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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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Indulge in the warmth of autumn with this delightful Pumpkin Coffee Cake Recipe. This easy-to-make cake perfectly balances rich pumpkin flavor and aromatic spices, making it a wonderful treat for any occasion. With its moist texture and a crunchy streusel topping, this cake is ideal for cozy brunches or as an afternoon snack. Enjoy it warm from the oven, drizzled with a creamy icing, or save leftovers for a sweet dessert throughout the week. No matter how you serve it, this Pumpkin Coffee Cake is sure to be a hit!

Ingredients

Scale
  • 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)
  • 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 (I use light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if all you have is table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
  2. In a large bowl: whisk together 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 in the microwave. Pour into the larger bowl and stir until combined. Set aside.
  3. In another 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. Chop 1/2 cup softened butter into chunks and add to the flour mixture.
  4. Open your can of pumpkin puree: scoop about half into the bowl with flour and butter. Use an electric mixer or paddle attachment to blend until everything combines into a dough-like ball.
  5. In the same medium bowl used for melting butter: add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract. Whisk until well blended.
  6. Add egg mixture to flour mixture in three additions: beat each addition for about 20 seconds. Once combined, fully beat for another minute until light and fluffy.
  7. Spread half of the batter into prepared pan: sprinkle evenly with half of the streusel topping. Add remaining batter on top followed by remaining streusel.
  8. Place in preheated oven: bake for about 35 minutes, then sprinkle any leftover streusel on top quickly before returning to bake for another 10–15 minutes until done.
  9. Let cool on wire rack for at least 15–20 minutes before slicing.
  10. In a medium bowl: beat together softened butter until smooth. Add vanilla extract, salt, milk slowly while mixing until smooth. Drizzle icing over cooled cake before serving.

Nutrition

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

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