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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.1 from 17 reviews

This Pumpkin Coffee Cake is a moist, spiced dessert layered with a buttery streusel topping and finished with a smooth vanilla icing. Perfectly rich with pumpkin flavor and warming spices, it’s ideal for autumn or any time you crave a cozy sweet treat.

Ingredients

Scale

For the 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

For the 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 (light-flavored olive oil recommended)
  • 1 tablespoon vanilla extract

For the Icing

  • 1/4 cup butter (half stick), very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or rub with butter to prevent sticking.
  2. Make the streusel: In a large bowl, whisk together 3 cups 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 butter and pour it into the bowl. Stir until the mixture looks like wet sand with big chunks. It’s fine if some loose flour remains. Set aside; refrigerate if possible to firm up.
  3. Mix dry cake ingredients: In another large bowl or stand mixer, whisk 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 to combine.
  4. Add butter and pumpkin: Chop 1/2 cup softened butter into chunks and add to the flour mixture along with about half the pumpkin puree from the can. Use paddle attachment or beaters to mix just until the butter is incorporated and the mixture forms a ball. Scrape the sides as needed. Add small dollops of pumpkin if mixture is too dry.
  5. Prepare wet mixture: In the medium bowl used for melting butter, whisk together remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well combined.
  6. Combine wet and dry mixtures: Add wet mixture to the flour mixture in three additions, beating about 20 seconds after each. Once combined, beat for an additional minute until batter is light and fluffy.
  7. Assemble layers: Spread 2 cups of batter evenly in the bottom of the prepared pan. Sprinkle 1 cup streusel over the batter breaking up any large chunks. Spread another 2 cups batter on top, followed by 1 cup streusel. Add the rest of the batter and top with 2 cups streusel evenly. Reserve any leftover streusel in the fridge.
  8. Bake in two stages: Bake the cake for 35 minutes at 350°F. When removed, quickly and evenly sprinkle remaining streusel over the puffed areas on top. Return the cake immediately to the oven, keeping the door closed, and bake for another 10-15 minutes until a toothpick inserted comes out clean and the cake is firm.
  9. Cool the cake: Let cake cool on a wire rack for at least 15-20 minutes before slicing.
  10. Make the icing: Beat 1/4 cup softened butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth and creamy, adding more milk in small increments if too thick.
  11. Serve: Drizzle icing over the entire cake or individual slices. Cake is best served warm; reheat slices in microwave for 10-20 seconds if desired. Store leftovers covered at room temperature for 2-3 days or refrigerate thereafter.

Notes

  • Baking times vary with pan type: Use a glass pan for longer baking times; with a metal pan, start checking doneness several minutes earlier.
  • Do not add all streusel topping at once during baking; reserve some to sprinkle partway through baking for a crunchy finish.
  • Use pumpkin puree, NOT pumpkin pie filling, to get the correct texture and flavor balance.
  • Let butter soften but keep cool for best incorporation into the batter.
  • Store leftover streusel in the refrigerator to keep it fresh.

Nutrition

Keywords: coffee cake, pumpkin, streusel, fall dessert, spiced cake, vanilla icing

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