…) thanks, maria. another winner….!
I made this yesterday for a coworkers birthday. Everyone loved it. Easy and very tasty. I substituted the spices for 2 tsp. of pumpkin pie spice and 1/2 tsp. of cinnamon. Worked great. Thanks for another great recipe.
Hi! I made this for thanksgiving and it was a huge hit. Ran out of brown sugar so I had to skip the streusel but it was still really good. I’m now planning to make it for a Christmas party we have tonight. So yummy. Thanks for the recipe!
Just wanted you to know that I’m about to make this cake for, I think, the sixth or seventh time since you first posted it. It’s a HUGE crowd pleaser and I’ve given out the recipe every time I’ve made it. =) At Thanksgiving, my grandaddy said, “It’s the best cake I’ve ever had.” And he’s had a lot of good cakes in his life. 😉 This recipe is a KEEPER!! Thank you!!
Thanks for sharing this recipe to me. I have made this cake yesterday. And it looks so yummy and delicious.
The cake looks so good! Can I substitute the butter with coconut oil or olive oil? How much?
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I made this cake for a hockey team Halloween party this past weekend and it was a huge hit! Thanks for another great recipe!
This recipe is awesome! So yummy
Is it ground ginger or something like ginger squeeze or fresh ginger?
ground ginger
I’ve made this several times since finding this recipe. The first times were excellent. Then one time I forgot the salt and it turned out like a solid pumpkin pie bar. Still good but not the texture I wanted. Made it times after that and turned out great again. For thanksgiving I made one, followed the directions and it came out like pie again. I thought maybe I might’ve forgotten a cup of flour and made another just now and it’s still pie like. No matter how long I cook it. What am I doing wrong??
I work as the cook in an assisted living facility and made this recipe for the residents. They absolutely loved it. Thank you for this recipe. I will keep it in my recipe book forever.
So happy they loved it!
Can I substitute vegan butter for regular butter or do you think the taste will be altered? My family LOVES this recipe but my daughter is allergic to dairy. I have a choc chip substitute but curious about the butter. Thank you!
Yes, that should be fine! Enjoy!
This recipe turned out great! I baked in a ceramic 9×13 and grated an inch of fresh ginger into the wet ingredients because I didn’t have any ground ginger—it worked well! Super comforting and rich dessert for a cool fall night 🙂
Soo good
I made it and it was heavenly! Can’t wait to make it again. Perfect blend of spices, melt in your mouth cake and chocolate took it to another level. Only change made was that I used margarine and freshly grated pumpkin (squeezed out excess liquid) as that was all I had and baked in a 9×5 loaf pan. It eas soòooo good I just can’t imagine it could taste any better!
Made these last night and they are delicious!! Love the streusel and the moistness. All the flavors of Fall….with chocolate chips= perfect! Thank you!
Glad you loved the recipe.