Print

Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
Print Recipe

★★★★★

5.1 from 24 reviews

This Pumpkin Coffee Cake is a moist and spiced treat perfect for autumn mornings or whenever you crave a cozy, comforting dessert. It features a tender pumpkin-infused cake base topped with a crunchy pumpkin pie spice streusel and finished off with a sweet vanilla glaze drizzle.

Ingredients

Scale

Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup milk

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup unsalted butter, cold
  • 1/3 cup light brown sugar
  • 1/2 tsp pumpkin pie spice

Glaze

  • 1/2 cup powdered sugar, sifted
  • 1 tbsp milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9 x 9 inch baking pan with nonstick cooking spray and set aside to ensure the cake doesn’t stick.
  2. Combine dry ingredients: In a large mixing bowl, whisk together 2 cups of all purpose flour, baking soda, baking powder, salt, and 1 tablespoon pumpkin pie spice until well combined. This will create a balanced spice base for the cake batter.
  3. Mix wet ingredients: In a separate medium bowl, combine 1 cup pumpkin puree, 1/2 cup light brown sugar, 1/4 cup granulated sugar, canola oil, and 1/4 cup milk. Stir until smooth and fully incorporated.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Gently fold together just until combined. Be careful not to overmix; the batter should remain thick and slightly lumpy for a tender crumb.
  5. Prepare streusel topping: Add 1/2 cup flour, cold unsalted butter, 1/3 cup light brown sugar, and 1/2 teaspoon pumpkin pie spice into a food processor. Pulse for about 30 seconds until the mixture looks like wet sand. Set aside this crumbly topping.
  6. Bake the cake: Spread the thick batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool the cake: Let the coffee cake cool in the pan for about 30 minutes. This cooling time helps the cake set and makes it easier to slice.
  8. Make the glaze: While the cake cools, whisk together powdered sugar and milk in a small bowl until smooth and pourable. Adjust milk quantity if needed for a drizzling consistency.
  9. Glaze and serve: Drizzle the glaze evenly over the cooled coffee cake. Slice into squares and serve warm or at room temperature for a delicious fall treat.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Do not overmix the batter to keep the cake tender and moist.
  • The glaze consistency can be adjusted by adding a few drops more milk if too thick.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • This cake can be frozen without glaze; add glaze after thawing.

Nutrition

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

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