Pumpkin Chocolate Chip Coffee Cake: Holiday Recipe #6

For TR and BF for telling me I made them gain 10 lbs.

My two girlfriends, the ones with whom I check in everyday, have recently made the accusation that knowing me has made them gain 10 lbs. I asked them, "Why?" and one replied that I bake too many things and give them away, and the other replied that I had made her a better cook, so she enjoys her food more and eats too much. I thought both answers were lovely compliments and I filed it away. It's not often that one gets accused of causing people to gain weight!

But in reality, I don't WANT people gaining weight from the blog - so I hesitated posting the latest coffee cake recipe, only because it's not that healthy, nor is it low in fat, nor is it a form of exercise. It's just a delicious chunk of pumpkin chocolately goodness and it tastes great! So my hope is that people will bake it, share it, and only eat one piece. I confess, I was unable to follow my own advice.

Pumpkin Chocolate Chip Coffee Cake
Serves 12

Topping
3/4 cup flour
1/4 cup butter (1/2 stick) room temperature
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger (feel free to make your own spice mixture of the spices you like)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup chocolate chips

Cake
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) room temperature
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 can of pumpkin (15 oz)

For the topping, combine flour, butter, brown sugar, and cinnamon, ginger, cloves, nutmeg and salt in a medium bowl. Mix until crumbly. Add chocolate chips and toss together. Set aside.

Preheat oven to 375. Butter and flour 13X9X2-inch baking pan. Sift 2 cups of flour, baking powder, and salt into a small bowl. Using electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Gradually add 3/4 cup sugar and 1/2 cup brown sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Add vanilla extract. Mix in entire can of pumpkin. With the mixer on low, add the dry mixture. Mix until just all blended.

Spread half of the batter into the bottom of the pan. Sprinkle half the 1/2 the topping mixture. Spread remaining batter on top. Sprinkle topping evenly over batter. Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes. Cool cake. Serve room temperature. (It gets better with some rest.)

Printable recipe

my single piece