Cozy Pumpkin Coffee Cake Recipe: Autumn’s Sweet Delight

Fall golden embrace brings a warm pumpkin coffee cake recipe that dances with seasonal spices and comfort.

Fragrant cinnamon swirls through tender crumbs, creating a heavenly dessert that whispers autumn’s sweet secrets.

Soft and moist, this cake blends rich pumpkin with delicate notes of nutmeg and vanilla.

Each slice promises a cozy moment of pure indulgence.

The crumbly streusel topping adds delightful texture and irresistible crunch to every bite.

Bakers of all skill levels can easily master this delectable treat that transforms an ordinary afternoon into a celebration of flavor.

Prepare to savor a slice of pure seasonal bliss that will have everyone asking for seconds.

Why Pumpkin Coffee Cake Brings Comfort

• Dive into a warm, spiced pumpkin coffee cake that captures the essence of fall with its rich, aromatic flavors and cozy texture.
• Create a stunning cake with alternating layers of moist pumpkin batter and crunchy streusel topping, delivering a perfect balance of softness and crunch in every bite.
• Wow family and friends with a bakery-quality treat that's surprisingly simple to make, perfect for gatherings, potlucks, or weekend breakfast surprises.
• Adapt the recipe by adjusting spices or adding nuts to make it your own unique autumn masterpiece that suits your taste preferences.

Pumpkin Coffee Cake Ingredients for Cozy Mornings

• Flour: A key dry ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps with browning.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise.
• Salt: Enhances overall flavor and balances sweetness.

• Pumpkin Pie Spice, Cinnamon: Signature fall flavors that give the cake its warm, cozy taste.

• Pumpkin Puree: Provides moisture and classic pumpkin flavor.
• Eggs: Bind the ingredients and add richness.
• Oil, Butter: Contribute to the cake's tender texture and depth of flavor.
• Vanilla: Adds depth and rounds out the other flavors.

• Flour, Brown Sugar, Granulated Sugar: Create the signature crumbly texture.
• Butter: Helps bind the streusel and adds richness.

• Powdered Sugar, Butter, Milk, Vanilla, Salt: Combine to make a smooth, sweet drizzle.

Tools You Need for Pumpkin Coffee Cake Baking

• Large mixing bowls: Essential for combining dry and wet ingredients smoothly.
• Whisk: Perfect for blending ingredients without lumps.
• 9×13 inch cake pan: The right size for creating this delicious pumpkin coffee cake.
• Measuring cups and spoons: Crucial for accurate ingredient amounts.
• Electric mixer or hand mixer: Helps create a light, fluffy batter.
• Spatula: Great for scraping bowls and spreading batter evenly.
• Toothpick: Helps check cake doneness by testing for moist crumbs.
• Cooling rack: Allows cake to cool evenly without getting soggy.

How to Make a Fluffy Pumpkin Coffee Cake

Step 1: Prepare The Baking Station

Set your oven to warm up at 350F.

Grab a 9×13 inch cake pan and give it a generous coating of grease to prevent sticking.

Step 2: Create Magical Streusel Topping

• Flour
• Brown sugar
• Granulated sugar
• Salt
• Cinnamon
• Pumpkin pie spice

Melt butter and blend into the dry ingredients until the mixture looks like crumbly sand.

Set this delightful topping aside.

Step 3: Mix Cake Dry Foundation

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon

Chop softened butter and incorporate into the flour mixture.

Stir in half of the pumpkin puree until everything is nicely combined.

Step 4: Blend Wet Ingredients

• Remaining pumpkin puree
• Eggs
• Oil
• Vanilla

Gradually add this wet mixture to the flour base, mixing in three stages.

Beat thoroughly after each addition until the batter becomes light and fluffy.

Step 5: Build Cake Layers

Spread initial batter layer in the prepared pan.

Sprinkle streusel, add more batter, repeat the process.

Top the final layer with remaining streusel.

Step 6: Bake To Perfection

Slide the pan into the preheated oven.

Bake for 35 minutes.

Sprinkle extra streusel and continue baking 10-15 minutes until a toothpick comes out clean.

Step 7: Allow Cake To Rest

Let the cake cool down for 15-20 minutes, allowing flavors to settle.

Step 8: Drizzle With Creamy Icing

Beat butter until smooth.

• Vanilla
• Salt
• Milk
• Powdered sugar

Mix until silky.

Drizzle generously over the cooled cake.

Tips for Moist and Tender Pumpkin Coffee Cake

• Lightly coat streusel with flour before sprinkling to help it stay evenly distributed throughout the cake and prevent it from sinking to the bottom during baking.
• Use freshly ground pumpkin pie spice or toast spices briefly before mixing to intensify the warm, aromatic flavors in the cake.
• If the batter seems too thick, add a splash of milk to achieve a smooth, spreadable consistency that ensures a tender crumb.
• For extra crispy streusel topping, refrigerate the mixture for 15 minutes before sprinkling on the cake to help it maintain a crunchy texture.

Fun Variations on Classic Pumpkin Coffee Cake

• Gluten-Free Pumpkin Cake: Replace regular flour with gluten-free flour blend and ensure all other ingredients are certified gluten-free for those with wheat sensitivities.
• Vegan Autumn Cake: Substitute eggs with mashed bananas or flax eggs, use coconut oil instead of butter, and swap dairy milk with almond or oat milk for a plant-based version.
• Nutty Spice Variation: Add chopped pecans or walnuts to the streusel topping and incorporate ground nutmeg into the spice mixture for extra depth and crunch.
• Low-Sugar Option: Use alternative sweeteners like stevia or monk fruit, reduce sugar content by half, and incorporate unsweetened applesauce to maintain moisture and sweetness.

Pumpkin Coffee Cake Serving Ideas for Fall Brunch

• Pumpkin Perfection Plate: Serve warm slices with a scoop of vanilla ice cream for a decadent dessert experience.
• Cozy Companion Pairing: Enjoy alongside a steaming mug of pumpkin spice latte or hot apple cider for ultimate fall comfort.
• Breakfast Bliss Twist: Transform this cake into a morning treat by pairing with cream cheese spread and a fresh cup of coffee.
• Festive Gathering Idea: Slice into small squares for a delightful potluck or holiday party dessert that will impress guests.

How to Store Coffee Cake for Maximum Softness

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap completely cooled cake in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes.

FAQs

• Is pumpkin puree different from pumpkin pie filling?

Pumpkin puree is pure cooked and mashed pumpkin without added spices or sugar, while pumpkin pie filling contains sweeteners and spices already mixed in. Always use pure pumpkin puree for this recipe.

• Can I use salted butter instead of unsalted?

Yes, you can use salted butter. Just reduce the added salt in the recipe by half to maintain the right balance of flavors. The cake will still turn out delicious.

• How do I know if the streusel is mixed correctly?

The streusel should look like wet sand or coarse crumbs when you mix melted butter into the dry ingredients. It should hold together slightly when pressed but still be crumbly.

Pumpkin Coffee Cake Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Pumpkin coffee cake delivers autumn’s warmth in a delightful dessert combining spiced pumpkin and rich streusel. Comforting crumbles and sweet glaze invite seasonal celebration for home bakers seeking classic fall flavor.

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Ingredients

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Dry Ingredients:

• 5.25 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup brown sugar, packed
• 1 tablespoon baking powder
• 1.5 teaspoons kosher salt
• 1 tablespoon cinnamon
• 2 tablespoons pumpkin pie spice
• 0.75 teaspoon baking soda

Wet Ingredients:

• 1 (15-ounce / 425 grams) can pumpkin puree
• 4 large eggs
• 1.25 cups butter (2.5 sticks)
• 0.25 cup vegetable oil
• 2 teaspoons vanilla extract

Glaze Ingredients:

• 2 cups powdered sugar
• 0.25 cup butter
• 1 teaspoon vanilla extract
• 0.5 teaspoon kosher salt
• 3 tablespoons milk

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Instructions

1. Prepare the oven by heating to 350°F and coating a 9×13 inch pan with grease for optimal cake release.
2. Craft the streusel topping by combining flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large mixing bowl. Incorporate melted butter until the mixture resembles coarse, damp sand.
3. Create the cake base by whisking together dry ingredients including flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Integrate softened butter and half the pumpkin puree until well blended.
4. Merge wet ingredients by thoroughly mixing remaining pumpkin puree, eggs, oil, and vanilla extract. Gradually incorporate into the flour mixture, ensuring smooth integration and maintaining a light, airy texture.
5. Construct cake layers by spreading initial batter portion in the prepared pan. Distribute streusel between batter layers, creating a marbled effect with alternating streusel and cake mixture.
6. Bake for approximately 45-50 minutes, initially for 35 minutes, then adding remaining streusel and continuing until a toothpick emerges clean when inserted into the center.
7. Allow cake to rest and cool for 15-20 minutes, enabling structural stability and easier serving.
8. Prepare the finishing glaze by whipping butter until creamy, then blending in vanilla, salt, milk, and powdered sugar until achieving a smooth, pourable consistency. Elegantly drizzle over the cooled cake.

Notes

• Choose room temperature ingredients to ensure smooth, even mixing and a tender cake texture.
• Substitute whole wheat flour for up to half the all-purpose flour to boost nutritional value and add a nutty depth.
• Swap regular butter with coconut oil for a dairy-free version that maintains rich, moist consistency.
• Reduce sugar by 25% and use alternative sweeteners like maple syrup or honey for a less intense sweetness without compromising flavor.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 26 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg