Easy Fall Favorite: Cozy Pumpkin Coffee Cake Recipe

Autumn’s crisp breeze carries the warmth of a delectable pumpkin coffee cake that promises comfort in every single bite.

Spices dance through this moist, tender dessert, creating a symphony of seasonal flavors.

The rich aroma of cinnamon and nutmeg swirls around your kitchen, beckoning everyone near.

Layers of soft cake meet a crumbly streusel topping that adds delightful texture and depth.

Brown sugar and pumpkin blend seamlessly, transforming a simple recipe into a decadent treat.

Baked to golden perfection, this cake delivers pure fall-inspired bliss.

One slice will transport you to cozy moments of relaxation and pure indulgence.

Steps to Make Pumpkin Coffee Cake

Step 1: Whip Butter and Brown Sugar

Grab a medium mixing bowl and toss in softened butter and packed brown sugar.

Fire up your electric mixer and beat these ingredients on high speed until they become a smooth, creamy mixture with no lumps.

Step 2: Create Streusel Topping

• All-purpose flour
• Pumpkin pie spice
• Salt

Blend everything together until the texture looks like rough, crumbly breadcrumbs with a slightly sandy appearance.

Step 3: Chill Streusel

Pop the streusel mixture into the refrigerator to rest and firm up while you prepare the coffee cake batter.

This chilling helps develop richer flavors and creates a more textured topping.

Step 4: Preheat Oven

Warm up your oven to 350°F.

This ensures the perfect baking environment for your delicious pumpkin coffee cake.

Step 5: Prepare Cake Batter

• Flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Salt

Whisk these dry ingredients together until well incorporated.

Step 6: Mix Wet Ingredients

• Pumpkin puree
• Vegetable oil
• Eggs
• Vanilla extract

Whisk until the mixture is smooth and completely combined.

Step 7: Combine Batter

Gently fold the wet ingredients into the dry ingredients.

Stir just until everything is mixed – avoid overmixing to keep the cake tender.

Step 8: Assemble Cake

Pour the batter into a greased baking pan.

Sprinkle the chilled streusel evenly across the top of the batter.

Step 9: Bake to Perfection

Slide the pan into the preheated oven and bake for 45-50 minutes.

The cake is done when a toothpick inserted in the center comes out clean.

Step 10: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes.

This helps it set and makes cutting easier.

Slice and serve warm for maximum deliciousness.

Helpful Tips for Pumpkin Coffee Cake

• Let butter sit at room temperature for 30-45 minutes before mixing to ensure smooth, even blending with brown sugar.
• Use cold fingers or a fork to create varied crumb sizes for a more interesting and crunchy topping.
• Sift dry ingredients together to eliminate lumps and create a more even distribution in the cake mixture.
• Beat butter and sugar until light and fluffy, which helps incorporate air and creates a softer cake texture.
• Refrigerating the streusel allows ingredients to meld together, intensifying the overall taste and improving crumb structure.

How to Store and Reheat Pumpkin Coffee Cake

• Store leftover pumpkin coffee cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Keep cake at room temperature for 1-2 days in a sealed container, away from direct sunlight and heat sources.
• Warm individual slices in the microwave for 15-20 seconds, or reheat in a preheated oven at 350°F for 5-7 minutes to restore moisture and bring back the cake's original texture.

What to Serve with Pumpkin Coffee Cake

• Brew Caramel Macchiato: Complement the cake's warm spices with a creamy caramel macchiato, whose sweet vanilla notes and espresso depth perfectly balance the pumpkin's earthiness.
• Pair with Cinnamon Whipped Cream: Top the cake slice with homemade cinnamon whipped cream, creating an extra layer of silky richness that amplifies the cake's autumnal flavors.
• Serve Alongside Spiced Chai Latte: Match the cake with a spiced chai latte, whose cardamom, ginger, and clove undertones beautifully echo the pumpkin pie spice in the streusel topping.
• Enjoy with Maple Pecan Ice Cream: Add a scoop of maple pecan ice cream, introducing a cool, nutty contrast that enhances the cake's warmth and provides a luxurious dessert experience.

Tasty Twists on Pumpkin Coffee Cake

• Gluten-Free Version: Swap all-purpose flour with a gluten-free blend to create a celiac-friendly cake that maintains the same delicious texture and flavor.
• Dairy-Free Alternative: Replace butter with coconut oil or vegan butter and use dairy-free milk to accommodate lactose-intolerant individuals without sacrificing richness.
• Low-Sugar Option: Substitute brown sugar with coconut sugar or monk fruit sweetener for a reduced-sugar version that still delivers a warm, spiced taste.
• Vegan Adaptation: Use plant-based butter, flax eggs, and non-dairy milk to transform the recipe into a completely plant-based treat that's kind to animals and equally scrumptious.

FAQs

• What makes the streusel unique in this recipe?

The streusel uses brown sugar and pumpkin pie spice, creating a rich, warm flavor that complements the coffee cake perfectly.

• Can I make this recipe without an electric mixer?

Yes, you can use a hand whisk or pastry cutter, but an electric mixer helps create a smoother, more evenly mixed streusel and cake batter.

• Is pumpkin pie spice necessary, or can I substitute?

If you don’t have pumpkin pie spice, you can create your own blend using ground cinnamon, nutmeg, ginger, and cloves in equal proportions.

• How do I know when the streusel is properly mixed?

The streusel should look like coarse, sandy crumbs that can be easily sprinkled over the cake batter, with no large butter chunks remaining.

Why Pumpkin Coffee Cake Is Always a Hit

• This pumpkin coffee cake brings warmth and delightful autumn flavors right to your kitchen, perfect for chilly mornings or afternoon tea breaks.
• With simple ingredients and easy mixing steps, even novice bakers can create a professional-looking dessert that impresses family and friends.
• The recipe offers flexibility to adjust spices or add extra toppings like chopped nuts or a drizzle of caramel, making it adaptable to personal taste preferences.
• Ideal for potlucks, weekend gatherings, or surprise breakfast treats, this coffee cake serves multiple slices and satisfies different palates with its rich, moist texture.

Pumpkin Coffee Cake Ingredient List

• Butter: A rich, softened ingredient that adds creamy texture to the streusel.
• Brown Sugar: Provides a deep, caramel-like sweetness to the topping.
• All-Purpose Flour: Creates a crumbly structure for the streusel.
• Pumpkin Pie Spice: Delivers warm, classic fall flavors to the cake.
• Salt: Enhances the overall taste and balances the sweetness.

• All-Purpose Flour: Forms the base of the coffee cake with a tender crumb.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Baking Soda: Assists in creating a soft, airy texture.
• Pumpkin Pie Spice: Adds a cozy, autumnal flavor profile to the cake.
• Salt: Balances and intensifies the other flavors in the cake.

• Butter: Provides moisture and rich flavor to the coffee cake.
• Brown Sugar: Adds deep sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients and contribute to the cake's structure.
• Pumpkin Puree: Brings moisture, color, and a subtle earthy taste to the cake.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet notes.

Pumpkin Coffee Cake Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Seasonal warmth embraces kitchens with this delectable pumpkin coffee cake, blending rich autumn spices and comforting textures. Moist crumb and crunchy streusel topping promise delightful moments that connect you with cherished memories of fall gatherings.

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Ingredients

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Cake Ingredients:

• 1 3/4 cups (219 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated white sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (244 g) canned pumpkin puree
• 3/4 cup (180 ml) buttermilk, at room temperature

Streusel Topping:

• 1/2 cup (112 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 1 cup (125 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 pinch salt

Cream Cheese Glaze:

• 2 ounces (56 g) cream cheese, softened
• 2 tablespoons (30 ml) pure maple syrup
• 3–4 tablespoons (25–32 g) powdered sugar
• 1 tablespoon (15 ml) whole milk

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Instructions

1. Cream softened butter and brown sugar using an electric mixer until light and fluffy, creating a smooth, well-integrated base for the streusel topping.
2. Incorporate flour, pumpkin pie spice, and salt into the butter mixture, gently mixing until the texture transforms into coarse, sandy crumbs that will provide a delightful crunch.
3. Refrigerate the streusel for 15-20 minutes to firm up the mixture, allowing the flavors to meld and ensure a crisp topping when baked.
4. Preheat the oven to 350°F, preparing a 9-inch square baking pan with a light coating of cooking spray or butter to prevent sticking.
5. Whisk together dry ingredients – flour, baking powder, baking soda, and salt – in a medium bowl, creating a uniform dry mixture that will provide structure to the cake.
6. In a separate large bowl, blend pumpkin puree, eggs, granulated sugar, and vegetable oil until smooth and well-combined, forming a rich, moist base.
7. Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated to maintain a tender cake texture.
8. Pour the batter into the prepared pan, spreading evenly with a spatula to ensure uniform baking.
9. Sprinkle the chilled streusel topping generously and evenly across the surface of the batter.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
11. Allow the cake to cool in the pan for 15 minutes, which helps it set and makes cutting easier.
12. Slice and serve warm, optionally dusting with powdered sugar for an extra touch of sweetness.

Notes

• Soft butter is crucial for achieving a smooth, creamy streusel base that blends perfectly without lumps.
• Chilling the streusel mixture helps solidify the butter, creating a more defined crumbly texture when baking.
• Use fresh pumpkin pie spice to ensure maximum flavor intensity and aromatic warmth in the streusel topping.
• Adjust the salt quantity based on using salted or unsalted butter to control the overall seasoning of the cake.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 340
• Sugar: 24 g
• Sodium: 230 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg