Pumpkin Coffee Cake Recipe

If you’re like me and adore that perfect blend of cozy spices and moist cake, then this Pumpkin Coffee Cake is about to become your new best friend in the kitchen. This recipe beautifully combines the earthy sweetness of pumpkin with warm cinnamon, nutmeg, and a delightful crumbly streusel topping that adds just the right amount of texture. Whether you’re welcoming fall mornings or just craving a sweet treat, this Pumpkin Coffee Cake offers an irresistibly tender crumb and a glaze that takes every bite to the next level. Trust me, once you’ve tried this, it will be a staple for your breakfast table or afternoon coffee break.

Ingredients You’ll Need

This Pumpkin Coffee Cake uses simple, pantry-friendly ingredients that come together beautifully. Each one plays an important role in creating the perfect balance of flavor, moisture, and texture that makes this cake so memorable.

• Unsalted butter: Melted for the streusel, it adds richness and helps create that crumbly topping you’ll love.
• All-purpose flour: The base for both the cake and streusel, providing structure without weighing down the delicate crumb.
• Brown sugar: Adds deep caramel notes that harmonize wonderfully with the pumpkin and spices.
• Granulated sugar: Balances the sweetness and contributes to a crisp streusel texture.
• Cinnamon: The star spice that complements pumpkin perfectly, giving warmth and aroma.
• Ground ginger, nutmeg, and cloves: These spices bring complexity and that signature fall flavor profile.
• Baking soda and baking powder: Essential for lift and a soft, tender crumb.
• Vegetable or canola oil: Keeps the cake moist and tender without overshadowing the pumpkin flavor.
• Eggs: Bind everything together and add richness.
• Vanilla extract: Enhances and rounds out all the flavors.
• Sour cream: Adds a subtle tang and ensures the cake stays incredibly moist.
• Canned pumpkin: The hero ingredient, providing moisture, flavor, and that lovely orange hue.
• Heavy cream and powdered sugar: Combined into a smooth glaze that finishes the cake with a sweet touch.

How to Make Pumpkin Coffee Cake

Step 1: Prepare the Streusel Topping

Start by whisking together the flour, brown sugar, granulated sugar, and cinnamon until the brown sugar lumps disappear. Then, fold in the melted butter with a fork until the mixture becomes crumbly and feels like damp sand. This streusel topping will add a deliciously buttery crunch to every bite.

Step 2: Mix the Dry Ingredients for the Cake

In a separate bowl, combine the flour with cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to evenly distribute the spices and leavening agents. Setting this aside allows you to focus on preparing the wet ingredients next.

Step 3: Whisk the Wet Ingredients

In a large bowl, combine the oil, brown sugar, whisked eggs, vanilla, sour cream, and canned pumpkin. Whisk these together until smooth and free of sugar or egg lumps. This step ensures that all the flavors meld beautifully and the batter becomes nicely uniform.

Step 4: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, half at a time. Start by folding gently with a rubber spatula for a few strokes, then whisk until no lumps remain. Avoid using an electric mixer here to preserve the tender texture.

Step 5: Assemble and Bake

Pour the cake batter into a well-greased and floured 9×13-inch pan with at least 2-inch sides to prevent overflow. Smooth the top, then generously sprinkle the streusel topping evenly over the batter. Bake at 350°F (180°C) for 38 to 42 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

Step 6: Add the Icing Glaze

Once the cake has cooled in the pan on a wire rack, whisk together powdered sugar and heavy cream (or milk) to create a smooth white glaze that’s just thin enough to drizzle. Pour this over the cooled cake for a beautiful finishing touch that adds sweetness and shine.

How to Serve Pumpkin Coffee Cake

Garnishes

For a pretty presentation and extra flavor, sprinkle chopped toasted pecans or walnuts on top of the glaze. A dusting of ground cinnamon or even a few pumpkin seeds can also add texture and visual appeal while enhancing the cake’s autumnal vibe.

Side Dishes

This Pumpkin Coffee Cake pairs wonderfully with a steaming cup of coffee, chai tea, or creamy hot chocolate. For brunch, serve alongside fresh fruit salad or a dollop of whipped cream to balance out the richness of the cake.

Creative Ways to Present

Try cutting the cake into smaller squares and serving on a tiered dessert stand for a festive gathering. You can also plate individual slices with a scoop of vanilla ice cream or a drizzle of caramel sauce for a cozy dessert twist.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Coffee Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake holds its moisture beautifully, making it perfect for snacking over several days.

Freezing

This cake freezes well, whether whole or sliced. Wrap it tightly in plastic wrap and then in foil or place it in a freezer bag. Freeze for up to 3 months, making it easy to enjoy pumpkin goodness whenever the mood strikes.

Reheating

To reheat, simply warm slices in the microwave for about 20 seconds or pop them in a preheated oven at 325°F (160°C) for 10 to 15 minutes until warmed through. The glaze will soften beautifully, offering a fresh-out-of-the-oven taste.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast or steam fresh pumpkin until soft, then puree it until smooth. Use the same quantity as canned pumpkin. Keep in mind that fresh pumpkin is slightly less moist, so you might want to add an extra tablespoon of sour cream for best results.

Is it possible to make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to choose one with xanthan gum included for proper texture and structure.

Can I substitute the oil with melted butter?

Yes, melted butter can be used instead of oil for a richer flavor, but keep in mind that oil contributes to a moister crumb. Using butter might make the cake slightly denser but deliciously buttery.

How long does the Pumpkin Coffee Cake stay fresh?

Stored properly at room temperature in an airtight container, the cake will stay fresh and moist for up to 3 days. Refrigerating can extend freshness to about a week but may dry it out slightly, so cover tightly.

Why shouldn’t I use an electric mixer to combine the batter?

Using an electric mixer can overwork the batter and develop too much gluten, which leads to a tougher texture. Mixing by hand ensures the cake stays tender and light.

Final Thoughts

This Pumpkin Coffee Cake has quickly become one of my favorite ways to celebrate the flavors of fall and beyond. The gorgeous combination of spices, tender crumb, and sweet streusel topping makes it impossible to resist. I wholeheartedly encourage you to try it out — it’s the kind of treat that brings warmth and smiles to any table. Happy baking!

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