Pumpkin Coffee Cake Recipe

Why You Need This Pumpkin Coffee Cake Recipe

Let’s be honest: who doesn’t love a warm, moist coffee cake, especially when it’s spiced with pumpkin goodness? This fall-inspired treat isn’t just for the pumpkin spice latte lovers; it’s for anyone who enjoys a cozy bite with their morning coffee. The combination of aromatic spices and a sweet, buttery cake creates a perfect slice for brunch or an afternoon snack. Plus, it’s so easy to make, you’ll wonder why you haven’t tried it sooner!

How to Make Pumpkin Coffee Cake Recipe

Making this cake is a breeze, and you probably have most of the ingredients in your pantry already. Here’s a quick rundown of how to whip this up in no time.

1. Preheat your oven to 350°F. Grease a 9×13-inch cake pan with some nonstick spray or butter.
2. Get started on that streusel topping, because who doesn’t love that crunchy goodness?
3. In one bowl, whisk together the dry ingredients like flour, sugars, salt, and spices.
4. Melt butter in the microwave, mix it in, and voila—your streusel is ready!
5. For the cake, combine your batter ingredients, layer it in the pan, and bake.
6. Top with that remaining streusel after the first bake, finish it off, and let it cool for a bit before icing.

Easy peasy, right? You’re about to be the star of your kitchen.

Ingredients

You’ll want to gather the following tasty components:

• 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 (15-oz) can pumpkin puree (not pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil (light olive oil works too)
  • 1 tablespoon vanilla extract

• For the icing:

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Get ready for some deliciousness! 🤤

Directions

Follow these easy steps for a perfect cake:

1. Preheat the oven to 350°F and grease your cake pan.

2. Make the streusel: In a large bowl, whisk together the dry ingredients—3 cups flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt 1 cup of butter, stir it in, and set aside. It should look like wet sand with some chunky bits—don’t stress!

3. For the cake: In another bowl or stand mixer, mix 2 and 1/4 cups flour, 1 and 1/2 cups sugar, baking powder, baking soda, salt, and spices. Add chopped (not fully melted) butter and half a can of pumpkin puree. Mix until it forms a ball!

4. In the bowl where you melted the butter, whisk together remaining pumpkin, eggs, oil, and vanilla. Add this to your flour mix in three parts, mixing until fluffy.

5. Spread 2 cups of batter in the pan, sprinkle with 1 cup streusel, add another 2 cups of batter, and repeat with more streusel. Don’t worry about using it all—some will be left over for another day.

6. Bake for 35 minutes, then add the remaining streusel quickly! Bake for another 10-15 minutes until a toothpick comes out clean.

7. Once done, let it cool a bit, then whip up that icing by mixing soft butter, vanilla, salt, and powdered sugar. Drizzle that sweet goodness over your masterpiece!

How to Serve Pumpkin Coffee Cake Recipe

Serve your Pumpkin Coffee Cake warm or at room temperature. It’s perfect as a breakfast treat or an afternoon snack with a cup of coffee or tea. Feel free to drizzle extra icing over each slice or simply enjoy it plain. Sharing isn’t required—but it’s nice to be generous!

How to Store Pumpkin Coffee Cake Recipe

Keep leftover cake well-covered on the counter for 2-3 days. If you can resist, it also stores beautifully in the fridge for up to a week. Just warm it up in the microwave for 10-20 seconds if you want that fresh-out-of-the-oven vibe.

Tips to Make Pumpkin Coffee Cake Recipe

• Don’t overmix the batter. It should be combined but not overly smooth for a fluffier texture.
• Use fresh spices for maximum flavor—trust me, it makes all the difference.
• Storing extra streusel? Just pop it in the fridge and use it for future baking adventures!

Variation

Feeling adventurous? You can add chocolate chips for a caramel-pecan twist, or even top it with a cream cheese frosting instead of the icing for a more decadent touch.

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can bake it a day before and store it covered. Just reheat before serving!

2. Can I use other types of pumpkin?
While fresh pumpkin can be used, canned pumpkin puree is the way to go for convenience and taste. Don’t use pumpkin pie filling, as it’s too sweet!

3. Can I freeze Pumpkin Coffee Cake?
Yes! Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving.

Now, get your baking on! You won’t regret it! 🎃✨

Pumpkin Coffee Cake

A warm and moist coffee cake spiced with pumpkin, perfect for brunch or as an afternoon snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 320

Ingredients Method Notes

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 15-oz can pumpkin puree (not pie filling)
• 4 large eggs
• 1/4 cup vegetable oil (light olive oil works too)
• 1 tablespoon vanilla extract

For the Icing

• 1/4 cup butter (half stick, very soft)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (less if using table salt)
• 3 tablespoons milk (more to taste)
• 2 cups powdered sugar

Method

 

Preparation

1. Preheat your oven to 350°F and grease a 9x13-inch cake pan.
2. Make the streusel: In a large bowl, whisk together the dry ingredients—flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
3. Melt butter, stir it in with the dry ingredients, and set aside until it looks like wet sand with some chunky bits.

Mix the Cake Batter

1. In another bowl or stand mixer, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
2. Add chopped, cool butter and half a can of pumpkin puree. Mix until it forms a ball.
3. In the bowl where you melted the butter, whisk together the remaining pumpkin, eggs, oil, and vanilla. Add this to the flour mixture in three parts, mixing until fluffy.

Assemble and Bake

1. Spread 2 cups of the batter in the pan, sprinkle with 1 cup of streusel, add another 2 cups of batter, and repeat with more streusel.
2. Bake for 35 minutes, then quickly sprinkle the remaining streusel on top and bake for another 10-15 minutes until a toothpick comes out clean.

Icing

1. Let the cake cool for a bit, then whip up the icing by mixing soft butter, vanilla, salt, and powdered sugar. Drizzle over the cake.

Notes

Serve warm or at room temperature, with extra icing if desired. Store leftover cake covered at room temperature for 2-3 days or in the fridge for up to a week. Warm in microwave for 10-20 seconds before serving.