The aroma of cinnamon and nutmeg wafting through the kitchen is enough to transport me back to autumn afternoons spent baking with family. This Pumpkin Coffee Cake is my ultimate fall indulgence, combining the comforting flavor of pumpkin with a rich, buttery streusel that would make any gathering feel special. Not only is it a delightful treat for breakfast or dessert, but it also comes together effortlessly—or should I say, quickly enough to share a slice with friends over coffee. With a moist and fluffy texture, this cake is perfect for those cozy harvest holidays, from Halloween to Thanksgiving. Curious about how to make your kitchen smell like fall? Let’s dive into this recipe together!
Why is Pumpkin Coffee Cake a must-try?
Warm, Delicious Flavors: The blend of pumpkin, cinnamon, and nutmeg creates a delightful taste that captures the essence of fall.
Easy Preparation: Whip up this cake effortlessly; it’s a beginner-friendly recipe that anyone can master!
Versatile Treat: Enjoy it as a cozy breakfast, a festive dessert, or a sweet snack for your afternoon coffee break.
Moist Texture: The pumpkin puree ensures each bite is soft, fluffy, and utterly satisfying, making it a crowd favorite.
Perfect for Celebrations: Whether for Halloween or Thanksgiving, this Pumpkin Coffee Cake will impress your guests and elevate any gathering.
If you’re looking to explore more pumpkin delights, try my Chewy Pumpkin Cookies or these delicious Baked Pumpkin Donuts for a full fall feast!
Pumpkin Coffee Cake Ingredients
• Here’s everything you’ll need to create this delightful Pumpkin Coffee Cake, perfect for cozy gatherings.
For the Streusel Topping
- All-Purpose Flour – provides structure and texture; spooned and leveled for accuracy.
- Brown Sugar – adds moisture and a deep sweetness; pack it tightly when measuring.
- Granulated Sugar – enhances sweetness and balance; can substitute with coconut sugar for a healthier option.
- Kosher Salt – enhances flavors; use less if using table salt.
- Cinnamon – gives warm spice notes; can swap with nutmeg for a different flavor profile.
- Pumpkin Pie Spice – an essential allspice mix; fresh ground spices elevate the taste.
- Butter – adds richness; ensure it’s melted for easy incorporation.
For the Cake Batter
- All-Purpose Flour – the backbone of the cake; spooned and leveled for precision.
- Granulated Sugar – contributes to sweetness; feel free to use brown sugar for a richer taste.
- Baking Powder – acts as a leavening agent; key for a light and airy texture.
- Baking Soda – assists in leavening; works best with acidic ingredients.
- Kosher Salt – balances the sweetness; same note as above.
- Pumpkin Pie Spice & Cinnamon – both spices bring cozy fall flavor; adjust according to your preference.
- Butter (softened) – provides flavor and structure; should be softened but not creamed.
- Pumpkin Puree – brings moisture and distinct pumpkin flavor; ensure it’s pure pumpkin, not pie filling.
- Eggs – vital for structure and binding; whisk to incorporate air into the mix.
- Vegetable Oil – keeps the cake moist; can be swapped with melted coconut oil.
- Vanilla Extract – enhances flavor; pure extract is ideal for the best results.
For the Glaze
- Butter – gives richness and creamy texture; should be very soft.
- Powdered Sugar – sweetens and thickens the glaze; sift it to avoid lumps.
- Milk – adjusts glaze consistency; add more or less to achieve your desired thickness.
With these ingredients on hand, preparing your Pumpkin Coffee Cake will be a breeze! Let’s get baking!
Step‑by‑Step Instructions for Pumpkin Coffee Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms, generously grease a 9×13 inch cake pan with butter or non-stick spray to ensure a flawless release after baking. Set the greased pan aside as you prepare the cake batter, letting the preheating process do its magic.
Step 2: Prepare the Streusel
In a mixing bowl, combine all-purpose flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice for the streusel. Pour in the melted butter and mix until the mixture resembles wet sand. This crumbly mixture should be chilled if you have time, as cooling helps the streusel maintain its texture during baking.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. This pumpkin coffee cake’s dry mix will serve as the foundation for its fluffy texture. Ensure all ingredients are evenly blended to maximize flavor in every delightful bite.
Step 4: Create the Cake Batter
Add the softened butter to the dry ingredients, using a paddle attachment or a whisk, mix until the butter is incorporated and the mixture resembles coarse crumbs. Next, gradually add the pumpkin puree, eggs, vegetable oil, and vanilla extract, mixing until the batter is smooth. The combination of these ingredients will yield a rich and moist cake batter, bursting with pumpkin goodness.
Step 5: Layer the Batter and Streusel
In the prepared cake pan, spread 2 cups of batter evenly across the bottom, creating a solid layer. Sprinkle 1 cup of the prepared streusel on top to infuse layers of flavor. Repeat this process with another layer of batter followed by another cup of streusel, ensuring you have a delicious streusel topping in every bite of your pumpkin coffee cake.
Step 6: Bake the Cake
Place the layered pumpkin coffee cake into the preheated oven and bake for 35 minutes. After this time, carefully sprinkle the remaining streusel on top of the cake and return it to the oven for an additional 10-15 minutes. You’ll know it’s done when the center is set and a toothpick inserted comes out clean, indicating a perfectly baked cake.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes. This cooling process allows the cake to firm up and makes it easier to slice into squares without crumbling. Patience here will reward you with clean cuts and beautiful presentation!
Step 8: Prepare the Glaze
While the cake cools, prepare the glaze by mixing soft butter, vanilla extract, a pinch of salt, milk, and powdered sugar in a bowl. Stir until completely smooth and creamy, achieving a consistency that’s pourable but not too runny. This glaze will enhance the flavors of your pumpkin coffee cake, adding a delightful finish to your treat.
Expert Tips for the Best Pumpkin Coffee Cake
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Measure Wisely: Use the spoon-and-level method for flour to prevent dry, dense cake. Too much flour can ruin the texture.
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Mix Gently: After adding wet ingredients, mix just until combined. Over-mixing can lead to a tough cake instead of the soft, fluffy texture you want.
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Chill Streusel: If time allows, chill your streusel before baking. This helps retain its crunchy texture, creating a delightful contrast with the moist cake.
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Test Early: Start testing the cake’s doneness with a toothpick around the 35-minute mark. You want it perfectly baked without being overcooked.
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Store Properly: Keep any leftovers in an airtight container at room temperature for up to 2-3 days. This keeps the Pumpkin Coffee Cake fresh and delicious!
Pumpkin Coffee Cake Variations & Substitutions
Feel free to get creative with this recipe and make it your own—customizations can elevate your pumpkin coffee cake experience!
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Sweet Potato Swap: Replace pumpkin puree with sweet potato puree for a different flavor profile and extra sweetness.
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Nutty Addition: Fold in chopped pecans or walnuts into the batter for a wonderful nutty crunch in every bite. It adds texture and a delightful surprise!
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Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier flavor and added nutrition in your cake.
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Coconut Sugar: Use coconut sugar instead of granulated sugar for a lower glycemic index option that still offers sweetness and a caramel-like flavor.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the batter for a surprising hint of heat that compliments the sweetness beautifully.
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Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour to make a gluten-free version without sacrificing flavor.
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Extra Moisture: Stir in a few tablespoons of sour cream or Greek yogurt for a irresistibly moist cake that adds a nice tangy flavor.
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Chocolate Drizzle: Top the glaze with a drizzle of melted chocolate for added richness. It’s a decadent twist that will have everyone coming back for more!
If you’re inspired by these variations, don’t miss out on trying my Baked Pumpkin Donuts or some delicious Pumpkin Smores Cookies for even more cozy autumn treats!
How to Store and Freeze Pumpkin Coffee Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 2-3 days to retain its moistness and flavor.
Fridge: For longer freshness, refrigerate the Pumpkin Coffee Cake in an airtight container for up to a week. Ensure it’s well-wrapped to prevent absorbing other odors.
Freezer: If you want to enjoy this delightful cake later, slice it and wrap individual pieces tightly in plastic wrap before placing them in a freezer bag. It can be stored in the freezer for up to 3 months.
Reheating: To enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds or in the oven at 350°F until heated through.
What to Serve with Pumpkin Coffee Cake
Indulging in a slice of warm pumpkin coffee cake is like wrapping yourself in a cozy blanket, but the best meals often have the perfect companions.
- Freshly Brewed Coffee: The rich flavors of coffee complement the spices in the cake, enhancing your morning experience.
- Cinnamon-Spiced Apples: These tender, sweet apples add a juicy contrast while echoing the warm flavors in the coffee cake, making for a delightful pairing.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over warm cake, creating a luscious treat that feels like a comforting hug.
- Chai Tea: The spice-forward profile of chai pairs perfectly, offering warmth and a fragrant touch to balance the cake’s sweetness.
- Maple Syrup Drizzle: Lightly drizzling pure maple syrup on top enhances the fall flavor and adds a touch of sweetness that harmonizes beautifully.
- Pecan Crumble Salad: A refreshing salad with crunchy pecans creates a sweet and nutty contrast, balancing the cake’s richness.
- Caramel Sauce: Drizzling caramel over each slice introduces a buttery sweetness that amplifies the dessert’s comforting vibe.
- Chocolate Milk: For the young at heart, this nostalgic drink adds a fun twist, creating a whimsical pairing that kids will love.
- Herbed Cream Cheese Spread: A savory spread brings an unexpected yet delightful touch that balances the cake’s sweetness, turning breakfast into a delightful feast.
Whether you’re enjoying with friends or savoring a moment alone, these pairings will elevate your pumpkin coffee cake experience to new heights!
Make Ahead Options
These Pumpkin Coffee Cakes are a wonderful choice for busy home cooks looking to save time without sacrificing flavor! You can prepare the streusel topping up to three days in advance; simply store it in an airtight container in the refrigerator to keep it fresh and crunchy. Additionally, the cake batter can be mixed and refrigerated for up to 24 hours before baking—just make sure to bring it to room temperature before layering it in the pan. When you’re ready to bake, simply layer the streusel as directed and follow the baking instructions. These steps provide you with a deliciously cozy dessert with minimal effort on your busy day!
Pumpkin Coffee Cake Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! When selecting pumpkin puree, look for 100% pure pumpkin, not pumpkin pie filling, which contains additional sugars and spices. The best puree will have a deep orange color and a thick, creamy consistency. You can use either canned puree or homemade by roasting and pureeing fresh pumpkin.
How should I store leftover Pumpkin Coffee Cake?
Great question! Store your Pumpkin Coffee Cake in an airtight container at room temperature for up to 2-3 days. For longer freshness, place it in the refrigerator where it can last up to a week. Just ensure it’s well-wrapped so it doesn’t absorb any other odors.
Can I freeze Pumpkin Coffee Cake?
Yes, you can! To freeze, first slice the cake, then wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container, and it can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge or reheat slices in the microwave for 15-20 seconds.
What if my cake isn’t rising as expected?
If your Pumpkin Coffee Cake isn’t rising properly, check your leavening agents. Make sure your baking powder and baking soda are fresh, as expired agents won’t provide the necessary lift. Additionally, gently mix the wet ingredients into the dry ones; over-mixing can lead to a denser texture, hindering rise.
Is this Pumpkin Coffee Cake safe for those with nut allergies?
Very! This recipe does not include nuts, making it a safe dessert option for those with nut allergies. However, always double-check ingredient labels for potential cross-contamination, especially if you’re using packaged products like the baking powder or vanilla extract.
How can I tell if the cake is done baking?
The best way to test your Pumpkin Coffee Cake for doneness is to insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached. Start checking for doneness around the 35-minute mark to avoid overcooking. Remember, every oven is a bit different!
Deliciously Cozy Pumpkin Coffee Cake for Fall Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.
- In a mixing bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice for the streusel; mix in melted butter until crumbly.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Add softened butter and mix until coarse crumbs form; gradually add pumpkin puree, eggs, oil, and vanilla, mixing until smooth.
- Spread 2 cups of batter in the greased pan and sprinkle 1 cup of streusel on top; repeat with another layer.
- Bake for 35 minutes; sprinkle remaining streusel on top and bake for an additional 10-15 minutes.
- Let the cake cool in the pan for 15-20 minutes before slicing.
- Prepare the glaze by mixing soft butter, milk, powdered sugar, and vanilla until smooth.
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