Pumpkin Coffee Cake Recipe

As the leaves begin to turn and the air gets crisp, there’s no better way to welcome the autumn season than with the comforting aroma of pumpkin coffee cake wafting through your kitchen. This delightful treat combines the rich flavors of pumpkin with warm spices, creating a perfect dessert or snack for any fall gathering.

Why Make This Recipe

Pumpkin coffee cake is not just delicious; it’s incredibly versatile. Whether enjoyed for breakfast, dessert, or alongside a cozy cup of coffee, this cake is sure to please. The layers of moist pumpkin batter paired with a crumbly streusel topping provide a delightful texture and flavor that truly celebrate the essence of fall. Additionally, with the ease of preparation, it’s an ideal recipe for both seasoned bakers and beginners alike.

How to Make Pumpkin Coffee Cake

Creating this delicious pumpkin coffee cake is straightforward and rewarding. Follow these simple steps to whip up a batch that will have everyone asking for the recipe!

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 rub with butter.
Make the Streusel: In a large bowl, whisk together 3 cups of 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 into the larger bowl and stir until it resembles wet sand. Set aside, and if space allows, place it in the fridge.
For the Cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups of flour, 1 and 1/2 cups 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 of softened butter into chunks and add it to the flour mixture.
Scoop about half of the can of pumpkin puree into the bowl and mix using the paddle attachment or electric beaters. The mixture should come together into a ball; avoid overmixing.
In the medium bowl used for the butter, add the remainder of the pumpkin, whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
Gradually add the egg mixture into the flour mixture in three additions, mixing for about 20 seconds after each addition. Beat for another minute until the batter is light and fluffy.
Spread 2 cups of batter into the prepared cake pan and sprinkle 1 cup of streusel evenly over the top. Add another 2 cups of batter, followed by 1 cup streusel, then the rest of the batter. Top with the remaining 2 cups of streusel.
Bake for 35 minutes, then quickly sprinkle the remaining streusel over the cake. Return the cake to the oven and bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean.
Let the cake cool on a wire rack for at least 15-20 minutes before icing.
Make the Icing: In a medium bowl, beat 1/4 cup of butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Blend until smooth, adjusting with milk if necessary.
Drizzle the icing over the cooled cake before serving. For a warm treat, microwave individual servings for about 10-20 seconds.

How to Serve Pumpkin Coffee Cake

This pumpkin coffee cake is best enjoyed warm. Serve it as a delightful breakfast alongside your morning coffee or as a sweet snack in the afternoon. You can drizzle it with icing, serve it plain, or even add a dollop of whipped cream for an extra treat.

How to Store Pumpkin Coffee Cake

To store your pumpkin coffee cake, cover it tightly and keep it at room temperature for 2-3 days. If you want to preserve it for longer, place it in the fridge, where it can last for up to a week.

Tips to Make Pumpkin Coffee Cake

Ensure your butter is softened properly for a creamy batter but not too warm that it becomes oily.
Use fresh spices for optimum flavor; they make a noticeable difference.
Feel free to customize the streusel topping with nuts or other spices for added texture and flavor.

Variation

For a twist on the classic flavor, consider adding chocolate chips or swapped out nuts for a delicious surprise in each bite. You can also experiment with different flavored extracts, like almond or maple, for a unique taste.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but you will need to ensure it’s adequately cooked and blended to match the consistency of canned pumpkin.

Can I freeze the cake?
Absolutely! You can freeze the un-iced cake. Wrap it well in plastic wrap and then aluminum foil to ensure it stays fresh. It can be stored in the freezer for up to three months.

What can I substitute for vegetable oil?
You can use applesauce, melted coconut oil, or even melted butter as a substitute for vegetable oil in this recipe. Each option will impart its unique flavor and texture.

Enjoy baking and sharing this delightful pumpkin coffee cake with friends and family this autumn season!