If you’re looking for a delightful treat that perfectly combines the flavors of autumn, look no further than this Pumpkin Coffee Cake. This cake is soft, moist, and features a sweet streusel topping that makes it ideal for breakfast or dessert. With its blend of spices and the rich flavor of pumpkin, it’s the perfect way to celebrate the fall season.
Why Make This Recipe
Making this Pumpkin Coffee Cake isn’t just about satisfying your sweet tooth. It’s an opportunity to bring the warmth of fall into your home. The inviting aroma of cinnamon and pumpkin will fill your kitchen, making everyone eager to come together and enjoy this cake. Plus, it’s versatile—serve it with a cup of coffee in the morning or as a sweet treat after dinner.
How to Make Pumpkin Coffee Cake
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Directions
Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup of butter in a medium bowl in the microwave. Pour it into the larger bowl and stir until it resembles wet sand. Set it aside, and chill if desired.
For the cake: In another large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter into chunks and add to the flour mixture. Mix until combined.
Open the can of pumpkin puree and add about half to the flour and butter mixture. Mix until everything is well combined, adding more pumpkin if necessary to form a ball.
In the same bowl you used for the melted butter, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Add this mixture to the flour mixture in three parts, mixing for about 20 seconds after each addition until light and fluffy.
Spread 2 cups of batter into the bottom of the prepared pan, followed by 1 cup of streusel. Then add another 2 cups of batter on top, followed by 1 cup of streusel. Finish with the rest of the batter and top it with 2 cups of streusel.
Bake the cake for 35 minutes. Quickly add any remaining streusel on top of the cake and bake for another 10-15 minutes until a toothpick comes out clean.
Cool the cake on a wire rack for at least 15-20 minutes.
Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adjusting the milk if necessary.
Drizzle the icing over the cooled cake. Serve warm and enjoy! The cake is best served right away but will keep well for a few days.
How to Serve Pumpkin Coffee Cake
Serve this delicious cake warm with a drizzle of the icing on top. It pairs wonderfully with a hot cup of coffee or tea. You can also serve slices individually with extra icing drizzled over the top for guests.
How to Store Pumpkin Coffee Cake
Store any leftover Pumpkin Coffee Cake covered at room temperature for 2-3 days. If you want to keep it longer, transfer it to the fridge. Just remember to let it warm up a bit before serving.
Tips to Make Pumpkin Coffee Cake
- Make sure your butter for the streusel is melted, but not too hot.
- Don’t overmix the batter; mix just until everything is combined for a fluffy texture.
- Store leftover streusel in the fridge to add texture to other desserts in the future.
Variations
- For a cream cheese variation, consider adding a cream cheese layer between the batter and streusel by mixing cream cheese with a bit of sugar and vanilla.
- You can also add nuts like walnuts or pecans into the streusel or cake batter for added crunch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! If you have fresh pumpkin, cook it down and puree it to replace the canned pumpkin puree.
Can I freeze leftover Pumpkin Coffee Cake?
Yes, you can freeze slices of the cake in an airtight container. Just thaw them in the fridge when you want to enjoy a piece.
Is there a gluten-free version of this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it has a good binding agent.
Enjoy making this seasonal delight! It’s sure to be a hit with loved ones.
Pumpkin Coffee Cake
Ingredients
Streusel Topping
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (melted) Melt in microwave
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (softened but cool)
- 15 oz pumpkin puree (divided) NOT pumpkin pie filling
- 4 large eggs
- 1/4 cup vegetable oil Light-flavor olive oil recommended
- 1 tablespoon vanilla extract
Icing Ingredients
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt Use less if using table salt
- 3 tablespoons milk Adjust as needed
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup of butter and stir into the mixture until it resembles wet sand. Chill if desired.
Making the Cake
- In a separate bowl, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop 1/2 cup softened butter and add to the flour mixture. Mix until combined.
- Add about half of the pumpkin puree to the mixture and mix until well combined.
- In the bowl used for melted butter, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Gradually add this to the flour mixture in three parts.
- Mix for about 20 seconds after each addition until light and fluffy.
Baking
- Spread 2 cups of batter into the bottom of the prepared pan, followed by 1 cup of streusel. Add another 2 cups of batter, then 1 cup of streusel, and finish with the remaining batter and 2 cups of streusel on top.
- Bake for 35 minutes, then add any remaining streusel on top and bake for another 10-15 minutes until a toothpick comes out clean.
- Cool the cake on a wire rack for at least 15-20 minutes.
Icing and Serving
- To make the icing, beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adjusting the milk if necessary.
- Drizzle the icing over the cooled cake. Serve warm and enjoy!