Craving a cozy fall treat that’s perfect for any time of day? This Pumpkin Coffee Cake is a Fall Spiced Dessert that combines rich pumpkin flavor, warm spices, and a buttery streusel topping. Ideal for breakfast, dessert, or an afternoon snack, this cake is a seasonal favorite that’s easy to make and sure to impress. Bake this Pumpkin Coffee Cake to bring autumn warmth to your table!
Ingredients for Pumpkin Coffee Cake
Here’s what you’ll need for Pumpkin Coffee Cake (serves 9):
Cake
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Equipment
- 8×8-inch baking pan
- Medium and large mixing bowls
- Whisk or electric mixer
- Pastry cutter or fork
- Measuring cups and spoons
- Airtight containers for storage
Ingredient Tips
- Pumpkin Puree: Use canned or homemade; ensure it’s pure pumpkin, not pie filling.
- Flour: Measure accurately to avoid a dense cake; gluten-free flour works for dietary needs.
- Butter: Soften for the batter, keep cold for the streusel for best texture.
- Spices: Adjust cinnamon or nutmeg for a bolder or milder flavor.
- Eggs: Room temperature eggs blend better; set out 30 minutes before use.
Directions for Pumpkin Coffee Cake
Let’s bake this Pumpkin Coffee Cake—a cozy Fall Spiced Dessert!
Preheat the Oven
I preheat the oven to 350°F (175°C) and grease and flour an 8×8-inch baking pan to prevent sticking.
Make the Streusel Topping
In a medium bowl, I mix ½ cup flour, ½ cup brown sugar, and 1 tsp cinnamon. I cut in ¼ cup cold, cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs, perfect for this Fall Spiced Dessert. I set it aside.
Prepare the Cake Batter
In a medium bowl, I whisk together 1½ cups flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ½ tsp cloves. In a large bowl, I beat ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy. I add 2 eggs one at a time, beating well, then mix in 1 cup pumpkin puree and 1 tsp vanilla extract. I gradually add the dry ingredients, mixing until just combined.
Assemble the Cake
I pour the batter into the prepared pan, spreading it evenly. I sprinkle the streusel topping evenly over the batter for a crunchy Pumpkin Coffee Cake finish.
Bake the Cake
I bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. I let the cake cool in the pan.
Make the Glaze
In a small bowl, I whisk ½ cup powdered sugar, 1–2 tbsp milk, and ½ tsp vanilla extract until smooth, adjusting consistency as needed.
Serve
I drizzle the glaze over the cooled Pumpkin Coffee Cake, cut into squares, and serve.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 60 minutes
- Servings: 9
- Calories: ~320 kcal per serving
- Macros per Serving: 45g carbs, 5g protein, 14g fat, 2g fiber
Variations for Pumpkin Coffee Cake
Try these twists on Pumpkin Coffee Cake:
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the streusel for a nutty Fall Spiced Dessert.
- Chocolate Twist: Mix ½ cup mini chocolate chips into the batter for a decadent touch.
- Gluten-Free: Use a 1:1 gluten-free flour blend, inspired by Layla Cooks’ dietary-friendly recipes.
- Spice Boost: Increase cinnamon to 1½ tsp or add ¼ tsp allspice for extra warmth.
- Cream Cheese Swirl: Swirl ¼ cup softened cream cheese into the batter before baking for a creamy variation.
Serving Ideas:
- Pair with Layla Cooks’ Roasted Orange Chicken for a festive fall meal.
- Serve with Layla Cooks’ spiced chai latte for a cozy treat.
- Offer at brunch with fresh fruit for balance.
Storage
I store Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days, kept in a cool, dry place. For longer storage, I refrigerate it for up to 5 days, bringing it to room temperature before serving for best texture. To freeze, I wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months. I thaw slices in the fridge overnight and drizzle with fresh glaze after thawing to avoid runniness, as suggested by the reference.
Serving Tips
- Presentation: Serve Pumpkin Coffee Cake on a rustic tray, drizzled with glaze for a cozy look.
- Garnish: Dust with powdered sugar or add a sprinkle of cinnamon for flair.
- Pairing: Enjoy with coffee, tea, or Layla Cooks’ pumpkin spice latte to enhance this Fall Spiced Dessert.
- Portion Size: One square per person for a snack; larger for dessert.
- Occasions: Perfect for fall brunches, holiday gatherings, or cozy nights in.
FAQs About Pumpkin Coffee Cake
Here are answers to some common questions about Pumpkin Coffee Cake:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin instead of canned pumpkin puree. To do this, cook the fresh pumpkin until it’s soft, then mash or puree it until smooth. Make sure to drain any excess water from the pumpkin puree to achieve a similar consistency to canned pumpkin.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free. Substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 replacement for regular flour. Ensure that the baking powder and baking soda you use are also gluten-free.
Can I add nuts or other mix-ins to the cake batter?
Absolutely! You can add chopped nuts, such as walnuts or pecans, to the cake batter or streusel topping for added texture and flavor. Additionally, you can include mix-ins like chocolate chips or dried cranberries to enhance the taste.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The edges of the cake will also start to pull away from the sides of the pan, and the top will be golden brown. Baking times may vary slightly depending on your oven, so start checking for doneness around the 35-minute mark.
Can I make this vegan?
Yes, use vegan butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and plant-based milk for a vegan Pumpkin Coffee Cake version.
Can I skip the glaze?
Yes, the glaze is optional; the cake is delicious with just the streusel or a dusting of powdered sugar.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Enjoy the perfect blend of warm spices and pumpkin goodness with this delightful Pumpkin Coffee Cake. Ideal for any occasion, it’s a cozy treat that brings the flavors of fall to your table. Make it today and savor every bite!
Pumpkin Coffee Cake
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter cold and cut into small pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake: for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Serve: Once the cake has cooled, drizzle the glaze over the top. Cut into squares and enjoy!
Notes
- Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps create a smooth and well-incorporated batter.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Streusel Topping: For an extra crunchy topping, add a handful of chopped nuts like pecans or walnuts to the streusel mixture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
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