Every fall, the aroma of pumpkin spice fills the air, reminding me of cozy family gatherings and crisp autumn days. One of my favorite seasonal treats has always been pumpkin coffee cake. I remember the first time I tasted it at a friend’s house. The cake was warm, moist, and topped with a sweet streusel that instantly captured my heart. Since then, I’ve made it a tradition to bake this cake as soon as the leaves start to change. There’s something about the combination of pumpkin and spices that just feels like home.
This pumpkin coffee cake is not just about flavor; it’s also an easy recipe that brings the warmth of autumn right to your kitchen. With layers of spiced cake and a delicious streusel topping, this cake is perfect for breakfast, dessert, or any coffee break. Let’s dive in and learn how to make this delightful treat!
In This Post
why make this recipe
You should definitely give this pumpkin coffee cake a try because it’s incredibly simple yet impressively delicious. It uses common ingredients that are easy to find, and the prep time is quick. Plus, it fills your home with a cozy, inviting scent that begs for warm coffee or tea. Whether you’re hosting friends or enjoying a quiet morning, this cake is the perfect choice.
how to make Pumpkin Coffee Cake
Ingredients:
- 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 (NOT pumpkin pie filling, 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
Directions:
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan or spray with nonstick spray.
- Make the streusel: 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.
- Melt 1 cup butter in a medium bowl in the microwave. Pour it into the larger bowl and stir together until it resembles wet sand. Set aside (and refrigerate if you can).
- For the cake: In a 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.
- Chop 1/2 cup softened butter into chunks and add to the flour mixture. Mix until combined.
- Open your can of pumpkin puree and scoop about half into the bowl with flour and butter. Blend until everything comes together. Add extra pumpkin if needed.
- In the bowl with the melted butter, whisk in the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Mix well.
- Add the egg mixture to the flour mixture in three parts, beating for about 20 seconds after each addition. Beat for another minute until the batter is fluffy.
- Spread 2 cups of batter into the cake pan. Sprinkle 1 cup of streusel over it, followed by another 2 cups of batter and another cup of streusel.
- Finish with the last of the batter, spreading it evenly. Top with 2 cups of remaining streusel.
- Bake at 350 for 35 minutes. Quickly sprinkle remaining streusel on top and bake for another 10-15 minutes. The cake is done when a toothpick comes out clean.
- Allow the cake to cool for 15-20 minutes before cutting into it.
- For the icing: Beat 1/4 cup butter until smooth, then add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Drizzle over the cooled cake.
tips to make Pumpkin Coffee Cake
- Make sure your butter is soft but not overly creamy; this helps the batter combine well.
- Don’t skip chilling the streusel; it helps keep its texture when baking.
- Test your cake at the lower end of the baking time to prevent overbaking.
how to serve Pumpkin Coffee Cake
Pumpkin coffee cake is best served warm from the oven, but it can also be enjoyed at room temperature. For an extra treat, drizzle individual slices with icing before serving or serve with a side of whipped cream.
how to store Pumpkin Coffee Cake
Store any leftovers covered at room temperature for 2-3 days. After that, you can move them to the fridge for longer freshness.
variation
Feel free to add nuts to the streusel or incorporate chocolate chips into the batter for a different flavor twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s pureed and the same amount as the canned version.
How long does the cake last?
It will be good at room temperature for about 2-3 days. If refrigerated, it can last up to a week.
Can I freeze the cake?
Absolutely! Wrap it tightly and freeze for up to 3 months. Just thaw in the fridge overnight before enjoying.
Pumpkin Coffee Cake
A delightfully moist pumpkin coffee cake layered with spiced cake and topped with a sweet streusel, perfect for autumn gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 (light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- Make the streusel: 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.
- Melt 1 cup butter in the microwave and mix it into the streusel mixture until it resembles wet sand. Set aside.
- For the cake: In a stand mixer, combine 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.
- Add chopped 1/2 cup softened butter and mix until combined.
- In a separate bowl, combine half of the pumpkin puree, melted butter, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Mix well.
- Add the egg mixture to the flour mixture in three parts, beating well after each addition. Beat for another minute until fluffy.
- Spread 2 cups of batter into the cake pan, layer with 1 cup of streusel, then add another 2 cups of batter and another cup of streusel. Finish with the remaining batter topped with 2 cups of streusel.
- Bake for 35 minutes, sprinkle remaining streusel and bake for another 10-15 minutes, or until a toothpick comes out clean.
- Allow to cool for 15-20 minutes before cutting.
- For the icing: Beat together 1/4 cup butter, 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Drizzle over cooled cake.
Notes
Best served warm and can be stored at room temperature for 2-3 days.
