Pumpkin Coffee Cake Recipe

The Pumpkin Coffee Cake Recipe is a delightful treat that combines the warm flavors of pumpkin and spices with a rich, buttery cake base. Perfect for any gathering, this cake is not only easy to make but also impressively delicious. Whether you’re hosting a brunch, celebrating fall, or simply indulging in a cozy afternoon snack, this recipe will become a favorite.

Why You’ll Love This Recipe

  • Irresistible Flavor: The blend of pumpkin pie spice and cinnamon creates a comforting taste that captures the essence of fall.
  • Easy to Prepare: With straightforward steps and simple ingredients, even novice bakers can whip this up without stress.
  • Perfect for Sharing: Yielding 16 generous servings, it’s ideal for celebrations or gatherings with friends and family.
  • Versatile Enjoyment: Serve it warm with coffee for breakfast or as a sweet dessert after dinner.
  • Delectable Streusel Topping: The crunchy streusel adds an extra layer of texture that elevates every bite.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure a seamless experience in the kitchen.

Essential Tools and Equipment

  • 9×13 inch cake pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Importance of Each Tool

  • Stand Mixer or Hand Mixer: Makes mixing the batter effortless and ensures well-combined ingredients.
  • Mixing Bowls: Essential for separating components like the batter and streusel while allowing ample space to mix.
  • Rubber Spatula: Helps in scraping down the sides of bowls and folding ingredients without wasting any mixture.

Ingredients

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 (I use light-flavor olive oil)
– 1 tablespoon vanilla extract
– 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

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter to prevent sticking.

Step 2: Make the Streusel

In a large bowl:
1. Whisk together:
– 3 cups all-purpose flour
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1 teaspoon kosher salt
– 1 tablespoon cinnamon
– 1 tablespoon pumpkin pie spice
2. Melt 1 cup butter in another bowl using the microwave.
3. Pour melted butter into the larger bowl with dry ingredients. Stir until it resembles wet sand with some big chunks remaining. Set aside and chill if possible.

Step 3: Prepare the Cake Batter

In another large bowl or stand mixer:
1. Combine:
– 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.
2. Chop 1/2 cup softened butter into chunks, then add it to the flour mixture.

Step 4: Add Pumpkin Puree

Open your can of pumpkin puree:
1. Scoop about half into the bowl with flour and butter.
2. Use a paddle attachment or electric beaters to blend until combined but do not overmix.

Step 5: Mix Wet Ingredients

In the same bowl used for melted butter:
Add remaining pumpkin puree along with:
4 eggs
1/4 cup vegetable oil
1 tablespoon vanilla extract

Whisk until well blended.

Step 6: Combine Mixtures

Gradually add egg mixture to flour mixture in three additions:
Beat for about 20 seconds after each addition. Continue mixing until light and fluffy.

Step 7: Layering in Pan

Spread half of the batter into your prepared pan followed by:
Sprinkle half of the streusel evenly over this layer.

Repeat layering with remaining batter and streusel.

Step 8: Bake the Cake

Bake at 350 degrees F for about 35 minutes:
Remove from oven quickly sprinkling remaining streusel on top before returning for an additional 10–15 minutes. Check doneness using a toothpick.

Step 9: Cool and Ice

Let cool on a wire rack for at least 15–20 minutes, then prepare icing by beating together softened butter, vanilla, milk, and powdered sugar until smooth. Drizzle icing over cooled cake before serving warm for best flavor!

How to Serve Pumpkin Coffee Cake Recipe

Serving pumpkin coffee cake can be a delightful experience, whether it’s for breakfast, brunch, or dessert. Here are some creative ways to enjoy this delicious treat.

Pair with Coffee

  • A warm cup of coffee complements the flavors of pumpkin and spices beautifully.
  • Consider using a pumpkin spice latte for an extra festive touch.

Add Whipped Cream

  • Top each slice with a dollop of freshly whipped cream.
  • This adds a creamy texture that contrasts nicely with the cake.

Serve Warm with Ice Cream

  • A scoop of vanilla ice cream on a warm piece of cake creates an indulgent dessert.
  • The melting ice cream enhances the overall flavor experience.

Drizzle with Caramel Sauce

  • Pouring warm caramel sauce over the cake adds sweetness and richness.
  • This combination is perfect for those who love a sweet treat.

Enjoy with Fresh Fruit

  • Fresh apple or pear slices can provide a refreshing balance to the rich cake.
  • Serve them on the side for a light and healthy addition.
PumpkinPin for later!

How to Perfect Pumpkin Coffee Cake Recipe

To ensure your pumpkin coffee cake turns out perfectly every time, follow these useful tips.

  • Use Fresh Pumpkin Puree: Fresh puree offers better flavor compared to canned. If possible, roast your own pumpkins.
  • Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can lead to dense cake.
  • Chill Your Streusel: Keeping the streusel cold before adding it to the cake helps maintain its texture during baking.
  • Test for Doneness: Always check with a toothpick; it should come out clean when inserted into the center of the cake.
  • Let It Cool Before Icing: Allowing the cake to cool slightly prevents the icing from melting away completely.
  • Store Properly: Keep leftovers covered on the counter or in the fridge to maintain freshness and flavor.

Best Side Dishes for Pumpkin Coffee Cake Recipe

Pairing side dishes with your pumpkin coffee cake enhances your dining experience. Here are some great options:

  1. Crispy Bacon: The salty crunch of bacon provides a savory contrast to the sweet cake.
  2. Greek Yogurt Parfait: Layer Greek yogurt with granola and fresh fruits for a healthy side option.
  3. Spiced Nuts: Roasted spiced nuts add crunch and warmth, echoing the flavors in the coffee cake.
  4. Cheese Platter: A selection of cheeses can offer creamy textures that balance out sweetness.
  5. Fruit Salad: A fresh fruit salad brings brightness and acidity, cutting through richness elegantly.
  6. Herbed Scones: Savory scones made with herbs pair well with sweet desserts, creating an interesting flavor combination.

Common Mistakes to Avoid

Baking a delicious pumpkin coffee cake can be tricky. Here are some common mistakes to watch for.

  • Ignoring ingredient temperature: Using cold ingredients, especially eggs and butter, can lead to a dense cake. Make sure your butter is softened and eggs are at room temperature for the best results.
  • Overmixing the batter: Mixing too much can make the cake tough. Mix until just combined to keep it fluffy and tender.
  • Skipping the streusel: The streusel adds flavor and texture. Don’t skip it or you’ll miss out on that delightful crunch!
  • Not testing for doneness: Relying solely on bake times can lead to undercooked or overbaked cakes. Use a toothpick to check; it should come out clean when done.
  • Storing improperly: Leaving the cake uncovered can dry it out. Always store in an airtight container to keep it moist.
PumpkinPin for later!

Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container for up to 3 days.
  • You can place parchment paper between slices for easy serving.

Freezing Pumpkin Coffee Cake Recipe

  • Wrap tightly in plastic wrap, then foil, to prevent freezer burn.
  • It will last up to 2 months in the freezer.

Reheating Pumpkin Coffee Cake Recipe

  • Oven: Preheat to 350°F and warm for about 10-15 minutes.
  • Microwave: Heat individual slices for 10-20 seconds until warm.
  • Stovetop: Place in a skillet over low heat, cover, and warm gently.

Frequently Asked Questions

Here are some commonly asked questions about the pumpkin coffee cake recipe.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just ensure it’s cooked and well-pureed before using it in the recipe.

How do I make this pumpkin coffee cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add some if needed for structure.

What if I don’t have pumpkin pie spice?

You can create your own by mixing cinnamon, nutmeg, ginger, and allspice in equal parts as a substitute for pumpkin pie spice.

Can I make this recipe dairy-free?

Absolutely! Substitute butter with coconut oil or dairy-free margarine and use plant-based milk alternatives.

Final Thoughts

This pumpkin coffee cake recipe is not only delightful but also versatile enough for any occasion. With its warm spices and rich flavors, it’s perfect for fall gatherings or cozy mornings at home. Feel free to customize it by adding nuts or chocolate chips for added texture!

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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe


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  • Author: Dina
  • Total Time: 1 hour
  • Yield: Approximately 16 servings 1x

Description

Indulge in the warmth of autumn with our Pumpkin Coffee Cake Recipe, a delightful blend of pumpkin and spices nestled within a rich, buttery cake. This easy-to-follow recipe ensures that even novice bakers can create a stunning dessert perfect for brunches, fall celebrations, or cozy afternoons. Topped with a crunchy streusel and drizzled with creamy icing, each slice promises to be irresistibly delicious. With generous servings to share, this cake is sure to become your new go-to treat for gatherings or family moments.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (melted)
  • 1 can (15 oz) pumpkin puree
  • 4 large eggs
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a 9×13 inch cake pan.
  2. In a bowl, mix flour, sugars, salt, cinnamon, and pumpkin pie spice. Stir in melted butter until crumbly for the streusel topping.
  3. In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, spices, and softened butter.
  4. Add half the pumpkin puree and mix until combined. Then incorporate eggs, remaining pumpkin puree, oil, and vanilla until smooth.
  5. Layer half of the batter in the pan followed by half of the streusel; repeat layers.
  6. Bake for about 35–45 minutes or until a toothpick comes out clean.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

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