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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

★★★★★

5.2 from 17 reviews
  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake is a moist, flavorful treat perfect for autumn mornings or any time you crave a cozy, spiced dessert. Featuring layers of tender pumpkin-infused cake, crunchy cinnamon-spiced streusel, and a luscious vanilla glaze, this recipe combines classic fall flavors with a delightful texture contrast. It’s easy to assemble and makes a festive centerpiece for breakfasts, brunches, or dessert tables.

Ingredients

Scale

Streusel

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup (2 sticks) butter, 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 (1 stick) butter, softened but still cool
  • 1 (15-oz) can pumpkin puree, divided
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavored olive oil recommended)
  • 1 tablespoon vanilla extract

Icing

  • 1/4 cup (half stick) butter, very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk (more as needed)
  • 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 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 and pour into dry ingredients. Stir until mixture resembles wet sand with chunks. Set aside, refrigerate if possible.
  3. Mix dry cake ingredients: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix well.
  4. Add butter to dry cake mix: Chop softened 1/2 cup butter into chunks and add to the flour mixture.
  5. Incorporate pumpkin puree: Add about half the can of pumpkin puree to the flour and butter mixture. Use a paddle attachment or beaters to combine until the mixture forms a ball and butter is incorporated. Add extra pumpkin puree if needed but avoid overmixing.
  6. Make wet mixture: In the bowl used to melt butter, whisk together remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
  7. Combine wet and dry mixtures: Add the wet pumpkin-egg mixture to the dry flour mixture in three parts, beating about 20 seconds after each addition. Then beat an additional minute until light and fluffy.
  8. Assemble first layers: Spread 2 cups batter evenly in the prepared pan. Sprinkle 1 cup streusel evenly over the batter.
  9. Add second layer: Spread another 2 cups batter on top, spread as evenly as possible. Sprinkle another 1 cup streusel evenly over this layer.
  10. Add final cake batter layer: Spread remaining batter evenly on top.
  11. Top with streusel: Evenly spread 2 cups of remaining streusel over the cake. Save remaining streusel for later; refrigerate if desired.
  12. First bake: Bake cake at 350°F for 35 minutes.
  13. Add last streusel quickly: Remove cake from oven, immediately sprinkle all remaining streusel on top focusing on puffed areas, then return cake quickly to oven, keeping oven door closed.
  14. Finish baking: Bake for another 10-15 minutes, total bake time about 45-50 minutes. Test doneness with a toothpick; it should come out clean. Cake should not wobble when pan is shaken.
  15. Cool: Let cake cool on wire rack for 15-20 minutes before cutting.
  16. Make icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk gradually to reach desired consistency.
  17. Drizzle icing: Drizzle icing over the whole cake or over individual servings. Cake can be served warm or at room temperature.
  18. Serve and store: Best served warm. Reheat individual slices 10-20 seconds in microwave if cooled. Store cake covered at room temperature 2-3 days, then refrigerate.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Butter for streusel should be melted, while butter for cake should be softened but cool for proper texture.
  • Do not overmix the streusel; it should remain crumbly with clumps for texture.
  • Keep the oven door closed as much as possible during baking for even cooking.
  • Adjust milk in icing to your preferred drizzle consistency.
  • Store leftover streusel in fridge to use on other baked goods.
  • The cake tastes best warm but holds well at room temperature for a couple of days.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/12th of cake)
  • Calories: 380
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Pumpkin coffee cake, pumpkin cake, streusel coffee cake, fall dessert, autumn baking, spiced cake, breakfast cake

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