Fluffy & moist chocolate chip pumpkin cake with a sweet cinnamon filling, buttery pecan streusel topping, and maple icing.
This Chocolate Chip Pumpkin Spice Coffee Cake is the perfect morning coffee pairing or afternoon sweet treat. The cake is deliciously moist and fluffy and contains a sweet cinnamon filling and topped with a buttery pecan-filled streusel and maple icing.
This coffee cake contains everything you could ask for – chunks of gooey chocolate chips, a sweet cinnamon and pumpkin spice filling, buttery pecan streusel topping, and finished with a maple icing.
Who doesn’t love cake for breakfast? I recommend pairing this with a warm beverage (preferably coffee, of course) or glass of milk.
This recipe is the perfect fall dessert!
How to make Chocolate Chip Pumpkin Spice Coffee Cake:
- Preheat oven to 350°F. Line an 8×8″ pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, pecans, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the pumpkin puree and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in chocolate chips.
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar, cinnamon, and pumpkin spice until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. While cake is cooling, whisk together all icing ingredients until creamy. Let cool for at least 30 minutes before slicing, serving, and topping with icing. Enjoy!
Why you’ll love this Chocolate Chip Pumpkin Spice Coffee Cake:
- Moist & fluffy
- Sweet and buttery
- Simple and easy to make
- The perfect coffee or warm beverage pairing
- Oh so delicious!
- 100% vegan
Frequently Asked Questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. If you’re looking for a gluten-free coffee cake recipe, this one looks delicious!
What vegan butter do you recommend?
I always use Country Crock Plant Butter for baking. Earth Balance is also a top favorite.
Why do I need to blot the pumpkin puree?
This will remove any excess moisture from the puree. Dabbing it with a paper towel works great!
If you’re looking for more coffee cake recipes, you’ll also love this Cinnamon Swirl Chocolate Chip Coffee Cake, this Strawberry Jam Coffee Cake, and this Pear Coffee Cake.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chocolate Chip Pumpkin Spice Coffee Cake
Ingredients
Pecan Streusel
- ½ cup (68g) all-purpose flour
- ¼ cup (30g) finely chopped pecans
- ¼ cup (52g) packed brown sugar
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 4 tbsp cold vegan butter, cubed
Cake
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp pumpkin spice
- ½ tsp kosher salt
- 6 tbsp room temperature vegan butter
- ¾ cup (158g) granulated sugar
- ¾ cup (187g) unsweetened, plain non-dairy milk
- 1 tsp lemon juice
- ½ cup (126g) pumpkin puree, blotted to remove excess moisture
- 2 tsp vanilla extract
- ½ cup (60g) chocolate chips
Cinnamon Filling
- ½ cup (103g) packed brown sugar
- ½ cup (68g) all-purpose flour
- 3 tbsp vegan butter, softened
- 2 tsp ground cinnamon
- 1 tsp pumpkin spice
Maple Icing
- ¼ cup (30g) powdered sugar
- 1 tbsp vegan butter, melted
- 1-2 tbsp non-dairy milk
- ¼ tsp maple extract
Instructions
- Preheat oven to 350°F. Line an 8×8" pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, pecans, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the pumpkin puree and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in chocolate chips.
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar, cinnamon, and pumpkin spice until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. While cake is cooling, whisk together all icing ingredients until creamy. Let cool for at least 30 minutes before slicing, serving, and topping with icing. Enjoy!
