As the leaves begin to turn golden and the air carries a crisp chill, I find myself craving the comforting warmth of fall-themed treats. This is where my Pumpkin Coffee Cake comes in, a delightful twist on the classic coffee cake that’s perfect for those cozy gatherings or quiet brunch moments at home. Infused with the rich essence of pumpkin and fragrant spices, this cake combines a moist crumb with a crunchy streusel topping that makes every bite a celebration of autumn. Plus, it’s easy to whip up, so you can focus more on savoring and sharing. Trust me, it pairs beautifully with your morning coffee or an afternoon cup of tea—a true crowd-pleaser! Ready to fill your kitchen with the inviting scent of fall? Let’s dive into this delicious recipe together!
Why is Pumpkin Coffee Cake a Must-Try?
Irresistible Flavor: This Pumpkin Coffee Cake is a symphony of spices and moist pumpkin, creating a warm, inviting taste that makes every slice a delight.
Easy to Make: You don’t need culinary expertise—just follow the simple steps to jump into the cozy baking experience!
Perfect for Sharing: Whether at brunch or a casual gathering, this cake is sure to become a favorite among friends and family.
Versatile Delight: Enjoy it warm, topped with icing, or even as a standalone treat—it’s delicious any way you slice it!
Pair it Perfectly: Enhance your experience with a steaming cup of coffee or a cozy cup of tea; they’re a match made in culinary heaven.
Make-Ahead Magic: You can whip this cake up on the weekend, store it, and enjoy it all week long—perfect for those busy fall mornings!
Pumpkin Coffee Cake Ingredients
For the Cake
• All Purpose Flour – 3 cups; provides the primary structure. Spoon and level to avoid excess flour.
• Brown Sugar – 1 cup; adds sweetness and moisture. Use light or dark as preferred for a richer flavor.
• Granulated Sugar – 1/2 cup; contributes sweetness and aids in browning.
• Kosher Salt – 2 1/2 teaspoons total; enhances flavor; essential for balancing sweetness.
• Cinnamon – 2 tablespoons total; offers warm spice flavor that complements pumpkin.
• Pumpkin Pie Spice – 2 tablespoons total; merges spices like nutmeg and ginger for a full fall flavor.
• Butter – 3 sticks total; provides moisture and richness. Use melted for the streusel and softened for the cake.
• Pumpkin Puree – 1 can (15 oz); adds moisture and a distinct pumpkin flavor. Do not use pumpkin pie filling.
• Eggs – 4 large; act as a binder for texture and stability.
• Vegetable Oil – 1/4 cup; adds moisture and keeps the cake tender. Light-flavored olive oil can be substituted.
• Vanilla Extract – 2 tablespoons; enhances the overall flavor.
For the Streusel
• All Purpose Flour – 3 cups; gives the streusel its crumbly texture.
• Brown Sugar – 1 cup; enriches the streusel with sweetness.
• Granulated Sugar – 1/2 cup; raises the flavor profile to create that perfect crunch.
• Kosher Salt – 1/2 teaspoon; balances the sweetness of the mixture.
• Cinnamon – 1 tablespoon; enhances the fall spices throughout the cake.
• Butter – 1 stick melted; binds the streusel crumbs and adds richness.
For the Glaze
• Powdered Sugar – 2 cups; creates a sweet topping. Adjust milk to reach desired consistency.
• Butter – 1/2 stick softened; adds a creamy texture to the glaze.
• Milk – as needed; thins the glaze for easy drizzling.
• Vanilla Extract – 1 teaspoon; rounds out the sweetness.
This Pumpkin Coffee Cake promises to fill your home with delightful autumn scents while offering an unforgettable taste!
Step‑by‑Step Instructions for Pumpkin Coffee Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and prepare a 9×13 inch cake pan by greasing it with butter or non-stick spray. This step is essential, as a preheated oven ensures even baking right from the start. Gather your ingredients and equipment to facilitate a smooth baking experience.
Step 2: Prepare the Streusel
In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1/2 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice. Mix well, then stir in 1 stick of melted butter until the mixture resembles wet sand. Cover and refrigerate the streusel while you prepare the cake batter.
Step 3: Make the Cake Batter
In a separate large bowl, whisk together 2 1/4 cups of flour, 1 1/2 cups of granulated sugar, 2 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice. Add 1 stick of softened butter and 1 cup of pumpkin puree. Mix until combined, then in another bowl, whisk 3 eggs, 1/4 cup of oil, and 2 tablespoons of vanilla. Gradually add this mixture to the dry ingredients, mixing until light and fluffy.
Step 4: Layer the Cake in the Pan
Spread about 2 cups of the batter evenly into the greased pan. Next, sprinkle 1 cup of streusel over the batter, then add another 2 cups of the pumpkin coffee cake batter on top. Repeat the layering process until all the batter and streusel are used, reserving some streusel for the final topping.
Step 5: Bake the Cake
Place the pan in your preheated oven and bake for 35 minutes. After that, remove the cake momentarily and sprinkle the reserved streusel on top. Return it to the oven and continue baking for an additional 10-15 minutes until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan.
Step 6: Prepare the Icing
While the cake cools, mix together 1/2 stick of softened butter, 1 teaspoon of vanilla extract, a pinch of salt, and 2 cups of powdered sugar. Gradually add milk a little at a time until the icing reaches a smooth, drizzly consistency. This glaze will beautifully complement your Pumpkin Coffee Cake when it’s completely cooled.
Step 7: Drizzle and Serve
Once the cake has cooled, drizzle the prepared icing over the top. Allow it to set for a few moments before slicing into squares. Your Pumpkin Coffee Cake is now ready to serve, ideal for pairing with your favorite coffee or tea!
What to Serve with Pumpkin Coffee Cake
Imagine a cozy fall gathering where the warmth of spices and sweetness fills the air, inviting everyone to indulge and relax.
- Fresh Fruit Salad: Bright, colorful fruit adds a refreshing crunch and balances the sweetness of the pumpkin.
- Greek Yogurt with Honey: Creamy yogurt drizzled with honey enhances moisture and offers a tangy contrast to the cake’s sweetness.
- Chai Tea: The aromatic spices of chai perfectly harmonize with the flavors in your pumpkin coffee cake, making every sip a delight.
- Maple Syrup Drizzle: A light drizzle of maple syrup elevates the cake, adding a rich sweetness that complements its flavors.
- Whipped Cream: Light, airy whipped cream lends a luscious texture that makes each bite feel extra special and indulgent.
- Spiced Apple Cider: Serve warm cider spiced with cinnamon and cloves for a nostalgic fall drink that pairs beautifully with the cake.
- Nutty Granola Parfait: Layered with yogurt, this adds a crunchy texture and a touch of earthiness that works well with pumpkin.
- Chocolate Espresso Brownies: For the chocolate lovers, a rich brownie offers a delightful contrast to the spiced pumpkin flavor.
- Cheese Platter: Creamy cheeses contrast beautifully with the cake’s sweetness, providing a savory option that complements the dessert.
Expert Tips for Pumpkin Coffee Cake
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Don’t Overmix: Mix only until just combined after adding wet ingredients. Overmixing can lead to a denser texture instead of the fluffy pumpkin coffee cake you desire.
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Measure Flour Properly: Spoon and level your flour when measuring to avoid excess, which can make the cake dry.
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Chill your Streusel: Keeping the streusel mixture cold will ensure it creates a delightful crunch when baked, rather than melting into the cake.
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Baking Time Variations: Ovens vary, so check your cake a few minutes early. A toothpick should come out clean when it’s done.
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Customize Your Flavor: Feel free to experiment with additions like chopped nuts or chocolate chips for extra texture and flavor in your pumpkin coffee cake!
How to Store and Freeze Pumpkin Coffee Cake
Room Temperature: Store your Pumpkin Coffee Cake covered at room temperature for up to 3 days; this keeps it soft and delicious.
Fridge: If you need to keep it longer, refrigerate the cake for up to 5 days in an airtight container to maintain freshness.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
Reheating: To enjoy, simply thaw in the fridge overnight or microwave individual slices for 15-25 seconds until warm.
Pumpkin Coffee Cake Variations & Substitutions
Feel free to explore these delightful variations that will add a personal touch to your Pumpkin Coffee Cake!
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Sweet Potato Swirl: Substitute pumpkin puree with sweet potato puree for a slightly different flavor that still embodies fall.
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Nutty Crunch: Add 1 cup of chopped nuts like pecans or walnuts to the streusel for an inviting, crunchy texture that will help elevate your cake.
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Gluten-Free Option: Use a 1-to-1 gluten-free flour blend to make this delicious treat gluten-free without sacrificing flavor or texture.
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Spice It Up: For an extra kick, add 1 teaspoon of cayenne pepper or chili powder to the batter. This contrast between sweetness and heat is intriguing and delicious!
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Dairy-Free Delight: Swap the butter for coconut oil and use almond milk instead of regular milk in the glaze for a delightful dairy-free version that everyone can enjoy.
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Chocolate Lava: Add semi-sweet chocolate chips to each layer of batter for a rich, decadent twist that pairs beautifully with the pumpkin flavors.
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Fruit Fusion: Mix in 1 cup of chopped fresh apples or pears into the batter for added moisture and natural sweetness. This variation will make it feel like you have autumn in every bite!
As you discover your favorite combos, don’t forget to enjoy this cake with a steaming cup of coffee or perhaps alongside my delightful Pumpkin Sugar Cookies for a complete fall-themed treat!
Make Ahead Options
These Pumpkin Coffee Cakes are the perfect solution for busy weeknights or weekend brunches! You can prepare the streusel topping up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its crunchy texture. Additionally, the cake batter can be made up to 24 hours ahead—just keep it covered in the fridge. When you’re ready to bake, layer the batter with the streusel as instructed and bake it straight from the fridge for that fresh, just-baked flavor. This preparation allows you to enjoy a slice of delicious Pumpkin Coffee Cake with minimal stress, making your mornings a breeze!
Pumpkin Coffee Cake Recipe FAQs
How do I select the best pumpkin puree for the recipe?
Absolutely! When choosing pumpkin puree, look for 100% pure canned pumpkin that specifies it is puree, not pumpkin pie filling, which contains added sugars and spices. The can should not have any dark spots, which can indicate spoilage. I recommend brands that are labeled organic for a richer flavor!
How should I store leftover Pumpkin Coffee Cake?
You can keep your Pumpkin Coffee Cake covered at room temperature for up to 3 days, which preserves its soft texture. If you plan on enjoying it longer, refrigerate it in an airtight container for up to 5 days. This prevents it from drying out while still being deliciously moist!
Can I freeze Pumpkin Coffee Cake?
Absolutely! To freeze your cake, first let it cool completely. Wrap it tightly in plastic wrap then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight. If you’re in a hurry, you can microwave individual slices for 15-25 seconds until warmed!
What if my cake doesn’t rise properly?
Very! If your Pumpkin Coffee Cake doesn’t rise as expected, it could be due to expired baking powder or baking soda. Always check the expiration dates! Also, ensure you didn’t accidentally pack the flour too tightly—spoon and level it for accuracy. Lastly, mixing the batter just until combined will help retain air for a fluffier result!
Are there any dietary considerations for this recipe?
Certainly! If you’re cooking for someone with allergies, be aware that this Pumpkin Coffee Cake contains gluten from the flour and dairy from the butter. For gluten-free options, you can substitute an all-purpose gluten-free flour blend. If someone is lactose intolerant, using a dairy-free butter alternative can work beautifully without sacrificing taste!
Delicious Pumpkin Coffee Cake for Cozy Fall Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch cake pan by greasing it with butter or non-stick spray.
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1/2 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice. Mix well and stir in 1 stick of melted butter until the mixture resembles wet sand. Cover and refrigerate the streusel.
- In a separate large bowl, whisk together 2 1/4 cups of flour, 1 1/2 cups of granulated sugar, 2 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice. Add 1 stick of softened butter and 1 cup of pumpkin puree. Mix until combined, then whisk 3 eggs, 1/4 cup of oil, and 2 tablespoons of vanilla in another bowl. Gradually add to the dry ingredients, mixing until light and fluffy.
- Spread about 2 cups of the batter evenly into the greased pan. Sprinkle 1 cup of streusel over the batter, then add another 2 cups of the pumpkin coffee cake batter on top. Repeat the layering process until all the batter and streusel are used, reserving some streusel for the final topping.
- Place the pan in the preheated oven and bake for 35 minutes. Remove the cake momentarily and sprinkle the reserved streusel on top. Continue baking for an additional 10-15 minutes until a toothpick inserted into the center comes out clean.
- While the cake cools, mix together 1/2 stick of softened butter, 1 teaspoon of vanilla extract, a pinch of salt, and 2 cups of powdered sugar. Gradually add milk until the icing reaches a smooth, drizzly consistency.
- Once the cake has cooled, drizzle the prepared icing over the top. Allow it to set for a few moments before slicing into squares.
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