Pumpkin Chocolate Chip Coffee Cake

This Pumpkin Chocolate Chip Coffee Cake is a delicious reminder why pumpkin and chocolate are the perfect pairing.

The sun is rising and turning the sky a beautiful pink hue. No rain today, a small miracle since it has been pouring for at least the last two weeks. Maybe I will get my garden cleaned up for its winter sleep. But maybe I won’t. The decks also need some cleaning up. There is always a pull of whether to work inside (laundry) or out, but I think the sunshine will win today since it’s a rarity.

My oldest son has joined the speech and debate team this year for his high school. Today is his first tournament and we had to have him at school at 5:45 am, dressed in a suit. This is a child who sleeps until 1 pm on the weekends and lives in athletic wear…but he got up, got dressed and off he went.

Thank goodness we had this coffee cake to comfort us after the early wake-up call. I have to hand it to him for having the courage as a freshman to get up there and debate a difficult subject in front of all kinds of people. And his topic today….GMO’s, however, he does not know if he will be put on the pro or con side of the argument. He has done so much research and has had team practice three nights a week for almost two months. Hopefully it all goes well. Fingers and toes crossed.

I used my favorite baking pan to make this coffee cake. Nothing ever gets stuck to this pan and I also use it to make one of my favorite pound cakes. I can’t say enough good things about it. There are notes in the recipe about other pans that would also work well for this cake.

This type of pan means you have to turn out the cake and will lose a bit of the topping; just sprinkle it right back on ~ not a big deal). A springform and angel food pan will also work.

I made just a small amount of glaze to drizzle over the cake. It’s hard to imagine coffee cake without a bit of drizzle.

How beautiful is this cake with a little sunshine on it? I hope it inspires you to get in the kitchen and whip it up..

And since I used pumpkin puree in place of any added butter, this is almost diet food right? I think I’ll have another slice.

While it’s tempting to increase the chocolate chips, I wouldn’t. It’s really the perfect amount and you won’t end up with the chips sticking to the bottom of the pan.

Have a wonderful weekend.

 

Two Years Ago: Rustic-Multigrain Stuffing with Nuts and Dried Fruit
Four Years Ago: Goat Cheese with Cranberry and Pistachios
Five Years Ago: Cashew Kung Pao Chicken

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