Why Make This Recipe

How can you resist the aroma of a freshly baked Pumpkin Coffee Cake wafting through your home? Seriously, this recipe combines everything we love about fall into one delicious slice. It’s the perfect companion for your morning coffee or those cozy afternoons spent binge-watching your favorite shows. Plus, it’s kind of hard to mess up—so even if you’re not a baking whiz, you’ll nail this.

And let’s not forget the streusel topping. Who doesn’t love that crunchy, sweet layer on top? It’s like a little hug for your cake. 🧡

How to Make Pumpkin Coffee Cake Recipe

Ready to impress your friends or just treat yourself? Making pumpkin coffee cake is super straightforward. You’ll need to gather your ingredients and follow these simple steps. Trust me, it’s easier than herding cats! (Okay, maybe not that easy.)

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°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
Make the streusel: In a large bowl, whisk 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 of butter in the microwave and stir it into the flour mix. The mixture should look like wet sand—don’t stress if it’s not perfect.
For the cake: In a stand mixer or large bowl, combine 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and the other spices. Chop up 1/2 cup of softened butter and add that to the dry ingredients. Then, get your pumpkin puree and mix that in too. Don’t overdo it; just blend until combined and looking good.
In the same bowl you melted butter in, whisk together the rest of your pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Mix that well.
Gradually add the egg mixture to the flour mixture in three batches, beating for about 20 seconds after each addition. When done, beat for another minute until fluffy.
Spread 2 cups of batter in the prepared pan. Sprinkle 1 cup of streusel on top, then spread another 2 cups of batter. Repeat the process with the remaining streusel and batter. Trust me—it’ll look amazing!
Bake for 35 minutes. Quickly add any leftover streusel to the top and pop it back in for 10-15 minutes more. It’s done when a toothpick comes out clean.
Let cool for 15-20 minutes before icing.
Make the icing: Beat 1/4 cup butter until smooth, mixing in 1 teaspoon vanilla, 1/2 teaspoon salt, 3 tablespoons of milk, and 2 cups powdered sugar until silky. Drizzle it over your cake and enjoy! Your cake may be best served warm with a quick zap in the microwave if it’s cooled down. 🍰

How to Serve Pumpkin Coffee Cake Recipe

Slice it up and serve! This cake goes great with a cup of coffee or tea. Seriously, it’s the match made in heaven. You can drizzle icing over the entire cake or serve individual pieces with a little drizzle on top. Fancy, right?

How to Store Pumpkin Coffee Cake Recipe

Keep your delicious creation covered and at room temperature for 2-3 days. After that, it’s best to put it in the fridge. Just make sure it’s sealed well—no one likes dry cake!

Tips to Make Pumpkin Coffee Cake Recipe

Use fresh pumpkin puree if you’re feeling adventurous. It gives a whole new flavor vibe!
Want your cake extra moist? Add a bit of unsweetened applesauce to the batter.
Don’t skip the streusel; it’s the best part. Save any leftover in the fridge for next time.

Variation

Feeling a little wild? Try adding chopped nuts or chocolate chips to either the batter or the streusel for a fun twist! You could even throw in some dried cranberries for that little zing.

FAQs

Q: Can I substitute ingredients?
A: Totally! If you don’t have brown sugar, try using more granulated sugar, but the taste will vary a bit.

Q: What if I don’t have pumpkin pie spice?
A: Mix your own with 1 part cinnamon, 1 part nutmeg, 1 part ginger, and a hint of allspice—voila!

Q: Can I freeze the cake?
A: Yes! Wrap it tightly and freeze for up to 2 months. Just thaw and enjoy when you’re ready!

There you have it—a delicious and cozy Pumpkin Coffee Cake Recipe that’s totally worth the effort. Now, who’s ready to bake? 🧁