October 27, 2023
Review RecipePumpkin Coffee Cake
This recipe takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping.
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This pumpkin coffee cake is soft, moist, and bursting with delicious spices like cinnamon, nutmeg, and cloves; plus, the buttery streusel on top is the perfect finishing touch. It’s warm, comforting, downright delicious.
Pumpkin Coffee Cake Ingredients
This pumpkin coffee cake recipe delivers a taste of autumn with its warm, cozy flavors.
The cake layer boasts the earthy notes of pumpkin, spices, and brown sugar, while the streusel topping adds a delightful crunch and sweetness.
A cinnamon-spiced glaze ties all the flavors together, resulting in a moist, tender coffee cake.
You’ll need:
For The Cake Layer:
- 2 cups of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2 large eggs
- ⅓ cup of vegetable oil
- ¾ cup of packed light brown sugar
- 1 cup of pure pumpkin puree
- 1 teaspoon of vanilla extract
- ½ cup of whole milk
PRO TIP:
Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
For The Streusel:
- ½ cup of all-purpose flour
- 1 teaspoon of baking powder
- ¼ cup of packed light brown sugar
- 1 teaspoon of ground cinnamon
- ¼ cup of salted butter, cold
- 1 tablespoon of milk or heavy cream
For The Glaze:
- ½ cup of powdered sugar
- 1 to 2 tablespoons of milk or cream
- ¼ teaspoon of ground cinnamon
Substitutions And Additions
BROWN SUGAR: We like to use brown sugar in this easy pumpkin coffee cake recipe for added fall flavor – it complements the warm spices well.
Granulated sugar can also be substituted if you prefer.
PURE PUMPKIN PUREE: If you don’t have pure pumpkin puree on hand, you can substitute it with canned sweet potato puree or butternut squash puree.
These alternatives will provide a similar creamy texture and a sweet, earthy flavor that pairs well with the other ingredients in the coffee cake.
PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice, you can create your own by combining cinnamon, nutmeg, allspice, and cloves in equal parts.
Alternatively, you can use apple pie spice or chai spice for a unique twist, both of which will add warm, aromatic notes to the coffee cake.
CINNAMON: To experiment with different flavors, you can replace cinnamon with ground ginger for a spicier kick or ground cardamom for a unique, aromatic twist.
Both options will add a delightful depth to the coffee cake’s flavor.
How To Make This Pumpkin Coffee Cake Recipe
We’ll walk you through making each part of this yummy dessert, from the cake to the streusel and glaze.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
STEP THREE: In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
STEP FOUR: In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
STEP FIVE: Fold the wet ingredients into the dry ingredients and stir gently to combine.
OUR RECIPE DEVELOPER SAYS
Do not over-mix the coffee cake batter at this stage.
STEP SIX: Spread batter into the prepared baking dish.
STEP SEVEN: In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
STEP EIGHT: Cut the cold butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
STEP NINE: Stir in one tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over top of the cake batter.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP TEN: Bake the coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
PRO TIP:
If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
STEP ELEVEN: Let the cake cool before adding the glaze.
STEP TWELVE: Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled.
Drizzle the sweet glaze over the pumpkin coffee cake.
STEP THIRTEEN: Cut into pieces and serve.
How To Serve
This delightfully cozy coffee cake is the ideal breakfast or brunch treat to serve for a special weekend breakfast, along with our pumpkin spice muffins.
Add a hot cup of coffee or homemade pumpkin spice latte to warm you up.
We have plenty of pumpkin recipes that capture the delicious flavors of fall.
Our pumpkin donuts and pumpkin pudding are just two of the ways you can celebrate this lovely time of year.
MORE COFFEE CAKE RECIPES
Storing This Pumpkin Coffee Cake With Streusel
Whether you’re planning to make it ahead of time, have leftovers, or want to freeze portions for future enjoyment, we’ve got you covered.
MAKE AHEAD: If you’d like to get a head start on your coffee cake, you can prepare the batter and streusel ahead of time.
Store them separately in airtight containers in the refrigerator for up to 24 hours.
When you’re ready to bake, simply assemble the coffee cake as directed in the recipe, and you’ll have a freshly baked treat in no time.
ON THE COUNTER: Store pumpkin spice coffee cake in an airtight container at room temperature on the countertop for up to three days.
IN THE FREEZER: To freeze the coffee cake, wrap it tightly with aluminum foil or plastic wrap and place it into a heavy-duty freezer bag. It will keep for two to three months.
Why We Love This Recipe
FALL FLAVOR: This coffee cake captures the essence of autumn with its warm, spiced pumpkin flavor that’s reminiscent of cozy sweater weather and falling leaves.
PERFECTLY MOIST TEXTURE: The addition of pumpkin puree in the cake batter ensures a moist and tender crumb that’s incredibly satisfying to bite into.
IRRESISTIBLE STREUSEL TOPPING: The buttery streusel layer on top adds a delightful crunch and an extra layer of sweetness, making each bite a delightful combination of textures.
There’s nothing like the smell of coffee cake baking in the morning. Especially when that soft and moist coffee cake is made with pumpkin spice flavor and topped with a delicious crunchy streusel topping and simple glaze. We are sure you are going to love this pumpkin coffee cake.
Frequently Asked Questions
How do I store coffee cake?
You can store the pumpkin streusel coffee cake in the fridge for four to six days or in the freezer, well wrapped in plastic wrap, for two to three months.
What should I serve with coffee cake?
Serve this pumpkin streusel coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.
Does coffee cake contain coffee?
Generally, coffee cakes, especially those made in North America, rarely contain coffee. There are some recipes from Europe that may contain coffee. Coffee cake has been given this name because it is often served with coffee (or tea) on the side.
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Pumpkin Coffee Cake
This recipe takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
Streusel
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, cold
- 1 tablespoon milk, or heavy cream
Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk, or cream
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
- In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread the batter into the prepared baking dish.
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
- Bake coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow the coffee cake to cool before adding the glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- Cut into pieces and serve.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- Do not over-mix the coffee cake batter at this stage.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
Nutrition
Calories: 332kcal | Carbohydrates: 62g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 310mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4485IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg
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Comments
M Lynn Doane says
looks delicious