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Pumpkin Coffee Cake

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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.