Delicious homemade Pumpkin Coffee Cake with spices and frosting

Pumpkin Coffee Cake Recipe

ByCasey Monroe

why make this recipe

Pumpkin Coffee Cake is a delightful treat that blends the rich flavors of pumpkin, spices, and a crumbly streusel topping. It’s perfect for fall or any time you crave a warm, comforting dessert. The combination of moist cake and sweet icing makes it a crowd-pleaser, whether for breakfast, brunch, or dessert. This recipe is easy to follow, making it great for bakers of all skill levels!

how to make Pumpkin Coffee Cake

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 (light-flavor olive oil works well)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if you only have table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Directions :

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
  2. Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir until the mixture looks like wet sand with big chunks. Set aside and chill if you have room.
  3. For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter into small pieces and add it to the flour mixture.
  4. Open the can of pumpkin puree and scoop out about half. Add it to the bowl with flour and butter. Using a paddle attachment or electric beaters, mix until the butter moistens the flour and forms a ball. Don’t overmix; a few extra dollops of pumpkin puree can help if needed.
  5. In the same bowl where you melted the butter, whisk together the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla until blended.
  6. Add this egg mixture to the flour mixture in three additions, mixing for about 20 seconds after each one. Beat for another minute until the batter is light and fluffy.
  7. Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel over the top, breaking up large pieces if necessary. Spread another 2 cups of batter over this. Then, add 1 cup of streusel on top.
  8. Add the remaining batter and spread it evenly. Finally, sprinkle another 2 cups of streusel on top, but save some for later.
  9. Bake the cake for 35 minutes. Quickly remove it from the oven, sprinkle any leftover streusel on top, and bake for an additional 10-15 minutes. The cake should pass the toothpick test when done.
  10. Let the cake cool for at least 15-20 minutes before cutting it.
  11. Make the icing: Beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar, mixing until smooth. Adjust with milk if needed.
  12. Drizzle the icing over the warm cake, either over the whole cake or individual servings. Enjoy it warm, and can reheat individual slices in the microwave if necessary.

how to serve Pumpkin Coffee Cake

Serve the Pumpkin Coffee Cake warm, preferably right out of the oven or reheated in the microwave for a cozy treat. It can be enjoyed plain or with a drizzle of icing on top. Pair it with a cup of coffee or tea for the perfect afternoon snack or breakfast item!

how to store Pumpkin Coffee Cake

Keep leftover cake covered at room temperature for 2-3 days. After that, it’s best to store it in the refrigerator. Just ensure it’s wrapped well to prevent it from drying out.

tips to make Pumpkin Coffee Cake

  • For extra flavor, try adding nuts or chocolate chips to the batter or streusel.
  • If you prefer a denser cake, reduce the baking powder slightly.
  • Ensure your butter is softened, not melted, to get the right texture for the cake batter.

variation

You can substitute some of the all-purpose flour with whole wheat flour for a healthier option. Additionally, consider adding spices like nutmeg or ginger for a different flavor profile!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but ensure it’s well-cooked and blended to match the consistency of canned pumpkin.

How can I adjust the sweetness of the cake?

You can reduce the amount of sugars in the recipe if you prefer a less sweet cake. Just keep in mind that it may affect the texture.

Is it possible to freeze this cake?

Yes, you can freeze the Pumpkin Coffee Cake. Wrap it tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.