Description
Indulge in the warmth and comfort of this Pumpkin Coffee Cake Recipe, a delightful treat that perfectly marries the rich flavors of pumpkin and spices with a delicious crumbly streusel topping. Ideal for fall gatherings, brunches, or cozy evenings at home, this cake is both moist and flavorful, making it a favorite among family and friends. Whether served as a dessert or enjoyed alongside your morning coffee, this recipe is sure to impress. Easy to make and versatile, you can customize it by adding nuts or chocolate chips for an extra twist.
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)
- 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
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter.
- In a large bowl, whisk together the following ingredients: 3 cups all purpose 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 of butter in a medium bowl in the microwave. Pour into the larger bowl with dry ingredients and stir until it resembles wet sand with big chunks. Set aside.
- 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 half a cup of softened butter into chunks and add to the flour mixture.
- Open your can of pumpkin puree and scoop about half into the bowl with flour and butter. Use either a paddle attachment or electric beaters to mix until combined. Scrape down the sides as needed until you form a ball of dough. Add more pumpkin if necessary.
- In the same medium bowl used for melting butter, add remaining pumpkin from the can. Whisk in: 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well until blended.
- Add the egg mixture to your dry ingredients in three additions, beating for about 20 seconds after each addition. Continue mixing until light and fluffy.
- Spread two cups of batter into your prepared cake pan. Sprinkle one cup of streusel evenly over top before adding another two cups of batter on top. Repeat layering with remaining streusel before finishing with leftover batter.
- Bake at 350 degrees F for about 35 minutes. Quickly sprinkle on remaining streusel after removing from oven; then return it to bake for an additional 10–15 minutes until done. After testing for doneness with a toothpick, allow cooling on a wire rack before serving.
- In a medium bowl, whip together softened butter, vanilla, kosher salt, milk, and powdered sugar. Adjust milk as needed until smooth.
- Drizzle icing over cooled cake as desired. Enjoy warm or store covered at room temperature for up to three days!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg