Pumpkin Coffee Cake Recipe

There is nothing quite like the cozy warmth and rich flavor of a Pumpkin Coffee Cake Recipe to make your kitchen feel like autumn is in full swing, any time of year. This cake is a delightful celebration of pumpkin and fall spices layered with buttery streusel and topped with a luscious vanilla glaze. Whether you’re enjoying it with your morning coffee or sharing it with loved ones at brunch, this pumpkin coffee cake is the ultimate treat that’s sure to become a must-have in your baking rotation.

Ingredients You’ll Need

Getting the ingredients together for this Pumpkin Coffee Cake Recipe is incredibly straightforward, but each one plays a pivotal role in building layers of flavor and texture. From the fragrant spices to the rich pumpkin puree and the velvety butter, every component helps create that tender, moist crumb and irresistible aroma that’s just begging for a second slice.

• 3 cups all purpose flour (spooned and leveled): This forms the sturdy yet tender base of your streusel topping for maximum crunch.
• 1 cup brown sugar (packed): Adds deep molasses richness to the streusel’s sweetness and beautiful golden color.
• 1/2 cup granulated sugar: Balances the sweetness with a clean, bright note in the streusel mixture.
• 1 teaspoon kosher salt: Enhances all the flavors and balances the sweetness perfectly.
• 1 tablespoon cinnamon: Warms the cake and streusel with classic fall spice.
• 1 tablespoon pumpkin pie spice: A signature blend that highlights the pumpkin and brings those cozy vibes.
• 1 cup butter (2 sticks, melted): Provides richness and moisture, essential for the streusel’s luxurious texture.
• 2 1/4 cups all purpose flour: This flour makes up the cake batter, giving it body and structure.
• 1 1/2 cups granulated sugar: Sweetens the cake batter evenly without overpowering.
• 1 tablespoon baking powder: Gives the cake a gentle rise, lightening the texture.
• 3/4 teaspoon baking soda: Works with the acids in pumpkin to create lift and tenderness.
• 3/4 teaspoon kosher salt: The secret ingredient that balances sweetness and enhances flavor depth.
• 1 tablespoon pumpkin pie spice: The pumpkin’s perfect partner for subtle warmth throughout the cake.
• 1 teaspoon cinnamon: Adds a supportive flavor boost to the batter’s spice profile.
• 1/2 cup butter (1 stick, softened but still cool): Adds silkiness and moisture to the cake batter.
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided): The star ingredient that lends moisture, flavor, and a gorgeous orange hue.
• 4 large eggs: Bind everything together and contribute to the cake’s fluffy lift.
• 1/4 cup vegetable oil (light-flavor olive oil suggested): Keeps the cake moist and tender for days.
• 1 tablespoon vanilla extract: Infuses the batter with a lovely, mellow sweetness.
• 1/4 cup butter (half stick, very soft): Used for the icing, creating a rich and creamy finish.
• 1 teaspoon vanilla extract: Boosts the icing with warm, fragrant notes.
• 1/2 teaspoon kosher salt (use less if using table salt): Balances the sweetness of the icing perfectly.
• 3 tablespoons milk (more to taste): Adjusts the icing to that perfect drizzle consistency.
• 2 cups powdered sugar: Sweetens the glaze and gives it that smooth, glossy finish.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat and Prepare Your Pan

Before you dive into mixing, start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13 inch cake pan with nonstick spray or a little butter to make sure your cake comes out effortlessly after baking. This foundational step sets you up for success.

Step 2: Make the Streusel

Streusel is what gives this pumpkin coffee cake its irresistible texture contrast. Whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. Then, melt that whole cup of butter and mix it in to create a crumbly, wet sand-like mixture with big chunks. Resist the urge to smooth it out; those chunks are pure magic baked into the top of your cake.

Step 3: Mix the Dry Cake Ingredients

In another large bowl or your mixer, combine the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This spice-dusted flour mixture is your cake batter’s flavorful foundation.

Step 4: Add Butter and Pumpkin to the Dry Ingredients

Chop the softened butter into chunks and toss it into the dry ingredients. Then scoop about half the can of pumpkin puree in and start beating it all together. The butter will coat the flour, and the pumpkin adds moisture and the signature autumnal flavor. Don’t overmix; you want a smooth but tender batter that holds together beautifully.

Step 5: Whisk the Wet Ingredients

In the bowl where you melted butter earlier, add the remaining pumpkin, eggs, vegetable oil, and vanilla extract. Whisk until completely combined and smooth. This liquid mixture is the final piece of the puzzle before forming your luscious batter.

Step 6: Combine Wet and Dry Mixtures

Add the wet pumpkin mixture to the flour and butter batter in three parts, beating well after each addition. Continue beating for a minute once fully combined to get a light, fluffy batter that will bake into a beautifully moist cake.

Step 7: Assemble the Cake with Batter and Streusel Layers

Start by spreading about 2 cups of cake batter evenly in your prepared pan. Sprinkle 1 cup of the streusel topping over that, breaking up any large chunks. Then repeat: spread another 2 cups of batter, add 1 cup of streusel, and finish spreading the last of the batter. Top it all off by generously scattering 2 cups of streusel evenly—save some of the leftover streusel for later!

Step 8: Bake and Finish with Additional Streusel

Bake your masterpiece for 35 minutes at 350 degrees. Once the timer rings, quickly open the oven just enough to sprinkle the remaining streusel on top, focusing on spots where the batter might have puffed up the most. Quickly shut the door and bake for an additional 10-15 minutes until a toothpick comes out clean. Perfectly baked pumpkin coffee cake means a tender center with those crunchy streusel jewels.

Step 9: Cool and Add the Icing

Let the cake cool for about 15-20 minutes before moving to the icing. Beat softened butter smooth by hand or with a mixer, then gradually whisk in vanilla, salt, milk, and powdered sugar until you reach a smooth, drizzly consistency. Pour or drizzle this icing over the warm cake for a melt-in-your-mouth finish that’s truly show-stopping.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

A simple dusting of powdered sugar or a handful of toasted pecans or walnuts sprinkled on top of the icing elevates your cake’s texture and appearance. A few cinnamon sticks or orange zest curls can add an extra festive flair if you’re feeling decorative.

Side Dishes

Serve this cake with a hot cup of coffee or a spiced chai latte for the quintessential autumn breakfast or afternoon snack. For a more indulgent treat, a dollop of whipped cream or creamy vanilla yogurt complements the flavors beautifully without overpowering them.

Creative Ways to Present

For a brunch crowd, slice the pumpkin coffee cake into individual squares and place each on a pretty dessert plate with a drizzle of extra icing and a sprinkle of fresh cranberries or pomegranate seeds. This adds festive color and a juicy burst that pairs wonderfully with the spice of the cake.

Make Ahead and Storage

Storing Leftovers

This pumpkin coffee cake stays moist and flavorful for up to three days when kept covered tightly at room temperature. Beyond that, store leftovers in the fridge to maintain freshness—and bring it back to room temperature before serving for the best taste.

Freezing

If you want to save some for later, cut the cake into slices and wrap each piece tightly in plastic wrap and then foil before freezing. Properly wrapped, it can last up to two months. Thaw overnight in the fridge before reheating.

Reheating

A quick zap in the microwave for 10 to 20 seconds brings back that fresh-baked warmth and softness. This is the perfect little trick for enjoying your Pumpkin Coffee Cake Recipe any time without sacrificing its wonderful texture or flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but keep in mind fresh pumpkin should be cooked and pureed first, then drained of excess water to avoid a runny batter. The canned puree is the most convenient and consistent option, but fresh pumpkin can work if prepared properly.

Is this Pumpkin Coffee Cake Recipe gluten-free?

This recipe as written uses all purpose flour, which contains gluten. To make it gluten-free, try substituting a 1:1 gluten-free baking flour blend. Be mindful that texture may vary slightly.

Can I make this cake dairy-free?

Absolutely! Replace all butter with a high-quality dairy-free margarine or coconut oil. Use a non-dairy milk like almond or oat milk for the icing, and your cake will still be deliciously moist and flavorful.

Why do I need to add the streusel halfway through baking?

Adding the remaining streusel halfway through baking prevents it from burning or becoming overly browned, keeping those chunks crisp and tender with just the right golden color.

What’s the best way to get the perfect streusel texture?

Don’t overmix the streusel once the butter is added. Aim for a crumbly texture with visible chunks to create those satisfying pockets of crunch in the finished cake.

Final Thoughts

If you’re looking for a pumpkin recipe that captures the essence of fall with every bite, this Pumpkin Coffee Cake Recipe is the one to make again and again. The blend of spices, tender pumpkin batter, crunchy streusel, and creamy icing will quickly win over your heart—and your kitchen will smell like heaven while it bakes. Trust me, once you try it, this recipe will become your new seasonal favorite that’s impossible to resist sharing.

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