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Pumpkin Coffee Cake
Pumpkin coffee cake is delightfully tender, with delicious spices like cinnamon, nutmeg, and cloves, and topped with a buttery streusel topping.
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Pumpkin coffee cake is warm, comforting, and downright delicious. The ideal treat for pumpkin season, each bite of this pumpkin coffee cake is moist and flavorful thanks to ingredients like pumpkin puree and warm seasonal spices like cinnamon, nutmeg, and cloves, and a delicious cinnamon streusel topping.
Adore a slice of coffee cake with your morning cup of coffee? You’ll also want to make Blueberry Coffee Cake, Lemon Coffee Cake, and traditional Coffee Cake.
Pumpkin Coffee Cake Ingredients
You will need:
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
Streusel
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, cold
- 1 tablespoon milk, or heavy cream
Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk, or cream
- ¼ teaspoon ground cinnamon
Substitutions and Additions
BROWN SUGAR: We like to use brown sugar in this easy pumpkin coffee cake recipe for added fall flavor – it complements the warm spices well. Granulated sugar can also be substituted if you prefer.
How to Make Pumpkin Coffee Cake
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
STEP THREE: In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
STEP FOUR: In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
STEP FIVE: Fold the wet ingredients into the dry ingredients and stir gently to combine.
PRO TIP: Do not over-mix the coffee cake batter at this stage.
STEP SIX: Spread the batter into the prepared baking dish.
STEP SEVEN: In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
STEP EIGHT: Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
STEP NINE: Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP TEN: Bake the coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
PRO TIP: If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
STEP ELEVEN: Allow the coffee cake to cool before adding the glaze.
STEP TWELVE: Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
STEP THIRTEEN: Cut into pieces and serve.
How to Serve Pumpkin Coffee Cake
Tender and moist, melt-in-your-mouth pumpkin coffee cake captures the delicious flavors of full. It’s the ideal breakfast or brunch treat to serve for a special weekend breakfast. Enjoy a slice with a mug of some homemade pumpkin spice latte. You’ll even want to enjoy this cake for dessert.
Storage
ON THE COUNTER: Store pumpkin spice coffee cake in an airtight container at room temperature on the countertop for up to 3 days.
IN THE FREEZER: To freeze the coffee cake, wrap it tightly with aluminum foil or plastic wrap and place it into a heavy-duty freezer bag. It will keep for two to three months.
Pumpkin coffee cake takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping. This delightfully cozy coffee cake is soft, moist, and bursting with delicious spices like cinnamon, nutmeg, and cloves. The buttery streusel on top is the perfect finishing touch for this scrumptious pumpkin coffee cake.
FREQUENTLY ASKED QUESTIONS
How do I store coffee cake?
You can store the pumpkin streusel coffee cake in the fridge for 4 to 6 days or in the freezer, well wrapped in plastic wrap for 2 to 3 months.
What should I serve with coffee cake?
Serve this pumpkin streusel coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.
Does coffee cake contain coffee?
Generally, coffee cakes, especially those made in North America, rarely contain coffee. There are some recipes from Europe that may contain coffee. Coffee cake has been given this name because it is often served with coffee (or tea) on the side. Be careful because this coffee cake is likely to disappear fast!
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Pumpkin Coffee Cake
Pumpkin coffee cake is delightfully tender, with delicious spices like cinnamon, nutmeg, and cloves, and topped with a buttery streusel topping.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
Streusel
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter cold
- 1 tablespoon milk or heavy cream
- Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk or cream
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
- In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread the batter into the prepared baking dish.
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
- Bake the coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow the coffee cake to cool before adding the glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- STEP THIRTEEN: Cut into pieces and serve.
Notes
Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
Do not over-mix the coffee cake batter at this stage.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
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