Pumpkin Coffee Cake Recipe

If you’ve been searching for the perfect cozy treat to brighten your mornings or to share during a relaxed afternoon, this Pumpkin Coffee Cake is absolutely going to become your new favorite. Bursting with the warm spices of pumpkin pie spice and the rich, tender crumb of pumpkin puree, each bite feels like a comforting hug. The delightful streusel topping adds just the right bit of crunch, while a smooth glaze finishes it off with a sweet kiss. Whether you’re sipping coffee or tea, this Pumpkin Coffee Cake is a seasonal superstar you’ll love making again and again.

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Pumpkin Coffee Cake’s moist texture and luscious flavors. Each ingredient plays a special role, from the pumpkin puree that keeps it tender and moist, to the pumpkin pie spice that fills every bite with cozy warmth.

• 2 cups all-purpose flour: Provides the perfect base to hold everything together without being too dense.
• 1 tsp baking soda: Gives the cake a light, tender rise while balancing the acidity of the pumpkin.
• 1/2 tsp baking powder: Works alongside baking soda to achieve the ideal fluffiness.
• 1/2 tsp salt: Enhances all the sweet and spicy flavors in the cake.
• 1 tbsp pumpkin pie spice: Essential for that signature fall flavor, combining cinnamon, nutmeg, and cloves effortlessly.
• 1 cup pumpkin puree (not pumpkin pie filling): Adds moisture and deep pumpkin flavor without extra sweetness.
• 1/2 cup light brown sugar: Adds rich caramel notes and sweetness with a touch of moisture.
• 1/4 cup granulated sugar: Balances the brown sugar with clean sweetness and helps with texture.
• 1/2 cup canola oil: Keeps the cake super moist without overpowering the flavors.
• 1/4 cup milk: Adds just enough liquid to blend the batter smoothly.
• 1/2 cup all-purpose flour (for streusel): Helps create that crumbly, buttery topping.
• 1/4 cup unsalted butter, cold: Key to a tender, flaky streusel when pulsed into flour and sugar.
• 1/3 cup light brown sugar (for streusel): Boosts sweetness and caramel tones in the topping.
• 1/2 tsp pumpkin pie spice (for streusel): Ensures every bite of streusel complements the cake’s warm profile.
• 1/2 cup powdered sugar (for glaze): Smoothly sweetens the drizzle without weighing it down.
• 1 tbsp milk (for glaze): Adds just enough liquid to swirl the glaze to silky perfection.

How to Make Pumpkin Coffee Cake

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit and giving a 9 x 9-inch pan a light coat of nonstick cooking spray. This step ensures your Pumpkin Coffee Cake will bake evenly and lift out easily once ready.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Mixing these first helps distribute the leavening agents and spices uniformly throughout the cake, giving it consistent flavor and rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk. This blend ensures the sweet and moist foundation that makes this cake irresistibly tender.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix, as you want to maintain a tender crumb. The thick batter is perfectly normal and guarantees that moist texture we all crave in a Pumpkin Coffee Cake.

Step 5: Add the Streusel Topping and Bake

Pour your batter into the greased pan, then generously sprinkle your prepared streusel topping over the surface. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs clinging. This is the hallmark of a perfectly baked coffee cake!

Step 6: Cool and Glaze

Allow your cake to cool in the pan for about 30 minutes. While cooling, mix powdered sugar and milk to create the glaze. Drizzle this sweet finish over the cake for that irresistible final touch that adds just the right balance of sweetness and shine.

Step 7: The Streusel Topping

Make your streusel by pulsing flour, cold unsalted butter, light brown sugar, and pumpkin pie spice in a food processor until the mixture looks like wet sand. This topping bakes up crunchy and buttery, perfectly complementing the soft, spiced cake underneath.

How to Serve Pumpkin Coffee Cake

Garnishes

A simple drizzle of glaze is lovely, but you can elevate your Pumpkin Coffee Cake by adding a sprinkle of chopped toasted pecans or a few fresh cranberries for color and a burst of tartness. A dusting of cinnamon or pumpkin pie spice on top also adds an inviting aroma that makes every bite feel special.

Side Dishes

This coffee cake pairs beautifully with a hot cup of coffee or chai tea for a morning treat or dessert. For a heartier brunch, serve it alongside scrambled eggs or a fresh fruit salad to balance the sweetness and add freshness to your plate.

Creative Ways to Present

Slice your Pumpkin Coffee Cake into bite-sized squares and arrange them on a pretty platter with little forks for a party or casual gathering. Alternatively, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent twist that will wow any guest.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Coffee Cake will stay fresh at room temperature, wrapped tightly or covered, for up to two days. For longer-lasting freshness, refrigerate it for up to a week, making sure to cover it well to prevent drying out.

Freezing

You can freeze this coffee cake either before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator or for a few hours at room temperature.

Reheating

Warm slices gently in the microwave for 15 to 20 seconds to bring back that fresh-baked softness. Alternatively, reheat in a preheated oven at 325 degrees Fahrenheit for about 10 minutes until warmed through and the glaze-softened topping is perfect for serving.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices, which can throw off your coffee cake’s balance of flavor and texture.

What if I don’t have pumpkin pie spice? Can I make my own?

Absolutely! Mix cinnamon, nutmeg, ginger, and cloves in proportions you like — a classic blend is about 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon each of ginger and cloves.

How can I make this Pumpkin Coffee Cake gluten-free?

Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. Keep in mind it might slightly change texture but will still taste delicious.

Is it possible to use a different oil instead of canola?

You can substitute canola oil with vegetable oil or melted coconut oil for slight variations in flavor and richness. Olive oil is not recommended as it may overpower the delicate pumpkin and spices.

Can I make mini versions of this cake?

Yes, this recipe is great for muffins or mini loaf pans. Just reduce the baking time to about 18-22 minutes and check frequently for doneness.

Final Thoughts

There’s nothing quite like the comforting charm of a Pumpkin Coffee Cake to brighten crisp mornings or cozy afternoons. The harmony of tender pumpkin, warm spices, and a crumbly streusel makes it a guaranteed crowd-pleaser. I hope you enjoy making and sharing this recipe as much as I do. Happy baking and even happier tasting!

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