This easy cinnamon chip pumpkin coffee cake is a perfect last-minute treat. So moist, flavorful, simple and even a little healthier than usual with whole wheat flour and coconut oil if you’d like!
My friend Cory (Fresh is The Taste) made her chocolate chip version a few days ago and I immediately fell in love. I may have eaten 3 in one sitting.
I am always looking for good take-along treats to make for bible study, get togethers, and such, and these fit the bill perfectly. They travel so well.
I think my favorite part about these bars is that you don’t need a frosting, and you won’t even miss it (trust me on that one… I am a frosting girl, and I didn’t even think about adding it to these after I tasted them!).
They are so moist. I just can’t say that enough. Moist, cinnamon-y, pumpkin perfection.
And not too sweet to enjoy in the morning, making them the perfect breakfast treat with a big
pot, I mean cup of coffee!
If you don’t have, or can’t find, cinnamon baking chips, feel free to use chocolate chips. But try the cinnamon chips if you can! They are so good!!
- 1 cup flour
- 1 cup whole wheat flour (use all regular flour if you don't have whole wheat)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt (increase this to 3/4 teaspoon if you are using coconut oil or unsalted butter!)
- 1 cup butter, softened (or substitute coconut oil for a non-dairy version!)
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 (10oz) package cinnamon baking chips (or 1 1/2 cups chocolate chips)
Preheat the oven to 350ºF. Grease a 9x13" baking dish and set aside.
In a large mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Meanwhile, in a small bowl, whisk together the flours, spices, baking soda and salt and set aside.
Beat the egg and vanilla into the butter mixture until smooth and then mix in the pumpkin.
Stir in the flour mixture until just combined and then stir in the cinnamon chips.
Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool completely, cut and serve.
Recipe slightly adapted from Fresh is The Taste