Fall’s Favorite Pumpkin Spice Coffee Cake Recipe

Autumn whispers comfort through this delectable pumpkin spice coffee cake that promises warmth in every delightful bite.

Crisp mornings call for something special baking in your kitchen.

Fragrant cinnamon and nutmeg dance alongside rich pumpkin notes, creating a sensory experience that feels like a cozy embrace.

Soft crumbles melt against tender cake layers, delivering pure seasonal happiness.

Minimal ingredients combine effortlessly, making this recipe accessible for bakers of all skill levels.

Sweet aromas will drift through your home, inviting everyone to gather around and savor a slice.

You’ll want to brew fresh coffee and settle in for pure indulgence.

Why Pumpkin Coffee Cake Hits the Spot

• Create a delightful pumpkin spice coffee cake that requires minimal cooking skills, perfect for beginners and seasoned bakers alike.
• Wow family and friends with a moist, flavorful dessert that brings warmth and coziness to any gathering or casual get-together.
• Capture the essence of autumn with a rich, spiced cake that celebrates pumpkin's irresistible taste and aromatic spices in every single bite.
• Enjoy a hassle-free recipe that comes together quickly in a single baking dish, minimizing cleanup and maximizing deliciousness with its simple preparation method.

Everything You Need for Pumpkin Coffee Cake

• Pumpkin Puree: A smooth and creamy base that provides moisture and autumn flavor to the cake.
• Sugar, Brown Sugar: Sweet ingredients that enhance the cake's overall sweetness and contribute to its tender texture.
• Eggs: Binding agents that help create structure and richness in the cake.
• Vegetable Oil: Ensures a moist and soft cake texture.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.

• All-Purpose Flour: The primary structural component of the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Pumpkin Pie Spice, Cinnamon: Warm spices that give the cake its classic fall flavor.
• Salt: Enhances and balances the overall taste of the cake.

• Flour, Brown Sugar, Cinnamon: Create a crumbly, sweet topping with warm spice notes.
• Cold Butter: Helps form the streusel's signature crumbly texture.
• Powdered Sugar, Milk, Vanilla Extract: Combine to make a smooth, sweet glaze that adds a finishing touch to the cake.

Steps for Making Coffee Cake with Spice

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350F (175C).

Grab a 9×9-inch baking dish and give it a quick spray with cooking spray or line it with parchment paper for easy removal.

Step 2: Create the Cake Base

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Vanilla extract

Whisk these ingredients until they’re beautifully blended.

• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Ground cinnamon
• Salt

Gently fold the dry ingredients into the wet mixture, stirring until you have a smooth, luscious batter.

Step 3: Craft the Crumbly Topping

• All-purpose flour
• Brown sugar
• Ground cinnamon

Toss in cold butter cubes and use a fork or pastry cutter to create delightful, coarse crumbs that will give your cake that irresistible crunchy texture.

Step 4: Build Your Cake

Pour the pumpkin batter into your prepared baking dish.

Sprinkle the streusel topping evenly across the surface, making sure every inch gets some crumbly goodness.

Step 5: Bake to Perfection

Slide the cake into the preheated oven and bake for 35-40 minutes.

You’ll know it’s done when a toothpick inserted into the center comes out clean.

Let the cake rest in the pan for about 10 minutes to cool slightly.

Step 6: Add the Finishing Touch

• Powdered sugar
• Milk
• Vanilla extract

Drizzle this sweet mixture over the slightly cooled cake, letting it cascade down the sides.

Step 7: Serve and Enjoy

Cut the cake into generous squares and serve while it’s still warm or at room temperature.

Pair with a hot cup of coffee for the ultimate comfort experience.

Tips to Improve Pumpkin Coffee Cake

• Replace pumpkin puree with mashed sweet potato or butternut squash for a unique twist while maintaining the cake's moisture and richness.
• Toast the pumpkin pie spice in a dry skillet for 30 seconds before adding to the batter to intensify the warm, aromatic flavors.
• Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain the cake's structure and texture.
• Freeze butter cubes for 10 minutes before cutting into the dry ingredients to ensure a crumbly, crisp topping that doesn't melt too quickly.

Storing and Reheating Pumpkin Coffee Cake

• Wrap the cooled coffee cake tightly in plastic wrap or aluminum foil, then store in an airtight container for up to 5 days in the refrigerator. Keep away from strong-smelling foods to preserve the cake's delicate flavor.
• Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months to maintain optimal taste and texture.
• Store at room temperature in a covered cake container for 2-3 days if your kitchen is cool and dry. Avoid direct sunlight or heat sources.
• Warm individual slices in the microwave for 15-20 seconds, or place in a preheated 300F oven for 5-7 minutes to restore the cake's original softness and bring out the spicy aroma.

Pumpkin Coffee Cake Pairing Suggestions

• Perfect Beverage Pairing: Brew a warm cup of spiced chai latte to complement the pumpkin spice notes, creating a cozy autumn flavor harmony that elevates the coffee cake's rich warmth.
• Complementary Wine Choice: Select a sweet Riesling with light fruit undertones that balance the cake's spicy profile, providing a delightful contrast to the dense, sweet dessert.
• Flavor-Enhancing Coffee Match: Prepare a medium-roast Colombian coffee with subtle caramel undertones that mirror the cake's warm spices and bring out the richness of the streusel topping.
• Dessert Accompaniment: Add a scoop of vanilla bean ice cream alongside the cake slice, allowing the cold creaminess to contrast with the warm, spiced cake and create a luxurious dessert experience.

Coffee Cake Twists and Extras

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Use certified gluten-free baking powder and ensure all ingredients are gluten-free certified.
• Dairy-Free Adaptation: Substitute butter with coconut oil or vegan butter alternative. Use non-dairy milk like almond or oat milk for the glaze. Replace eggs with flax eggs or applesauce for binding.
• Low-Sugar Option: Swap regular sugar with monk fruit sweetener or stevia. Reduce total sugar content by 30-40%. Use sugar-free maple syrup instead of traditional sweeteners.
• Vegan Transformation: Replace eggs with mashed banana or aquafaba. Use plant-based milk and vegan butter substitute. Select vegan-friendly powdered sugar for the glaze.

FAQs

• What makes the streusel topping special?

The streusel topping uses cold butter cubes and a mix of brown sugar and cinnamon, creating a crumbly, sweet layer that adds texture and flavor to the coffee cake.

• Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Just ensure it’s well-drained and has a similar consistency to canned pumpkin to maintain the cake’s moisture and texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is fully baked and ready to be removed from the oven.

• Is pumpkin pie spice necessary for this recipe?

While pumpkin pie spice adds authentic fall flavor, you can create a substitute by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions if you don’t have the pre-mixed spice blend.

Pumpkin Spice Coffee Cake Recipe

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• Total Time: 1 hour
• Yield: 12 1x

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Description

Seasonal pumpkin spice coffee cake delivers warmth and comfort with each delectable slice. Fragrant cinnamon, nutmeg, and rich pumpkin create a delightful morning companion you’ll savor from first bite to last crumb.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil

Dry Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Streusel and Glaze Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup powdered sugar
• 2 tablespoons milk (or more for desired consistency)
• 1 teaspoon vanilla extract

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Instructions

1. Prepare a 9×9-inch baking vessel by coating with butter or lining with parchment paper. Heat the oven to 350°F (175°C) for optimal baking conditions.
2. Combine wet ingredients in a spacious mixing bowl: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture achieves a smooth, uniform consistency.
3. In a separate container, sift together dry components: flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Gently incorporate the dry mixture into the wet ingredients, folding carefully to prevent overmixing and maintain a silky texture.
4. Create the streusel topping by blending flour, brown sugar, and cinnamon. Introduce cold butter cubes and work the mixture with a pastry cutter or fingertips until it resembles coarse, crumbly particles.
5. Transfer the pumpkin cake batter into the prepared baking dish, ensuring an even distribution. Generously scatter the streusel topping across the surface, covering the entire cake base.
6. Place the cake in the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a toothpick into the center – it should emerge clean and dry. Allow the cake to rest in the pan for 10 minutes to set its structure.
7. Craft a delicate glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, pourable consistency. Once the cake has cooled, drizzle the glaze artfully over the top.
8. Slice the cake into generous portions and serve at room temperature or slightly warm for maximum flavor enjoyment.

Notes

• Swap out vegetable oil for applesauce or Greek yogurt to reduce fat content and add moisture to the cake.
• Use gluten-free flour blend for those with wheat sensitivities, ensuring the same tender crumb and delicious texture.
• Experiment with alternative spices like cardamom or nutmeg to create unique flavor variations and personalize the cake’s profile.
• Make the cake ahead and store in an airtight container at room temperature for up to 3 days, maintaining its soft and delectable quality.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg