why make this recipe

This Pumpkin Coffee Cake is a delightful treat perfect for fall or any time you crave a warm, spiced cake. It’s moist, fluffy, and full of pumpkin flavor, making it a comforting option to enjoy with your morning coffee or as an afternoon snack. The added streusel topping takes it to another level, adding a sweet and crunchy texture that pairs beautifully with the soft cake beneath. Plus, it’s simple to make and doesn’t require any fancy ingredients!

how to make Pumpkin Coffee Cake

Ingredients:

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)
Cake:
- 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 (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
Icing:
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (or less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar

Directions:

Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
Make the streusel: In a large bowl, mix together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave and pour it into the mix. Stir until you have a mixture that looks like wet sand. Set this aside, and if you can, keep it in the fridge.
For the cake: In another large bowl, combine 2 & 1/4 cups flour, 1 & 1/2 cups sugar, baking powder, baking soda, 3/4 teaspoon salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter into chunks and add this to the flour mixture.
Open your can of pumpkin puree and scoop out about half the can. Add it to the flour and butter mixture. Use a mixer to blend everything together until the mixture forms a ball.
In the bowl where you melted the butter, add the rest of the pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Mix well with a whisk.
Add the egg mixture to the flour mixture in three parts, mixing for about 20 seconds each time. Beat the mixture for another minute until it is light and fluffy.
Spread 2 cups of batter into the bottom of the prepared pan. Sprinkle 1 cup of streusel over the batter, then add another 2 cups of batter on top. Follow with another cup of streusel and then the remaining batter.
Spread 2 cups of streusel on top. Bake the cake for 35 minutes. Quickly sprinkle the remaining streusel on top of the cake and bake for an additional 10-15 minutes, for a total baking time of 45-50 minutes. Check for doneness with a toothpick.
Let the cake cool on a wire rack for at least 15-20 minutes before serving.
Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth. Adjust milk as needed for consistency.
Drizzle the icing over the cooled cake. Enjoy warm or at room temperature!

how to serve Pumpkin Coffee Cake

Serve this Pumpkin Coffee Cake warm, sliced into squares. It pairs perfectly with a cup of coffee or tea. For an extra treat, consider reheating individual pieces in the microwave for just a few seconds before serving.

how to store Pumpkin Coffee Cake

Store the cake covered on the counter for 2-3 days. After that, move it to the refrigerator for longer freshness. Make sure to wrap it well to maintain its moisture and flavor.

tips to make Pumpkin Coffee Cake

Be mindful of ingredient temperatures. Using softened butter (not melty) helps achieve the right texture in the batter.
Don’t be afraid to adjust the spices to your taste! If you love cinnamon or pumpkin pie spice, feel free to add a touch more.
For a little extra flavor, consider adding nuts or chocolate chips to the batter or streusel.

variation

You can substitute the pumpkin puree with applesauce for a different flavor or add a mix of nuts for added texture. Feel free to experiment with different spices based on your preference!

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Ensure it’s cooked and pureed well before measuring.

Q: How can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. Adjust baking times as needed.

Q: Can I freeze the Pumpkin Coffee Cake?
A: Yes! You can freeze the cake after it cools completely. Wrap it well in plastic wrap and aluminum foil before freezing for up to 3 months.