Get ready to transform your kitchen into a cozy autumn paradise with the most irresistible Pumpkin Spice Crumb Cake you've ever tasted! Imagine a perfectly moist cake that combines the warm, nostalgic flavors of pumpkin pie spice with decadent chocolate chips, creating a dessert so incredible, it'll have your family and friends begging for seconds. This isn't just another cake - it's a slice of seasonal magic that will make you the ultimate baking hero in your household!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
- ½ cup crumb topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined and free of lumps.
- In a separate large mixing bowl, combine pumpkin puree, white sugar, brown sugar, vegetable oil, and eggs. Whisk thoroughly until the mixture is smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in ¾ cup of chocolate chips into the batter, reserving some for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips on top of the batter.
- If using crumb topping, evenly distribute it over the surface of the batter.
- 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 cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 10 equal squares and serve. Optional: dust with powdered sugar or drizzle with melted chocolate.
Tips
- Use room temperature ingredients to ensure smooth mixing and better incorporation of wet and dry ingredients.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra moisture, use fresh pumpkin puree if possible, but canned works perfectly too.
- Check the cake's doneness by inserting a toothpick - a few moist crumbs are okay, but no wet batter.
- Let the cake cool completely before cutting to help it set and make clean, beautiful slices.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra indulgent touch, serve slightly warm with a scoop of vanilla ice cream!
Nutrition Facts
Calories: 285kcal
Carbohydrates: 41g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 26mg
