As the leaves begin to turn and the air takes on that unmistakable crispness, my thoughts inevitably drift to all things cozy and pumpkin. There’s something truly magical about pulling warm, spiced treats from the oven and sharing them with loved ones. One of my absolute favorites is this Pumpkin Coffee Cake. It’s so wonderfully warm and comforting, perfect for brunch on a lazy Sunday, or a delightful surprise for the bake sale at your kiddo’s school. There’s something about the aroma of cinnamon and freshly baked cake that makes you feel right at home. So, let’s gather our ingredients and get started on this delicious adventure together!
Table of Contents
Why You’ll Love This Pumpkin Coffee Cake
So why this Pumpkin Coffee Cake? Well, not only is it visually stunning with its layered streusel and sweet pumpkin flavor, but it’s also incredibly easy to make even for the busiest parents or those just getting started in the kitchen. The combination of spices brings out that fall flavor we all adore, while the moistness of the cake keeps everyone coming back for seconds (and maybe even thirds!).
This cake is also versatile. It can come to the rescue for those unexpected guests or be transformed into a lovely dessert for a potluck. Plus, let’s be real who doesn’t love a good slice of cake with their morning coffee? It’s like a hug in every bite. Trust me it will become a staple in your recipe collection.
How to Make Pumpkin Coffee Cake (Step-by-Step)
Alright, friends, grab your aprons and let’s dive right into the process of making this lovely Pumpkin Coffee Cake! I’ve broken it down into easy, manageable steps, so you’ll feel like a pro in no time.
Pumpkin Coffee Cake
Ingredients
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 can (15-oz) 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
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter. Get the kids involved if you can they’ll love helping out!
- Make the streusel: In a large bowl, whisk together the 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup of butter in a medium bowl in the microwave and pour it into the larger bowl. Stir it all together until you have what looks like wet sand with some big chunks. Set aside, and if you have space, pop it in the fridge for a bit.
- For the cake, in another large bowl (or stand mixer), whisk together 2 1/4 cups 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, and 1 teaspoon cinnamon. Chop the 1/2 cup softened butter into chunks, then add it to the flour mixture.
- Pumpkin time! Open up your can of pumpkin puree and scoop about half into the bowl. Blend the butter and pumpkin into the flour until it forms a ball, being careful not to over-mix. Add extra pumpkin if necessary to help it come together.
- In the same medium bowl you melted the butter in, add the rest of the pumpkin, whisk in the 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat until well blended.
- Combine the egg mixture with the flour mixture in 3 additions, mixing for about 20 seconds after each addition. Beat until the batter is light and fluffy.
- Spread 2 cups of batter into the prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any large pieces as you go. Layer another 2 cups of batter on top of this, followed by another cup of streusel.
- Spread the remaining batter over the streusel and top it off with the second half of the remaining streusel, saving some for later in the fridge.
- Bake at 350°F for about 35 minutes. When it’s done, quickly sprinkle the leftover streusel on top, close the oven door to keep the heat in, and bake for another 10-15 minutes. Your total baking time should be about 45-50 minutes.
- Test for doneness with a toothpick; it should come out clean. Let it cool on a wire rack for at least 15-20 minutes before you slice into it.
- Make the icing: In a medium bowl, beat the 1/4 cup butter until smooth. Add in 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until very smooth, adding more milk if necessary.
- Drizzle the icing over the cooled cake.
Notes
Serving Ideas for Pumpkin Coffee Cake
When it comes to serving this beauty, there are so many cozy ways to present it. One of my favorites is to serve it warm from the oven, maybe with a big pot of coffee brewing or even some delightful chai tea.
For a relaxed brunch, set it out with slices of fresh fruit think apples and pears with a sprinkle of cinnamon because those flavors go hand in hand. Or, if you’re having friends over for coffee catch-ups, consider serving it on a pretty cake stand with fresh whipped cream on the side.
And if you have kiddos, they will adore getting their hands on this cake after school. You might find them coming back for seconds and sneaking bites when they think you aren’t looking!
How to Store Pumpkin Coffee Cake
If, by some miracle, you have leftovers (which is not very likely, let me tell you!), you can keep the cake covered on the counter for about 2-3 days. After that, it’s best to pop it in the fridge. It will still taste delightful, just a little firmer from the cold.
But trust me, the warm slices seem to disappear quickly!
Tips to Make Pumpkin Coffee Cake
Don’t Skimp on the Spices: The cinnamon and pumpkin pie spice are what make this cake sing! Feel free to adjust according to your taste preferences. A touch of nutmeg or even some cloves can add that extra warmth!
Be Mindful of the Butter’s Temperature: When you’re chopping the butter, make sure it’s soft but not too soft. It should be cool to the touch. If it melts completely, the texture of your cake may be affected.
Use Quality Pumpkin Puree: Make sure to grab 100% pure pumpkin puree rather than the pie filling. The added sugars and spices in the latter can throw off the balance of your lovely cake.
Pro Tips for Success
Check Your Ovens: Every oven is a little different. If you find your cake is cooking too quickly or slowly, be sure to adjust accordingly. Keeping an eye on it during the last few minutes of baking is key!
Layering Matters: When you’re layering the batter and streusel, try not to overwork the batter when spreading it out. Use a spatula for a gentler touch. The layers are what give the cake that beautiful texture.
Keep it Moist: If you’re worried about drying out, you can add a touch more pumpkin or even substitute applesauce for some of the oil in the batter for an extra moist treat.
Serving Ideas
Coffee Break: Pair this cake with a nice, strong cup of coffee or a light roast. Nothing complements pumpkin like that rich, warm beverage!
Picnic Treat: Slice it up, wrap it in parchment paper, and take it along to a fall picnic. It travels well and is a great way to enjoy the sunshine!
Dessert with a Twist: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delectable dessert option. Add a sprinkle of cinnamon on top for good measure!
For More Recipe Inspiration
Looking for more delightful recipes? Check these out:
Pumpkin Coffee Cake – FAQs
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely. Make sure it is well pureed, and remember that fresh pumpkin may be a bit wetter, so adjust the flour and oil if needed.
How do I know when it’s done?
Perform the toothpick test. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your cake is ready to serve.
Can I freeze this cake?
Yes, it freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
How can I make this recipe gluten-free?
Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. The texture may vary slightly, but the flavor remains just as delicious.
Quick Recap
So there you have it, my friends this Pumpkin Coffee Cake is not just any cake. It’s a celebration of the season, and it carries with it all the warmth and love that comes from a home-baked treat. Perfect for brunch, bake sales, or cozy evenings with friends, it’s bound to bring smiles all around. Gather your ingredients this weekend and whip up this delightful cake you’ll be so happy you did! Happy baking!
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