If you’re looking to bring a burst of autumn flavors to your kitchen, look no further than this delightful Pumpkin Coffee Cake. This charming dessert captures the essence of fall, combining the warm spices of cinnamon, nutmeg, ginger, and cloves with the rich, moist texture of pumpkin. It’s a versatile dish, perfect as a comforting breakfast with your morning coffee or as a sweet dessert at gatherings. As you slice into this soft and tender cake topped with a crumbly streusel, you’ll experience the nostalgia of cozy autumn mornings with family and friends. Each bite is a delightful journey that highlights the comforting flavors of pumpkin, making it an instant hit among those who savor seasonal treats. Not only is this Pumpkin Coffee Cake enjoyable, but it is also surprisingly easy to make, requiring minimal effort for maximum flavor. Trust us, once you try it, this recipe will quickly become a cherished favorite for years to come.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
To start, you will want to preheat your oven to 350°F (175°C). Take the time to grease and flour an 8×8 inch baking pan, which will help prevent sticking when it’s time to serve. Next, you’ll prepare your streusel topping by mixing the flour, brown sugar, and cinnamon in a medium bowl. Once combined, cut in the cold butter using a pastry cutter or two forks until the mixture attains a crumbly texture. Set this streusel mixture aside while you get to work on the cake batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices will bring a wonderful warmth and aroma to your cake, enhancing the pumpkin flavor.
Now let’s make the base of your cake! In a large mixing bowl, combine the softened unsalted butter with granulated sugar and brown sugar. Beat this mixture together until it becomes light and fluffy – this should take about 3-4 minutes. Once fluffy, add the eggs one at a time, ensuring to beat well after each addition. Then, mix in the creamy pumpkin puree alongside the vanilla extract.
Slowly incorporate the dry mixture into the wet ingredients, stirring gently. Be cautious not to overmix; you want the batter well combined without developing any gluten. Once ready, pour the batter into the prepared baking pan and spread it evenly across the base. Now, sprinkle the streusel topping generously over the cake batter.
Once assembled, place the cake in the preheated oven. Bake it for 35-40 minutes; it’s done when a toothpick inserted into the center comes out clean. While the cake bakes, you can create the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla extract together until you achieve a smooth consistency. You can adjust the thickness by adding more milk or powdered sugar according to your preference.
Once baked, allow the cake to cool. When it is sufficiently cool, drizzle the glaze over the surface. Finally, cut the cake into squares and it’s ready to be served!
Variations
This Pumpkin Coffee Cake is not only scrumptious as it is, but there are plenty of variations that can elevate the flavor further! Here are some options:
- Nuts: Incorporate 1/2 cup of chopped walnuts or pecans into the cake batter for an added crunch.
- Dried Fruits: Add 1/2 cup of raisins or cranberries to the batter for a delightful burst of fruity flavor.
- Spice Adjustments: For a bolder spice flavor, you can increase the spices slightly. Adding a pinch of ground cardamom can also introduce a warm, fragrant flavor.
- Frosting Options: Instead of a simple glaze, consider topping the cake with cream cheese frosting for a rich, creamy addition that pairs beautifully with pumpkin.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Cooking Notes
When preparing your Pumpkin Coffee Cake, keep these tips in mind to ensure perfect results:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation into the batter.
- Don’t Overmix: Mixing too much can lead to a dense cake. Mix until the ingredients are just combined.
- Check for Doneness: Every oven varies. Be sure to check your cake a few minutes before the stated time. Ovens tend to heat differently, so keeping an eye will ensure you don’t overbake it.
- Storage: This cake stores well! Keep any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- Freezing: You can freeze the cake! Just make sure to wrap it tightly to avoid freezer burn. It can last up to three months in the freezer.
Serving Suggestions
For an unforgettable experience, serve this Pumpkin Coffee Cake with a dollop of whipped cream or a scoop of vanilla ice cream. You could pair it with a steaming cup of coffee or a hot apple cider for a delightful autumn breakfast or dessert. Another idea is to dust the top with a light sprinkle of cinnamon or serve it with caramel sauce for an added layer of sweetness and indulgence.
Tips
- Consider adding a pinch of salt to the glaze for enhanced flavor.
- Use fresh pumpkin puree for the best flavor and moisture.
- If you prefer a sweeter cake, increase the sugar quantities slightly.
- Experiment with different spices to find your favorite blend.
- Always taste the batter before baking to ensure it meets your sweetness preference!
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Nutritional Information
Calories: 250 per serving
Protein: 3g
Sodium: 150mg
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! Just make sure to cook and puree the pumpkin until smooth before adding it to the recipe.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just glaze it right before serving for the best presentation.
Is it possible to make this cake dairy-free?
Yes! Substitute the butter with a dairy-free alternative and opt for non-dairy milk for the glaze.
How should I store the leftovers?
Keep the cake in an airtight container at room temperature for up to three days or refrigerate it for a week.
Can I double the recipe?
Yes! Just ensure to adjust your baking time if you’re using a larger pan or multiple pans.
Conclusion
This Pumpkin Coffee Cake is a true celebration of fall flavors that brings comfort and joy to any gathering. The combination of warm spices, moist pumpkin, and a sweet glaze creates a delightful treat that will please everyone. Whether you enjoy it in the morning with a cup of coffee or serve it as dessert at a family get-together, it’s sure to be a hit. So why not give this recipe a try? We’d love to hear your thoughts! Share your experiences in the comments and let us know how your Pumpkin Coffee Cake turned out. If you enjoyed this recipe, don’t forget to share it with friends and family so they can savor the flavors of fall, too!
Print
Delicious Pumpkin Coffee Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Pumpkin Coffee Cake is a true celebration of fall flavors that brings comfort and joy to any gathering.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease/flour an 8×8 inch baking pan.
- Prepare the streusel topping by mixing flour, brown sugar, and cinnamon in a bowl.
- Cut in cold butter until crumbly, set aside.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, spices).
- In a large bowl, beat butter, granulated, and brown sugars until fluffly.
- Add eggs one at a time, then mix in pumpkin puree and vanilla.
- Gradually incorporate dry mix into wet blend, stir gently.
- Pour batter into prepared pan and pat evenly, then sprinkle streusel on top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Meanwhile, whisk glaze ingredients until smooth.
- Cool cake, drizzle glaze, and cut into squares to serve.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g