Pumpkin Coffee Cake Creation

Nothing welcomes fall mornings quite like pumpkin coffee cake. This crumbly sweet treat is loaded with spiced streusel in every layer and stays ultra moist thanks to pumpkin puree. It is the sort of cozy bake my family wants on blustery weekends with hot coffee or cider on the side. The scent alone draws everyone to the kitchen before it is out of the oven.

I first baked this when I wanted something special but stress free for a family brunch. The cake disappeared in record time and now it is the one everyone requests each October and November.

Ingredients

• All purpose flour: Provides sturdy structure for both cake and streusel. Spoon gently into your cup and level off for the best texture
• Brown sugar: Adds rich flavor and moisture to the crumb topping. Choose dark brown sugar for even deeper caramel notes
• Granulated sugar: Gives the cake a tender crumb and ensures sweetness throughout
• Kosher salt: Enhances all the warm spices and balances the sweetness
• Cinnamon and pumpkin pie spice: Infuse the cake and streusel with signature fall flavor. Use fresh spices for the most aromatic results
• Butter: Brings richness and tenderness. Use good quality unsalted butter for best flavor
• Baking powder and baking soda: Give the cake a lofty tender rise
• Pumpkin puree: Makes the cake moist and gives a deep orange color. Look for 100 percent pumpkin puree not pumpkin pie mix
• Eggs: Help bind and leave the cake fluffy
• Vegetable oil: Adds extra moisture
• Vanilla extract: Brings out the warmth in the spices and gives a lovely bakery flavor
• Milk: Helps whisk the icing into a smooth pourable consistency
• Powdered sugar: Creates the sweet drizzle that finishes the cake

Instructions

Prepare the Pan:

Grease a 9x13 inch cake pan with butter or nonstick spray so the cake comes out easily later

Make the Streusel:

Whisk flour brown sugar granulated sugar salt cinnamon and pumpkin pie spice in a large bowl until combined. Melt butter and pour over the dry mixture then toss it together with a fork. The mixture should resemble damp sand with plenty of soft clumps. Set aside to use in the cake layers

Mix the Dry Cake Ingredients:

In a new bowl whisk flour sugar baking powder baking soda salt pumpkin pie spice and cinnamon thoroughly so all leaveners and spices are evenly distributed

Add Butter and Pumpkin:

Chop the softened butter into pieces. Add to the flour mixture along with about half the pumpkin puree. Beat this until it forms a thick doughy mass with the texture of soft cookie dough. This helps distribute the butter evenly for a super tender cake

Blend Wet Ingredients:

In a separate bowl whisk together the remaining pumpkin puree with eggs vegetable oil and vanilla extract until creamy and smooth

Combine the Mixtures:

Add the wet egg and pumpkin mixture to the flour butter mixture in three additions beating well after each. Continue beating for about one minute at medium high speed to aerate the batter and ensure it becomes light fluffy and fully combined

Layer the Batter and Streusel:

Spread about two cups of cake batter into the pan to cover the bottom. Sprinkle one cup of streusel evenly over. Repeat this layering so you have three layers of cake and three layers of streusel ending with a thick top coating of streusel

Bake the Cake:

Slide the pan onto the center rack in your preheated oven. Bake for thirty five minutes then quickly sprinkle the last reserved streusel over the cake. Return to the oven for ten to fifteen more minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown

Cool the Cake:

Set the pan on a wire rack and let the cake cool for fifteen to twenty minutes before icing. This sets the crumb and makes slicing neater

Make the Icing:

In a medium bowl beat the soft butter until it is completely smooth then stir in vanilla salt milk and powdered sugar. The icing should be thick but pourable. Whisk in a splash more milk if too thick. Drizzle the icing all over the cooled cake and cut into squares. Serve warm for the best flavor

My favorite part of this recipe is the mountain of buttery streusel on top and tucked in every bite. I always remember my daughter carefully sprinkling on the last of the crumb topping and insisting she got the corner piece with the thickest streusel.

Storage Tips

Store the cake covered at room temperature for two days. For longer freshness refrigerate in an airtight container up to five days. Briefly warm slices in the microwave for the just baked taste. This cake also freezes extremely well for up to three months. Wrap individual pieces in plastic and foil so you can treat yourself whenever you want a cozy snack

Swapping Ingredients

You can use white whole wheat flour for half of the all purpose flour to bump up the fiber. No pumpkin pie spice You can blend your own with cinnamon nutmeg ginger and cloves. If you are low on butter use coconut oil in the cake and topping for a tasty twist. Try a dairy free milk in the glaze if needed

Serving Suggestions

Serve a generous square with hot coffee or chai tea. Add a spoonful of vanilla Greek yogurt for breakfast or a scoop of cinnamon ice cream for dessert. When serving for brunch I sometimes cut portions smaller and set the cake out as part of a fall sweet table.

Pumpkin coffee cake is a cozy classic destined to become a family favorite. Enjoy it for breakfast or dessert all season long.

Recipe FAQs

→ How do I achieve a fluffy cake texture?

Ensure your butter is softened and eggs are brought to room temperature. Mixing the wet and dry ingredients gradually helps create a light, airy texture.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree can be used. Make sure it's well-drained to avoid excess moisture in the cake.

→ What makes the streusel so crumbly?

The cold melted butter combined with sugar and flour creates a chunky, sandy mixture that bakes into a crisp, flavorful layer.

→ Is it necessary to add icing?

The vanilla icing balances the spiced flavors and adds sweetness, but you can omit or adjust for a less sweet finish.

→ Can I substitute gluten-free flour?

Gluten-free all-purpose flour blends can work well. Be sure to choose a blend suitable for cakes to maintain texture.

→ What's the best way to serve this cake?

Serve slightly warm to enhance the softness and allow the flavors of cinnamon and pumpkin to shine.