Description
This Pumpkin Coffee Cake is a true celebration of fall flavors that brings comfort and joy to any gathering.
Ingredients
Scale
- 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