super moist pumpkin spice chocolate chip coffee cake - Color Me Meg

super moist pumpkin spice chocolate chip coffee cake

i myself am not a coffee drinker,
but doesn’t this just make you want a warm cup of somethin
and sit up next to the fire with your fuzzy socks and a good book?

a good friend of mine had us over the other night for a girls/craft night.
it was lots of fun, fairly productive, and yummy indeed.
she made this.

i had lots of it, died a little, then begged her for the recipe.
she even sent us all home with some so we could enjoy it for breakfast the next morning.
this is hers that she let me take a shot of. it was just so pretty i couldn’t help it!

i have made some yummy pumpkin things in my day,
but this one was calgon take me away in pumpkin spice land.

i don’t know if it’s just cause it’s so moist, or that is has chocolate in it…?
or the naughty spiced topping that makes it feel coffee cake-like?

just try it and let me know if you had the same experience.
i loved it.

thanks girlfriend/life-changer.
i’ll be in your debt ever fall i can tell… 

Pumpkin Spice Chocolate Chip Coffee Cake
adapted from Carli/s recipe stash. {wherever she found it..}

1 cup pumpkin puree
1 cup buttermilk, shaken
2 eggs
3/4 cup vegetable or canola oil
1 cup granulated sugar
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup milk chocolate chips

spiced nut topping:
2 tablespoons butter, cold
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 cup pecans
two dashes salt

what to do:
preheat oven to 350 degrees and set the rack in center of oven.

mix topping ingredients into a food processor and pulse
until nuts are chopped and ingredients are mixed well. if you don’t
have a food processor, soften the butter to room temperature and chop
the nuts. mix all of the ingredients in a bowl and set aside.

put ingredients in a bowl starting with the wet and end with the dry ingredients. mix with electric or stand mixer for about 1 minute or until all ingredients are

line the bottom of two 8-inch round cake pans with parchment paper and
grease the pans. pour the cake ingredients evenly into the prepared pans. Sprinkle the
topping evenly over the cakes. bake at 350 for about 35 minutes for 8-inch pans. remove from oven and let cool. invert onto a plate, then turn over again onto a platter to serve.


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

2 comments on super moist pumpkin spice chocolate chip coffee cake

  1. Cecília Almeida
    October 28, 2013 at 9:29 pm (5 years ago)

    Hello! As soon as I saw this recipe and your &quot;joy&quot; writing about this cake, I knew I had to bake it. And I did! I hat some pumpkin purée that I needed to use. Lucky me! <br />And it really is delicious. I think it turned up different from the one in the photo. Very moist, maybe because of the pumpkin purée. I didn&#39;t use the nuts, but they should compliment the flavour very well.