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Delicious Pumpkin Coffee Cake Freshly Baked

Pumpkin Coffee Cake

  • Author: Eleanor
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake is a deliciously moist and spiced treat, perfect for autumn gatherings or as a cozy breakfast. Topped with a buttery streusel and drizzled with icing, it’s sure to become a favorite.

Ingredients

Scale
  • 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
  • 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
  • I use light-flavor olive oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter
  • half stick
  • very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • use less if all you have is table salt
  • 3 tablespoons milk
  • more to taste
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine the streusel ingredients: flour, brown sugar, granulated sugar, salt, cinnamon, pumpkin pie spice, and melted butter until crumbly.
  3. In another bowl, mix together the cake ingredients: flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, butter, pumpkin puree, eggs, oil, and vanilla until well combined.
  4. Pour half of the cake batter into the prepared pan, then sprinkle half of the streusel mixture on top.
  5. Add the remaining cake batter and top with the remaining streusel.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the icing by creaming together the softened butter, vanilla, salt, and milk. Slowly add the powdered sugar until smooth.
  8. Drizzle the icing over the cooled coffee cake before serving.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture. This cake can be stored in an airtight container for up to 3 days.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 33 g
  • Sodium: 260 mg
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: Pumpkin Coffee Cake, Pumpkin Spice, Desserts, Autumn Recipes, Fall Baking

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