Pumpkin Coffee Cake

Why You’ll Love This Recipe

I absolutely love making Pumpkin Coffee Cake because it’s the perfect combination of fall flavors and a cozy, indulgent treat. The pumpkin adds a natural sweetness and moisture to the cake, while the warm spices of cinnamon, nutmeg, and cloves create a comforting, aromatic experience. The crumbly, cinnamon-sugar streusel topping adds a delightful crunch, making every bite irresistible. Whether I’m enjoying it with a cup of coffee in the morning, serving it for brunch, or bringing it to a fall gathering, this coffee cake is always a crowd-pleaser. It’s easy to make and guaranteed to fill your home with a delicious, inviting aroma.

Ingredients

For the Coffee Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

• 1/2 cup sour cream or plain yogurt

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup unsalted butter, melted

• 1/2 cup chopped pecans or walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Streusel Topping:

1. In a small bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Add the melted butter and stir until the mixture forms a crumbly texture.

2. If you’re using nuts, fold them in at this stage.

3. Set the streusel aside.

Prepare the Coffee Cake:

4. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.

5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

6. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

7. Add the eggs one at a time, beating well after each addition.

8. Stir in the pumpkin puree and vanilla extract until well combined.

9. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

10. Pour the batter into the prepared cake pan and smooth the top with a spatula.

Add the Streusel Topping:

11. Sprinkle the streusel topping evenly over the cake batter, pressing it gently into the batter with the back of a spoon.

Bake the Cake:

12. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The streusel should be golden brown and the cake should spring back when lightly pressed.

13. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve:

14. Slice the cake into squares or wedges and serve. You can dust the cake with powdered sugar or drizzle with a simple glaze for extra sweetness if desired.

Servings and Timing

This recipe makes about 8-10 servings. The prep time is about 15 minutes, and the baking time is around 40-45 minutes, so you’ll have a delicious, comforting cake ready in about an hour.

Variations

If I want to add more texture or flavor to the cake, I sometimes add a handful of chocolate chips or raisins to the batter. For a richer topping, I’ll add a glaze made from powdered sugar and milk. You can also experiment with different spices like allspice or cardamom for a unique twist.

Storage/Reheating

This cake keeps well in an airtight container at room temperature for 3-4 days. If you have leftovers, you can refrigerate it for up to a week. To reheat, simply microwave individual slices for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Just cook the pumpkin, mash it, and strain it to remove excess liquid. Canned pumpkin is a more convenient option, but fresh pumpkin will work just as well and add an even fresher taste.

Can I make this cake ahead of time?

Yes, this cake can be made ahead and stored in an airtight container for a few days. The flavors actually improve after sitting for a day or two, so it’s perfect for prepping in advance.

Can I freeze this cake?

Yes! You can freeze the cake for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To thaw, let it sit at room temperature for a few hours or overnight.

Can I add cream cheese frosting to this cake?

Absolutely! Cream cheese frosting pairs beautifully with this pumpkin coffee cake. Simply whip together cream cheese, butter, powdered sugar, and a splash of vanilla extract for a rich, tangy frosting.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your flour blend includes xanthan gum or add it separately for better texture. The cake may be a little denser, but it will still be delicious.

Conclusion

Pumpkin Coffee Cake is the perfect dessert for fall. The moist, spiced cake combined with the crunchy, sweet streusel topping makes for a comforting treat that’s perfect with a hot cup of coffee or tea. Whether you’re serving it for breakfast, brunch, or dessert, it’s always a hit. Easy to make, full of flavor, and guaranteed to fill your home with an irresistible aroma, this cake will become one of your go-to fall recipes.

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