Fall is the perfect time to enjoy cozy baked goods, and there’s nothing quite like a slice of Pumpkin Coffee Cake. This delicious cake combines the warm spices of pumpkin pie with a crumbly streusel topping, making it an ideal treat for a chilly day. Whether served at breakfast, brunch, or as an afternoon snack, this pumpkin coffee cake is sure to please.
Why Make This Recipe
Making Pumpkin Coffee Cake is a wonderful way to celebrate the flavors of autumn. It brings together the rich taste of pumpkin with the comforting aroma of cinnamon and spices. This cake is easy to prepare and is perfect for sharing with family and friends. Plus, it’s a great way to warm up your kitchen while filling your home with an irresistible scent.
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 (light-flavor olive oil recommended)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using 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 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 butter in a medium bowl and pour it into the larger bowl. Stir until it looks like wet sand. Set aside and refrigerate if possible.
For the cake: In another large bowl or stand mixer, combine 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
Chop 1/2 cup softened butter into chunks and add it to the flour mixture.
Open the pumpkin puree and add about half to the flour and butter mixture. Mix with a paddle attachment or beaters until everything combines.
In the same bowl where you melted the butter, add the rest of the pumpkin from the can, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Whisk well.
Add the egg mixture to the flour mixture in three parts, mixing for 20 seconds after each addition. Once all is mixed, beat an additional 1 minute until fluffy.
Spread 2 cups of batter into the prepared cake pan, followed by 1 cup of streusel. Add another 2 cups of batter, then another 1 cup of streusel, then finish with the last bit of batter and top with more streusel.
Bake in the oven for 35 minutes. Quickly remove the cake and sprinkle the remaining streusel on top. Return it to the oven for another 10-15 minutes. The total baking time should be 45-50 minutes, depending on your oven.
Let the cake cool on a wire rack for at least 15-20 minutes before cutting.
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 and drizzle over the cooled cake.
The cake is best served warm but can also be reheated in the microwave for 10-20 seconds before serving.
How to Serve Pumpkin Coffee Cake
Pumpkin Coffee Cake is best enjoyed warm, either on its own or with a cup of coffee or tea. You can serve it at breakfast, as a snack, or even as a dessert. Drizzling icing over it adds an extra touch of sweetness, making each bite delightful.
How to Store Pumpkin Coffee Cake
Store any leftover Pumpkin Coffee Cake covered on the counter for 2-3 days. If you want it to last longer, you can refrigerate it. Just be sure to warm it up before serving for the best flavor and texture.
Tips to Make Pumpkin Coffee Cake
- Ensure butter is soft but not too creamy for the best texture.
- If you don’t have pumpkin pie spice, you can replace it with a mix of cinnamon, nutmeg, and ginger.
- Don’t overmix the batter; a few lumps are okay for a nice, tender cake.
Variation
You can add nuts like walnuts or pecans to the streusel for added crunch. Dried cranberries or chocolate chips can also be mixed into the batter for a different flavor twist!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, but ensure to cook and puree the pumpkin so it has a similar consistency to canned pumpkin puree.
2. Can I freeze Pumpkin Coffee Cake?
Absolutely! Wrap it tightly in plastic wrap and place it in an airtight container. It can be stored in the freezer for up to 2-3 months.
3. Can I use less sugar?
Yes, you can reduce the sugar slightly, but it may affect the cake’s sweetness and texture. Adjust to your taste preference!
Enjoy making and sharing this lovely Pumpkin Coffee Cake!
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 (2 sticks)
Cake Batter
- 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 still cool
- 1 15-oz can 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
- 1/4 cup butter, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9x13 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 butter in a medium bowl and pour it into the larger bowl. Stir until it looks like wet sand. Set aside and refrigerate if possible.
Making the Cake
- In another large bowl or stand mixer, combine 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
- Chop 1/2 cup softened butter into chunks and add it to the flour mixture.
- Open the pumpkin puree and add about half to the flour and butter mixture. Mix with a paddle attachment or beaters until everything combines.
- In the same bowl where you melted the butter, add the rest of the pumpkin from the can, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Whisk well.
- Add the egg mixture to the flour mixture in three parts, mixing for 20 seconds after each addition. Once all is mixed, beat an additional 1 minute until fluffy.
- Spread 2 cups of batter into the prepared cake pan, followed by 1 cup of streusel. Add another 2 cups of batter, then another 1 cup of streusel, then finish with the last bit of batter and top with more streusel.
Baking
- Bake in the oven for 35 minutes. Quickly remove the cake and sprinkle the remaining streusel on top. Return it to the oven for another 10-15 minutes. The total baking time should be 45-50 minutes, depending on your oven.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting.
Making 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 and drizzle over the cooled cake.