Pumpkin Coffee Cake Recipe

If you’re looking for a cozy and delicious treat to share with friends or family, this Pumpkin Coffee Cake Recipe is just what you need! With its warm spices and rich pumpkin flavor, it’s the perfect companion for your morning coffee or an afternoon snack. What makes this recipe truly special is how easy it comes together. Whether you’re hosting a fall gathering or just want something sweet to brighten up a busy weeknight, this cake will not disappoint.

I love making this cake because it fills my kitchen with the most inviting aromas. Plus, it’s so versatile—you can enjoy it warm from the oven or save some for later. Trust me; everyone will be asking for seconds!

Why You’ll Love This Recipe

• Simple to make: This Pumpkin Coffee Cake Recipe comes together in no time, making it perfect for beginner bakers.
• Family-friendly: With its delightful flavors, it’s sure to please both kids and adults alike!
• Make-ahead option: Bake it in advance and enjoy it over a few days. It keeps well on the counter and tastes great even after a couple of days.
• Deliciously spiced: The combination of cinnamon and pumpkin pie spice gives this cake that classic autumn flavor everyone loves!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightful Pumpkin Coffee Cake. You might already have many of these staples in your pantry!

For the Streusel Topping

• 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)
• (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 flexible and can easily adapt to suit your taste. Here are some fun ideas to switch things up:

• Add nuts: Toss in some chopped walnuts or pecans for an added crunch.
• Incorporate chocolate chips: For chocolate lovers, mix in some semi-sweet chocolate chips before baking.
• Try different spices: Experiment with nutmeg or ginger for a unique twist on the flavor profile.
• Fruit additions: Add cooked apples or cranberries to give the cake a fruity touch.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F. This step ensures that your cake bakes evenly throughout. Also, grease a 9×13 inch cake pan with nonstick spray or rub it with butter—this will help your delicious creation come out easily once it’s baked.

Step 2: Prepare the Streusel

In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Melt 1 cup of butter in a medium bowl in the microwave until completely melted. Pour this into your streusel mixture and stir until it resembles wet sand with clumps. It’s okay if there’s some loose flour at the bottom; just set it aside for now.

Step 3: Make the Cake Batter

In another large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Cut your softened butter into chunks and add them to the flour mixture. Mix until crumbly but not completely smooth; this will give your cake that delightful texture.

Step 4: Incorporate Pumpkin Puree

Open your can of pumpkin puree and scoop about half into the flour mixture using a spatula. The goal here is to blend everything until combined without overmixing—just enough so that no dry bits are left behind.

Step 5: Mix Wet Ingredients

In your medium bowl from earlier (the one you melted butter in), combine the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract. Whisk until well blended—this mixture will add moisture to our cake.

Step 6: Combine Mixtures

Gradually add the egg mixture into your flour mix in three parts while beating gently after each addition. Once all combined, continue mixing for about one minute until you have a light and fluffy batter.

Step 7: Assemble Your Cake

Spread half of the batter into your greased pan evenly. Sprinkle one cup of streusel on top before adding another layer of batter followed by more streusel. Repeat this layering process until all ingredients are used up.

Step 8: Bake

Bake at 350 degrees F for around 35 minutes initially. When time’s up, quickly sprinkle any remaining streusel over the top focusing on areas where batter has puffed up during baking. Return it to bake for an additional 10-15 minutes—your cake should be golden brown when finished!

Step 9: Cool & Icing Time!

Let your masterpiece cool on a wire rack for about 15-20 minutes before cutting into it. For icing preparation—beat softened butter until smooth; then mix in vanilla extract, salt, milk, and powdered sugar until creamy.

Step 10: Drizzle & Serve!

Drizzle icing over your cooled cake as desired—enjoy warm slices straight from the oven! If you’ve got leftovers (if!), they keep well covered on the counter for two to three days or can be refrigerated after that.

And there you have it! Your very own Pumpkin Coffee Cake Recipe—a cozy delight sure to win hearts around any table!

Pro Tips for Making Pumpkin Coffee Cake Recipe

Making pumpkin coffee cake is a delightful journey that can be even more enjoyable with a few helpful tips!

• Use room temperature ingredients: Ensuring your eggs and butter are at room temperature helps them blend more easily, resulting in a light and fluffy cake texture.
• Don’t overmix the batter: Mixing just until combined keeps the cake tender and prevents it from becoming dense. Overmixing can lead to tough results, which we definitely want to avoid!
• Chill the streusel: If you have time, chilling your streusel topping before adding it to the cake can help it maintain its crunchy texture as it bakes, giving you that perfect contrast against the soft cake.
• Check for doneness carefully: Since ovens can vary, keep an eye on your cake towards the end of baking. A toothpick inserted should come out clean; if it’s still wet, give it a few more minutes.
• Store properly: To keep your coffee cake fresh longer, store it covered at room temperature for up to 3 days or in the fridge afterward. This keeps it moist and delicious!

How to Serve Pumpkin Coffee Cake Recipe

Serving pumpkin coffee cake can be as fun as making it! Here are some ideas to make your presentation extra special.

Garnishes

• Whipped cream: A dollop of lightly sweetened whipped cream on top adds a delightful creaminess that pairs perfectly with pumpkin flavors.
• Chopped nuts: Sprinkle some toasted pecans or walnuts on top for a crunchy texture and nutty flavor boost that complements the sweetness of the cake.

Side Dishes

• Fresh fruit salad: A refreshing fruit salad made with seasonal fruits like apples, pears, or berries can provide a bright contrast to the richness of the coffee cake.
• Yogurt parfait: Layer yogurt with granola and fresh fruit for a creamy side that balances the sweetness of the cake.
• Coffee or tea: A warm cup of coffee or herbal tea creates a cozy atmosphere and enhances the flavors of this delightful dessert.
• Ice cream: For an indulgent twist, serve slices of pumpkin coffee cake with a scoop of vanilla or cinnamon ice cream on top for an irresistible treat!

This pumpkin coffee cake recipe is truly versatile and perfect for gatherings or cozy nights in. Enjoy every bite!

Make Ahead and Storage

This Pumpkin Coffee Cake Recipe is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week. Below are some tips for storing and reheating your delicious cake.

Storing Leftovers

• Store leftover cake in an airtight container at room temperature for up to 2-3 days.
• If you prefer, refrigerate for longer freshness, which will extend its shelf-life by a few more days.

Freezing

• To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container.
• The cake can be frozen for up to 2-3 months. Just be sure to label your container with the date!

Reheating

• For best results, reheat slices in the microwave for about 10-20 seconds until warm.
• Alternatively, you can reheat in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Here are some common questions about this delightful recipe:

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

Absolutely! If you prefer fresh pumpkin, roast and puree it to replace the canned pumpkin puree. Just make sure it’s well-drained to keep the batter from becoming too wet.

How should I store my Pumpkin Coffee Cake Recipe leftovers?

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate them for longer freshness. For longer storage, consider freezing individual slices wrapped tightly.

What makes this Pumpkin Coffee Cake Recipe special?

This recipe combines rich pumpkin flavor with a cinnamon-spiced streusel topping, creating a comforting dessert that’s perfect for any occasion or simply as an afternoon treat!

Can I add nuts or chocolate chips to my Pumpkin Coffee Cake Recipe?

Definitely! Feel free to mix in walnuts or chocolate chips into the batter before baking for added texture and flavor.

Final Thoughts

I hope you find joy in making this Pumpkin Coffee Cake Recipe! It’s a delightful blend of flavors that not only warms your heart but also fills your home with wonderful aromas. Whether enjoyed fresh out of the oven or warmed up later, I can’t wait for you to savor every bite. Happy baking!