Pumpkin Coffee Cake Recipe: A Perfect Fall Treat

If you’re searching for the ideal dessert to welcome the fall season, look no further than this delightful Pumpkin Coffee Cake. Moist, flavorful, and topped with a sweet streusel, this cake combines the comforting flavors of pumpkin, cinnamon, and vanilla, making it perfect for breakfast, brunch, or an afternoon treat. Each bite of this cake transports you to cozy autumn days filled with the rich aroma of spices and pumpkin.

Why Make This Recipe

There are many reasons to try this Pumpkin Coffee Cake recipe. First, it captures the essence of fall with its warm spices and the comforting flavor of pumpkin. Secondly, it’s incredibly versatile; you can serve it as a dessert or a delightful breakfast. Lastly, it’s easy to make, allowing even novice bakers to create something delicious that will impress family and friends.

How to Make Pumpkin Coffee Cake

Follow these simple steps to create your own Pumpkin Coffee Cake that will have everyone asking for the recipe.

Ingredients

For the streusel:
- 3 cups all-purpose flour
- 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, melted
For the 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, softened
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
For the icing:
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher 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 with nonstick spray or butter.
Make the streusel: In a large bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt 1 cup of butter and stir it into the flour mixture until it resembles wet sand. Set aside.
Prepare the cake: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of cooled butter and half a can of pumpkin puree, mixing until fully incorporated.
In a medium bowl, whisk remaining pumpkin, eggs, oil, and vanilla extract until well blended. Gradually add this mixture to the dry ingredients in three additions, beating for about 20 seconds after each one.
Spread half of the batter into the prepared cake pan and sprinkle 1 cup of streusel over the top. Follow with another layer of batter and more streusel. Spread the remaining batter on top, finishing with the streusel.
Bake for 35 minutes. Quickly add any leftover streusel and return to the oven. Bake for another 10-15 minutes, testing with a toothpick for doneness.
Let the cake cool on a wire rack before icing it.
Make the icing: Beat the butter until smooth, then add vanilla, salt, milk, and powdered sugar. Mix until smooth and drizzle over the cake.
Serve slices warm or at room temperature.

How to Serve Pumpkin Coffee Cake

This Pumpkin Coffee Cake is delicious on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of coffee or apple cider to enhance the autumn flavors.

How to Store Pumpkin Coffee Cake

To keep your Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze individual slices for up to 3 months. Just be sure to wrap the slices tightly in plastic wrap before freezing.

Tips to Make Pumpkin Coffee Cake

Ensure that all ingredients are at room temperature for better mixing.
Don’t skip the streusel topping; it adds the perfect crunch and sweetness.
Experiment with spices! You can adjust cinnamon or pumpkin pie spice according to your taste preferences.

Variations

Feel free to add nuts, chocolate chips, or even dried cranberries to the batter for an extra texture and flavor boost. You can also swap out some of the all-purpose flour for whole wheat flour for a healthier option.

FAQs

Q: Can I make this coffee cake ahead of time?
A: Absolutely! You can prepare the batter the night before, store it in the fridge, and bake it the next day.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Q: Can I use fresh pumpkin instead of canned?
A: Yes, fresh pumpkin can be used, but make sure to cook and puree it until smooth before incorporating it into the batter.

This Pumpkin Coffee Cake is a must-try for anyone looking to celebrate the fall season. With its cozy flavors and ease of preparation, it’s sure to become a cherished recipe in your collection!