Cozy Pumpkin Chocolate Chip Breakfast Cake
A tender, lightly sweet pumpkin breakfast cake with warm spice and pockets of melted chocolate. It is simple enough for a weekend morning, sturdy enough to slice ahead for the week, and just decadent enough to feel like cake without tasting like dessert for dinner. Serve warm with coffee or pack a square for the commute.
8 slices
Prep: 15 minutes
Cook: 32 minutes
30 views
Ingredients Index
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 3/4 cup semisweet chocolate chips, plus 2 tablespoons for topping
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Instructions
- 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment, leaving an overhang on two sides for easy lifting.
- 2In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- 3In a large bowl, whisk the pumpkin puree, brown sugar, oil, eggs, vanilla, and milk until smooth and fully combined.
- 4Add the dry mixture to the pumpkin mixture and stir just until no dry streaks remain. Fold in 3/4 cup chocolate chips.
- 5Spread the batter evenly in the prepared pan and sprinkle the remaining 2 tablespoons chocolate chips over the top.
- 6Bake for 28 to 34 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
- 7Cool in the pan for 15 minutes, then lift out with the parchment. Slice and serve warm or at room temperature.
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