Pumpkin Coffee Cake Recipe

If you’re looking for a cozy dessert that brings the warmth of fall into your kitchen, you’ve found it! This Pumpkin Coffee Cake Recipe is a delightful blend of soft pumpkin cake and sweet streusel topping, perfect for enjoying with a cup of coffee or tea. It’s one of those recipes that feels like a warm hug – whether you’re entertaining friends, celebrating a family gathering, or indulging in a quiet evening at home.

What makes this cake so special? It’s simple to make, incredibly delicious, and brings the flavors of autumn to your table all year round. Plus, it’s just as perfect for breakfast as it is for dessert! Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Easy to prepare: With straightforward steps and simple ingredients, this recipe is perfect for bakers of all skill levels.
• Family-friendly appeal: Kids and adults alike will adore the moist pumpkin cake and sweet streusel topping.
• Great for any occasion: Whether it’s a holiday celebration or just a Tuesday afternoon, this cake suits every moment.
• Make-ahead convenience: Bake it in advance and enjoy it over several days – it tastes even better after resting!
• Delicious flavor: The combination of pumpkin spice and cinnamon creates an irresistible aroma that fills your home.

Ingredients You’ll Need

Gathering ingredients can be half the fun! For this Pumpkin Coffee Cake Recipe, you’ll use simple and wholesome ingredients that you likely already have on hand. Here’s what you need:

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

One of the best things about this Pumpkin Coffee Cake Recipe is how flexible it is! Feel free to make it your own with these fun variations:

• Add nuts: Stir in some chopped walnuts or pecans for extra crunch and flavor.
• Mix in chocolate chips: For a sweet twist, add semi-sweet chocolate chips to the batter!
• Use different spices: Experiment with ginger or nutmeg along with your spices for a unique flavor profile.
• Top with cream cheese frosting: Instead of icing, spread a layer of cream cheese frosting on top once cooled.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat Your Oven

Preheat your oven to 350 degrees F. Greasing your 9×13 inch cake pan with nonstick spray or butter ensures that the cake comes out perfectly without sticking.

Step 2: Make the Streusel

In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Then melt 1 cup of butter in a medium bowl and combine it with the dry mixture. Stir until it resembles wet sand with some chunks—don’t worry about getting it perfectly smooth. Set this aside while you prepare the cake batter.

Step 3: Prepare the Cake Batter

In another large bowl—or using a stand mixer—combine the flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Add in chunks of softened butter; this step helps create that tender crumb we all love. Next comes half of your pumpkin puree; blend everything together until just combined.

Step 4: Combine Egg Mixture

In the same bowl you melted butter earlier (no need to wash!), combine the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract. Whisk until smooth before gradually adding this mixture into your flour mix—do this in three additions. Beat well but don’t overmix; we want light and fluffy batter!

Step 5: Layer Your Cake

Spread half of your batter into the prepared pan followed by a generous layer of streusel. Repeat with another layer of batter and streusel before finishing off with more batter on top. Don’t forget to save some streusel for later!

Step 6: Bake Your Cake

Bake at 350 degrees F for around 35 minutes initially. When done, quickly sprinkle any remaining streusel over the top before putting it back in the oven for another 10-15 minutes—this helps create an amazing topping that everyone will love!

Step 7: Cool Down & Icing Time

Once baked to perfection (check with a toothpick!), allow your cake to cool on a wire rack for at least 15-20 minutes before icing. In another bowl, beat together soft butter with vanilla extract and powdered sugar until smooth; adjust milk if needed for consistency.

Step 8: Serve & Enjoy!

Drizzle the icing over your cooled cake just before serving—it’s best enjoyed warm! If there are leftovers (which I doubt!), store them covered on the counter for up to three days or refrigerate them as needed.

Now you’re ready to share this comforting Pumpkin Coffee Cake Recipe with friends or keep it all to yourself — no judgment here! Enjoy every bite!

Pro Tips for Making Pumpkin Coffee Cake Recipe

Baking can be a delightful experience, especially when you have a few tricks up your sleeve to ensure your pumpkin coffee cake turns out perfectly every time!

• Use room temperature ingredients: Bringing your eggs and butter to room temperature helps them blend more easily into the batter, resulting in a lighter and fluffier cake.
• Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake rather than the tender crumb you’re aiming for.
• Monitor baking time closely: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the recommended time by inserting a toothpick in the center; it should come out clean.
• Store properly: Once cooled, cover your pumpkin coffee cake with plastic wrap or foil to keep it moist. This way, you can enjoy that freshly baked flavor for days!
• Make ahead: The streusel topping can be prepared in advance and stored in the fridge. This makes assembly quicker when you’re ready to bake!

How to Serve Pumpkin Coffee Cake Recipe

This pumpkin coffee cake is not only delicious but also visually appealing! Whether enjoyed at breakfast, brunch, or as a dessert, here are some creative ways to present this delightful dish.

Garnishes

• Chopped nuts: Sprinkle some toasted pecans or walnuts on top of the icing for added crunch and flavor.
• Cinnamon sugar dusting: A light dusting of cinnamon sugar adds a sweet touch that complements the spices in the cake.
• Fresh whipped cream: A dollop of homemade whipped cream on each serving makes for a decadent addition.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits adds freshness and balances out the sweetness of the cake.
• Yogurt parfaits: Layer creamy yogurt with granola and berries for a wholesome side that pairs beautifully with coffee cake.
• Herbal tea: A calming cup of herbal tea makes for a perfect beverage accompaniment that enhances the flavors of this spiced treat.
• Coffee or chai latte: Serve alongside a warm drink like coffee or chai latte to create that cozy café vibe at home.

Now that you have all these tips and serving suggestions, I hope you feel inspired to whip up this fantastic pumpkin coffee cake recipe! Enjoy every bite!

Make Ahead and Storage

This Pumpkin Coffee Cake Recipe is perfect for meal prep! You can make it ahead of time and enjoy it fresh or store it for later.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Cover the cake with plastic wrap or foil, or place it in an airtight container.
• Store at room temperature for 2-3 days, or in the refrigerator for up to a week.

Freezing

• Wrap the cooled cake tightly in plastic wrap.
• Place it in a freezer-safe bag or container to prevent freezer burn.
• Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

• For individual servings, use the microwave: heat each piece for 10-20 seconds until warm.
• To reheat the whole cake, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes.

FAQs

Here are some common questions you might have about this delicious recipe!

Can I make this Pumpkin Coffee Cake Recipe without eggs?

Yes! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit until thickened).

How long does this Pumpkin Coffee Cake Recipe last?

When stored properly, this cake will keep well on the counter for 2-3 days or in the refrigerator for up to a week. If frozen, it can last up to three months.

Can I add nuts to this Pumpkin Coffee Cake Recipe?

Absolutely! Chopped walnuts or pecans make a lovely addition. Just fold them into the batter before baking.

What’s the best way to serve this Pumpkin Coffee Cake Recipe?

Serve warm with a drizzle of icing on top. It’s delightful with coffee or tea and makes a cozy dessert for any occasion!

Final Thoughts

I hope you love making this Pumpkin Coffee Cake Recipe as much as I do! It’s not just a treat; it’s a warm hug on a plate. Whether you’re enjoying it straight from the oven or savoring leftovers throughout the week, it’s bound to bring comfort and joy. Happy baking, and may your kitchen be filled with warmth and wonderful aromas!