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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

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5.2 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake recipe combines a moist and spiced pumpkin-flavored cake with a crunchy cinnamon streusel topping and a smooth vanilla icing drizzle. Perfect for autumn or any cozy gathering, this dessert balances warm pumpkin pie spices with buttery crumble and a sweet finish.

Ingredients

For the 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

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 (1 stick), softened but still cool
  • 1 (15-ounce) 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

For the Icing

  • 1/4 cup butter (1/2 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°F. Grease a 9×13-inch cake pan with nonstick spray or 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 the microwave and pour into the dry ingredients. Stir until the mixture resembles wet sand with some large chunks. Don’t smooth it out. Set aside or refrigerate if space permits.
  3. Prepare Cake Dry Mix: In a large bowl or stand mixer, whisk together 2¼ cups flour, 1½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Add Butter and Pumpkin to Dry Mix: Chop ½ cup softened butter into chunks and add to the flour mixture. Scoop about half the can of pumpkin puree into this bowl. Using the paddle attachment or beaters, mix until the butter and pumpkin form a ball and incorporate evenly. Scrape sides and bottom as needed. Add extra pumpkin puree if mixture doesn’t come together.
  5. Prepare Wet Mixture: In the same bowl used to melt butter, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
  6. Combine Wet and Dry Mixtures: Add the egg mixture to the flour mixture in three additions, beating about 20 seconds after each addition. After all are combined, beat for another minute until light and fluffy.
  7. Layer Cake and Streusel: Spread 2 cups of batter evenly into the prepared pan. Sprinkle 1 cup streusel over the batter, breaking up large pieces. Spread another 2 cups batter over streusel, then 1 cup more streusel. Add remaining batter evenly. Spread 2 cups streusel on top, leaving some streusel aside. Refrigerate remaining streusel.
  8. Bake Initial Stage: Bake for 35 minutes at 350°F.
  9. Add Remaining Streusel and Finish Baking: Quickly remove the cake, keep oven door closed, sprinkle reserved streusel over puffed areas on top, and return immediately to oven. Bake another 10-15 minutes until a toothpick inserted in center comes out clean. The cake should be firm without wobbling.
  10. Cool the Cake: Let the cake cool on a wire rack for 15-20 minutes before cutting.
  11. Make the Icing: In a medium bowl, beat ¼ cup very soft butter until smooth. Add 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding more milk 1-2 teaspoons at a time if too thick.
  12. Serve: Drizzle icing over entire cake or individual servings. The cake is best warm; reheat slices 10-20 seconds in microwave if served later. Store covered at room temperature for 2-3 days, then refrigerate.

Notes

  • If using a metal pan instead of glass, reduce baking time slightly and start checking doneness with a toothpick a few minutes earlier.
  • Butter should be softened but cool, not completely melted or overly creamy for the batter.
  • Use pumpkin puree, NOT pumpkin pie filling to avoid extra sugars and spices.
  • Keep oven door closed as much as possible when adding the final streusel to maintain oven temperature for proper baking.
  • Leftover streusel can be stored in fridge for later use on other baked goods.
  • The icing consistency can be adjusted with milk to your preference for drizzling or spreading.
  • This cake tastes best served warm but keeps well at room temperature for several days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 553 kcal
  • Sugar: 35 g
  • Sodium: 310 mg
  • Fat: 29 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 1 g
  • Carbohydrates: 68 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 114 mg

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