Print

Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
Print Recipe

★★★★★

5.2 from 31 reviews

This moist and flavorful Pumpkin Coffee Cake is layered with a spiced streusel topping and finished with a smooth vanilla icing. Perfect for fall breakfasts, brunches, or a cozy dessert, this cake combines warm pumpkin spices with a tender crumb and a sweet, crumbly topping. The multiple layers of batter and streusel create a delightful texture, making it an irresistible treat to enjoy with your morning coffee or tea.

Ingredients

Scale

Streusel:

  • 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 recommended)
  • 1 tablespoon vanilla extract

Icing:

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter to prevent sticking.
  2. 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 and pour into the flour mixture. Stir to combine until the mixture resembles wet sand with chunks; do not smooth out completely. Set aside, preferably chilling if space allows.
  3. Mix dry cake ingredients: In a large bowl or 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.
  4. Add softened butter: Chop 1/2 cup softened butter into chunks. Add to the dry mixture and combine until mixture is crumbly but cohesive.
  5. Add pumpkin puree: Scoop about half of the pumpkin puree from the can into the bowl with the flour and butter. Mix with paddle attachment or electric beaters until the butter moistens the flour and the mixture forms a ball; add extra pumpkin if needed. Do not overmix.
  6. Prepare wet ingredients: In the medium bowl previously used for melting butter, combine the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Whisk well until smooth and blended.
  7. Combine wet and dry: Add the wet mixture to the flour mixture in three additions, beating for about 20 seconds after each addition. After all is combined, continue to beat for 1 minute until light and fluffy.
  8. Layer the cake and streusel: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup streusel evenly over the batter, breaking up large chunks. Add another 2 cups batter, spread, then 1 cup streusel. Add remaining batter, spread evenly, and top with 2 cups streusel, reserving some streusel for the final step.
  9. Bake the cake: Bake for 35 minutes at 350°F. Remove cake from oven, quickly sprinkle remaining streusel over any puffed areas, then return to oven and bake for an additional 10-15 minutes. The cake is done when a toothpick inserted in the center comes out clean and the cake does not wobble.
  10. Cool the cake: Let the cake cool on a wire rack for 15-20 minutes before icing.
  11. Make the icing: Beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding a little more milk as needed for desired consistency.
  12. Ice the cake: Drizzle the icing over the entire cake or on individual servings. The cake is best served warm; reheat individual slices for 10-20 seconds in the microwave if cooled.
  13. Storage: Cover and keep the cake at room temperature for 2-3 days. Refrigerate if storing longer.

Notes

  • You must use pumpkin puree, not pumpkin pie filling, for the proper texture and flavor.
  • Use kosher salt for best flavor balance; reduce if only table salt is available.
  • Keep softened butter for the cake slightly firm to achieve the right batter consistency.
  • Do not overmix the batter once all ingredients are combined to prevent a dense cake.
  • Reserve some streusel for the final topping to add crunch after initial baking.
  • Test doneness with a toothpick; cake should not wobble and toothpick should come out clean or with moist crumbs.
  • The cake is best served warm and can be gently reheated.
  • Store leftovers covered at room temperature up to 3 days before refrigerating.

Nutrition

Keywords: pumpkin coffee cake, pumpkin spice cake, streusel coffee cake, fall dessert, breakfast cake, pumpkin dessert

Find it online: https://cheframiflavor.com/pumpkin-coffee-cake-recipe/