Say hello to fall baking with this tender and super tasty pumpkin spice crumb cake, studded with chocolate chips. So easy to whip with a bowl and spoon, and your house will smell amazing!
I don’t know what it is about Fall, but it just brings out my inner baker.
Granted, my inner baker is not very nimble. It doesn’t matter the project — sugar cookies or macarons or soufflés — I manage to dirty every tool in the kitchen, coat every surface with flour (even the vertical ones), and generally just leave the kitchen (and my psyche) in quite the state.
So, it takes more than the promise of chocolate chip cookies to get into baking mode, but Fall seems to do that quite well.
Maybe it’s the sweetly spicy goodness of pumpkin desserts that smell so amazing while baking. While a PSL isn’t really my thang, pumpkin spice desserts most definitely are (as you can tell from my baking archives, which are meager but still manage to feature six pumpkin dessert recipes — second in quantity only to chocolate (of course)).
Although my pumpkin spice scones are my favorite pumpkin dessert, today’s pumpkin spice crumb cake with lots of mini chocolate chips def gives them a run for the money.
Baked in a spring form pan for super easy removal, it can be sliced like a celebration cake and served with a side of ice cream or topped with lightly sweetened whipped cream.
And best of all, it can whipped up in a bowl with a spoon — no fancy equipment needed!
The thing I love most about crumb cakes? Why, the crumbs, silly! They top this fluffy, chocolate-studded, pumpkin spicy cake so sweetly.
Pumpkin Spice Crumb Cake with Chocolate Chips
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup brown sugar packed
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon plus another 1/4 for topping
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup 2 U.S. sticks very cold unsalted butter, cut into 1/2" cubes
- 2 large eggs
- 1 cup canned pumpkin puree not pie filling
- 1/4 cup Greek yogurt full fat or 2%
- 1/2 cup mini chocolate chips
- Preheat oven to 350°F. Butter or spray a 9" springform pan with cooking spray.
- Place the flour, sugars, baking powder, salt, ginger, cinnamon, nutmeg, and allspice in the bowl of a food processor, and pulse several times to combine.
- Add the butter to the process and pulse until the butter is cut into the flour mixture. Don't worry if it takes a good number of pulses to get things going -- there are a lot of ingredients in the bowl!
- When the mixture is crumbly, remove one cup and set aside in a small bowl. Toss the reserved mixture with 1/4 teaspoon of cinnamon and set aside.
- Whisk the eggs, pumpkin, and Greek yogurt in a large mixing bowl until smooth. Stir in the flour mixture just until everything is just mixed -- don't over stir! Fold in the chocolate chips with as few stirs as possible.
- Pour the batter into the prepared pan and smooth it out with an offset spatula. Sprinkle the reserved crumbs evenly over the top, gently squeezing the crumbs as you go to create clumps of crumbs.
- Bake for approximately 55-65 minutes, or until risen in the center and a toothpick comes out clean.
- Remove from the oven and let cook for 10 minutes. Run a very thin-bladed knife around the inner side of the springform pan, then release the cake from the pan.
Adapted from The View from Great Island