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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.1 from 6 reviews

Indulge in the warm flavors of fall with this delicious Pumpkin Coffee Cake. Moist and tender pumpkin cake layers with a cinnamon streusel topping, finished with a sweet vanilla icing.

Ingredients

Scale

Streusel:

  • 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)

Cake:

  • 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 (divided))
  • 4 large eggs
  • 1/4 cup vegetable oil (I use light-flavor olive oil)
  • 1 tablespoon vanilla extract

Icing:

  • 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

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
  2. Make the streusel: In a large bowl, whisk together flour, sugars, salt, cinnamon, and pumpkin pie spice.
  3. Melt butter and stir into the flour mixture to create a crumbly texture. Set aside.
  4. For the cake: Whisk together dry ingredients in a bowl.
  5. Add softened butter to the flour mixture.
  6. Blend pumpkin and butter into the flour until combined.
  7. Whisk together remaining pumpkin, eggs, oil, and vanilla in a separate bowl.
  8. Combine wet and dry mixtures, beating until fluffy.
  9. Layer batter and streusel in the pan.
  10. Bake at 350°F for 35 minutes.
  11. Top with remaining streusel and bake for another 10-15 minutes.
  12. Check for doneness with a toothpick.
  13. Let the cake cool before icing.
  14. Make the icing: Beat butter, vanilla, salt, milk, and powdered sugar until smooth.
  15. Drizzle icing over the cake.
  16. Serve warm and enjoy!

Notes

  • Ensure pumpkin puree is not pumpkin pie filling.
  • Adjust icing consistency with milk as needed.
  • Store leftover cake in the fridge after 2-3 days.

Nutrition

Keywords: Pumpkin Coffee Cake, Fall Baking, Streusel Cake, Pumpkin Recipe

Find it online: https://foodbylina.com/pumpkin-coffee-cake-recipe/