Pumpkin Coffee Cake Recipe

If you are looking for a cozy, warmly spiced treat that perfectly captures the essence of fall, this Pumpkin Coffee Cake is an absolute must-make. Bursting with the comforting flavors of cinnamon and pumpkin pie spice, topped with a delectably buttery crumb, this cake is the kind of recipe that instantly makes your kitchen feel like home. Whether you’re hosting a brunch, nibbling with your morning coffee, or craving something sweet and moist, this Pumpkin Coffee Cake delivers a delightful mix of tender crumb and spiced richness that will have you reaching for seconds before you know it.

Ingredients You’ll Need

Every ingredient in this Pumpkin Coffee Cake plays a vital role in creating its signature texture and flavor. From the warm spices that bring the autumn vibe to life to the perfectly balanced sugars and pumpkin that keep the cake moist and flavorful, these simple pantry staples come together beautifully.

• All-purpose flour: Provides structure and the perfect crumb to this delightful cake.
• Light brown sugar: Adds a subtle molasses sweetness that deepens the flavor.
• Cinnamon: The cozy spice that brings warmth and depth to each bite.
• Cold butter: Essential for that crumbly topping that adds buttery richness and texture.
• Pumpkin pie spice: A blend that perfectly complements the pumpkin with hints of nutmeg, cloves, and ginger.
• Baking powder: Gives the cake a wonderful lift, ensuring it stays light and fluffy.
• Salt: Balances the sweetness and intensifies the spices and pumpkin flavors.
• Canned pumpkin: Provides moistness, beautiful orange color, and that unmistakable pumpkin flavor.
• Canola or vegetable oil: Keeps the cake tender and moist without weighing it down.
• Brown sugar: Adds caramel notes and moisture to the batter.
• Milk: Helps create a smooth batter and tender crumb.
• Maple syrup: Delivers natural sweetness and a subtle hint of complexity to the cake.

How to Make Pumpkin Coffee Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350° F. This temperature ensures even baking and a beautifully golden crust. While the oven warms up, lightly grease a 9×9 inch square baking dish with cooking spray or line it with parchment paper to prevent sticking and make cleanup easier.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cinnamon, 2 teaspoons of pumpkin pie spice, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mixing these aromatics and leavening agents first helps distribute the flavors evenly throughout the cake.

Step 3: Mix the Wet Ingredients

Grab a separate medium bowl and stir together 1 cup of canned pumpkin, 1/2 cup of brown sugar, 1/2 cup of canola or vegetable oil, 1/4 cup of maple syrup, and 1/4 cup of milk. This luscious blend forms the moist base of your Pumpkin Coffee Cake, infusing each slice with subtle sweetness and richness.

Step 4: Combine the Wet and Dry

Pour the wet pumpkin mixture into the bowl with the dry ingredients and gently stir until just combined. Remember, the key here is not to overmix, as overworking the batter can make the cake dense. You want it tender and light.

Step 5: Prepare and Sprinkle the Crumb Topping

In a small bowl, mix together 1/4 cup all-purpose flour, 1/4 cup light brown sugar, and 1 tablespoon of cinnamon for the crumb topping. Cut in 4 tablespoons of cold butter using a fork until the mixture resembles coarse crumbs. This crumbly topping will create the iconic, buttery crunch on your Pumpkin Coffee Cake.

Step 6: Bake to Perfection

Spread the batter evenly in your prepared baking dish, then generously sprinkle the crumb topping over the surface. Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean. If it’s still a bit wet, give it an extra 5 minutes. The result is a perfectly moist and flavorful cake with a golden, crisp topping.

How to Serve Pumpkin Coffee Cake

Garnishes

Enhance your Pumpkin Coffee Cake with a light dusting of powdered sugar or a drizzle of warm maple glaze. A dollop of whipped cream or a scoop of vanilla ice cream can add a luscious contrast, turning each bite into a little celebration of flavors and textures.

Side Dishes

This cake pairs beautifully with a steaming cup of coffee or chai tea, making it ideal for weekend mornings or cozy afternoon breaks. Fresh seasonal fruit, like sliced apples or pears, brings a refreshing balance to the rich spiced cake.

Creative Ways to Present

For a brunch or dessert table wow factor, serve individual squares with a small sprig of fresh rosemary or cinnamon stick for garnish. You can also layer pieces of the cake with layers of mascarpone and spiced pumpkin mousse for an elegant trifle.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Coffee Cake keeps beautifully at room temperature, covered tightly, for up to two days. After that, storing it in an airtight container in the fridge extends its freshness for up to five days, preserving the moist texture and vibrant flavor.

Freezing

If you want to enjoy this cake later, you can freeze it for up to three months. Wrap tightly in plastic wrap and foil to protect against freezer burn. Thaw it overnight in the fridge before serving to maintain its wonderful texture.

Reheating

To bring back that freshly baked warmth, pop individual slices in the microwave for about 20 seconds or warm the whole cake gently in the oven at 300° F for 10-15 minutes. This revives the cake’s soft crumb and melts the buttery topping slightly, perfect for cozy indulgence.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but it needs to be cooked and pureed first. Be sure to strain excess liquid for the best texture. Canned pumpkin is convenient and consistent, making it a great shortcut for this Pumpkin Coffee Cake.

What if I don’t have pumpkin pie spice?

No worries! You can make your own by blending cinnamon, nutmeg, ginger, and cloves in small amounts. This custom mix will still provide that signature warm, autumnal flavor to your cake.

Can I substitute the oil with butter?

While butter adds rich flavor, oil keeps the cake moist and tender. You can substitute melted butter for oil, but the texture might be slightly less soft. Feel free to experiment based on your preference!

Is this Pumpkin Coffee Cake gluten-free friendly?

This recipe uses all-purpose flour, but you can try a gluten-free flour blend that measures cup-for-cup. Just be mindful that texture might change slightly, but the flavors will still shine.

How long should I bake the cake if I use a different size pan?

Adjust baking times accordingly; a smaller pan means a thicker cake and longer bake time, while a larger pan bakes faster. Keep an eye on that toothpick test and start checking around 25 minutes for smaller pans.

Final Thoughts

Once you try this Pumpkin Coffee Cake, it’s bound to become your go-to fall staple and a cherished recipe to share with friends and family. Its perfect balance of spice, sweetness, and buttery crumble makes every bite a little moment of joy. So preheat that oven, gather your ingredients, and treat yourself to a cozy slice of pumpkin goodness—you won’t regret it!

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