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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

4.9 from 21 reviews

This Pumpkin Coffee Cake is a moist, spiced treat layered with a buttery pumpkin streusel and topped with a smooth vanilla glaze. Perfect for autumn mornings or cozy gatherings, it combines the warm flavors of cinnamon and pumpkin pie spice with a tender crumb and rich frosting, creating a delightful balance of texture and taste.

Ingredients

Scale

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)

Cake Batter

  • 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 (divided; NOT pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavored olive oil recommended)
  • 1 tablespoon vanilla extract

Glaze

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

Instructions

  1. Preheat and Prepare Pan: Preheat 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 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp kosher salt, 1 tbsp cinnamon, and 1 tbsp pumpkin pie spice. Melt 1 cup butter and stir it into the dry mixture until it resembles wet sand with large chunks. Set aside, or refrigerate if possible.
  3. Mix Dry Cake Ingredients: In another large bowl, whisk together 2 1/4 cups flour, 1 1/2 cups sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Add Butter to Cake Mix: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. Use the paddle attachment or beaters to combine until the mixture forms a ball; add some pumpkin puree if needed to bring together.
  5. Prepare Pumpkin Egg Mixture: In the bowl used for melting butter, whisk together remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tbsp vanilla extract until smooth.
  6. Combine Pumpkin Mixture with Dry Mixture: Add the pumpkin-egg mixture to the flour butter mix in three additions, beating about 20 seconds after each addition. Beat for an additional minute until the batter is light and fluffy.
  7. Layer Batter and Streusel: Spread 2 cups batter evenly in the prepared pan. Sprinkle 1 cup streusel over batter, breaking up large chunks. Spread another 2 cups batter, then 1 cup streusel, followed by the rest of the batter. Finally, spread 2 cups streusel evenly on top, reserving some streusel.
  8. First Bake: Bake at 350°F for 35 minutes.
  9. Add Remaining Streusel and Finish Baking: Quickly remove the cake from oven, sprinkle the remaining streusel over puffed areas, then return cake to oven. Bake another 10-15 minutes until a toothpick inserted comes out clean and the cake is firm.
  10. Cool: Allow cake to cool on a wire rack at least 15-20 minutes before icing.
  11. Make Icing: Beat 1/4 cup very soft butter until smooth, then add vanilla, salt, milk, and powdered sugar. Beat until smooth and adjust milk to desired consistency.
  12. Ice the Cake: Drizzle icing over the whole cake or individual servings. Serving warm enhances flavor – microwave cut portions for 10-20 seconds if cooled.
  13. Store: Keep covered at room temperature for 2-3 days; then refrigerate.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Chill streusel if possible to make handling easier and to keep chunks intact.
  • Do not overmix the batter to maintain tender crumb.
  • If batter feels too dry, add extra pumpkin puree sparingly until it comes together.
  • The bake time varies on oven and pan material; glass pans may take longer.
  • Keep oven door shut as much as possible during the final bake to maintain temperature and rising.
  • Leftover streusel can be refrigerated and used as topping for muffins or oatmeal.
  • For a dairy-free version, substitute butter with vegan butter and use a suitable milk alternative in the icing.

Nutrition

Keywords: pumpkin coffee cake, pumpkin cake, autumn dessert, fall baking, coffee cake recipe, spiced pumpkin cake

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