why make this recipe
Pumpkin Coffee Cake is a perfect blend of flavors and textures, making it an ideal treat for fall gatherings or cozy weekends at home. This cake is moist, flavorful, and topped with a crunchy streusel that adds a delightful crunch. The warm spices and pumpkin flavor make it feel like a warm hug in dessert form. Plus, it’s simple to make, and your kitchen will smell amazing while it bakes!
how to make Pumpkin Coffee Cake
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 (light-flavor olive oil is fine)
- 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 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter.
- 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 in the microwave. Pour the melted butter into the larger bowl and mix until it resembles wet sand. Don’t worry if there’s some loose flour. Set aside and refrigerate if you have space.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 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. Chop 1/2 cup softened butter into chunks and add to the flour mixture.
- Open the can of pumpkin puree. Scoop about half of it into the bowl with the flour and butter. Use a paddle attachment or electric beaters to blend until everything comes together in a ball. Add more pumpkin if the mixture seems dry.
- In the bowl where you melted the butter, mix in the rest of the pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well until blended.
- Add the egg mixture to the flour mixture in three parts, mixing for 20 seconds after each addition. Once all the egg mixture is in there, beat for another minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of the prepared cake pan. Sprinkle 1 cup of streusel evenly over the batter. Then, spread another 2 cups of batter on top, followed by another 1 cup of streusel. Finally, add the last bit of batter and spread it evenly.
- Top the cake with another 2 cups of streusel—don’t use all of it. Save the rest for later in the fridge.
- Bake the cake for 35 minutes. Quickly remove the cake from the oven to sprinkle the remaining streusel on top, focusing on any puffed areas. Put it back in the oven and bake for another 10-15 minutes. Check for doneness with a toothpick.
- Let the cake cool on a wire rack for 15-20 minutes before cutting.
- For the icing: In a medium bowl, beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth. Adjust the milk to reach your desired consistency.
- Drizzle icing over the cake. You can do it all at once or serve individual pieces with icing. The cake is best warm, so warm it up in the microwave for a few seconds before serving.
- This cake can be kept covered on the counter for 2-3 days or in the fridge longer.
Pumpkin Coffee Cake
Ingredients
Method
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter.
- Make the streusel by whisking together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. Melt the butter in a medium bowl. Pour the melted butter into the larger bowl and mix until resembling wet sand. Set aside or refrigerate.
- In a large bowl, combine flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Chop the softened butter into chunks and add to the flour mixture.
- Scoop half of the pumpkin puree into the flour mixture and blend until combined.
- In the bowl with melted butter, mix in the remaining pumpkin, eggs, vegetable oil, and vanilla extract. Beat until well blended.
- Combine the egg mixture with the flour mixture in three parts, mixing for 20 seconds after each addition and then beating for another minute until fluffy.
- Spread 2 cups of batter into the bottom of the prepared cake pan. Sprinkle 1 cup of streusel over the batter, then add another 2 cups of batter, followed by another 1 cup of streusel. Lastly, add the remaining batter and spread evenly.
- Top the cake with the remaining streusel and bake for 35 minutes. Quickly remove and sprinkle any remaining streusel on top, then bake for another 10-15 minutes until done.
- Cool the cake on a wire rack for 15-20 minutes before cutting.
- In a medium bowl, beat the butter until smooth. Add vanilla, salt, milk, and powdered sugar, mixing until smooth. Adjust milk to desired consistency.
- Drizzle icing over the cake before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!how to serve Pumpkin Coffee Cake
Serve Pumpkin Coffee Cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. Feel free to drizzle extra icing on each piece before serving for an added touch of sweetness!
how to store Pumpkin Coffee Cake
Once cooled, store any leftover Pumpkin Coffee Cake in an airtight container on the counter for 2-3 days. If you want to keep it longer, place it in the refrigerator for up to a week. Make sure it’s covered well to keep it fresh.
tips to make Pumpkin Coffee Cake
- Use fresh ingredients, especially spices, for the best flavor.
- Make sure the butter is soft but not too warm when mixing; this helps create the right texture.
- Do not over-mix the batter; mix just until combined to keep the cake fluffy.
- Feel free to customize the streusel with nuts or oats for added texture.
variation
You can add chocolate chips or walnuts to the batter for a different flavor. For a fun twist, top the cake with cream cheese frosting instead of icing!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained and smooth.
2. Can I freeze this cake?
Yes, you can freeze Pumpkin Coffee Cake! Wrap slices tightly in plastic wrap and place them in an airtight container before freezing.
3. What can I substitute for eggs?
You can substitute eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) or applesauce (1/4 cup per egg).
4. How can I tell if the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with only a few crumbs, the cake is done.
5. Can I add nuts to the streusel?
Absolutely! Chopped pecans or walnuts can add a nice crunch to the topping.
The Ultimate Fall Treat for Every Occasion
The Pumpkin Coffee Cake is the essence of autumn comfort — perfectly spiced, tender, and crowned with a buttery, cinnamon-streusel topping that’s simply irresistible. Each bite brings a cozy blend of warm pumpkin flavor, crunchy crumble, and sweet icing that feels like a hug straight from the oven.
This cake is easy to make yet elegant enough for any gathering from Sunday brunches to Thanksgiving desserts. Plus, it fills your kitchen with that dreamy, fall-inspired aroma of cinnamon and pumpkin spice.
Whether you enjoy it with your morning coffee or as a sweet afternoon pick-me-up, this Pumpkin Coffee Cake is sure to become a seasonal favorite you’ll bake again and again.
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