Pumpkin Coffee Cake

Pumpkin Coffee Cake has a special place in my heart. I remember the first time I made it; the aroma of spices wafting through my kitchen seemed to bring everyone together. It’s not just the delightful taste but also the memories associated with it, like cozy gatherings on a crisp fall evening. Whenever I bake this cake, I think of family and friends coming together, sharing stories, and enjoying each other’s company over a slice of this tender, spiced delight. The best part? You can enjoy it with coffee or tea, making it perfect for any time of day. This cake is moist, flavorful, and topped with a buttery streusel that adds a delightful crunch. Trust me, once you try Pumpkin Coffee Cake, it will become a staple in your home as well.

What to Gather for Pumpkin Coffee Cake

To create this delightful Pumpkin Coffee Cake, you’ll need a range of flavorful ingredients. Each one plays a vital role in building the cake’s unique taste and texture. The combination of spices with pumpkin gives it that signature fall flavor, while the lightness of the cake ensures it’s not too dense. Let’s gather our key players!

• 2 cups all-purpose flour – The base of our cake, providing structure.
• 1 tablespoon pumpkin pie spice – A delightful blend that brings warmth and flavor.
• 1 teaspoon cinnamon – Adds a warm, sweet note that complements the pumpkin.
• 1 teaspoon baking soda – Helps the cake rise and become fluffy.
• ½ teaspoon salt – Enhances all the flavors.
• 2 teaspoons baking powder – Works alongside baking soda for leavening.
• 2 large eggs – Binds the ingredients and adds moisture.
• ⅓ cup vegetable oil – Keeps the cake moist and tender.
• ¾ cup packed light brown sugar – Adds sweetness and a hint of caramel flavor.
• 1 cup pure pumpkin puree – The star ingredient that gives the cake its luscious texture.
• 1 teaspoon vanilla extract – A subtle flavor enhancer.
• ½ cup whole milk – Adds moisture and richness.
• ½ cup all-purpose flour (for streusel) – Creates the crumble topping.
• 1 teaspoon baking powder (for streusel) – Provides lift for the topping.
• ¼ cup packed light brown sugar (for streusel) – Sweetness for the crunchy topping.
• 1 teaspoon ground cinnamon (for streusel) – Adds a warm spice to the topping.
• ¼ cup salted butter (cold) – Creates a flaky texture in the streusel.
• 1 tablespoon milk (or heavy cream) – Binds the streusel together.
• ½ cup powdered sugar (for glaze) – Sweetens the glaze for drizzling.
• 1 to 2 tablespoons milk (or cream for glaze) – Adjusts the consistency of the glaze.
• ¼ teaspoon ground cinnamon (for glaze) – A hint of cinnamon to finish it off.

Pumpkin Coffee Cake Instructions

Making Pumpkin Coffee Cake is a joyful experience that fills your kitchen with warmth. The process is simple, and I can guarantee that the end result will be worth the effort. Let’s dive into the steps!

1. Preheat your oven to 350°F. This ensures that your cake bakes evenly from the moment it goes in.
2. Prepare a 9×9-inch glass baking dish by spraying it with non-stick cooking spray. This will help you easily remove the cake once it’s baked.
3. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of baking powder. The goal is to combine the dry ingredients thoroughly so they mix well with the wet ingredients later on.
4. In a separate bowl, mix together 2 large eggs, ⅓ cup of vegetable oil, ¾ cup of packed light brown sugar, 1 cup of pure pumpkin puree, 1 teaspoon of vanilla extract, and ½ cup of whole milk. Beat the mixture until it’s smooth and well combined. You want a creamy consistency for the wet batter.
5. Gently fold the wet ingredients into the dry ingredients. Make sure to stir just until combined; over-mixing can lead to a dense cake.
6. Spread the batter evenly into the prepared baking dish. Use a spatula to ensure it’s smooth across the top.
7. In another medium bowl, whisk together ½ cup of all-purpose flour, 1 teaspoon of baking powder, ¼ cup of packed light brown sugar, and 1 teaspoon of ground cinnamon for the streusel topping. This blend will add that delightful crunch.
8. Cut ¼ cup of cold salted butter into small pieces and use a pastry blender or fork to mix it into the flour mixture until it resembles small peas. This creates that crumbly texture in your streusel.
9. Stir in 1 tablespoon of milk or cream until the mixture clumps together slightly. Sprinkle this streusel over the cake batter in the baking dish.
10. Bake the Pumpkin Coffee Cake for 40 to 45 minutes. It’s done when a toothpick inserted into the center comes out with just a few moist crumbs. Keep an eye on it!
11. Allow the cake to cool in the pan before adding the glaze. This cooling period helps the texture become perfect.
12. In a small bowl, whisk together the glaze ingredients: ½ cup of powdered sugar and enough 1 to 2 tablespoons of milk to reach a thick drizzle consistency. Drizzle it over the cooled cake.
13. Cut into pieces and serve. Enjoy the delightful flavors and the joy it brings to your table.

Customization Ideas

There’s plenty of room for creativity with Pumpkin Coffee Cake. Whether you want to add a twist or make it your own, here are some ideas to get you started!

• Add nuts: Consider adding walnuts or pecans to the batter for added texture and flavor.
• Chocolate chips: For a sweeter variation, fold in mini chocolate chips into the batter.
• Spice it up: Add a dash of nutmeg or ginger for extra warmth.
• Gluten-free option: Substitute gluten-free flour in place of regular flour for a gluten-free version.
• Storage: Store leftovers in an airtight container at room temperature for up to three days.
• Freezing: You can freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil.
• Serve with toppings: Enjoy with a dollop of whipped cream or a scoop of ice cream for a decadent dessert.

What to Serve With Pumpkin Coffee Cake

• Warm beverages: Pair your cake with a cup of hot coffee or tea. The warmth complements the spices of the cake beautifully.
• Breakfast treat: Serve as part of a lovely brunch spread alongside fresh fruits and yogurt.
• Holiday gatherings: This cake makes a delightful addition to Thanksgiving or any fall celebration.
• Light snacks: It’s perfect as a mid-afternoon snack to satisfy cravings without being too heavy.
• Seasonal fruit: Consider serving with slices of fresh apples or pears for a refreshing contrast.
• Storage tips: If you have leftovers, keep them in an airtight container to maintain freshness for a few days.

FAQ

Conclusion

The Pumpkin Coffee Cake is a delightful blend of spices and pumpkin that creates a cozy comfort dessert. It’s perfect for fall gatherings or simply enjoyed with a warm drink. I encourage you to try making it and experience the joy it brings to your table. Your family and friends will love this sweet treat, and it might just become a new favorite tradition for you!

Pumpkin Coffee Cake

The ultimate comfort food, Pumpkin Coffee Cake is moist, flavorful, and topped with a buttery streusel. Perfect for fall gatherings or a cozy afternoon treat, you'll love how easy it is to make. Enjoy it warm with coffee or tea and make it part of your seasonal traditions!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 9 servings

Course: Desserts

Cuisine: American

Calories: 289

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• ⅓ cup vegetable oil
• ¾ cup packed light brown sugar
• 1 cup pure pumpkin puree
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup salted butter (cold)
• 1 tablespoon milk (or heavy cream)
• ½ cup powdered sugar
• 1 to 2 tablespoons milk (or cream)
• ¼ teaspoon ground cinnamon

Equipment

• Blender
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350°F. This ensures that your cake bakes evenly from the moment it goes in.
2. Prepare a 9×9-inch glass baking dish by spraying it with non-stick cooking spray. This will help you easily remove the cake once it's baked.
3. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of baking powder. The goal is to combine the dry ingredients thoroughly so they mix well with the wet ingredients later on.
4. In a separate bowl, mix together 2 large eggs, ⅓ cup of vegetable oil, ¾ cup of packed light brown sugar, 1 cup of pure pumpkin puree, 1 teaspoon of vanilla extract, and ½ cup of whole milk. Beat the mixture until it's smooth and well combined. You want a creamy consistency for the wet batter.
5. Gently fold the wet ingredients into the dry ingredients. Make sure to stir just until combined; over-mixing can lead to a dense cake.
6. Spread the batter evenly into the prepared baking dish. Use a spatula to ensure it's smooth across the top.
7. In another medium bowl, whisk together ½ cup of all-purpose flour, 1 teaspoon of baking powder, ¼ cup of packed light brown sugar, and 1 teaspoon of ground cinnamon for the streusel topping. This blend will add that delightful crunch.
8. Cut ¼ cup of cold salted butter into small pieces and use a pastry blender or fork to mix it into the flour mixture until it resembles small peas. This creates that crumbly texture in your streusel.
9. Stir in 1 tablespoon of milk or cream until the mixture clumps together slightly. Sprinkle this streusel over the cake batter in the baking dish.
10. Bake the Pumpkin Coffee Cake for 40 to 45 minutes. It’s done when a toothpick inserted into the center comes out with just a few moist crumbs. Keep an eye on it!
11. Allow the cake to cool in the pan before adding the glaze. This cooling period helps the texture become perfect.
12. In a small bowl, whisk together the glaze ingredients: ½ cup of powdered sugar and enough 1 to 2 tablespoons of milk to reach a thick drizzle consistency. Drizzle it over the cooled cake.
13. Cut into pieces and serve. Enjoy the delightful flavors and the joy it brings to your table.

Notes

• Tip 1: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
• Tip 2: Do not over-mix the coffee cake batter at this stage.
• Tip 3: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• Tip 4: If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.

Previous PostLemon Rolls

Next Post Mexican Hot Chocolate

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.