Pumpkin Coffee Cake Recipe

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Pumpkin Coffee Cake—just the mention of it brings back so many delightful memories! The season changed, the leaves turned golden, and the air was laced with the aroma of cinnamon and nutmeg. I came across this wonderful recipe in a dusty old cookbook while rummaging through my grandmother’s kitchen. She’d often whip it up on crisp autumn mornings, filling our home with the warm essence of pumpkin and spices that wrapped around us like a cozy blanket. It’s the kind of comfort food that makes you feel right at home, even on the gloomiest days. With its tender crumb, crunchy streusel topping, and sweet glaze, I guarantee you’ll be swooning with every bite. So let’s make this little slice of heaven together, shall we?

Why You’ll Love This Recipe

• Easy to Follow: Even if you’re a kitchen novice, I’ve laid out simple, straightforward steps to keep you feeling confident and excited!
• Quick Baking: With a prep and bake time of around an hour, you’ll be enjoying warm slices in no time!
• Deliciously Moist: The pumpkin puree keeps this cake incredibly moist, and the spices add a joyful depth of flavor that dances on your palate.
• Perfect for Sharing: Whether it’s brunch with friends or family gatherings, this cake is sure to wow the crowd and earn you rave reviews!
• Beautifully Aromatic: Your kitchen will smell absolutely divine as it bakes, creating a cozy atmosphere that you and your loved ones will cherish.

Ingredients

Here’s what you’ll need to create this magical Pumpkin Coffee Cake:

• 3 cups all-purpose flour (spooned and leveled): Sifting just makes everything better! This adds lightness to the cake.
• 1 cup brown sugar (packed): This adds a lovely depth of flavor and moisture—sweet and comforting.
• ½ cup granulated sugar: Balances the richness of the brown sugar.
• 1 teaspoon kosher salt: A little salt enhances all the sweet, cozy flavors.
• 1 tablespoon cinnamon: Ah, the queen of spices! Adds warmth and familiarity.
• 1 tablespoon pumpkin pie spice: A blend of spices that’s basically autumn in a jar.
• 1 cup butter (2 sticks, melted): Butter makes the cake rich and decadent—no replacements here!
• 2 & ¼ cups all-purpose flour: Extra flour helps create the texture of a perfect crumb—fluffy yet sturdy!
• 1 & ½ cups granulated sugar: For the sweet balance in the batter!
• 1 tablespoon baking powder: This helps give the cake that gorgeous lift.
• ¾ teaspoon baking soda: Works hand in hand with the baking powder.
• ¾ teaspoon kosher salt: To balance flavors, don’t skip this.
• 1 tablespoon pumpkin pie spice: Because we can never have too much spice.
• 1 teaspoon cinnamon: More love for cinnamon!
• ½ cup butter (1 stick, softened but still cool): For a creamy cake texture, just the right amount of softness.
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided): This makes the cake taste incredibly rich and luscious!
• 4 large eggs: Perfect for binding the batter together.
• ¼ cup vegetable oil (I use light-flavor olive oil): Adds moisture and flavor—just a hint is enough!
• 1 tablespoon vanilla extract: Because who doesn’t love that sweet aroma?
• ¼ cup butter (half stick, very soft): It all adds to the lovely cake texture we’re after.
• 1 teaspoon vanilla extract: Extra warmth and flavor in the icing.
• ½ teaspoon kosher salt (use less if all you have is table salt): Brings out sweetness in desserts!
• 3 tablespoons milk (more to taste): Adjust to reach your desired icing consistency.
• 2 cups powdered sugar: The star of our dreamy glaze!

Full recipe card is below.

How to Make It

Preheat and Prepare

First, let’s get that oven preheating to 350 degrees F! While it warms up, grab a 9×13 inch cake pan and grease it with nonstick spray or rub it down with butter for a cozy non-stick finish.

Make the Streusel

In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ 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 until it’s nicely melted—not too bubbly! Pour it into the larger bowl, stirring to combine until you have a mixture resembling wet sand with big chunks. Yep! Make peace with a little flour still hanging around the bottom. This streusel is going to be the star!

If there’s room, pop it in the fridge to chill a bit.

Create the Cake Batter

In another mixing bowl (you can use a stand mixer if you have one), whisk together 2 & ¼ cups flour, 1 & ½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.

Now, chop ½ cup softened butter into little chunks and drop them into the flour mixture. Remember, we want them cool but not rock-hard!

Grab that can of pumpkin puree, scoop out a hearty half (you got this!) and add it to the bowl. Using a paddle attachment or electric beaters, mix this until everything is just combined into a cohesive ball. Don’t overdo it!

Mix Wet Ingredients

In the same bowl where you melted the butter, whisk together all the remaining pumpkin, 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla. Combine this mixture until the eggs are blended well.

Now, incorporate the egg mixture into the flour mixture in three additions—beating each time for about 20 seconds between additions. Once everything is in, beat for another minute until fluffy.

Layer it Up!

Spread 2 cups of batter into the bottom of your greased cake pan. Sprinkle 1 cup of streusel evenly over the top (don’t worry about making it perfect).

Add another 2 cups of batter, then sprinkle another 1 cup of streusel on top. Gently add the rest of the batter and smooth it out, then top with the remaining 2 cups of streusel.

Bake

Time to bake! Pop it in the oven for about 35 minutes. Then, quickly sprinkle all the remaining streusel on top and get it back in the oven (this part is key!).

Let it bake for another 10-15 minutes. Your cake is done when a toothpick inserted into the center comes out clean! The total baking time is about 45-50 minutes.

Once done, let it cool on a wire rack for about 15-20 minutes before cutting.

Make the Icing

While your cake cools, let’s whip up the icing. In a medium bowl, beat ¼ cup of soft butter until smooth, then add 1 teaspoon vanilla, ½ teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Blend until smooth, adding more milk if it’s too thick.

Drizzle that glorious glaze over the cooled cake. You can go for a full drizzle or save some for when serving—whatever floats your boat!

This cake is best enjoyed warm. If you’re serving leftovers, toss individual pieces in the microwave for just 10-20 seconds to bring that cozy feeling back!

Pro Tips for Success

• Measure Flour Properly: Use the spoon-and-level method to prevent a dense cake.
• Don’t Overmix: Mixing just until combined keeps your cake fluffy.
• Chill the Streusel: It helps to create crispy chunks!
• Use Fresh Spices: For the best flavor, make sure your spices are fresh!

Flavor Variations

• Chocolate Chips: Add 1 cup of dark or semi-sweet chocolate chips to the batter for a delicious twist!
• Nuts: Chopped walnuts or pecans can be sprinkled in to add a lovely crunch.
• Zest: Add a teaspoon of orange zest for a refreshing citrus note.
• Fruit Additions: Diced apples or pears could be folded in for a delightful surprise!

Serving Suggestions

This cake is perfect with a hot cup of coffee or tea. Slice it up and serve with a dollop of whipped cream or a scoop of ice cream for an extra treat! Ideally, plate each piece on a rustic wooden board or your favorite pastel plates—because we eat with our eyes too!

Make-Ahead & Storage

You can prepare the streusel and batter a day ahead—just cover and refrigerate. The cake tastes great for 2-3 days at room temperature if covered properly. If it lasts that long!

Leftovers

Transform stale pumpkin coffee cake into a delightful bread pudding. Just cut it into cubes, toss it in a whisked egg mixture, and bake until custardy and golden for a delicious twist!

Freezing

Absolutely, this cake can be frozen! Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. Let it thaw overnight in the fridge when you’re ready to enjoy it.

Reheating

For a quick reheat, use the microwave in short bursts to avoid drying it out. You can even warm it in a skillet on low heat for a lovely crispy exterior!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it down to match the consistency of canned pumpkin.

Can I use whole wheat flour in this recipe?
You can—just know it will yield a denser cake, so you may want to adjust the liquid slightly.

What if I don’t have pumpkin pie spice?
Create your own! Combine cinnamon, nutmeg, and ginger in equal parts to the sprinkle of cloves for a similar flavor profile.

Can I make a smaller cake?
Yes! You could halve the recipe and bake in an 8×8 or 9-inch round pan—adjust the bake time slightly!

Final Thoughts

Every time I make this Pumpkin Coffee Cake, I’m reminded not only of my grandmother’s loving spirit but also how food has a magical way of bringing people together. Don’t rush this process—savor each ingredient, embrace the scents filling your kitchen, and enjoy every moment spent near your loved ones. It’s not just about the cake; it’s about the warmth, the laughter, and the love that fills the air. So, grab your apron and let’s spread some joy, one slice at a time! Happy baking, my friend! 👩‍🍳✨