Pumpkin Coffee Cake Recipe is a delightful blend of warm spices and moist pumpkin that makes for a perfect treat any time of the year. Ideal for brunches, dessert tables, or an afternoon snack, this cake features a rich streusel topping that adds texture and flavor. It’s simple to make and is sure to impress your friends and family with its inviting aroma and delicious taste.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin, cinnamon, and pumpkin pie spice creates a warm, comforting flavor that everyone will love.
• Easy to Make: With straightforward steps, this recipe is perfect for both beginner and experienced bakers.
• Versatile Serving Options: Enjoy it warm with coffee in the morning or as a dessert after dinner; it fits any occasion!
• Moist and Fluffy Texture: Thanks to the pumpkin puree, each bite is moist and fluffy, making it hard to resist just one slice.
• Streusel Delight: The crunchy streusel topping provides a delightful contrast to the soft cake beneath.

Tools and Preparation

Before diving into the Pumpkin Coffee Cake Recipe, gather your tools and prepare your workspace. Having everything ready will make the baking process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• 9×13 inch cake pan
• Wire rack

Importance of Each Tool

• Mixing bowls: Ideal for combining dry ingredients separately from wet ingredients to ensure even mixing.
• Electric mixer or whisk: Helps achieve a light, fluffy batter by thoroughly incorporating air during mixing.
• Rubber spatula: Perfect for scraping down sides of bowls and ensuring no batter is left behind.

this recipe

Ingredients

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 Batter

• 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

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

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 with butter.

Step 2: Make the Streusel Topping

In a large bowl:
1. 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.
2. Melt 1 cup butter in a medium bowl in the microwave.
3. Pour melted butter into the larger bowl with dry ingredients. Stir until it resembles wet sand with big chunks. Set aside.

Step 3: Prepare the Cake Batter

In another large bowl or stand mixer:
1. Whisk together 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
2. Chop softened butter into chunks and add to the flour mixture.

Step 4: Incorporate Pumpkin Puree

Open your can of pumpkin puree:
– Scoop about half into the bowl with flour and butter.
– Blend using an electric mixer or paddle attachment until combined.

Step 5: Combine Wet Ingredients

In the same bowl where you melted butter:
– Add remaining pumpkin puree.
– Whisk in eggs, vegetable oil, and vanilla until well blended.

Step 6: Mix Everything Together

Add egg mixture to flour mixture in three additions:
– Beat for about 20 seconds after each addition.
– Once combined, beat for an additional minute until light and fluffy.

Step 7: Assemble the Cake

Spread half of the batter into prepared pan:
– Sprinkle with half of streusel topping.
– Add remaining batter on top followed by more streusel.

Step 8: Bake

Bake at 350 degrees F for about:
– First bake for approximately 35 minutes.
– Remove from oven quickly; sprinkle remaining streusel on top before returning to bake for another 10–15 minutes until done.

Step 9: Cool & Ice

Let cool on a wire rack for at least 15–20 minutes before cutting. To make icing:
– Beat softened butter until smooth; add vanilla extract, salt, milk, and powdered sugar until very smooth.

Drizzle icing over cake once cooled slightly. Enjoy warm or at room temperature!

How to Serve Pumpkin Coffee Cake Recipe

Serving your Pumpkin Coffee Cake can elevate your dessert experience. Here are some delightful ways to enjoy this delicious treat.

With a Cup of Coffee

• Pairing your Pumpkin Coffee Cake with a hot cup of coffee enhances its flavors. Choose a medium roast to complement the spices in the cake.

A Scoop of Ice Cream

• Add a scoop of vanilla or cinnamon ice cream on top for a creamy contrast. The cold ice cream melts into the warm cake, creating a delightful texture.

Drizzled with Caramel Sauce

• A drizzle of warm caramel sauce adds richness. The sweet and slightly salty caramel perfectly balances the pumpkin flavor.

Fresh Whipped Cream

• Lightly sweetened whipped cream provides a fluffy topping. It adds an airy texture that brightens each bite of cake.

Seasonal Fruit Garnish

• Fresh fruits like cranberries or sliced apples can add color and freshness. They also provide a tart contrast to the sweet cake.

How to Perfect Pumpkin Coffee Cake Recipe

Perfecting your Pumpkin Coffee Cake takes practice and attention to detail. Here are some tips to elevate your baking skills:

• Choose Fresh Ingredients: Use fresh spices and ingredients for the best flavor. Stale spices can dull the taste of your cake.
• Measure Flour Correctly: Spoon and level your flour when measuring to avoid dense cake. Too much flour can lead to a dry texture.
• Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can make it tough.
• Use Room Temperature Ingredients: Bring eggs and butter to room temperature before mixing. This helps create a smoother batter.
• Test for Doneness: Use a toothpick inserted into the center to check if it’s done. If it comes out clean, your cake is ready!

Best Side Dishes for Pumpkin Coffee Cake Recipe

Pairing side dishes with your Pumpkin Coffee Cake can enhance its enjoyment. Here are some great options:

1. Spiced Chai Tea
   A warm spiced chai tea complements the autumn flavors of pumpkin and spices in the cake.
2. Apple Cider
   Hot apple cider adds sweetness and warmth, making it an ideal beverage choice for fall gatherings.
3. Cheese Platter
   A selection of mild cheeses like brie or camembert pairs well with sweet coffee cake, adding savory notes.
4. Mixed Nuts
   A bowl of mixed nuts offers crunch and saltiness, creating a satisfying contrast with the soft cake texture.
5. Fruit Salad
   A refreshing fruit salad made with seasonal fruits lightens up the meal, balancing the richness of the coffee cake.
6. Granola Parfait
   Layered granola with yogurt and berries can be served alongside as a lighter option that still feels indulgent.
7. Pumpkin Soup
   A warm bowl of pumpkin soup enhances the pumpkin theme while providing warmth during colder months.
8. Sweet Potato Fries
   Crispy sweet potato fries add an unexpected savory touch that pairs nicely with dessert flavors.

Common Mistakes to Avoid

Making a Pumpkin Coffee Cake Recipe can be simple, but avoiding common mistakes will ensure a successful bake. Here are some pitfalls to watch out for:

• Using the wrong type of flour. Always use all-purpose flour as specified in the recipe. Other types can alter the texture and structure of your cake.
• Skipping the streusel. The streusel topping adds flavor and texture. Don’t skip it! Make sure to prepare it while your oven preheats.
• Overmixing the batter. Be cautious not to overmix once you add the wet ingredients. This can make your cake dense instead of light and fluffy.
• Not measuring ingredients accurately. Use a scale or proper measuring cups to ensure you have the right amounts for success.
• Ignoring baking times. Every oven is different; check your cake a few minutes before the recommended bake time with a toothpick test.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the cake to cool completely before covering.

Freezing Pumpkin Coffee Cake Recipe

• Wrap individual slices tightly in plastic wrap, then place them in a freezer bag.
• It can be frozen for up to 2 months.

Reheating Pumpkin Coffee Cake Recipe

• Oven: Preheat to 350°F and warm slices for about 10 minutes.
• Microwave: Heat individual slices for 10-20 seconds until warm.
• Stovetop: Place a slice in a skillet on low heat with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making this delicious pumpkin coffee cake.

What ingredients do I need for a Pumpkin Coffee Cake Recipe?

You will need flour, sugars, butter, eggs, pumpkin puree, and spices like cinnamon and pumpkin pie spice. Check the full recipe for exact measurements.

Can I customize my Pumpkin Coffee Cake Recipe?

Absolutely! You can add nuts, chocolate chips, or even cranberries for added flavor and texture.

How do I know when my Pumpkin Coffee Cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean, indicating there’s no wet batter left.

What can I serve with Pumpkin Coffee Cake?

This cake pairs well with coffee, tea, or even a scoop of ice cream for dessert!

Final Thoughts

The Pumpkin Coffee Cake Recipe offers a delightful combination of flavors that makes it perfect for any occasion. With its moist texture and delicious streusel topping, it’s sure to impress your guests. Don’t hesitate to customize it with your favorite mix-ins or toppings—it’s versatile enough for everyone!

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Pumpkin Coffee Cake Recipe

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• Author: Adeline
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Indulge in the warm, inviting flavors of this Pumpkin Coffee Cake Recipe, a delightful treat perfect for any occasion. This moist cake features a rich blend of pumpkin and spices, topped with a crunchy streusel that adds depth and texture. Whether you’re hosting a brunch, enjoying an afternoon snack, or serving dessert at dinner, this easy-to-make recipe will impress your friends and family with its enticing aroma and delicious taste. Best of all, it’s versatile enough to be enjoyed warm with coffee or as a sweet finish to any meal.

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Ingredients

Scale 1x2x3x

• 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 (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

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Instructions

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
2. 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.
3. Melt 1 cup butter in a medium bowl in the microwave. Pour melted butter into the larger bowl with dry ingredients. Stir until it resembles wet sand with big chunks. Set aside.
4. In another large bowl or stand mixer, whisk together 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
5. Chop softened butter into chunks and add to the flour mixture.
6. Open your can of pumpkin puree and scoop about half into the bowl with flour and butter. Blend using an electric mixer or paddle attachment until combined.
7. In the same bowl where you melted butter, add remaining pumpkin puree. Whisk in eggs, vegetable oil, and vanilla until well blended.
8. Add egg mixture to flour mixture in three additions, beating for about 20 seconds after each addition. Once combined, beat for an additional minute until light and fluffy.
9. Spread half of the batter into the prepared pan. Sprinkle with half of the streusel topping. Add remaining batter on top followed by more streusel.
10. Bake at 350 degrees F for about 35 minutes. Remove from oven quickly; sprinkle remaining streusel on top before returning to bake for another 10-15 minutes until done.
11. Let cool on a wire rack for at least 15-20 minutes before cutting. To make icing, beat softened butter until smooth; add vanilla extract, salt, milk, and powdered sugar until very smooth. Drizzle icing over cake once cooled slightly.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 90g)
• Calories: 290
• Sugar: 24g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: For added flavor variations, consider incorporating nuts or chocolate chips into the batter or streusel topping. Ensure all ingredients are at room temperature for optimal mixing.