CK's KITCHEN: Pumpkin Chocolate Chip Breakfast Cake

Talk to me in the dead of winter and I'll swear I was meant for the tropics. I'll go on about how I should've grown up on a beach, with sand between my toes, ocean breeze in my hair, and the sound of waves as my childhood soundtrack. But catch me in the thick of summer's sticky heat — like now?! Suddenly I'm dreaming of crisp fall air, cozy hoodies, cute boots, and all the pumpkin-spiced everything while leaves swirl around me. So when the Delish magazine showed up at my door last week, this recipe for pumpkin chocolate chip breakfast cake felt like it was calling my name. No way I wasn't baking it. Sunday bake day With an afternoon babysitting date on my calendar, I knew I had to whip up this special treat first thing Sunday morning. That meant a quick grocery run to grab the essentials — fresh baking powder, pumpkin purée, pumpkin pie spice (because who knows how old mine was), and a container of buttermilk. Also, can we talk about why buttermilk is only sold in half-gallon containers? I simply needed ¾ of a cup, and now the rest is destined to sit in my fridge, slowly aging while I pretend I'll find another use for it. My store had exactly one can of pumpkin purée left — just one. And of course, it was the jumbo 29-ounce kind, shoved way in the back of the bottom shelf. It was more than I needed, and I had to crawl on the floor to reach it, but hey, it beat driving to another store. The mix The weighty batter came together super easily — part stand mixer magic, part good old-fashioned whisking and mixing by hand. I tossed in a few extra chocolate chips — mostly so I could finally finish off my Costco-sized bag of morsels. Then, I generously sprinkled the top with white sugar before sliding the cake into the oven for the full 35 minutes. A quick toothpick test said "not quite," so it went back in for a few more minutes to finish baking. After about an hour on the cooling rack, the cake was still warm — but we couldn't wait any longer. The verdict? A deliciously spiced cake with gooey bursts of chocolate and a sweet sugar crust on top. Absolutely divine. Perfect for entertaining or sharing with a crowd. The recipe says it serves 12 to 15, but honestly? I'd say it's closer to two dozen slices, especially if you're not going for bakery-style portions. Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Pumpkin chocolate chip breakfast cake Makes 12 to 15 servings Cooking spray 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon kosher salt ½ teaspoon baking soda ¾ cups packed light brown sugar ½ cup unsalted butter, softened ¼ cup granulated sugar, more for topping 3 large eggs 1 (15-ounce) can pumpkin puree 1 teaspoon pure vanilla extract ¾ cup of buttermilk ½ cup semisweet chocolate chips Arrange a rack in the center of the oven; preheat to 350 degrees. Grease a 13- by 9-inch baking dish with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin pie spice, salt, and baking soda. In a large bowl, using a handheld mixer on a medium-high speed, beat brown sugar, butter, and granulated sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add pumpkin puree and vanilla and beat until combined. Add dry ingredients and mix with a wooden spoon until just a few dry streaks remain, then add buttermilk and mix until just combined. Fold in chips. Pour batter into prepared dish; smooth into an even layer. Generously sprinkle with granulated sugar. Bake cake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool at least 20 minutes before slicing. Source: Delish magazine, Fall Treats, 2025