📑 Table of Contents ▶

Pumpkin Coffee Cake Fundamentals
Technique for a Fluffy Pumpkin Cake
Perfecting the Pumpkin Coffee Cake
Serving and Storing Your Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe

Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1 cup unsalted butter, melted; 2 and 1/4 cups all-purpose flour; 1 and 1/2 cups granulated sugar; 1/2 cup pumpkin puree; 4 eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 2 cups powdered sugar; 3 tbsp milk; 1/2 tsp kosher salt (for icing)

Every fall, the scent of warm spices wafts through my kitchen, transporting me back to cherished moments spent with family. One memory, in particular, stands out. I remember my grandmother’s pumpkin coffee cake, served fresh from the oven on crisp autumn mornings. The delightfully warm cake, full of spices and the comforting essence of pumpkin, created a cozy atmosphere that lingered long after the last crumb was gone.

The pumpkin coffee cake recipe I share today captures that same warmth and joy. It’s rich with flavor, featuring the delightful combination of cinnamon and pumpkin pie spice. Each bite is moist and fluffy, reminiscent of those cherished family gatherings. Baking this cake not only fills your home with enticing aromas but also brings a taste of nostalgia that everyone will love.

Let’s dive into the process of making this unforgettable pumpkin coffee cake. With just the right balance of sweetness and spice, this recipe will become a staple in your fall baking repertoire.

Pumpkin Coffee Cake Fundamentals

To begin making your pumpkin coffee cake, gather the essential ingredients. You’ll need all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, kosher salt, and cinnamon, along with pumpkin pie spice. Don’t forget the star of the show: pumpkin puree.

Start by preheating your oven to 350 degrees F. Grease a 9×13 inch cake pan using non-stick spray or rub it with butter. This step makes sure your cake comes out easily after baking, allowing you to serve it beautifully.

Next, there’s the critical part of preparing the streusel topping. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Whisk these dry ingredients together until evenly combined.

Melt 1 cup of butter in a medium bowl in the microwave, then pour it into your flour mixture. Mix until you achieve a texture resembling wet sand, leaving some loose flour at the bottom. Set this streusel aside for later use, and if possible, pop it into the refrigerator for a little while. This will help create a delightful crunch when sprinkled over the cake batter.

Technique for a Fluffy Pumpkin Cake

Now it’s time to move on to the cake batter. In the same large bowl or stand mixer, combine 2 and 1/4 cups of all-purpose flour, 1 and 1/2 cups of granulated sugar, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Whisk these ingredients together to ensure they are evenly mixed.

Chop 1/2 cup of softened butter into small chunks, ensuring it’s cool but not rock-hard. Add these butter chunks into the flour mixture. Next, open your can of pumpkin puree and use a spatula to scoop out approximately half. Add this to the flour and butter mixture.

With a paddle attachment or electric beaters, blend everything together until the mixture forms a cohesive dough. Scrape down the sides and bottom of the bowl to ensure all ingredients combine, but avoid over-mixing. If the batter seems too dry, add dollops of pumpkin puree until it comes together.

In the bowl you used for the melted butter, whisk together the remaining pumpkin, 4 eggs, vegetable oil, and vanilla extract until it’s well combined. Add this egg mixture to the batter in three parts, beating for about 20 seconds after each addition. Finally, beat the mixture for another minute until it’s light and fluffy.

Perfecting the Pumpkin Coffee Cake

Once your batter is ready, it’s time to construct the cake. Start by spreading 2 cups of the batter evenly in the bottom of your greased cake pan. Sprinkle 1 cup of the streusel mixture on top, breaking up any big chunks as needed. Follow this by adding another 2 cups of cake batter on top and spreading it evenly.

Next, sprinkle on another cup of streusel, followed by the rest of the batter. Finally, spread another 2 cups of streusel over the last layer of cake batter. However, don’t use all your streusel at this point—store any leftovers in the fridge.

Now, bake your cake in the preheated oven for about 35 minutes. After this time, quickly remove it from the oven and sprinkle all remaining streusel on top. This helps to create a nice textural contrast, especially in areas where the cake has puffed up. Quickly return the cake to the oven, and let it bake for an additional 10-15 minutes. The total baking time should be around 45-50 minutes.

To test for doneness, insert a toothpick into the center of the cake. It should come out clean without any wet batter clinging to it. Once done, let the cake cool on a wire rack for 15-20 minutes before slicing.

Serving and Storing Your Pumpkin Coffee Cake

After your cake has cooled, it’s time to prepare the icing. In a medium bowl, beat 1/4 cup of very soft butter until smooth. Whisk in 1 teaspoon of vanilla extract, 1/2 teaspoon of kosher salt, and 3 tablespoons of milk. Gradually add in 2 cups of powdered sugar, beating until the icing is silky and smooth. If the mixture feels too thick, add milk a teaspoon at a time until you reach your desired consistency.

Drizzle this luscious icing over your pumpkin coffee cake, either covering the whole surface or drizzling over individual servings. This final touch adds sweetness and enhances the autumnal flavor profile.

For serving, enjoy this cake warm, though it remains delightful at room temperature, too. If you have leftovers, store them in an airtight container on the counter for 2-3 days. After that, transfer the cake to the refrigerator to keep it fresh for longer.

Finding comfort in the warm spices, rich pumpkin flavor, and a hint of sweetness, this pumpkin coffee cake recipe captures the essence of fall and family gatherings. The enchanting aroma and taste will surely make it a beloved favorite in your home.