Pumpkin and Chocolate Coffee Cake

Pumpkin and Chocolate Coffee Cake

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Adjust Servings:
Dry Ingredients
1.75 cups All-Purpose, Unbleached Flour
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
0.5 teaspoon Nutmeg
0.5 teaspoon Sea Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
Wet Ingredients
0.5 cup Virgin Coconut Oil (melted)
0.75 cup Sugar
0.25 cup Light Brown Sugar
1 teaspoon Pure Vanilla Extract/Paste
2 large, at room temperature Eggs
1.25 cups Pure Pumpkin Puree
2 ounces Dark Chocolate

Pumpkin and Chocolate Coffee Cake

  • 50 minutes
  • Serves 16
  • Medium


  • Dry Ingredients

  • Wet Ingredients



A fall spice pumpkin and chocolate coffee cake with a pretty marble swirl!

Coffee cake is the perfect treat for a cozy fall day.

During the autumn season everything is about pumpkin.

And though I do like pumpkin desserts, I just had to add some chocolate.

I melted a good quality, dark chocolate but you can be adventurous and add any chocolate you like!

Even white chocolate would work out beautifully.

To enhance the pumpkin flavor, three spices are added.

Cinnamon, ginger and nutmeg are traditionally used for fall desserts.

You can also substitute these spices with pumpkin pie spice.

This marbled pumpkin and chocolate coffee cake makes a great grab-and-go snack or a treat to bring to a holiday party.

It’s an easy, no fuss recipe that is visually impressive.

Be sure to use pure pumpkin puree also known as canned pumpkin and not pumpkin pie filling for this recipe.

Though there is no coffee in this cake recipe, it is best served with a hot cup of coffee, latte or tea.

Make this recipe for your next family or friend gathering!

Cut it into individually size pieces for an easy grab and go.

Please leave your review for this recipe in the comment section below.





Mix Dry Ingredients & Preheat Oven

Preheat your oven to 350°F.

To properly measure the all-purpose flour, you will need dry measuring cup, a bowl or plate, a spoon, and a knife.

Use the spoon to fluff the flour in your bag/container then spoon it into the measuring cup. Do not press in the flour.

Spoon as much flour as needed, then use the knife to level the flour off and remove any excess.

Add all of the dry ingredients to a large bowl and whisk to combine.

Set aside.


Mix Wet Ingredients

First, melt the coconut oil. You can do so in the microwave for 10-15 seconds or on the stove top.

I use a glass measuring cup and melt it in the microwave.

Get a large measuring cup or bowl and add the melted coconut oil and the remaining wet ingredients, except for the chocolate.

Mix well using a whisk.


Combine Wet & Dry

Add the wet mixture to the dry ingredients.

Mix using a folding method with a wooden spoon or rubber spatula.

Mix until the flour mixture is no longer visible but do not over mix as that can result in a heavier, more dense coffee cake


Melt The Chocolate

Add 2 ounces of chopped chocolate to a microwave safe bowl or measuring cup and melt in the microwave in 2 20-second increments.

Mix with a spoon or rubber spatula after each 20 seconds.

Do not microwave for longer than 20 seconds at a time or longer than 60 seconds. Even if there are still some chinks visible, use you spoon or rubber spatula to mix the chocolate and the residual heat will melt the remaining chunks.


Make Chocolate Mixture

Add about 6 Tablespoons of the pumpkin batter to the melted chocolate and mix well.


Get Your Square Baking Dish

Grab a 8x8 square baking dish.

You can either grease with coconut oil or line with parchment paper.

I prefer parchment paper for easy removal after it is done baking.

Add the pumpkin batter to the baking dish and even the top with the rubber spatula.

Next, add dollops of the chocolate mixture over the pumpkin batter.

Using a knife or a wooden skewer, create swirly motions to create the marble look.



Bake at 350°F for 30-35 minutes.

Check it after 30 minutes with another wooden skewer or toothpick and if it comes out clean, it is done.


Cool & Serve

Allow the coffee cake to cool for at least 10 minutes before cutting it into squares.

Leftovers can be stored at room temperature for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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4 Comments Hide Comments

I often cook pastries with pumpkin. I love all pumpkin dishes, most often I bake pumpkin bread with chocolate or bananas. Your cake looks very beautiful, it reminds me of a cake from my childhood, it’s called Zebra. Be sure to make a cake according to your recipe on the weekend 🙂 Thank you!

This coffee cake is very tasty without a lot of effort (my kinda recipe!) The spices are well-balanced and the dark chocolate keeps it from being overly sweet. Thanks for another delicious recipe!

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