If you’ve been around here for awhile, you may have noticed that every year I go a little overboard with all things pumpkin. Pumpkin flavor is truly one of my favorite flavors of the entire year, and I think it goes great in pretty much everything, so I put it in everything- from pumpkin spice lattes to pumpkin pasta to today’s recipe, Pumpkin Coffee Cake!
Pumpkin season doesn’t last nearly long enough in my opinion, so I like to get a head start and keep it going all the way through the holidays- or at least Thanksgiving. Pumpkin recipes like this rich Pumpkin Coffee Cake really compliment all the flavors of the season- especially pumpkin spice flavor- and since there are a lot of reasons to get together this time of year there are also lots of reasons to make this recipe!
Keep reading to find out how to make this delicious, easy pumpkin coffee cake recipe that’s perfect for fall!
What exactly is coffee cake?
There are so many delicious pastry options out there that go well with coffee- so what makes coffee cake special? As you likely know, coffee cake doesn’t usually contain actual coffee- rather, it’s a type of cake that’s designed to be enjoyed with a hot cup of coffee. There’s a little bit of flexibility on what exactly makes something a coffee cake, with lots of different flavor profiles to choose from, but one of the staples of any good “coffee cake” is a crunchy streusel topping! This Pumpkin Coffee Cake definitely has one of those and with as much as I love pumpkin, I love the streusel topping even more!
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Canned pumpkin puree is great for baking since it’s ready to use, but if you’d prefer you can definitely use your own fresh pumpkin mixture. If you go this route, you’ll want to cook it and puree it before adding it to the recipe, and you may need to drain your homemade pumpkin puree if it’s watery so it doesn’t change the moisture level of the coffee cake. Alternatively, you could use pumpkin pie filling instead of pumpkin puree, but you will want to adjust your spice amounts accordingly.
What can I use as a pumpkin pie spice substitute?
If you can’t find pumpkin pie spice or don’t want to buy it just for this, you can make your own pumpkin pie spice! Just combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves for your own homemade pumpkin spice. If you particularly like or dislike any certain included warm spices, feel free to switch up your quantities until you’re happy with your result!
What if I don’t have a 9×9 baking dish?
That’s fine- I’m big on using what you have.
One option would be to use an 8×8 baking dish, which would result in a thicker cake and might take a little bit longer to bake. Be sure not to stop baking it until it’s fully done!
Another option would be to go rectangular with a 9×13 baking dish, which will result in a thinner cake that might bake pretty fast so be sure to keep an eye on it early!
Muffin tins or 2 loaf pans would be a great alternative, but once again this will change the bake time. For muffins, begin checking for doneness at around 15-20 minutes; in loaf pans, I’d expect this recipe to bake in about 40-50 minutes but all loaf pans and ovens are different so keep watch for sure.
What’s the best way to serve pumpkin coffee cake?
Pumpkin coffee cake would be the star of any fall brunch spread! Alternatively, if you have any Friendsgiving or Thanksgiving plans, this would make an excellent addition to the dessert table or even a great snack to enjoy while you wait for the main meal!
Can I add nuts or dried fruit to the pumpkin coffee cake recipe?
Yes! I love adding nuts to baked goods and think it really compliments the flavor profile well for this recipe. While you could add any type of nuts you’d like, I’d recommend pecans or walnuts especially in this recipe- just make sure to chop them nice and small!
As far as actually adding them to the recipe, you have some options. You can either stir them directly into the batter, use them in the streusel topping, or even add a layer of them in the cake.
Dried fruits will work the same way, and as far as flavors I’d recommend going with raisins, cranberries or even apricots for this recipe.
How can I tell the cake is done baking?
Like most cakes, this one is done baking when a toothpick inserted in the center comes out clean. The cake should have a golden-brown color on the top and edges, and the edges may begin to pull away from the sides of the pan.
Make sure to let the cake continue baking in the pan for about 5-10 minutes, then transfer to a wire cooling rack to finish cooling for best results.
How should I store pumpkin coffee cake?
If you’ll be enjoying your pumpkin coffee cake in the next day or two, it can remain at room temperature in an airtight container or covered with plastic wrap. Just make sure it’s fully cooled before you contain it to prevent it from getting too moist.
If you won’t be eating it within 48 hours, it’s best to keep it in the fridge. It will store well in there for 3-4 days as long as you wrap it in plastic wrap or put it in an airtight container.
Can I freeze pumpkin coffee cake?
Need more than a few days or want to make a second loaf to enjoy later? You can definitely freeze this pumpkin coffee cake! It’s easiest to enjoy it later if you pre-slice it and wrap each slice separately, but that’s up to you. No matter how you portion it, make sure you wrap it well in plastic wrap, foil, or a resealable freezer bag and consume within 2-3 months.
What Supplies Do You Need to Make Pumpkin Coffee Cake?
To make this pumpkin coffee cake recipe, you’ll need:
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- 9×9 baking dish
- Large bowl
- Whisk, handheld electric mixer or stand mixer
- Medium bowl
- Toothpicks
- Cooling rack
Step by Step Guide
Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started! {Note that as many steps require the same ingredients, you’ll want to print out the recipe card for correct amounts!}
Preheat the oven to 350 degrees and grease a 9×9 baking dish with nonstick cooking spray or slightly melted butter. Alternatively, line it with parchment paper to make it easier to pull out of the loaf pan at the end.
Combine the wet ingredients- butter, sugar, and brown sugar- in a large bowl. Beat until smooth and creamy.
Add eggs one at a time, then add the pumpkin and vanilla extract. Beat between each addition.
Stir together the dry ingredients- all purpose flour, baking soda, baking powder, salt and pumpkin spice in a separate mixing bowl. Add the flour mixture to the butter mixture and beat until well incorporated.
Prepare the pumpkin spice filling by combining the butter, pumpkin spice, flour and brown sugar in a medium bowl. Stir until the mixture is well combined and resembles coarse sand.
Spread half of the cake batter into the bottom of the prepared pan. Top with the filling mixture, then spread the remaining batter over it.
Prepare the topping by blending the butter, flour, brown sugar and pumpkin spice in a medium bowl until pea-sized crumbles form. Sprinkle the crumb topping mixture over the top of the cake.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely on a wire rack before slicing and serving. Enjoy!
Hungry for More?
Want more delicious pumpkin recipes? Try these:
- Pumpkin Spice Cake Mix Cookies
- Pumpkin Spice Air Fryer Donuts
- Pumpkin Monkey Bread Muffins
- Pumpkin Pie in a Jar
- Slow Cooker Pumpkin Apple Cider
- Caramel Pumpkin Spice Dalgona Coffee
- Baked Pumpkin Donut Holes
- Pumpkin Spice Latte Cupcakes
- Fettuccine with Pumpkin Pasta Sauce
- Homemade Pumpkin Spice Frappe
- Chocolate Pumpkin Swirl Brownies
- Easy Pumpkin Chocolate Chip Bread
- Mini Pumpkin Chocolate Chip Donuts
- Homemade Pumpkin Spice Coffee Creamer
- Pumpkin Mug Cake
- Pumpkin Spice Latte
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Pies
Pumpkin Coffee Cake
Indulge in the rich flavors of fall with our Pumpkin Coffee Cake recipe. Moist layers infused with pumpkin spice, topped with a delectable streusel, make this treat perfect for breakfast or dessert. Learn how to bake this autumn delight and serve it warm with your favorite hot beverage.
Ingredients
- Ingredients for the Cake:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 15-ounce can pumpkin puree
- For the Pumpkin Spice Filling:
- 3 tablespoons butter, softened
- 1 tablespoon pumpkin spice
- 1/2 cup flour
- 1/2 cup packed brown sugar
- For the Streusel Topping:
- 5 tablespoon butter, softened
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 tablespoon pumpkin spice
Instructions
Preheat the oven to 350 degrees and grease a 9x9 baking dish with nonstick cooking spray.
Combine the butter, sugar, and brown sugar in a large bowl. Beat until smooth and creamy.
Add eggs one at a time. Then, add the vanilla and pumpkin. Beat between each addition.
Stir together the flour, baking soda, baking powder, salt and pumpkin spice in a separate bowl. Add the flour mixture to the butter mixture and beat until incorporated.
Prepare the pumpkin spice filling by combining the butter, pumpkin spice, flour, and brown sugar in a medium bowl. Stir until the mixture is well combined and resembles coarse sand.
Spread the half the cake batter in the bottom of the prepared pan. Top with the filling mixture.
Spread the remaining cake batter over the top of the filling.
Prepare the topping by blending the butter, flour, brown sugar, and pumpkin spice in a medium bowl until pea-sized crumbles form. Sprinkle the mixture over the top of the cake.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before slicing and serving.
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