Pumpkin Chocolate Chip Breakfast Cake

Start your morning with a slice of this pumpkin chocolate chip breakfast cake—it's like fall in a pan!

95 min Serves 12 - 15 serving(s) Easy American

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

This pumpkin chocolate chip breakfast cake is a moist, spiced treat perfect for autumn mornings. Made with pumpkin puree, warm spices, and semisweet chocolate chips, it comes together quickly and bakes in a 13x9 pan. A sprinkle of sugar on top adds a delightful crunch to every bite.

Directions

Set your oven to 350°F. Lightly coat a 13x9-inch baking pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.

In a large bowl, use a handheld mixer on medium-high to beat the brown sugar, butter, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla until combined. Switch to a wooden spoon and stir in the dry ingredients until just a few streaks of flour remain, then add the buttermilk and mix until just combined. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and spread it into an even layer. Sprinkle a generous amount of granulated sugar over the top.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20 minutes before slicing.