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–+ servings
Slice of Pumpkin Coffee Cake on a plate topped with whipped cream and mini chocolate chips.
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5 from 9 votes

Pumpkin Coffee Cake

This Chocolate Chip Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: German
Keyword: Coffee Cake, Pumpkin, Pumpkin Chocolate Chip
Servings: 12
Calories: 764kcal
Author: Emily Walker

Equipment

Ingredients

For The Cake:

  • 15 ounces pumpkin
  • 2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cup flour
  • 1 bag mini chocolate chips

For the Cream Cheese Layer:

  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla

For the Crumb Topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter
  • cinnamon to taste

Instructions

  • Preheat oven to 350 degrees. In a large bowl blend together all the cake ingredients except for the eggs, flour, and chocolate chips. 
    Bowl of pumpkin puree, oil and sour cream for Pumpkin Coffee Cake. Whisk on the side.
  • Thoroughly blend the eggs in one at a time, then blend in the flour until it's completely incorporated into the batter. Then gently stir in about 3/4 of the bag of mini chocolate chips.
    Bowl of Pumpkin Coffee Cake batter with a whisk on the side.
  • Pour the batter into a 9x13 inch pan that has been lined with cooking spray.
    Glass baking dish with Pumpkin Coffee Cake.
  • In a medium size bowl, blend together the cream cheese, sugar, and vanilla. Spoon the mix into a sandwich bag and cut a small hole in one corner. Pipe the cream cheese mix all over the top of the cake batter, it doesn't need to be pretty. Also, don't try to spread it out, it will even out while it bakes.
    Baking dish with the cheesecake mixture swirled on top of the Pumpkin Coffee Cake batter.
  • Combine the crumb topping ingredients in a medium size bowl with a pastry blender until all the ingredients are thoroughly blended together. Do not soften the butter first! This takes a little work but is well worth it! Distribute the crumb topping all over the top, but don't pat it down.
    Baking dish of Pumpkin Coffee Cake with crumb topping.
  • Bake for about 40 minutes then check the cake, if the center hasn't set up or if a toothpick comes out with wet cake batter you need to give it some more time. Mine ended up taking between 45 and 50 minutes. This can vary depending on your elevation.
    Baked Pumpkin Coffee Cake in a baking dish.
  • Optional: serve with whipped topping and extra chocolate chips.
    Slice of Pumpkin Coffee Cake on a plate with the baking dish inn the background.

Video

Notes

If you want to change up this classic pumpkin coffee cake, you can add all sorts of delicious toppings!
  • We love mini chocolate chips or chopped pecans added to the mixture.
  • You could also sprinkle a little brown sugar over the top before it bakes for a richer crumble topping.
  • Or drizzle some maple syrup over the top.
  • You can also whisk a simple glaze of powdered sugar and milk with a fork and spread over the top after cooling.

Nutrition

Calories: 764kcal | Carbohydrates: 114g | Protein: 10g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 82mg | Sodium: 446mg | Potassium: 233mg | Fiber: 2g | Sugar: 74g | Vitamin A: 3578IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg