Pumpkin Coffee Cake Recipe

If you’re craving a cozy, spiced treat that feels like fall captured in every bite, this Pumpkin Coffee Cake Recipe is exactly what you need. It’s a luscious blend of moist pumpkin-infused batter combined with a crunchy, buttery streusel topping that creates the perfect harmony of flavors and textures. Whether you’re sharing it with guests over morning coffee or indulging in a comforting afternoon snack, this cake brings warmth and happiness to your kitchen with every forkful.

Ingredients You’ll Need

The beauty of this Pumpkin Coffee Cake Recipe lies in its simplicity and how each ingredient plays its role perfectly. From the rich pumpkin puree adding moisture and color, to the warming spices that give it that unmistakable autumn vibe, every component is essential to the final flavor and texture.

• 1 cup pumpkin puree: The star ingredient that provides moisture, natural sweetness, and that gorgeous orange hue.
• 2 cups all-purpose flour: Creates the cake’s tender structure while keeping it light and fluffy.
• 1 cup granulated sugar: Sweetens the batter evenly, balancing the spices and pumpkin.
• 1/2 cup brown sugar: Adds a deeper caramel note and moist texture.
• 2 tsp baking powder: Ensures the cake rises perfectly without getting dense.
• 2 tsp ground cinnamon: Infuses that classic warm spice that defines pumpkin desserts.
• 1/2 tsp ground nutmeg: Provides a subtle, nutty warmth that complements the cinnamon.
• 2 large eggs (room temperature): Bind everything together and lend richness to the cake.
• 1/2 cup unsalted butter (melted): Adds tenderness and buttery flavor to the crumb.
• 1 tsp vanilla extract: Boosts all the other flavors with its sweet floral notes.
• 1/3 cup brown sugar (for streusel topping): Gives the crunchy topping a luscious caramel flavor.
• 1/3 cup all-purpose flour (for streusel topping): Combines with sugar and butter to create that crumbly texture.
• 2 tbsp unsalted butter (melted, for streusel topping): Binds the streusel ingredients for that irresistible crispiness.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This step ensures your cake will bake evenly and release easily without sticking, which is key for a beautiful presentation and simple cleanup.

Step 2: Make the Streusel Topping

In a small bowl, mix together the brown sugar, flour, and melted butter until the mixture becomes crumbly. This streusel is what brings that satisfyingly crunchy contrast to the soft pumpkin cake, so don’t skip this step!

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar in a large bowl. Combining these dry ingredients thoroughly distributes the spices and leavens, ensuring each bite is bursting with flavor and rises beautifully.

Step 4: Combine the Wet Ingredients

In another bowl, blend the pumpkin puree, eggs, melted butter, and vanilla extract together until smooth. This mixture is the base of your cake’s moist and tender crumb, so make sure everything is well incorporated but avoid overmixing.

Step 5: Bring It All Together

Gradually fold the dry ingredients into the wet pumpkin mixture until just combined. Pour half of this batter into your prepared pan, then sprinkle half of the streusel topping over it. Repeat by layering the remaining batter and finishing with the rest of the streusel on top. This layering technique ensures a perfectly balanced cake with streusel in every bite.

Step 6: Bake to Perfection

Bake the cake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. This timing gives you a moist center with a golden top, and the warm pumpkin spices will fill your kitchen with the most inviting aroma.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

Sprinkling a light dusting of powdered sugar or adding a drizzle of vanilla glaze elevates this Pumpkin Coffee Cake Recipe to a delightful presentation. Fresh whipped cream or a scoop of vanilla ice cream on the side also complements the rich, buttery flavors beautifully.

Side Dishes

Pair this coffee cake with a hot cup of spiced latte or a simple black coffee to enhance those cinnamon and nutmeg notes. For brunch, fresh fruit or a dollop of Greek yogurt adds a refreshing contrast to the cake’s sweetness and spice.

Creative Ways to Present

For an extra-special touch, serve individual slices with a sprig of fresh rosemary or a few toasted pecans on top. You can also cut the cake into small squares to create bite-sized treats that are perfect for gatherings or a cozy afternoon snack spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover Pumpkin Coffee Cake Recipe tightly in plastic wrap or place in an airtight container. It will keep at room temperature for up to two days or in the fridge for up to a week, maintaining its moist texture and fresh flavors.

Freezing

This cake freezes wonderfully! Wrap portions in plastic wrap and then aluminum foil to prevent freezer burn. Stored properly, it will last up to three months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently.

Reheating

Warm individual slices in the microwave for about 15-20 seconds or reheat the whole cake in a 300°F oven for 10-15 minutes to bring back that freshly baked feeling. A quick reheat revives the buttery streusel topping and the soft pumpkin cake beneath.

FAQs

Can I use canned pumpkin puree in this recipe?

Absolutely! Canned pumpkin puree is a great, convenient option. Just make sure you use pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners that can affect the cake’s flavor.

What if I don’t have nutmeg? Can I leave it out?

You can skip the nutmeg if you don’t have it on hand; the cinnamon will still give the cake plenty of warm, cozy spice. Alternatively, you could substitute with a pinch of allspice or cloves for a slightly different but delicious flavor.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that is meant for cakes. Just keep an eye on the texture and baking time, as some blends vary. Adding a teaspoon of xanthan gum can also improve the structure if your blend doesn’t already contain it.

Can I make this recipe vegan?

To make a vegan Pumpkin Coffee Cake Recipe, swap the eggs for flaxseed or chia egg replacements and use a plant-based butter alternative. The texture might be slightly different but still deliciously moist and flavorful.

What’s the best way to get a crumbly streusel topping?

The key to crumbly streusel is cold butter or well-melted butter combined carefully with the flour and sugar. Mix until just combined so you have small crumbs, not a paste, which will bake up into a perfectly crisp and crumbly topping.

Final Thoughts

This Pumpkin Coffee Cake Recipe is a heartfelt invitation to enjoy the scents and flavors of fall any time you want. It’s irresistibly moist, bursting with spices, and topped with that perfect streusel crunch. Whether for a cozy morning treat or a delightful dessert, I genuinely hope you find as much joy in making and eating this cake as I have. Happy baking and even happier tasting!

Pumpkin Coffee Cake Recipe

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4 from 72 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Coffee Cake is a moist, flavorful fall treat featuring a tender cake infused with pumpkin puree and warm spices, topped with a buttery, crumbly streusel. Perfect for breakfast, brunch, or a comforting afternoon snack with your favorite coffee.

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Ingredients

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Cake Batter

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (melted)
• 1 tsp vanilla extract

Streusel Topping

• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 2 tbsp unsalted butter (melted)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. Make Streusel Topping: In a small bowl, mix together the brown sugar, flour, and melted butter until the mixture becomes crumbly. Set this aside for later use.
3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, granulated sugar, and brown sugar until everything is evenly combined.
4. Mix Wet Ingredients: In another bowl, stir together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
5. Combine Wet and Dry Mixtures: Gradually fold the dry mixture into the wet pumpkin mixture, mixing gently just until combined to avoid overmixing.
6. Assemble Cake: Pour half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel topping over this layer. Then pour the remaining batter on top and finish by sprinkling the rest of the streusel evenly over the batter.
7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.

Notes

• Allow the cake to cool for at least 15 minutes before slicing to allow the texture to set.
• You can substitute canned pumpkin puree if fresh pumpkin isn’t available.
• For extra flavor, consider adding chopped nuts or raisins to the streusel topping.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American