A Delicious Fall Treat Awaits You
When the leaves start turning and that crisp air rolls in, it’s time to whip up something cozy. This Pumpkin Coffee Cake Recipe is perfect for those lazy weekend mornings or even a surprise dessert during the week. You get the spicy warmth of pumpkin and cozy flavors that make your heart sing—plus, your kitchen will smell amazing! 🎃☕
Why Make This Recipe
You might wonder—why add yet another coffee cake to your recipe collection? Well, let me tell you—this one is special. It’s moist, packed with pumpkin goodness, and has a crunchy streusel topping that beckons you for seconds (and maybe thirds). Plus, who doesn’t love a cake that pairs perfectly with their morning coffee? It’s practically a match made in foodie heaven! 🍰
How to Make Pumpkin Coffee Cake Recipe
Getting started is a breeze! Just follow these simple steps, and soon you’ll be the pumpkin coffee cake expert in your circle.
Preheat and Prepare: Set that oven to 350°F and grease a 9×13 inch cake pan with nonstick spray or a little butter.
Streusel Formation: In a large bowl, whisk together your flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Melt your 1 cup of butter and stir it into the dry mix. You want it to resemble wet sand, so don’t stress if it looks a bit crumbly.
Cake Batter: In another bowl, mix up your cake base using flour, sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Chop your softened butter into chunks and stir it into the dry mix. Then, add your pumpkin puree, mixing until it all comes together nicely.
Egg Mix: In the melted butter bowl, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract. Combine this with the flour mixture in three additions, beating well each time. Your batter should be nice and fluffy.
Layer It Up: Spread half the batter into your prepared pan, sprinkle with some streusel, add the next layer of batter, and repeat! You’ll end by topping with streusel.
Bake: Pop it in the oven for about 35 minutes, then quickly add any remaining streusel while the cake’s still hot. Bake for another 10-15 minutes until a toothpick comes out clean. Don’t forget to cool it before icing!
Drizzle Love: Whip up the icing and drizzle it over your cooled cake. You can go for full coverage or just add some to each slice—totally your call!
Ingredients
- 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
How to Serve Pumpkin Coffee Cake Recipe
This cake shines brightest when served warm. Imagine sinking your fork into that delightful, spiced goodness as the aroma wafts around the room. You can serve it plain, or with a scoop of whipped cream if you’re feeling a little fancy. Perfect for brunch or a cozy afternoon snack. 🎉
How to Store Pumpkin Coffee Cake Recipe
If you have any leftovers (which is a big "if"), just cover it up and keep it on the counter for about 2-3 days. After that, pop it in the fridge to extend its life a bit longer. Trust me, it won’t go to waste too quickly! 😜
Tips to Make Pumpkin Coffee Cake Recipe
- Don’t Skip the Streusel: It’s not just decoration; it adds that fantastic crunch!
- Pumpkin Purée Quality: Always use 100% pumpkin purée, NOT pumpkin pie filling—seriously, it makes a difference.
- Room Temperature Ingredients: Why? They blend better and create a fluffier cake, so don’t skip this step!
Variations
Feeling adventurous? Here are some ideas:
- Nuts: Add walnuts or pecans in the streusel for an extra crunch.
- Chocolate Chip: Toss in some chocolate chips for a sweet twist.
- Gluten-Free Option: Use a gluten-free flour blend that measures cup-for-cup.
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! Just cook and puree it, then use the same amount as in the recipe.
2. How do I know when the cake is done?
Use a toothpick in the center; if it comes out clean without wet batter, you’re golden!
3. Can I freeze this cake?
Yes! Just wrap it tightly in plastic wrap, and it will keep for up to three months. Thaw it out at room temperature when you’re ready to dig in.
Now, go and make this Pumpkin Coffee Cake! You won’t regret it. Trust me—you’ll be the star of every gathering. 🍂✨
Pumpkin Coffee Cake
Ingredients
Method
- Preheat the oven to 350°F and grease a 9x13 inch cake pan with nonstick spray or butter.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice.
- Melt the butter and stir it into the dry mix until it resembles wet sand.
- In another bowl, mix the flour, sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Chop the softened butter into chunks and stir it into the dry mix.
- Add the pumpkin puree and mix until it all comes together.
- In the melted butter bowl, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract.
- Combine this with the flour mixture in three additions, beating well each time.
- Spread half the batter into your prepared pan, sprinkle with some streusel, and add the next layer of batter.
- Repeat the layering and top with streusel.
- Bake for about 35 minutes, then quickly add any remaining streusel while the cake is still hot.
- Bake for another 10-15 minutes until a toothpick comes out clean.
- Let cool before icing.
- Whip up the icing and drizzle it over your cooled cake. You can choose full coverage or just drizzle over slices.