Pumpkin Chocolate Chip Coffee Cake

5 from 1 vote

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!

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 490kcal

Ingredients

Coffee Cake

1/2 cup vegetable oil
1-1/2 cups pumpkin puree
3/4 cup packed light brown sugar
1 large egg
1/4 cup plain Greek yogurt
1/2 cup 2% or skim milk
1 teaspoon vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips

Oatmeal Streusel

1/2 cup all-purpose flour (spooned and leveled)
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/2 teaspoon pumpkin pie spice
3 tablespoons unsalted butter, melted

Instructions

Coffee Cake

Preheat oven to 350F. Line a 9-inch square baking dish with parchment paper and set aside.
In a large bowl, whisk oil, pumpkin, brown sugar, egg, yogurt, milk, and vanilla until smooth. In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
Fold flour mixture and chocolate chips into liquid until batter is just combined. Scrape batter into prepared pan and set aside for a moment.

Oatmeal Streusel

In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over batter.
Bake coffee cake at 350F 50-55 minutes until a toothpick inserted in center comes out clean. Allow coffee cake to cool completely on a wire cooling rack before slicing into squares and serving.

Notes

Storing Instructions

Store coffee cake in an airtight container at room temperature up to 4 days. Cake may also be frozen up to 2 months.

Nutrition