Pumpkin Chocolate Chip Coffee Cake

By Sarah On November 29, 2014 | Updated: November 13, 2025

This luscious pumpkin chocolate chip coffee cake is packed with gooey chocolate chips and topped with a crunchy oatmeal streusel – the best fall breakfast ever!

Meet fall on steroids otherwise known as a thick slice of streusel-covered, chocolate-studded pumpkin coffee cake. – a breakfast experience that everyone needs in their life.

I almost feel bad calling this coffee cake breakfast, but you can’t argue with facts! A slice of this coffee cake has a permanent spot next to my morning coffee as God intended.

This coffee cake is big enough to serve a crew, and trust me, that is definitely something you’re going to be thanking yourself for later! Slices of this goodness tend to disappear VERY quickly and I’m blaming that entirely on the thick layer of buttery streusel.

And okay, maybe all the extra chocolate I snuck in there…

This Coffee Cake features…

A soft and moist interior studded with gooey chocolate chips
Lots of cozy pumpkin spice flavor
A crunchy oatmeal brown sugar streusel topping

Making the Coffee Cake

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Vegetable oil
Pumpkin puree
Brown sugar
Egg
Greek yogurt
2% or skim milk
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice
Kosher salt
Semisweet chocolate chips
Oats
Unsalted butter

Tips for Perfect Coffee Cake

Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Use a toothpick to test cake – insert a toothpick in the center of cake to test for doneness. Be careful not to go through a chocolate chip when determining doneness as they will be gooey.
Allow cake to cool before slicing – this will make for easy slicing and neat squares.

Recipe Variations

Try these ideas for a different twist on this coffee cake.

Top cake with glaze – try a simple vanilla powdered sugar glaze or a cream cheese glaze.
Use another kind of chocolate – try dark chocolate, milk chocolate, or white chocolate.
Add nuts – try adding 1/2cup chopped pecans, walnuts, or almonds to batter.

Storing and Freezing Coffee Cake

Allow the coffee cake to cool completely, then store in an airtight container at room temperature 4 days. For best results, I recommend reheating individual slices for serving so the chocolate is gooey.

To freeze coffee cake, allow to cool completely, wrap cake well, and freeze up to 2 months. Thaw cake completely at room temperature and reheat for serving.

Secret’s out, your fall is pretty much incomplete without this coffee cake accompanying your morning coffee! A thick slice of this streusel-covered pumpkin goodness will set any day off on the right foot.

Just don’t forget to stash an extra slice aside for lunch.

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