Chocolate Chip Pumpkin Coffee Cake 🎃🍫 Ingredients: ½ cup (113g) unsalted butter, melted & slightly cooled ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar 2 eggs, room temp 1 cup (240g) canned pumpkin purée ¼ cup (60g) sour cream, room temp 1½ tsp vanilla extract 1¾ cups (210g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp baking powder ½ tsp baking soda ½ tsp salt 2 tsp pumpkin pie spice ½ tsp cinnamon ½ cup mini chocolate chips Crumble: ¾ cup (90g) all-purpose flour ½ cup (100g) packed brown sugar 1 tsp cinnamon Pinch salt ⅓ cup (75g) unsalted butter, melted + mini or regular chocolate chips for topping Instructions: Preheat the oven to 350°F and line/grease an 8x8 or 9x9 pan. To make the crumble, mix the flour, brown sugar, cinnamon, and salt. Mix in the melted butter until crumbly. Refrigerate while you make the batter. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Mix in the pumpkin puree. Whisk in the eggs, vanilla, and sour cream until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Gently fold in the mini chocolate chips. Pour the batter into the prepared pan. Top generously with the crumble. Sprinkle some more chocolate chips on top. Bake for 35-45 minutes, until a toothpick inserted near the center comes out mostly clean or with a few moist crumbs (no wet batter). Let it cool before slicing. Enjoy! #bakingrecipe #coffeecake #pumpkin #pumpkincake #fallrecipes — @audreybakes TikTok