Delicious Pumpkin Coffee Cake to Fall For
Pumpkin Coffee Cake Recipe
Looking for a delightful treat that combines the warm flavors of fall with a mouthwatering texture? This Pumpkin Coffee Cake recipe is just what you need! Perfect for breakfast, brunch, or an afternoon snack, this cake is moist, fluffy, and topped with a crunchy streusel that will satisfy all your cravings. Drizzled with a creamy icing, it’s a comforting dessert that captures the essence of autumn.
Why Make This Recipe
There are plenty of reasons to try this Pumpkin Coffee Cake:
- Delicious Flavor: The combination of pumpkin, spices, and butter creates a decadent flavor that’s truly irresistible.
- Simple Ingredients: Most ingredients are pantry staples, making this cake easy to whip up anytime.
- Versatile Serving Options: This cake can be enjoyed warm, at room temperature, or even chilled, making it a versatile treat.
- Perfect for Sharing: With its generous servings, this cake is ideal for potlucks, family gatherings, or cozy coffee dates.
How to Make Pumpkin Coffee Cake Recipe
Follow these steps to create your delicious 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)
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
-
For the Icing:
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter.
- 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 into the mixture. Stir until it resembles wet sand and large chunks remain. Set aside and chill if you can.
- Prepare the Cake: In a large bowl or stand mixer, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Chop the softened butter into chunks and add to the flour mixture. Beat until combined.
- Add half the pumpkin puree to the flour mixture. Beat until the dough comes together. If too dry, add more pumpkin puree.
- In the same bowl used for melting the butter, mix the remaining pumpkin, eggs, vegetable oil, and vanilla. Whisk until combined.
- Gradually add the egg mixture to the flour mixture, beating after each addition. Mix until the batter is light and fluffy.
- Spread half the batter into the prepared pan and sprinkle with half the streusel. Add the remaining batter and top with the remaining streusel.
- Bake for 35 minutes. Quickly add any remaining streusel and bake for another 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for at least 15-20 minutes.
How to Serve Pumpkin Coffee Cake Recipe
Drizzle the icing over the cooled cake or serve individually. This cake pairs perfectly with a cup of coffee or a warm beverage. For an added treat, serve with whipped cream or vanilla ice cream!
How to Store Pumpkin Coffee Cake Recipe
Store covered at room temperature for 2-3 days. For longer storage, refrigerate the cake to maintain freshness.
Tips to Make Pumpkin Coffee Cake Recipe
- Adjust the Spices: Feel free to adjust the amounts of cinnamon and pumpkin pie spice to suit your taste.
- Add Nuts: For a crunchier texture, add chopped walnuts or pecans to the streusel.
- Serving Warm: To enjoy a warm slice later, microwave individual pieces for a few seconds before serving.
Variations
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
- Sugar Substitutes: Use coconut sugar or maple syrup for a healthier option.
FAQs
-
Can I use fresh pumpkin instead of canned?
Yes! Just ensure to cook and puree the pumpkin until smooth. -
Can I freeze the cake?
Yes, you can freeze the cake for up to three months. Wrap it well to prevent freezer burn. -
What can I do with leftover streusel?
Store leftover streusel in the fridge for up to a week and sprinkle on oatmeal or yogurt.
Enjoy baking and indulging in this delicious Pumpkin Coffee Cake—perfect for any occasion!
Pumpkin Coffee Cake
A delightful treat that combines the warm flavors of fall with a mouthwatering texture, this Pumpkin Coffee Cake is moist, fluffy, and topped with a crunchy streusel, making it perfect for breakfast, brunch, or an afternoon snack.
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)
- 1 15-oz can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan with nonstick spray or butter.
- 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 into the mixture. Stir until it resembles wet sand and large chunks remain. Set aside and chill if you can.
- Prepare the Cake: In a large bowl or stand mixer, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Chop the softened butter into chunks and add to the flour mixture. Beat until combined.
- Add half the pumpkin puree to the flour mixture. Beat until the dough comes together. If too dry, add more pumpkin puree.
- In the same bowl used for melting the butter, mix the remaining pumpkin, eggs, vegetable oil, and vanilla. Whisk until combined.
- Gradually add the egg mixture to the flour mixture, beating after each addition. Mix until the batter is light and fluffy.
- Spread half the batter into the prepared pan and sprinkle with half the streusel. Add the remaining batter and top with the remaining streusel.
- Bake for 35 minutes. Quickly add any remaining streusel and bake for another 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for at least 15-20 minutes.
Serving
- Drizzle the icing over the cooled cake or serve individually. This cake pairs perfectly with a cup of coffee or a warm beverage. For an added treat, serve with whipped cream or vanilla ice cream!
Storage
- Store covered at room temperature for 2-3 days. For longer storage, refrigerate the cake to maintain freshness.
Notes
Adjust the spices to your taste. Consider adding chopped walnuts or pecans for crunch. Microwave individual pieces to enjoy warm. For a gluten-free option, use a gluten-free flour blend.
