As autumn settles in with its crisp air and vibrant leaves, it’s the perfect time to indulge in cozy baking. Enter the Pumpkin Chocolate Chip Breakfast Cake—a delightful blend of warm pumpkin spices and sweet chocolate chips that brings all the comfort of fall right to your breakfast table. This recipe is not only a fantastic way to start your day with a homemade treat, but it also makes for a stunning centerpiece at your holiday brunch gatherings. With quick prep and a single-pan bake, you’ll find it’s ridiculously simple to whip up—even on those busy mornings! Are you ready to fill your kitchen with the irresistible aroma of fall and delight your taste buds?
Why is this breakfast cake irresistible?
Moist and Tender: Each slice of this Pumpkin Chocolate Chip Breakfast Cake is incredibly moist, thanks to the perfect blend of pumpkin puree and buttermilk.
Simple to Make: With straightforward steps, you’ll have this delicious treat ready in no time. No special skills required—just mix, bake, and enjoy!
Fall Flavors: The warmth of pumpkin pie spices combined with chocolate chips creates a comforting flavor profile that’s synonymous with autumn.
Versatile Enjoyment: Whether you serve it for breakfast, pair it with coffee, or feature it at brunch, this cake promises to please any crowd.
Make-Ahead Friendly: Perfect for busy mornings—you can bake it in advance and simply reheat slices as needed!
Personalize Your Way: Tailor this recipe with your favorite mix-ins like nuts or different chocolate varieties to create your own signature breakfast cake. Want more tips on customizing? Check out our guide on baking with seasonal ingredients.
Pumpkin Chocolate Chip Breakfast Cake Ingredients
For the Cake
• All-Purpose Flour – Provides a sturdy base for your cake; substitute with a 1:1 gluten-free flour blend for a gluten-free option.
• Baking Powder – Essential for leavening, ensuring a light and airy texture.
• Pumpkin Pie Spice – Infuses the cake with warm fall flavors; a mix of cinnamon, nutmeg, and ginger can be used as a substitute if needed.
• Salt – Balances sweetness and enhances the cake's flavor.
• Baking Soda – Works with acidic ingredients to help your cake rise.
• Brown Sugar – Adds moisture and a rich sweetness; coconut sugar can be a great alternative for a healthier option.
• Unsalted Butter – For a decadent richness; melted coconut oil is a suitable dairy-free substitute.
• Granulated Sugar – Contributes sweetness and a delightful texture to the crust.
• Eggs – Provide structure and moisture; flax eggs can make this recipe vegan-friendly.
• Pumpkin Puree – The star ingredient that gives this cake its signature flavor; opt for fresh homemade puree for the best results.
• Vanilla Extract – Elevates the flavor profile for a delightful aromatic note.
• Buttermilk – Ensures a tender crumb; a plant milk mixed with vinegar or lemon juice can be used as a substitute.
• Semisweet Chocolate Chips – These little bursts of chocolate are perfect for adding a sweet contrast; feel free to experiment with other types, like dark or white chocolate.
For Finishing Touch
• Granulated Sugar – Sprinkled on top before baking to create a lightly crispy crust that enhances the overall appeal.
This Pumpkin Chocolate Chip Breakfast Cake is not just a delicious treat; it’s a cozy embrace in cake form that you’ll want to share with family and friends!
Step‑by‑Step Instructions for Pumpkin Chocolate Chip Breakfast Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it warms, grease a 13"x9" baking pan with unsalted butter or a non-stick spray to prevent sticking. You'll want to make sure every corner is covered, as this will ensure your Pumpkin Chocolate Chip Breakfast Cake comes out perfectly.
Step 2: Whisk the Dry Ingredients
In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda. This step is essential to evenly distribute the leavening agents and spices throughout the flour. Set this mixture aside while you work on the wet ingredients, enjoying the fragrant smell of the spices wafting around you.
Step 3: Cream the Sugars and Butter
In a large mixing bowl, beat the brown sugar, granulated sugar, and softened unsalted butter together for 2-3 minutes, until the mixture is light and fluffy. This is crucial for incorporating air into the batter, resulting in a tender cake. Use a hand mixer or stand mixer for best results, scraping down the sides as needed.
Step 4: Add Wet Ingredients
Next, crack in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the pumpkin puree and vanilla extract, mixing until everything is well combined. You’ll want a smooth and velvety texture that indicates the wet ingredients for your Pumpkin Chocolate Chip Breakfast Cake are ready.
Step 5: Combine Dry and Wet Mixtures
Gently fold the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, as this could lead to a dense cake. The batter should be thick, with a few small lumps remaining. This step is where the magic of flavors starts to blend beautifully together.
Step 6: Incorporate Buttermilk and Chocolate Chips
Now, stir in the buttermilk until it's just incorporated into the batter. Then, carefully fold in the semisweet chocolate chips, ensuring they’re evenly distributed throughout. This addition of chocolate will create delightful pockets of sweetness in your Pumpkin Chocolate Chip Breakfast Cake.
Step 7: Pour and Smooth the Batter
Pour the prepared batter into your greased baking pan, using a spatula to smooth the top so it’s level. Sprinkle a light layer of granulated sugar over the batter before it goes into the oven; this will create a lovely, slightly crispy crust. Your cake is now ready for baking!
Step 8: Bake to Perfection
Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Keep an eye on it, as every oven bakes a little differently, and you may need to adjust the time slightly.
Step 9: Cool and Slice
Once baked, remove the Pumpkin Chocolate Chip Breakfast Cake from the oven and let it cool in the pan for at least 20 minutes. This cooling period helps the cake set further for easier slicing. After it has cooled, cut into squares, and serve warm or at room temperature. Enjoy!
What to Serve with Pumpkin Chocolate Chip Breakfast Cake
As you enjoy the warm, comforting flavors of this delightful cake, consider enhancing your breakfast experience with a few satisfying pairings.
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Fresh Fruit: A medley of sliced apples or pears adds a juicy contrast to the cake's sweet richness and balances the flavors.
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Whipped Cream: Light, airy whipped cream drizzled over each slice perfectly complements the cake's moist texture and sweet chocolate bursts.
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Vanilla Yogurt: Creamy yogurt provides a tangy touch and additional protein, offering a refreshing contrast to the cake.
Indulge in a cup of hot coffee alongside your breakfast cake, creating a cozy morning ritual that warms the soul.
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Chai Tea: The spices of chai blend beautifully with the pumpkin flavors, making this a delightful pairing that invites comfort and warmth.
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Maple Drizzle: A drizzle of pure maple syrup enhances the fall-inspired sweetness of the cake and takes breakfast to the next level.
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Caramel Sauce: For a decadent treat, a light drizzle of caramel over the cake adds a luscious sweetness, elevating your breakfast indulgence.
This perfect medley of flavors and textures not only complements the Pumpkin Chocolate Chip Breakfast Cake but also transforms your meal into a heavenly feast!
Expert Tips for Pumpkin Chocolate Chip Breakfast Cake
Mixing Matters: Avoid overmixing your batter to ensure a tender crumb; stop when ingredients are just combined.
Pumpkin Puree Precision: Use fresh homemade pumpkin puree or canned pumpkin, but steer clear of pumpkin pie filling to prevent sogginess.
Sugar Sprinkles: For a crispy top, sprinkle granulated sugar on the batter before baking, enhancing both texture and visual appeal.
Baking Time Caution: Ovens vary, so check your cake a few minutes early for doneness using the toothpick test; it should come out with a few moist crumbs.
Flexible Flavor: Feel free to personalize your Pumpkin Chocolate Chip Breakfast Cake by adding nuts or substituting chocolate chips for dried fruits!
Storage Savvy: Wrap leftovers tightly to keep them fresh for up to three days at room temperature or freeze individual slices for up to two months.
Pumpkin Chocolate Chip Breakfast Cake Variations
Feel free to get creative and make this recipe your own with delightful twists that elevate the cozy goodness!
- Gluten-Free: Use a 1:1 gluten-free flour blend to cater to gluten-sensitive friends without sacrificing taste.
- Dairy-Free: Swap buttermilk for almond milk mixed with a teaspoon of vinegar, and use melted coconut oil in place of butter.
- Nutty Crunch: Fold in chopped walnuts or pecans for a delightful crunch that complements the cake’s moistness beautifully.
- Spiced Up: Add a pinch of cayenne or black pepper for a surprising kick. It's a wonderful way to enhance the warm flavors.
- Syrupy Sweet: Drizzle with maple syrup just before serving for a comforting touch that pairs perfectly with pumpkin.
- Fruity Surprise: Mix in dried cranberries or chopped apples for an extra fruity flavor that adds moisture and texture.
- Creamy Layer: Spread a layer of cream cheese frosting between slices for a rich dessert version. It’s a decadently sweet twist!
- Chocolate Lovers: Swap semisweet chocolate chips for dark chocolate chunks or even peanut butter chips for a unique flavor explosion.
Adventure awaits in your kitchen when you let your imagination run wild! Want more inspiration? Check out our guide on baking with seasonal ingredients for ways to bring the best of the season into your baking.
Make Ahead Options
These Pumpkin Chocolate Chip Breakfast Cakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing all the wet ingredients with the dry, but don’t fold in the chocolate chips until you’re ready to bake. Store the ready-to-bake batter in an airtight container in the refrigerator, ensuring the flavors meld beautifully overnight. To maintain the cake's moisture, cover the baking pan tightly with plastic wrap if you're pre-baking. When you're ready to serve, simply bake the prepared batter as directed, and you’ll have a delightful breakfast treat that tastes freshly made with minimal fuss!
How to Store and Freeze Pumpkin Chocolate Chip Breakfast Cake
Room Temperature: Store leftovers tightly wrapped or in an airtight container for up to 3 days to maintain freshness while enjoying its cozy flavors.
Fridge: If preferred, you can also refrigerate the cake for up to a week. Just ensure it's well-wrapped to avoid drying out and absorbing odors.
Freezer: For longer storage, freeze individual slices of the Pumpkin Chocolate Chip Breakfast Cake for up to 2 months. Wrap each slice in plastic wrap and place in a freezer-safe bag.
Reheating: Thaw slices overnight in the fridge or enjoy thawing them at room temperature for a couple of hours. Reheat briefly in the microwave or oven for that just-baked warmth.
Pumpkin Chocolate Chip Breakfast Cake Recipe FAQs
What type of pumpkin puree should I use for the cake?
Absolutely, it's important to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. You can either use canned pumpkin puree or make your own fresh puree by roasting a sugar pumpkin and blending it until smooth.
How should I store leftover Pumpkin Chocolate Chip Breakfast Cake?
For up to 3 days, you can store the cake wrapped tightly at room temperature. To keep it fresher, place it in an airtight container. If you want to keep it longer, refrigerating works too; just ensure it’s well-wrapped to prevent drying out.
Can I freeze slices of the Pumpkin Chocolate Chip Breakfast Cake?
Yes! This is a fantastic make-ahead option. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Just remember to thaw them in the fridge overnight or let them sit at room temperature for a couple of hours before enjoying.
What if my Pumpkin Chocolate Chip Breakfast Cake turns out too dense?
If your cake is denser than you’d like, it could be due to overmixing the batter. Always mix until just combined, and be cautious with the flour measuring as well—either spoon flour lightly into the measuring cup or use a kitchen scale for accuracy.
Can I make substitutions for certain ingredients in the recipe?
Very much so! For tips, you can swap out all-purpose flour with a 1:1 gluten-free flour blend, or use coconut sugar in place of brown sugar for a healthier alternative. Additionally, you can replace eggs with flax eggs and buttermilk with plant-based milk mixed with vinegar for a vegan version.
Is this recipe suitable for those with nut allergies?
It's a versatile recipe! If you or someone you’re serving has nut allergies, simply omit any nuts as mix-ins. The core ingredients of the Pumpkin Chocolate Chip Breakfast Cake are nut-free, ensuring everyone can enjoy it!
Pumpkin Chocolate Chip Breakfast Cake: A Cozy Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 13"x9" baking pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened unsalted butter until light and fluffy.
- Add eggs one at a time, mixing in the pumpkin puree and vanilla extract until well combined.
- Fold the dry flour mixture into the wet ingredients until just combined.
- Stir in the buttermilk and fold in the semisweet chocolate chips.
- Pour the batter into the greased baking pan and sprinkle with granulated sugar.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Cool in the pan for at least 20 minutes, then slice and serve warm or at room temperature.
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