Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe is a delightful blend of spices and pumpkin, creating a moist and flavorful cake perfect for any occasion. Whether you’re hosting a fall gathering, enjoying a cozy weekend brunch, or simply treating yourself, this cake stands out with its rich flavors and crumbly streusel topping. It’s easy to make and sure to impress your friends and family.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin puree, cinnamon, and pumpkin pie spice creates an irresistible flavor profile.
• Versatile Treat: Perfect for breakfast, dessert, or as a sweet snack with coffee or tea.
• Easy Preparation: Simple steps ensure that even novice bakers can whip up this cake without stress.
• Impressive Presentation: The layered streusel topping gives it a beautiful look that will wow your guests.
• Stays Fresh: This cake keeps well on the counter for days, making it perfect for meal prep or gatherings.

Tools and Preparation

Before diving into the Pumpkin Coffee Cake Recipe, gather your tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• 9×13 inch cake pan

Importance of Each Tool

• Stand mixer or hand mixer: Makes beating the batter easier and ensures it becomes light and fluffy.
• Large mixing bowls: Provides ample space for combining ingredients without spills.
• Rubber spatula: Perfect for scraping down bowl sides to incorporate all ingredients thoroughly.

Ingredients

For this Pumpkin Coffee Cake Recipe, gather the following ingredients:

Dry Ingredients

• 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

Streusel Topping

• 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

Cake Ingredients

• 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

Icing Ingredients

• 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

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter to prevent sticking.

Step 2: Make the Streusel Topping

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 it into the larger bowl with dry ingredients and stir until you have a mixture that resembles wet sand with chunks. Set aside.

Step 3: Prepare the Cake Batter

In another large bowl:
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 it to the flour mixture.

Step 4: Combine Pumpkin Puree

Open your can of pumpkin puree:
Use a spatula to scoop about half into the bowl with flour and butter.
Blend using a stand mixer or electric beaters until incorporated; don’t overmix.

Step 5: Make Egg Mixture

In the same medium bowl used earlier:
Add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract.
Whisk until smooth.

Step 6: Mix Everything Together

Gradually add egg mixture to flour mixture in three additions:
Beat for about 20 seconds after each addition until combined.
Beat for another minute until batter is light and fluffy.

Step 7: Layering in the Pan

Spread half of the batter (about 2 cups) into the bottom of your prepared pan:
Sprinkle with half of your streusel topping evenly over this layer.
Spread another layer of batter on top followed by more streusel. Repeat layering until all layers are added.

Step 8: Baking

Bake at 350 degrees F for about:
The initial bake should be around 35 minutes.
Quickly add remaining streusel on top before returning it to bake for an additional 10–15 minutes.

Test doneness by inserting a toothpick; it should come out clean when done.

Step 9: Cooling & Icing

Let cool on a wire rack for at least 15–20 minutes before cutting.
To make icing:
In a medium bowl:
Beat together softened butter until smooth. Add vanilla extract, salt, milk, and powdered sugar; mix until creamy. Adjust thickness with more milk if needed.

Drizzle icing over cooled cake as desired before serving! Enjoy warm for best results.

How to Serve Pumpkin Coffee Cake Recipe

Serving your Pumpkin Coffee Cake is just as important as making it. This delicious cake can be enjoyed in various ways, making it a versatile treat for any occasion.

With a Warm Beverage

• Coffee: A classic pairing that enhances the flavors of both the cake and the drink.
• Tea: A soothing option that balances the spices in the cake perfectly.
• Hot Chocolate: For a sweeter touch, serve with rich hot chocolate topped with whipped cream.

As a Breakfast Item

• Sliced and Toasted: Lightly toast individual slices to enhance their flavor.
• With Yogurt: Pair with a dollop of yogurt for added creaminess and tang.
• Fresh Fruit: Serve with berries or banana slices for a refreshing contrast.

At Social Gatherings

• On a Dessert Table: Perfect for potlucks or parties, this cake will be a crowd favorite.
• With Ice Cream: Top warm slices with vanilla ice cream for an indulgent dessert experience.

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How to Perfect Pumpkin Coffee Cake Recipe

To make your Pumpkin Coffee Cake even better, consider these helpful tips.

• Use Fresh Ingredients: Ensure your spices and baking powder are fresh for optimal flavor and rise.
• Don’t Overmix: Mix until just combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
• Cool Before Serving: Let the cake cool completely before slicing to maintain its shape and moisture.
• Experiment with Spices: Feel free to adjust the spices according to your taste, adding nutmeg or ginger for extra warmth.
• Store Properly: Keep covered at room temperature for 2-3 days, or refrigerate for longer freshness.

Best Side Dishes for Pumpkin Coffee Cake Recipe

Pairing side dishes with your Pumpkin Coffee Cake can elevate your meal. Here are some great options to consider.

1. Scrambled Eggs: Fluffy scrambled eggs provide savory balance against the sweet cake.
2. Breakfast Sausages: Their saltiness complements the sweetness of the coffee cake beautifully.
3. Fruit Salad: A refreshing mix of seasonal fruits adds brightness to your plate.
4. Granola Parfait: Layered yogurt and granola add texture and depth alongside the cake.
5. Cinnamon Applesauce: A warm, spiced applesauce brings out the pumpkin flavor nicely.
6. Whipped Cream Cheese Spread: A creamy spread served on the side enhances each bite of cake.

Common Mistakes to Avoid

Making a delicious Pumpkin Coffee Cake Recipe is easy, but avoiding common mistakes can elevate your baking experience.

• Using the wrong type of pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will alter the flavor and texture of your cake.
• Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until ingredients are combined for a lighter texture.
• Not measuring ingredients accurately: Spoon and level flour and sugar for precise measurements. Too much or too little can significantly affect the outcome.
• Skipping the streusel layer: The streusel adds crunch and flavor. Don’t skip it; it’s crucial for that coffee cake experience!
• Underbaking or overbaking: Keep an eye on your cake as it bakes. Check for doneness with a toothpick to avoid a dry or gooey texture.
• Neglecting the cooling time: Allowing the cake to cool properly helps set its structure. Cutting too soon can result in crumbling.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Ensure it’s completely cooled before sealing to prevent moisture buildup.

Freezing Pumpkin Coffee Cake Recipe

• Wrap tightly in plastic wrap and aluminum foil for up to 2 months.
• Thaw in the refrigerator overnight before serving.

Reheating Pumpkin Coffee Cake Recipe

• Oven: Preheat to 350°F and reheat slices for about 10-15 minutes until warm.
• Microwave: Heat individual slices for 10-20 seconds until warmed through.
• Stovetop: Use a skillet on low heat and cover with a lid for several minutes until warmed.

Frequently Asked Questions

Here are some common questions about this delightful Pumpkin Coffee Cake Recipe.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just ensure it’s well-cooked and smooth before adding it to the batter.

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

Substitute all-purpose flour with a gluten-free flour blend designed for baking. The texture may vary slightly but should still be delicious!

What spices work well in this recipe?

In addition to cinnamon and pumpkin pie spice, consider adding nutmeg or ginger for extra warmth and flavor.

Can I add nuts or chocolate chips?

Absolutely! Feel free to mix in walnuts, pecans, or chocolate chips into the batter or streusel topping for added texture.

How do I store leftover icing?

Keep any leftover icing in an airtight container in the refrigerator for up to one week. You can use it on other baked goods as well!

Final Thoughts

This Pumpkin Coffee Cake Recipe is perfect for fall gatherings or cozy mornings at home. Its rich flavors and delightful texture make it truly irresistible. Feel free to customize with your favorite nuts or chocolate chips, creating your own spin on this classic treat!