Pumpkin Coffee Cake

If you’re looking for a cozy treat that warms your heart and delights your taste buds, then this Pumpkin Coffee Cake is just what you need! This recipe is a special favorite of mine, perfect for those crisp autumn mornings or any time you want to enjoy the flavors of fall. It’s wonderfully moist, filled with warm spices, and topped with a delightful streusel that adds just the right amount of crunch. Whether you’re making it for a family gathering, a cozy brunch with friends, or simply for yourself on a busy weeknight, this cake is sure to become a go-to in your kitchen.

What I love most about this Pumpkin Coffee Cake is how easy it is to whip up. With simple ingredients and straightforward steps, even novice bakers can impress their loved ones with this delicious creation. So grab your measuring cups and let’s get baking!

Why You’ll Love This Recipe

• Easy Preparation: This recipe requires minimal fuss and uses simple ingredients you likely have on hand.
• Family-Friendly: Everyone in your family will adore this delectable cake, making it perfect for breakfast or dessert.
• Make-Ahead Convenience: You can easily prepare this cake ahead of time and enjoy it throughout the week.
• Delicious Flavor: The combination of pumpkin and warm spices creates an irresistible flavor that will keep you coming back for more.

Ingredients You’ll Need

Now that you’re all set to bake, let’s gather our ingredients! These are simple, wholesome items that combine beautifully to create the deliciousness of pumpkin coffee cake.

For the Cake

• 1/2 cup unsalted butter (112 grams) (melted)
• 1 and 1/3 cups all-purpose flour (167 grams)
• 6 tablespoons brown sugar (79 grams) (1/4 cup plus 2 tablespoons)
• 1/3 cup granulated sugar (67 grams)
• 1 teaspoon cinnamon
• 3 cups all-purpose flour (375 grams) (spooned & leveled)
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil (180 ml) (or canola oil)
• 1 and 1/2 cups packed brown sugar (315 grams) (light preferred)
• 3 large eggs, whisked together (room temperature)
• 2 teaspoons vanilla extract
• 1/2 cup sour cream (120 ml) (room temperature)
• 2 cups canned pumpkin (or one 15oz can plus 1 extra tablespoon sour cream)

For the Frosting

• 2-3 tablespoons heavy cream (30-45 ml) (or milk)
• 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)

Variations

This Pumpkin Coffee Cake recipe is quite flexible! Feel free to get creative with these fun variations:

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch.
• Mix in Chocolate Chips: A handful of chocolate chips can add a delightful sweetness to each bite.
• Swap the Topping: Try adding a glaze instead of a streusel topping for a different texture.
• Spice It Up: Add extra spices like cardamom or allspice for a unique flavor twist.

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). This step is crucial because starting with a hot oven ensures your cake rises perfectly and bakes evenly.

Step 2: Prepare Your Baking Pan

Grease a 9×13 inch baking pan and lightly flour it. Be sure the sides are at least 2 inches tall; otherwise, your delicious creation might overflow while baking!

Step 3: Mix Your Dry Ingredients

In one bowl, whisk together the flour, sugars, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening agents evenly throughout your batter.

Step 4: Combine Wet Ingredients

In another bowl, combine melted butter with vegetable oil, brown sugar, eggs, vanilla extract, sour cream, and canned pumpkin. Whisk until smooth. This mixture adds moisture and richness to our cake.

Step 5: Combine Both Mixtures

Gradually add your dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix; we want our cake light and fluffy!

Step 6: Pour Batter into Pan

Pour the batter into your prepared baking pan. Smooth out the top gently with a spatula so that it bakes evenly.

Step 7: Bake!

Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean. The aroma of pumpkin spice will fill your kitchen—enjoy every moment!

Step 8: Let Cool & Frost

Once baked, let it cool completely before frosting. For an added touch of sweetness, mix heavy cream with powdered sugar until smooth before spreading over the cooled cake.

And there you have it—a delightful Pumpkin Coffee Cake that’s sure to bring joy to any occasion! Enjoy sharing this sweet treat with family and friends!

Pro Tips for Making Pumpkin Coffee Cake

Making this Pumpkin Coffee Cake is a delightful experience, and I want to share some tips that will ensure your cake turns out perfectly every time!

• Use room temperature ingredients: Bringing your eggs, sour cream, and canned pumpkin to room temperature helps them incorporate better into the batter, resulting in a smoother and more consistent texture.

• Don’t skip the streusel topping: This crumbly layer adds a wonderful crunch that contrasts beautifully with the moist cake. It’s what makes coffee cake so special, so be generous with it!

• Check for doneness with a toothpick: Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, your cake is ready. Avoid overbaking to maintain that scrumptious moisture.

• Store properly for freshness: To keep your coffee cake fresh, wrap it in plastic wrap or store it in an airtight container. It can last for several days on the counter or up to a week in the fridge.

• Experiment with spices: Feel free to adjust the spice levels according to your taste! Adding more cinnamon or nutmeg can enhance the fall flavors even further.

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake can be just as fun as making it! Whether you’re hosting friends or enjoying a quiet morning at home, here are some ideas to present this delicious treat.

Garnishes

• Whipped cream: A dollop of whipped cream on top adds a light and airy touch that complements the rich pumpkin flavor perfectly.
• Chopped nuts: Adding chopped walnuts or pecans provides an extra crunch and enhances the nutty notes of the spices in the cake.
• Cinnamon sugar: Sprinkling a little cinnamon sugar on top before serving gives an additional sweet crunch that’s sure to impress.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits like apples, pears, and grapes adds freshness and balances out the richness of the coffee cake.
• Yogurt parfait: Layering yogurt with granola and berries creates a creamy side dish that pairs wonderfully with pumpkin flavors while adding some nutritious benefits.
• Coffee or tea: A warm cup of coffee or herbal tea is perfect for complementing this sweet treat. The warmth enhances those cozy flavors, making each bite even more enjoyable.
• Egg muffins: Savory egg muffins filled with spinach and cheese provide a hearty contrast to the sweetness of the cake and make for a well-rounded breakfast spread.

Enjoy your Pumpkin Coffee Cake with these serving suggestions for an unforgettable experience!

Make Ahead and Storage

This pumpkin coffee cake is perfect for meal prep! You can make it ahead of time, store it, and enjoy a delightful slice whenever you want. Here’s how to keep your cake fresh:

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place it in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate the cake for up to 1 week.

Freezing

• Wrap individual slices or the entire cooled cake tightly in plastic wrap.
• Place the wrapped cake in a freezer-safe bag or container.
• Freeze for up to 3 months.

Reheating

• To reheat individual slices, microwave for about 15-20 seconds.
• For the whole cake, place it in a preheated oven at 350F (180C) for about 10-15 minutes until warmed through.
• Enjoy with a drizzle of cream or a sprinkle of powdered sugar!

FAQs

Here are some common questions about making pumpkin coffee cake that might help you on your baking journey.

Can I use fresh pumpkin instead of canned for Pumpkin Coffee Cake?

Yes! If you prefer fresh pumpkin, simply roast and puree it before measuring out the required amount (2 cups). Just ensure it’s well-drained to avoid excess moisture.

How do I make my Pumpkin Coffee Cake more moist?

To enhance moisture, ensure your sour cream is at room temperature before mixing. Additionally, avoid overbaking; check for doneness a few minutes earlier than the recipe suggests.

What can I substitute for sour cream in this Pumpkin Coffee Cake?

If you’re looking for alternatives to sour cream, you can use plain yogurt or a non-dairy yogurt substitute. Both will provide similar moisture and tanginess.

Can I add nuts or chocolate chips to my Pumpkin Coffee Cake?

Absolutely! Feel free to fold in chopped nuts like walnuts or pecans, or add chocolate chips into the batter before pouring it into the pan. It adds lovely texture and flavor!

Final Thoughts

This pumpkin coffee cake is truly special with its warm spices and tender crumb—perfect for cozy mornings or as an afternoon treat. I hope you enjoy making this delightful recipe as much as I do! It’s a wonderful way to embrace the flavors of fall any time of year. Happy baking, and don’t forget to share your creations!