Best Pumpkin Chocolate Chip Streusel Cake Recipes

CHOCOLATE CHIP STREUSEL PUMPKIN CAKE

Steps:

• 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.
• Prepare the streusel topping: Mix flour, quick oats, brown sugar, and cinnamon in a small bowl. Add the small cubed cold butter and use your hands or a pastry cutter to blend it until it resembles coarse, wet sand. This takes about 2-3 minutes to do, so don't be alarmed if it does not happen right away. The mixture should "look wet" (but it won't be wet, it will be more crumbly) and be combined.
• Cook for 35-40 minutes. Mine was done at 35 minutes. You need to stick a toothpick in the middle to see if it's done. A toothpick inserted in the middle should come out with moist crumbs on it. Not wet batter!
• Let cool in pan for 1 hour so it's easy to cut into clean slices. Keep leftovers covered at room temperature. The fridge tends to dry this out because of the streusel.

PUMPKIN CHOCOLATE CHIP STREUSEL CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with nonstick cooking spray (or you can line with parchment or foil and then grease for easy cleanup).
• In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add canned pumpkin and mix until combined. It's ok if the mixture looks curdled.
• Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan.
• For the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps.
• Sprinkle the streusel mixture over the pumpkin bars followed by the 1/2 cup chocolate chips and toasted pecans (if using).
• Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before serving. These bars are delicious at room temp or warm (and super tasty with a scoop of vanilla ice cream!).

PUMPKIN BABKA WITH CHOCOLATE STREUSEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
• Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
• Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
• Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
• Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

PUMPKIN STREUSEL CAKE

Steps:

• Preheat oven to 350°F.
• Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside.
• Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
• Bake 40 to 45 minutes or until toothpick test passes.