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Pumpkin Coffee Cake Recipe

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★★★★★

4.4 from 97 reviews

This Pumpkin Coffee Cake is a moist, flavorful autumn treat featuring layers of spiced cake and rich streusel topping, finished with a smooth vanilla icing. Perfect for breakfast or dessert, it offers a delightful balance of pumpkin puree, warm spices, and buttery crumbly streusel. The multi-layered method ensures a tender cake with a crunchy, sweet topping that melts in your mouth.

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

  • 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-flavored olive oil recommended)
  • 1 tablespoon vanilla extract

Icing

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

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan generously with nonstick spray or rub with butter to prevent sticking.
  2. Make the streusel: In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in a medium bowl and pour it into the flour mixture. Stir until the texture resembles wet sand with chunky bits. Set aside, refrigerate if possible.
  3. Prepare cake dry ingredients: In a large bowl or stand mixer, whisk together 2 1/4 cups 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, and 1 teaspoon cinnamon.
  4. Add butter and pumpkin to dry mix: Chop 1/2 cup softened butter into chunks and add to the flour mixture. Scoop about half the can of pumpkin puree into the bowl. Using a paddle attachment or electric beaters, blend until the butter moistens the flour and it forms a ball of dough. Scrape the bowl as needed; add extra pumpkin if mixture is dry. Do not overmix.
  5. Mix wet ingredients: In the same medium bowl used for melting butter, add the remaining pumpkin puree. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well combined.
  6. Combine wet and dry mixtures: Add the wet mixture to the flour mixture in three additions, beating for about 20 seconds after each addition. Once combined, beat for an additional minute until the batter is light and fluffy.
  7. Assemble cake layers: Spread 2 cups of batter evenly into the bottom of the prepared cake pan. Sprinkle 1 cup streusel evenly over the batter, breaking up any large chunks. Repeat layering with 2 cups batter, 1 cup streusel, remaining batter, and finally about 2 cups streusel on top. Reserve leftover streusel for later.
  8. Bake initial layers: Bake the cake for 35 minutes at 350°F. After removing from the oven, quickly sprinkle the remaining streusel over the top, focusing on areas where the cake has puffed up. Return the cake to the oven promptly with the door mostly closed.
  9. Finish baking: Continue baking the cake for an additional 10-15 minutes, totaling about 45-50 minutes. Test doneness with a toothpick; it should come out with no wet batter. The cake should feel firm and not wobble when shaken.
  10. Cool the cake: Remove the cake from the oven and allow to cool on a wire rack for 15-20 minutes before slicing.
  11. Make the icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding additional milk by teaspoons if too thick.
  12. Ice and serve: Drizzle about half the icing over the warm cake. Optionally drizzle remaining icing over individual servings. The cake is best served warm; reheat slices for 10-20 seconds in the microwave 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, to ensure correct texture and flavor.
  • It’s important to keep the oven door closed as much as possible during the final streusel baking stage to retain heat.
  • You can store leftover streusel in the refrigerator for up to a week for use as a topping on other desserts.
  • The cake is best enjoyed warm but can be microwaved briefly to warm individual slices after refrigeration.
  • Adjust salt in the icing based on the type of salt you use; table salt is finer and stronger.
  • This cake works well with both glass and metal pans, though baking time may vary slightly.

Keywords: pumpkin coffee cake, pumpkin dessert, coffee cake, autumn recipes, streusel cake, spiced pumpkin cake

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