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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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Indulge in the warmth of autumn with this delightful Pumpkin Coffee Cake Recipe. Perfectly spiced and wonderfully moist, this cake features a rich pumpkin flavor complemented by a sweet, crumbly streusel topping. Ideal for sharing with family during cozy gatherings or enjoying alongside your morning coffee, this treat is bound to become a seasonal favorite. Easy to prepare and packed with comforting flavors, it’s the perfect way to use up that can of pumpkin puree sitting in your pantry. Enjoy every slice as you fill your home with inviting aromas!

Ingredients

Scale
  • 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)
  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F and grease your baking pan.
  2. For the streusel, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a bowl. Stir in melted butter until crumbly.
  3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add softened butter and mix until fluffy.
  4. Blend half of the pumpkin puree into the dry mixture. In a separate bowl, whisk remaining pumpkin puree with eggs, oil, and vanilla; add to the batter gradually.
  5. Layer half of the batter in the pan followed by half of the streusel; repeat layers.
  6. Bake for 35 minutes before adding remaining streusel on top; return to bake until set (check with a toothpick).
  7. Prepare icing by mixing softened butter with powdered sugar and milk; drizzle over cooled cake.

Nutrition

Find it online: https://cookingwitheliana.com/pumpkin-coffee-cake-recipe/