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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.2 from 19 reviews

This Pumpkin Coffee Cake recipe is a moist, flavorful layered cake perfect for fall. It combines warm spices, pumpkin puree, and a buttery streusel topping to create a delicious coffee cake that’s great for breakfast or dessert. With layers of tender pumpkin cake and crunchy, sweet streusel, finished with a smooth vanilla glaze, this cake is sure to become a seasonal favorite.

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 for table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or rub with butter to prevent sticking.
  2. Prepare 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 flour mixture. Stir gently until the mixture resembles wet sand with clumps. Do not over-mix. Set aside or refrigerate if possible.
  3. Make Cake Dry Mix: In a separate large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Add Butter to Cake Mix: Chop 1/2 cup softened butter into chunks and add to the dry mix. The butter should be soft but not fully softened or creamy.
  5. Incorporate Pumpkin into Cake Mix: Scoop about half the can of pumpkin puree into the bowl with flour and butter. Using a paddle attachment or electric beaters, blend until the mixture forms a ball. Scrape sides and bottom as needed. Add extra pumpkin if it seems too dry, but do not overmix.
  6. Prepare Wet Mixture: In the bowl used to melt butter, combine remaining pumpkin puree, 4 eggs, vegetable oil, and vanilla extract. Whisk until well blended.
  7. Combine Wet and Dry Mixes: Add the wet pumpkin-egg mixture to the flour mixture in three additions, beating about 20 seconds after each addition. Then beat for another minute until the batter is light and fluffy.
  8. Layer Cake and Streusel: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup streusel over the top, breaking up large clumps. Repeat layering with another 2 cups batter, 1 cup streusel, then the remaining batter, spreading it evenly. Finally, spread 2 cups of streusel evenly on top, leaving some streusel leftover.
  9. Bake Initially: Bake the cake at 350°F for 35 minutes until it is partially set.
  10. Add Remaining Streusel: Remove the pan quickly from the oven, close the oven door, sprinkle the remaining streusel over the cake focusing where the batter has puffed, then return the cake to the oven swiftly.
  11. Finish Baking: Bake for another 10 to 15 minutes (total bake time about 45-50 minutes), until a toothpick inserted in the center comes out clean and the cake doesn’t jiggle.
  12. Cool Cake: Let the cake cool on a wire rack for 15-20 minutes before icing.
  13. Prepare Icing: Beat 1/4 cup soft butter until smooth. Add vanilla, salt, milk, and powdered sugar and beat until smooth and pourable. Add milk slowly if needed to adjust consistency.
  14. Drizzle Icing and Serve: Drizzle the icing over the cake while warm. Optionally drizzle additional icing over individual servings. The cake is best served warm, reheated for 10-20 seconds in the microwave if cooled.
  15. Storage: Store the cake covered at room temperature for 2-3 days. After that, refrigerate to keep fresh.

Notes

  • Use pumpkin puree, NOT pumpkin pie filling, for best flavor and texture.
  • For the streusel, it’s okay to have some loose flour; don’t overmix as clumps create a nice texture.
  • Softened butter for the cake batter should be cool but pliable, not melted.
  • Adjust milk in the icing gradually to get a perfect drizzling consistency.
  • Keep the oven door closed as much as possible while baking for even cooking.
  • Leftover streusel can be refrigerated for future use or as a topping for other desserts.
  • This coffee cake is delicious served warm but is also tasty at room temperature.
  • Make sure to test doneness with a toothpick and ensure no wet batter remains.

Nutrition

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

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