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Why Make This Recipe

Pumpkin Coffee Cake is a delightful treat that perfectly blends the flavors of fall into a moist, sweet cake. It’s simple to make and is great for breakfast, a snack, or dessert. This recipe is perfect for gatherings, cozy family mornings, or any time you want to enjoy a slice of something delicious. The warm spices and rich pumpkin flavor will make everyone feel right at home.

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 works well)
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 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 it into the larger bowl and stir the butter into the flour mixture. You want it to look like wet sand with some big chunks. Set aside, and if you have room, place it in the fridge.
For the Cake: In a large bowl or stand mixer, whisk together 2 & 1/4 cups 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, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter into chunks and add it to the flour mixture.
Open the pumpkin puree can and scoop out about half of it into the flour and butter mixture. Use a paddle attachment (or electric beaters) to blend everything together until it forms a ball. Scrape down the sides of the bowl and don’t overmix.
In the bowl you melted the butter in, mix in the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Whisk until well combined.
Gradually add the egg mixture to the flour mixture in 3 parts, mixing for about 20 seconds after each addition. Mix again for 1 minute until the batter is light and fluffy.
Spread 2 cups of batter into the bottom of the cake pan. Sprinkle 1 cup of streusel on top. Add 2 more cups of batter, then 1 more cup of streusel, and finish with the last of the batter. Spread the remaining streusel on top.
Bake at 350 for the first 35 minutes. Quickly sprinkle the remaining streusel on top before returning the cake to the oven. Bake for an additional 10-15 minutes. Check with a toothpick; it should come out clean when the cake is done.
Let the cake cool on a wire rack for 15-20 minutes before cutting.
Make 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, adding more milk if needed.
Drizzle icing over the cake, serving warm for the best flavor.

How to Serve Pumpkin Coffee Cake

Serve the cake warm or at room temperature. You can drizzle icing over each piece or the whole cake. Enjoy with a cup of coffee or tea for a perfect pairing.

How to Store Pumpkin Coffee Cake

Cover the cake and store it on the counter for 2-3 days. After that, you can refrigerate it to keep it fresh longer.

Tips to Make Pumpkin Coffee Cake

Use fresh pumpkin puree for a richer flavor if you prefer.
Don’t skip chilling the streusel, as this helps it stay crunchy when baked.
Make sure not to overmix the batter to keep the cake light and fluffy.

Variation

You can add nuts or chocolate chips to the batter for an extra twist. Consider adding raisins or cranberries for a different flavor profile!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well-cooked and pureed to match the consistency of canned puree.

Can I freeze this cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge before serving.

What can I use instead of brown sugar?
You can substitute granulated sugar for brown sugar if needed. The flavor will be slightly different, but the cake will still turn out delicious!