Pumpkin Coffee Cake Recipe

There’s something irresistibly cozy about a freshly baked Pumpkin Coffee Cake — think tender, golden cake, fragrant with cinnamon and pumpkin pie spice, topped with sweet, buttery crumbs just begging to be sprinkled over a hot mug of coffee. It’s the sort of treat that instantly makes your kitchen smell like fall and brightens up chilly mornings, yet it’s simple enough for even novice bakers. Whether you’re craving a slice for breakfast, brunch, or a midday snack, this Pumpkin Coffee Cake brings the warm, nostalgic flavors of autumn right to your table.

Ingredients You’ll Need

Every ingredient in this Pumpkin Coffee Cake plays an important role: from the familiar sweetness of brown sugar to the aromatic cinnamon and pumpkin pie spice, each one adds that special touch to elevate your cake. No fancy, hard-to-find items here — just kitchen staples that magically combine into something truly memorable.

• All-purpose flour (2 1/4 cups, divided): Serves as the sturdy base of both the cake and the crumb topping, giving the cake its tender crumb.
• Light brown sugar (3/4 cup, divided): Adds a deep, caramel-like sweetness and keeps the cake moist.
• Cinnamon (3 tablespoons, divided): This spice brings warmth and classic coffee cake aroma.
• Pumpkin pie spice (2 teaspoons): Infuses that unmistakable fall flavor; if you’re out, you can make your own blend with nutmeg, ginger, and cloves.
• Baking powder (2 teaspoons): Provides lift and lightness for a fluffy cake texture.
• Salt (1/2 teaspoon): Balances the sweetness and enhances all the spices.
• Canned pumpkin (1 cup): The star ingredient! It brings moisture, color, and a gentle earthy flavor.
• Canola oil or vegetable oil (1/2 cup): Ensures a tender crumb and helps keep the cake moist for days.
• Milk (1/4 cup): Adds extra moisture and helps to soften the batter.
• Maple syrup (1/4 cup): Offers subtle sweetness and a lovely seasonal depth to the flavor.
• Cold butter (4 tablespoons): Essential for a classic, crumbly streusel topping; keep it cold for best results.

How to Make Pumpkin Coffee Cake

Step 1: Prep the Baking Pan

Begin by preheating your oven to 350°F. Line a 9×9-inch square baking dish with parchment paper or give it a generous spray with nonstick cooking spray. This step ensures your Pumpkin Coffee Cake lifts out beautifully after baking and cleanup is a breeze.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together 2 cups of flour, baking powder, salt, 2 teaspoons of cinnamon, and pumpkin pie spice. This mixture will be your cake’s flavorful, sturdy foundation, distributing spices evenly throughout each bite.

Step 3: Combine the Wet Ingredients

In a separate, medium bowl, blend the canned pumpkin, 1/2 cup brown sugar, oil, maple syrup, and milk until smooth and well combined. This step makes sure the sugar dissolves and the pumpkin gets evenly distributed — key for a moist, flavorful Pumpkin Coffee Cake.

Step 4: Bring It All Together

Pour your wet mixture into the dry ingredients. Stir gently, just until everything is incorporated. Don’t overmix here — a light hand ensures your coffee cake bakes up tender and fluffy, not dense.

Step 5: Bake the Cake

Spread the batter evenly into your prepared pan, smoothing the top with a spatula. You’re halfway to amazing Pumpkin Coffee Cake already!

Step 6: Make the Crumb Topping

In a small bowl, blend together 1/4 cup flour, 1/4 cup light brown sugar, and 1 tablespoon cinnamon. Add cold butter and use a fork to work it in until the mixture turns crumbly — all the flour should be moistened and you should have big, buttery crumbs.

Step 7: Top and Bake

Sprinkle the crumb topping generously over your cake batter, covering it all the way to the edges. Slide the pan into the oven and bake for about 35 minutes. To test for doneness, insert a toothpick in the center; it should come out mostly clean (a few moist crumbs are okay, but if it’s still wet, give it another 5 minutes).

How to Serve Pumpkin Coffee Cake

Garnishes

For a little extra flair, dust the cooled Pumpkin Coffee Cake with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk. A sprinkle of chopped pecans or walnuts adds a hint of crunch and a rustic, autumn-inspired finish. If you’re feeling extra festive, a dollop of freshly whipped cream never goes amiss!

Side Dishes

This cake is absolutely perfect with a hot cup of coffee or tea on a chilly morning. For a full brunch spread, serve your Pumpkin Coffee Cake alongside fresh fruit, scrambled eggs, or Greek yogurt. The warmth and spice of the cake are delicious contrasts to lighter, fresher sides.

Creative Ways to Present

If you’re entertaining, slice your Pumpkin Coffee Cake into neat squares and arrange them on a pretty cake stand for an inviting centerpiece. For a fun twist, try serving squares in parchment muffin liners for a grab-and-go treat at brunch parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Coffee Cake will keep wonderfully covered at room temperature for two days, or up to five days if transferred to the refrigerator. Store pieces in an airtight container to lock in moisture and flavor.

Freezing

To freeze, let your Pumpkin Coffee Cake cool completely, then slice and wrap individual pieces tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag or container and freeze for up to three months. This makes it super easy to grab just one piece at a time when the craving hits.

Reheating

Reheat slices in the microwave for 10 to 15 seconds (from thawed or room temperature) for that just-baked warmth. If reheating from frozen, unwrap the cake and microwave for about 30 seconds or until heated through.

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just be sure your homemade puree is thick and not watery. If it’s especially moist, drain off some liquid or pat it dry with paper towels so your Pumpkin Coffee Cake doesn’t turn out soggy.

Is it okay to substitute the oil with melted butter?

Yes, melted butter can be used for a slightly richer flavor and a denser crumb. The coffee cake will be delicious with either, but oil tends to keep it a touch more tender and moist.

Can I double the recipe for a larger crowd?

Definitely! Just prepare the recipe as instructed but bake in a 9×13-inch pan and check doneness around the 40-minute mark. It’s a favorite for potlucks and big family breakfasts.

Are there any gluten-free substitutes for the flour?

You can swap the regular flour for a measure-for-measure gluten-free all-purpose flour blend. The texture will be a bit different, but you’ll still get a delightful Pumpkin Coffee Cake to share.

Do I need to refrigerate the pumpkin coffee cake?

If you plan to eat it within two days, it’s fine at room temperature. For longer storage, pop it in the fridge. Either way, make sure it’s sealed well to stay fresh.

Final Thoughts

If you’re longing for that classic fall comfort with a little bit of bakery magic, give this Pumpkin Coffee Cake a try. It’s the kind of recipe that feels like home and is sure to become a seasonal favorite you’ll make year after year. Grab your apron and treat yourself (and your loved ones) to a slice of autumn bliss!

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