Hey there, pumpkin lovers! Today, I’m sharing a Pumpkin Coffee Cake recipe that’s sure to make your kitchen smell like fall. The warm spices, the moist pumpkin cake, and the crunchy streusel make this recipe an absolute joy to bake and eat. Plus, who doesn’t love a cake that’s topped with icing? There’s something about the combination of pumpkin and spices that makes it feel like the ultimate comfort food. Speaking of comfort, you might also want to check out this breakfast pizza recipe to keep those cozy vibes going.
Why you’ll love this recipe
You’ll adore this recipe because it’s incredibly easy and forgiving. Whether you’re a seasoned baker or just starting out, this Pumpkin Coffee Cake is foolproof with its simple steps and fail-safe ingredients.
One of the great things about this cake is its versatility. It’s perfect for a cozy brunch, a potluck, or as a treat to enjoy with your afternoon coffee. I personally love making it on a rainy Saturday. My little one always sticks around the kitchen, waiting for the sweet aroma to fill the house.
Another reason to love this cake is its ability to bring people together. It’s always a hit at family gatherings and never fails to gather everyone around the dessert table.
Ingredients
For the streusel
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter
For the cake
- 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 (15-oz) can pumpkin puree
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
For the icing
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Step-by-step instructions
Preheat the oven and prepare the pan
First things first, preheat your oven to 350 degrees F. Grab a 9×13 inch cake pan and grease it with nonstick spray or butter. This ensures easy removal later.
Make the streusel
In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt the butter and pour it in, stirring until the mixture resembles wet sand. Go ahead and set it aside—pat yourself on the back; that wasn’t so tough!
Prepare the cake mixture
In another large bowl or your stand mixer, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add chunks of softened butter and half of the pumpkin puree; mix until combined.
In a separate bowl, or the same bowl if you’re like me and don’t like extra dishes, whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla. Gradually add this mixture to the flour mixture in three additions, beating for about 20 seconds after each.
Assemble the cake
Spread about 2 cups of batter into the bottom of your prepared pan. Sprinkle 1 cup of streusel over it. Repeat with another layer of batter and more streusel. Finally, spread the last of the batter and top with the remaining streusel. It’s a beautiful mess, isn’t it?
Bake
Pop it in the oven, bake for 35 minutes, then sprinkle a bit more streusel on top. Return it to the oven for an additional 10-15 minutes. Once baked, let the cake cool on a wire rack for at least 15-20 minutes before icing. I know… the waiting is the hardest part!
Make the icing
In a medium bowl, beat the butter until smooth. Then add the vanilla, salt, milk, and powdered sugar. You can adjust the milk to get your desired consistency. Drizzle the icing over the cake once it’s cool, or if you’re like me and can’t wait, drizzle on individual slices as you serve.
Recipe tips & variations
- For a nutty twist:Add a handful of chopped pecans or walnuts to the streusel.
- Make it a muffin:Use a muffin tin instead of a baking pan for individual servings.
- Gluten-free option:Swap the all-purpose flour for a gluten-free blend.
Storage & reheating
Storing leftovers
Keep any leftovers in an airtight container. ThisPumpkin Coffee Cakewill stay fresh at room temperature for about three days or in the refrigerator for up to a week.
Reheating
Reheat slices in the microwave for 10-20 seconds. Just enough to warm them up and soften the icing slightly.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use an equal amount of homemade pumpkin puree. Just make sure it’s similar in consistency to canned puree.
Can I freeze this cake?
Absolutely! Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature before reheating.
What’s the best way to cut this cake?
Use a serrated knife for a clean cut. It helps in not crushing the layers.
Do I have to use streusel?
While the streusel is delicious, you can skip it or replace it with something like chocolate chips or nuts if preferred.
Recipes you may like
Looking for more delicious recipes? You might enjoy these:
- Crescent roll breakfast recipes
- Breakfast potatoes recipe: easy & crispy
- Breakfast pizza recipe: easy cheesy
Happy baking, and don’t forget to share your delicious Pumpkin Coffee Cake moments with me!
Print
Pumpkin Coffee Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and easy Pumpkin Coffee Cake recipe perfect for fall.
Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter
- 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 (15-oz) can pumpkin puree
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt the butter and pour it in, stirring until the mixture resembles wet sand. Set it aside.
- In another large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add chunks of softened butter and half of the pumpkin puree; mix until combined. In a separate bowl, whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla. Gradually add this mixture to the flour mixture in three additions, beating for about 20 seconds after each.
- Spread about 2 cups of batter into the bottom of your prepared pan. Sprinkle 1 cup of streusel over it. Repeat with another layer of batter and more streusel. Finally, spread the last of the batter and top with the remaining streusel.
- Pop it in the oven, bake for 35 minutes, then sprinkle a bit more streusel on top. Return it to the oven for an additional 10-15 minutes. Let the cake cool on a wire rack for at least 15-20 minutes before icing.
- In a medium bowl, beat the butter until smooth. Then add the vanilla, salt, milk, and powdered sugar. Adjust the milk for desired consistency. Drizzle the icing over the cake once it’s cool, or drizzle on individual slices as you serve.
Notes
- For a nutty twist: Add a handful of chopped pecans or walnuts to the streusel.
- Make it a muffin: Use a muffin tin instead of a baking pan for individual servings.
- Gluten-free option: Swap the all-purpose flour for a gluten-free blend.
- Keep leftovers in an airtight container. Cake will stay fresh at room temperature for about three days or in the refrigerator for up to a week.
- Reheat slices in the microwave for 10-20 seconds.
- Can use fresh pumpkin instead of canned, ensuring similar consistency.
- Can freeze the cake for up to three months.
- Use a serrated knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg