Pumpkin Coffee Cake Recipe

If you’re looking for a cozy dessert that warms your heart and home, then this Pumpkin Coffee Cake Recipe is just what you need! This cake is the ultimate combination of rich pumpkin flavor and sweet, crumbly streusel. It’s perfect for those crisp autumn mornings or as a delightful treat during family gatherings. Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, this cake will surely become a favorite in your home.

What makes this recipe special is its comforting flavors and easy preparation. Plus, it’s a fantastic way to use up that can of pumpkin puree sitting in your pantry. Trust me; once you take a bite of this moist cake topped with buttery streusel, you’ll be hooked!

Why You’ll Love This Recipe

• Easy to make: This Pumpkin Coffee Cake Recipe comes together quickly, making it perfect for busy days.
• Family-friendly: The warm spices and delicious pumpkin flavor are sure to please both kids and adults alike.
• Make-ahead option: Bake it in advance and enjoy it throughout the week for breakfast or dessert!
• Deliciously satisfying: With layers of streusel and moist cake, every bite is packed with flavor.
• Versatile serving options: Serve it warm out of the oven or at room temperature—it’s delightful any way you slice it!

Ingredients You’ll Need

You’ll find that these ingredients are simple and wholesome, bringing together the comfort of fall in every bite. Here’s what you need for this delicious Pumpkin Coffee Cake:

For the Streusel

• 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)

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 stick, softened but still cool)
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling; divided)
• 4 large eggs
• 1/4 cup vegetable oil (I use light-flavor olive oil)
• 1 tablespoon vanilla extract

For the Icing

• 1/4 cup butter (half stick, very soft)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt(use less if all you have is table salt)
• 3 tablespoons milk(more to taste)
• 2 cups powdered sugar

Variations

This Pumpkin Coffee Cake Recipe is quite flexible! Feel free to make it your own with these fun variations:

• Add nuts: Toss in some chopped walnuts or pecans for extra crunch.
• Mix in chocolate chips: Add semi-sweet chocolate chips to the batter for a sweet twist.
• Try different spices: Swap out cinnamon for nutmeg or ginger for a unique flavor profile.
• Create a glaze instead of icing: Drizzle a simple glaze made from powdered sugar and milk over the top for a lighter finish.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat Your Oven

Preheat your oven to 350 degrees F. Greasing your pan is essential so that your cake releases easily after baking. A well-greased pan ensures that every piece comes out beautifully!

Step 2: Make the Streusel

In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Melting butter and mixing it into this dry mixture creates that irresistible crumbly texture. You want it to look like wet sand—this means you’ve got the right consistency!

Step 3: Prepare the Cake Batter

In another large bowl or stand mixer, combine flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Adding softened butter here gives your cake richness while ensuring it’s fluffy when baked.

Step 4: Combine Ingredients

Scoop half of your pumpkin puree into the flour mixture and blend until everything is combined without over-mixing. The key here is to mix just until there are no dry pockets left—this keeps your cake light and airy.

Step 5: Whisk Wet Ingredients

Using the same bowl where you melted butter earlier, combine the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract. Whisk until smooth; this mixture will add moisture to your cake.

Step 6: Mix It All Together

Gradually add the egg mixture into the flour mixture in three parts. Beat gently after each addition until everything is mixed well. This step is crucial as it helps create that light texture we all love in coffee cakes.

Step 7: Assemble Your Cake

Start by spreading half of your batter into a greased pan followed by half of your streusel topping. Repeat this process with the remaining batter and streusel on top.

Step 8: Bake Your Cake

Bake at 350 degrees F for about 35 minutes before adding any leftover streusel on top. This step allows the streusel to form that signature crunchy topping without burning.

Step 9: Final Bake

Return your cake to bake for an additional time until fully set—test it with a toothpick! Allowing it to cool before slicing allows all those wonderful flavors to meld together perfectly.

Step 10: Icing Time!

While waiting for your cake to cool slightly, whip up some icing by beating softened butter with powdered sugar and milk until smooth. Drizzle over your cooled cake for an extra touch of sweetness!

And there you have it—a delightful Pumpkin Coffee Cake Recipe that’s perfect for any occasion! Enjoy every slice!

Pro Tips for Making Pumpkin Coffee Cake Recipe

Baking is all about having fun and creating delicious memories, so here are some tips to help you achieve the best results with this pumpkin coffee cake!

• Use room temperature ingredients: Ensuring your eggs and butter are at room temperature helps them blend more easily into the batter, resulting in a lighter, fluffier cake.
• Don’t skip the chilling step for streusel: Chilling the streusel before baking allows it to hold its shape better during baking, creating that delightful crunchy topping we all love.
• Test for doneness correctly: Instead of just relying on a timer, perform the toothpick test to ensure your cake is perfectly baked. A clean toothpick means it’s ready to come out!
• Store properly for freshness: Keep your cake covered at room temperature for a few days or refrigerate it afterward to maintain its moist texture. It’s perfect for snacking any time of day!
• Customize your spices: Feel free to tweak the cinnamon and pumpkin pie spice levels according to your taste preferences. This recipe is versatile enough to allow for personal touches!

How to Serve Pumpkin Coffee Cake Recipe

Presenting your pumpkin coffee cake beautifully can make it even more delightful! Here are some ideas to elevate your serving experience.

Garnishes

• Dust with powdered sugar: A light sprinkle of powdered sugar adds a touch of elegance and sweetness that enhances the flavors.
• Add chopped nuts: Sprinkle some walnuts or pecans on top for an added crunch and nutty flavor that pairs wonderfully with pumpkin.

Side Dishes

• Fresh Fruit Salad: A refreshing mix of seasonal fruits complements the rich flavors of the coffee cake and adds a bright contrast on your plate.
• Whipped Coconut Cream: This dairy-free alternative provides a creamy texture that balances out the cake’s sweetness while keeping it light.
• Yogurt Parfait: Layering yogurt with granola and fruits creates a satisfying side dish that adds creaminess and crunch, making it perfect for brunch.
• Hot Beverages: Serve alongside freshly brewed coffee or spiced chai tea to enhance that cozy atmosphere, making each bite even more enjoyable!

Enjoy making this delightful pumpkin coffee cake recipe, and remember that every slice tells a story!

Make Ahead and Storage

This Pumpkin Coffee Cake Recipe is perfect for meal prep! You can make it ahead of time and enjoy delicious slices throughout the week. Plus, its flavors only get better as it sits!

Storing Leftovers

• Allow the cake to cool completely before storing.
• Cover the cake with plastic wrap or place it in an airtight container.
• Store at room temperature for up to 2-3 days.
• For longer storage, refrigerate the cake.

Freezing

• Let the cake cool completely, then slice it into individual portions.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag.
• Label the bag with the date and freeze for up to 3 months.
• To thaw, simply leave slices at room temperature or microwave for a few seconds.

Reheating

• For best results, reheat individual slices in the microwave for 10-20 seconds until warm.
• Alternatively, you can warm slices in a toaster oven or conventional oven at 350°F for about 5-10 minutes.

FAQs

Here are some common questions about this delightful recipe!

Can I use fresh pumpkin instead of canned pumpkin puree in this Pumpkin Coffee Cake Recipe?

Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1.5 cups of pureed fresh pumpkin for this recipe.

How can I adjust this Pumpkin Coffee Cake Recipe to make it gluten-free?

You can substitute an all-purpose gluten-free flour blend for regular flour. Ensure that your baking powder is also gluten-free to keep the entire recipe safe for gluten-sensitive individuals.

What makes this Pumpkin Coffee Cake Recipe special?

This recipe stands out because of its moist texture and rich flavors from spices like cinnamon and pumpkin pie spice. The streusel topping adds a delightful crunch that complements the soft cake beautifully!

Final Thoughts

I hope you enjoy making this Pumpkin Coffee Cake Recipe as much as I do! It’s a comforting treat that fills your kitchen with warm, inviting aromas. Whether you’re sharing it with loved ones or savoring it on your own, it’s bound to bring a smile. Enjoy every bite and happy baking!