Print

Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warm, comforting flavors of fall with this delightful Pumpkin Coffee Cake Recipe. Perfectly spiced with cinnamon and pumpkin pie spice, this moist cake features a crunchy streusel topping that adds a delightful texture. Whether you’re hosting a brunch or enjoying a cozy evening at home, this cake is sure to bring smiles all around. Easy to prepare with simple ingredients, it’s suitable for bakers of all levels. Make it ahead of time to enhance the flavors, and savor each slice paired with your morning coffee or afternoon tea.

Ingredients

Scale
  • 3 cups all purpose flour (for streusel)
  • 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 (melted)
  • 2 & 1/4 cups all purpose flour (for cake batter)
  • 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 (softened)
  • 1 (15-oz) can pumpkin puree (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (softened, for icing)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a bowl, combine flour, sugars, salt, cinnamon, and pumpkin pie spice for the streusel; mix in melted butter until crumbly.
  3. For the cake batter, whisk together more flour, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add softened butter and mix until crumbly.
  4. Incorporate half the pumpkin puree into the flour mixture until combined.
  5. In another bowl, mix remaining pumpkin puree with eggs, oil, and vanilla; then combine with the flour mixture.
  6. Layer half the batter in the cake pan followed by streusel and remaining batter. Finish with streusel on top.
  7. Bake for 35–40 minutes until a toothpick comes out clean.
  8. Once cooled slightly, drizzle icing made from softened butter, vanilla extract, milk, and powdered sugar over the cake.

Nutrition

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