Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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 (divided); 4 large eggs; 1/4 cup vegetable oil; 1 tablespoon vanilla extract; 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

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why make this recipe

Pumpkin Coffee Cake is the perfect blend of warm spices and rich pumpkin flavor, making it an excellent choice for cozy mornings or festive gatherings. This cake is not only delicious but also simple to make. With its soft texture and crumbly streusel topping, it’s sure to be a hit with family and friends. Plus, the aromatic scent of cinnamon and fresh pumpkin wafting through your kitchen will create a comforting atmosphere that feels like home.

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 is great)
1 tablespoon vanilla extract
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

Directions

Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
Make the streusel: In a large bowl, whisk together 3 cups of flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice.
Melt 1 cup of butter in a medium bowl in the microwave. Pour the melted butter into the larger bowl and stir until it resembles wet sand, with some big chunks. Set aside, and if possible, place it in the fridge.
For the cake: In the same mixing bowl or stand mixer, whisk together 2 & 1/4 cups of flour, 1 & 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon.
Chop 1/2 cup of softened butter into chunks and add it to the flour mixture. Then, open the can of pumpkin puree, scoop about half into the bowl, and blend with a mixer until it forms a ball. Don’t over mix.
In the same bowl you melted butter in, whisk together the remaining pumpkin, 4 eggs, 1/4 cup of vegetable oil, and 1 tablespoon of vanilla until well blended.
Add the egg mixture to the flour mixture in three portions, beating well for about 20 seconds after each addition. Once all is mixed, beat for another minute until the batter is light and fluffy.
Spread 2 cups of the batter into the prepared cake pan. Sprinkle 1 cup of streusel evenly over the top.
Add another layer of 2 cups of batter, followed by 1 cup of streusel, the remaining batter, and top off with another 2 cups of streusel.
Bake for 35 minutes. Quickly remove the cake and sprinkle the remaining streusel on top, focusing on puffy areas. Return it to the oven and bake for another 10-15 minutes.
Ensure the cake is done by checking with a toothpick—if it comes out clean, it’s ready! Let it cool for 15-20 minutes before cutting.
Make the icing: Beat 1/4 cup of soft butter, then add 1 teaspoon of vanilla, 1/2 teaspoon of kosher salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Whisk until smooth, adding more milk if needed.
Drizzle the icing over the cake, serving it warm for the best taste.

how to serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is delightful when served warm, especially during the fall or holiday season. For a lovely treat, drizzle some icing over each individual serving, or create a rustic look by icing the whole cake. Pair with a cup of coffee or tea for a perfect afternoon snack.

how to store Pumpkin Coffee Cake

To store your Pumpkin Coffee Cake, cover it well at room temperature for 2-3 days. Afterward, for better preservation, move it to the refrigerator. You can enjoy it cold or reheat individual servings in the microwave for a few seconds to bring back the warm, cozy flavors.

tips to make Pumpkin Coffee Cake

Measure your flour correctly by spooning it into the measuring cup and leveling off, ensuring the right texture.
Don’t skip chilling the streusel; this makes it even crumblier.
If you want a richer flavor, consider adding chopped nuts or chocolate chips to the batter or streusel.

variation

You can make this recipe your own by adding crushed walnuts or pecans for some added crunch, or swap in a little bit of maple syrup for a different sweetness profile.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it tightly covered and ice it before serving.

2. How do I know when the cake is done?
Check if a toothpick inserted in the center comes out clean or with a few dry crumbs attached. The cake should not jiggle when you shake the pan.

3. Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap or foil and freeze. It can last for up to 3 months. Thaw at room temperature before serving.

Pumpkin Coffee Cake