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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

4.8 from 18 reviews

A moist and flavorful Pumpkin Coffee Cake layered with a spiced streusel topping and finished with a smooth vanilla icing. Perfect for fall mornings or as a sweet treat any time of the year, this cake combines pumpkin puree and warming spices into a tender crumb with a crunchy streusel and creamy drizzle.

Ingredients

Scale

For the streusel

  • 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

For the 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 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 recommended)
  • 1 tablespoon vanilla extract

For the icing

  • 1/4 cup butter (half stick), very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk, more to taste
  • 2 cups powdered sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
  2. Make the streusel: In a large bowl, whisk together flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Melt butter and pour into the dry ingredients, stirring until the mixture resembles wet sand with large chunks. It’s fine if some flour remains loosened at the bottom. Set aside or refrigerate if desired.
  3. Mix dry cake ingredients: In another large bowl or stand mixer, whisk together flour, sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
  4. Add butter and pumpkin: Chop softened butter into chunks and add to the dry mixture. Add about half the pumpkin puree and use the paddle attachment or beaters to combine until a ball forms, scraping sides as needed. Add a little extra pumpkin if needed to bring it together, but do not over mix.
  5. Prepare wet ingredients: In the bowl used for melting butter, whisk remaining pumpkin puree with eggs, vegetable oil, and vanilla extract until well blended.
  6. Combine wet and dry mixtures: Add the egg mixture to the flour mixture in three additions, beating about 20 seconds after each. Once fully combined, beat for an additional minute until light and fluffy.
  7. Layer the cake: Spread 2 cups of batter evenly into the prepared pan. Sprinkle 1 cup of streusel on top, breaking up any large clumps. Spread another 2 cups of batter over the streusel, then sprinkle 1 more cup of streusel. Add the remaining batter and spread evenly. Finally, sprinkle 2 cups streusel on the top. Reserve remaining streusel for later.
  8. Bake initially: Bake at 350°F for 35 minutes. Remove from oven but keep oven door closed.
  9. Add remaining streusel topping: Quickly sprinkle the reserved streusel over any puffy areas on top of the cake, then return to oven and bake for an additional 10-15 minutes. Total bake time is approximately 45-50 minutes. Test doneness with a toothpick; it should come out clean or with dry crumbs. Cake should be firm with no wobble.
  10. Cool the cake: Remove from oven and allow to cool on a wire rack for 15-20 minutes before cutting.
  11. Make the icing: Beat soft butter in a medium bowl until smooth. Add vanilla, salt, milk, and powdered sugar, beating until creamy and smooth. Adjust milk 1-2 teaspoons at a time if icing is too thick.
  12. Ice the cake: Drizzle icing over entire cake or over individual slices as preferred. The cake is best served warm; reheat slices in the microwave for 10-20 seconds if cooled.
  13. Storage: Keep the cake covered at room temperature for 2-3 days. After that, refrigerate to maintain freshness.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Butter should be softened but not fully melted or creamy when added to the cake batter.
  • Keep some streusel reserved to add midway through baking to maintain crunch and texture.
  • Use light-flavor olive oil or vegetable oil to avoid overpowering the pumpkin flavor.
  • If using table salt instead of kosher salt, reduce the salt quantities slightly in both streusel and icing.
  • The cake is best served warm, so consider reheating leftovers before serving.
  • Store leftover streusel in the fridge for up to a week; it can be used on muffins or other baked goods.

Nutrition

Keywords: pumpkin coffee cake, pumpkin cake, streusel coffee cake, fall dessert, pumpkin spice cake

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