Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake is a soft, moist, and delicious fall dessert made with pumpkin puree, warm pumpkin pie spices, generous layers of buttery cinnamon streusel, and a smooth vanilla icing. The tender pumpkin cake is layered with sweet, crumbly streusel both inside and on top, creating an irresistible combination of fluffy cake, rich buttery crumbs, and comforting autumn flavors. Baked in a 9×13-inch pan and finished with a sweet vanilla glaze, this homemade coffee cake is perfect for Thanksgiving breakfasts, holiday brunches, weekend baking, family gatherings, and afternoon treats. Serve it slightly warm with coffee or tea for a cozy, bakery-style dessert that makes 16 generous servings.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5–10 minutes
- Yield: 16 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cinnamon Streusel
3 cups all-purpose flour, spooned and leveled
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 cup unsalted butter (2 sticks), melted
For the Pumpkin Coffee Cake
2¼ cups all-purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup butter (1 stick), softened but still cool
1 (15-ounce) can pure pumpkin puree, divided (not pumpkin pie filling)
4 large eggs
¼ cup vegetable oil or light-flavored olive oil
1 tablespoon vanilla extract
For the Vanilla Icing
¼ cup butter (½ stick), very soft
1 teaspoon vanilla extract
½ teaspoon kosher salt (use less if substituting table salt)
3 tablespoons milk, plus more as needed
2 cups powdered sugar
Instructions
- Step 1: Preheat the Oven and Prepare the Baking Pan. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick cooking spray or butter, making sure to coat the bottom, corners, and sides thoroughly. Properly greasing the pan helps prevent the cake from sticking and makes it easier to remove individual slices after baking. Set the prepared pan aside while making the streusel and pumpkin cake batter.
- Step 2: Prepare the Cinnamon Pumpkin Streusel. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup of packed brown sugar, ½ cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of ground cinnamon, and 1 tablespoon of pumpkin pie spice. Whisk the dry ingredients together until evenly distributed. Melt 1 cup of butter and pour it over the flour and sugar mixture. Using a fork or spatula, gently stir until the mixture resembles damp sand with plenty of large, buttery crumbs. Avoid mixing until completely smooth because the irregular clumps create the delicious crumbly texture of the finished coffee cake. A little dry flour remaining at the bottom of the bowl is acceptable. Place the streusel in the refrigerator while preparing the cake batter to help the butter firm up and maintain the crumbly texture.
- Step 3: Combine the Dry Pumpkin Cake Ingredients. In a separate large mixing bowl or the bowl of a stand mixer, add 2¼ cups of all-purpose flour, 1½ cups of granulated sugar, 1 tablespoon of baking powder, ¾ teaspoon of baking soda, ¾ teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of ground cinnamon. Whisk thoroughly until the dry ingredients are evenly combined. This step helps distribute the leavening agents and warm spices throughout the flour, ensuring consistent flavor and an even rise during baking.
- Step 4: Incorporate the Butter and Half of the Pumpkin Puree. Cut the ½ cup of softened but still cool butter into small pieces and add them to the dry cake ingredients. Open the 15-ounce can of pure pumpkin puree and add approximately half of the pumpkin to the mixing bowl. Using the paddle attachment of a stand mixer or an electric hand mixer, blend the butter and pumpkin into the dry ingredients until the mixture begins to come together. Scrape down the sides and bottom of the bowl as needed to incorporate all the flour. The mixture may initially appear thick or slightly crumbly. If it seems excessively dry, add another small spoonful of pumpkin puree. Avoid overmixing because the goal is to create a tender, moist cake rather than a dense texture.
- Step 5: Prepare and Incorporate the Wet Ingredients. In a medium mixing bowl, combine the remaining pumpkin puree, 4 large eggs, ¼ cup of vegetable oil or light-flavored olive oil, and 1 tablespoon of vanilla extract. Whisk until the eggs are completely incorporated and the mixture becomes smooth and uniform. Add the pumpkin and egg mixture to the flour mixture in three separate additions, mixing for approximately 20 seconds after each addition. Scrape down the sides and bottom of the bowl between additions to ensure everything blends evenly. Once all the wet ingredients have been incorporated, beat the batter for approximately 1 additional minute until it becomes smooth, light, and fluffy. The finished batter should have a thick, creamy consistency and a beautiful pumpkin-orange color.
- Step 6: Assemble the Pumpkin Coffee Cake Layers. Spoon approximately 2 cups of pumpkin cake batter into the prepared 9×13-inch baking pan. Spread it evenly across the bottom using an offset spatula or the back of a spoon. Sprinkle approximately 1 cup of the prepared cinnamon streusel evenly over the batter, gently breaking apart any excessively large clumps. Carefully spread another 2 cups of pumpkin cake batter over the streusel layer, working gently to avoid disturbing the crumbs underneath. Sprinkle another 1 cup of streusel evenly across the second layer of batter. Add the remaining pumpkin cake batter and spread it carefully to create an even surface. Finish by distributing approximately 2 cups of streusel across the top of the cake. Reserve the remaining streusel in the refrigerator because it will be added partway through baking to create an extra-generous crumb topping.
- Step 7: Begin Baking the Coffee Cake. Place the assembled coffee cake on the center rack of the preheated oven. Bake at 350°F (175°C) for approximately 35 minutes. During this first baking period, the pumpkin cake will begin to rise and the buttery streusel topping will start to develop a golden color. Avoid opening the oven unnecessarily because sudden temperature changes may affect the cake’s rise. After 35 minutes, carefully remove the baking pan from the oven and close the oven door promptly to preserve the heat.
- Step 8: Add the Reserved Streusel and Finish Baking. Quickly sprinkle the reserved chilled streusel over the partially baked cake, concentrating on areas where the pumpkin cake has risen through the original crumb topping. Distribute the additional streusel evenly to create a generous, textured surface. Return the baking pan to the oven as quickly as possible and continue baking for approximately 10–15 minutes. The total baking time should be around 45–50 minutes, depending on the oven and baking pan. Check for doneness by inserting a toothpick into the center of the cake. The cake is ready when the toothpick comes out without wet batter and the center no longer wobbles. A few moist crumbs are acceptable, but the interior should not appear raw. Remove the cake from the oven when fully baked.
- Step 9: Allow the Pumpkin Coffee Cake to Cool. Transfer the baking pan to a wire cooling rack and allow the cake to cool for at least 15–20 minutes before adding the icing. This resting period helps the cake settle, allows the crumb topping to firm up slightly, and makes slicing easier. The cake can still be pleasantly warm when served, but allowing it to cool briefly prevents the vanilla icing from melting too quickly into the streusel.
- Step 10: Prepare the Smooth Vanilla Icing. While the cake cools, place ¼ cup of very soft butter in a medium mixing bowl. Beat until smooth and creamy. Add 1 teaspoon of vanilla extract, ½ teaspoon of kosher salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Whisk or beat the ingredients together until the icing becomes smooth, creamy, and pourable. Scrape down the sides of the bowl as needed to incorporate all the powdered sugar. If the icing is too thick, add additional milk 1–2 teaspoons at a time, mixing thoroughly after each addition until the desired drizzling consistency is reached. The finished icing should be thick enough to cling to the crumb topping while still flowing easily from a spoon.
- Step 11: Drizzle the Vanilla Icing Over the Cake. Once the Pumpkin Coffee Cake has cooled slightly, use a spoon or small whisk to drizzle the prepared vanilla icing over the golden cinnamon streusel topping. Move the spoon back and forth across the cake to create an attractive pattern of sweet vanilla glaze. For a lighter finish, drizzle approximately half of the icing over the entire cake and reserve the remaining icing to serve alongside individual slices. Allow the glaze to settle briefly before cutting the cake.
- Step 12: Slice, Serve, and Enjoy. Cut the Pumpkin Coffee Cake into approximately 16 generous squares using a sharp knife. Serve slightly warm or at room temperature, allowing each portion to showcase the tender pumpkin cake, delicious cinnamon streusel layers, and sweet vanilla icing. For an especially comforting treat, pair a slice with a hot cup of coffee, tea, or milk. This coffee cake is perfect for fall breakfasts, holiday brunches, Thanksgiving gatherings, and afternoon desserts. Store any leftovers properly to enjoy the moist cake and buttery crumb topping for several days.
Notes
Use pure pumpkin puree: Choose 100% pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains additional sugar and spices that can alter the intended flavor and sweetness.
Use a 15-ounce can of pumpkin: The recipe calls for one 15-ounce can of pumpkin puree, divided between the initial cake mixture and the remaining wet ingredients.
Divide the pumpkin correctly: Add approximately half of the pumpkin puree to the dry ingredients with the softened butter, then whisk the remaining pumpkin with the eggs, oil, and vanilla extract.
Use softened but cool butter for the cake: The butter should be soft enough to blend with the flour and pumpkin but still slightly cool. Completely melted butter may affect the batter’s texture.
Use melted butter for the streusel: The cinnamon streusel requires 1 cup of melted butter to create rich, buttery crumbs with a damp, sandy texture.
Use very soft butter for the icing: Allow the icing butter to soften thoroughly so it blends smoothly with the powdered sugar and milk without leaving lumps.
Measure flour carefully: Spoon the all-purpose flour into the measuring cup and level it rather than packing it down. Too much flour can make the cake dry and the streusel excessively dense.
Choose the correct baking pan: Use a 9×13-inch baking pan to achieve the intended cake thickness and baking time.
Grease the pan thoroughly: Coat the bottom, sides, and corners of the baking pan with butter or nonstick cooking spray to prevent sticking.
Combine dry ingredients evenly: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice thoroughly before adding the wet ingredients.
Use pumpkin pie spice: The recipe includes pumpkin pie spice in both the cake and streusel for a warm, comforting autumn flavor.
Generous cinnamon streusel: This recipe uses a substantial amount of streusel to create layers of buttery crumbs inside the cake and across the top.
Do not overmix the streusel: Stir the melted butter into the dry streusel ingredients just until damp crumbs form. Large, uneven clumps create a more satisfying crumb topping.
Chill the streusel: Keep the prepared streusel in the refrigerator while making the cake batter. Chilling helps the butter firm up and makes the crumbs easier to distribute.
Layer the batter carefully: Spread the pumpkin cake batter gently over the streusel layers to prevent the crumbs from mixing excessively into the batter.
Reserve some streusel: Save a portion of the crumb topping to add after the cake has baked for 35 minutes. This creates an extra-generous topping and covers areas where the cake rises through the original streusel.
Mix wet ingredients in stages: Add the pumpkin, egg, oil, and vanilla mixture to the cake batter in three additions, mixing for approximately 20 seconds after each addition.
Beat the batter briefly: Once the ingredients are combined, beat the batter for approximately 1 additional minute to create a smooth, light texture.
Avoid excessive mixing: Follow the recommended mixing times to help maintain a tender cake texture.
Baking temperature: Bake the Pumpkin Coffee Cake at 350°F (175°C) for approximately 45–50 minutes.
Two-stage baking method: Bake the cake for 35 minutes, add the reserved streusel, then continue baking for another 10–15 minutes.
Work quickly when adding streusel: Remove the cake briefly, add the reserved crumbs, and return it to the oven promptly to minimize heat loss.
Checking doneness: Insert a toothpick into the center of the cake. It should come out without wet batter, and the center should no longer wobble.
Avoid overbaking: Begin checking near the recommended baking time. Overbaking may dry out the cake and make the streusel excessively firm.
Cool before icing: Allow the baked cake to rest for at least 15–20 minutes before adding the vanilla icing. This helps the cake settle and prevents the glaze from melting excessively.
Adjust icing consistency: Add extra milk 1–2 teaspoons at a time if the vanilla icing is too thick to drizzle.
Reserve some icing: Drizzle half the icing over the entire cake and save the remainder for individual servings if a less heavily glazed cake is preferred.
Serve slightly warm: Pumpkin Coffee Cake is especially delicious while slightly warm because the tender pumpkin cake, buttery streusel, and vanilla icing complement each other beautifully.
Pecan streusel variation: Add chopped pecans to the streusel for extra crunch and nutty flavor. Toasted pecans pair especially well with brown sugar and pumpkin spice.
Maple pumpkin coffee cake: Replace part of the milk in the vanilla icing with pure maple syrup for a deeper autumn-inspired sweetness.
Chocolate chip variation: Sprinkle mini chocolate chips between the pumpkin cake layers for additional chocolate flavor and a sweeter dessert.
Cream cheese icing variation: Replace the butter-based vanilla icing with a glaze made from softened cream cheese, powdered sugar, vanilla extract, and a little milk.
Extra-spiced variation: Add a small pinch of ground ginger, nutmeg, or cloves to the cake batter for a stronger pumpkin spice flavor.
Pumpkin coffee cake muffins: Divide the batter and streusel among lined muffin cups to create individual coffee cake muffins. Begin checking for doneness after approximately 18–22 minutes and adjust according to muffin size.
Make-ahead preparation: Bake the coffee cake ahead of time and store it properly until ready to serve. Warm individual portions before serving if desired.
Room-temperature storage: Allow the cake to cool completely, then store it in an airtight container or tightly covered baking pan at room temperature for up to 2–3 days in a cool environment.
Preventing moisture buildup: Do not cover the cake while it is still warm because trapped steam may soften the streusel topping.
Refrigerator storage: Store leftover Pumpkin Coffee Cake in an airtight container in the refrigerator for up to 5–7 days.
Store individual slices: Cutting and storing the cake in portions makes it easier to reheat individual servings for breakfast or afternoon snacks.
Freezer storage: Allow the cake to cool completely, cut it into individual portions, wrap each slice tightly in plastic wrap, and place the wrapped pieces in a freezer-safe container or bag. Freeze for up to 3 months.
Freeze without icing when possible: For the best appearance and texture, freeze the coffee cake before adding the vanilla icing. Prepare fresh icing after thawing.
Microwave reheating: Place an individual slice on a microwave-safe plate and heat for approximately 10–20 seconds, checking frequently to prevent drying out.
Oven reheating: Preheat the oven to 300°F (150°C), loosely cover several slices with aluminum foil, and warm for approximately 10–15 minutes.
Serving suggestions: Pair Pumpkin Coffee Cake with hot coffee, tea, or milk. It makes a delicious addition to holiday brunches, Thanksgiving breakfasts, weekend gatherings, and autumn dessert tables.
Find it online: https://chocolatecoveredamy.com/pumpkin-coffee-cake-recipe/