As the leaves turn and a gentle chill settles into the air, my kitchen transforms into a cozy retreat, filled with the comforting aroma of spices. There’s nothing like the splendid scent of pumpkin coffee cake baking in the oven to bring a sense of warmth and nostalgia. This delightful treat effortlessly blends the richness of pumpkin puree with the nutty crunch of walnuts, topped off with a heavenly streusel that adds a sweet, satisfying crumble.
I discovered this gem during one of those weekends where I needed to use up some canned pumpkin and spices lingering in my pantry. What started as a scavenger hunt soon turned into an unexpected culinary adventure that has become a favorite in our household.
Whether you’re enjoying a quiet afternoon with coffee or entertaining friends, this Pumpkin Coffee Cake promises to be a crowd-pleaser. It’s not just delicious; it’s approachable and perfect for sharing. Grab your apron and let’s dive into this seasonal delight that will surely elevate your autumn baking game!
Why is this Pumpkin Coffee Cake a must-try?
Comforting warmth: The scrumptious blend of pumpkin and spices creates a cozy aroma that envelops your kitchen.
Crunchy streusel topping: A delightful walnut crumble adds texture, perfectly balancing the cake’s softness.
Easy to make: With straightforward steps, even novice bakers can create this stunning dessert with ease.
Versatile enjoyment: Ideal for breakfast, coffee breaks, or dessert, it fits any occasion seamlessly.
Baking joy: Knowing you’ve made something homemade and heartwarming invites smiles to the table.
Elevate your baking skills and impress loved ones with this fantastic Pumpkin Coffee Cake!
Pumpkin Coffee Cake Ingredients
For the Streusel
• 3/4 cup all-purpose flour – This gives the streusel its structure and crumbly texture.
• 3/4 cup walnuts, chopped – Adds a delightful nutty crunch that complements the pumpkin flavor.
• 3/4 cup packed light brown sugar – Provides sweetness and a touch of moisture to the streusel.
• 1 tsp. pumpkin pie spice – Infuses the streusel with warm autumn flavors.
• 6 Tbsp. salted butter, melted – Binds the streusel ingredients together, lending richness and flavor.
For the Cake
• 1 cup unsweetened pumpkin puree (not pie mix) – The star ingredient that gives the cake its moistness and earthy flavor.
• 2/3 cup packed light brown sugar – This helps create a moist cake with a hint of caramel notes.
• 1/2 cup vegetable oil – Keeps the cake tender and adds essential moisture.
• 1/2 cup sour cream – Enhances the richness and adds a lovely tang to the cake.
• 1/2 cup granulated sugar – Balances the flavors with sweetness in the cake batter.
• 1 1/2 tsp. vanilla extract – Elevates the cake with a warm, inviting aroma.
• 2 large eggs – Acts as a binder, providing structure and richness.
• 2 cups all-purpose flour – Forms the foundation of the cake and gives it body.
• 2 tsp. pumpkin pie spice – A double dose of warm spice ensures every bite is flavorful.
• 1 tsp. baking powder – Helps the cake rise for a fluffy texture.
• 3/4 tsp. baking soda – Works alongside the baking powder for leavening.
• 1/2 tsp. kosher salt – Balances sweetness and enhances flavors.
For the Cream Cheese Drizzle
• 2 oz. cream cheese, cubed – Provides a rich and creamy topping that contrasts beautifully with the cake.
• 3/4 cup powdered sugar – Sweetens the drizzle to perfectly complement the cake.
• 1/4 Tbsp. vanilla extract – A splash of warmth that ties the flavors together.
Get ready to savor this Pumpkin Coffee Cake, a recipe that beautifully celebrates the season!
How to Make Pumpkin Coffee Cake
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Prepare the Streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter until combined. Cover and refrigerate for at least 15 minutes.
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Preheat and Prepare the Pan: Preheat your oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Now, spray the parchment too!
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Mix the Cake Batter: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until fully combined. Gradually add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined.
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Combine the Cake and Streusel: Pour the batter into the prepared pan, smoothing the top with an offset spatula. Take the cold streusel from the fridge, break it into dime-size pieces, and sprinkle it evenly over the batter.
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Bake the Cake: Place the cake in the oven and bake until a toothpick inserted in the center comes out with a few moist crumbs, about 40 to 45 minutes. Allow it to cool completely in the pan.
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Make the Cream Cheese Drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, about 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon of water until smooth and creamy.
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Drizzle and Serve: Using the parchment overhang, lift the cake from the pan. Drizzle the cream cheese mixture over the top. Allow it to set for 15 minutes before slicing and serving.
Optional: Serve warm with a sprinkle of cinnamon on top for extra warmth.
Exact quantities are listed in the recipe card below.
Tips for the Best Pumpkin Coffee Cake
- Perfectly Measure Flour: Always spoon and level your flour instead of scooping directly from the bag; this prevents a dense cake caused by too much flour.
- Cool the Cake Completely: Let the Pumpkin Coffee Cake cool entirely in the pan so it can set, preventing it from crumbling when you slice it.
- Use Fresh Spice: Ensure your pumpkin pie spice is fresh to maximize flavor—old spices can dull the taste of your delicious cake.
- Avoid Overmixing: When combining your ingredients, mix until just combined to keep the cake light and fluffy; overmixing can lead to a tough texture.
- Cover While Cooling: If you need to cool your cake quickly, tent it loosely with foil; this prevents drying out while letting it cool adequately.
Storage Tips for Pumpkin Coffee Cake
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days to retain its moist texture and flavor.
Fridge: For longer freshness, refrigerate the Pumpkin Coffee Cake in a covered container for up to 1 week; just bring it back to room temperature before serving.
Freezer: Wrap individual slices tightly in plastic wrap and aluminum foil to freeze for up to 3 months. This makes for quick, easy treats whenever a craving hits!
Reheating: To enjoy the cake warm, pop a slice in the microwave for 10-15 seconds or reheat in a 350°F oven for about 5 minutes.
What to Serve with Pumpkin Coffee Cake?
Imagine enjoying a slice of pumpkin coffee cake while cozying up with loved ones, the sweet aroma wafting through the air.
- Warm Spiced Apple Cider: This comforting drink offers a sweet and spiced complement that perfects your autumn experience.
- Vanilla Ice Cream: A scoop of this creamy delight adds a luscious contrast to the soft cake, enhancing each bite.
- Maple Pecan Coffee: The rich, nutty flavors in this coffee echo the nuttiness of the cake, making it a delightful pairing.
- Cranberry Orange Muffins: Their tartness beautifully balances the sweetness of the pumpkin coffee cake, adding variety to your spread.
- Whipped Cream: Light and airy, a dollop of whipped cream on top makes for a casual but delicious finish to each slice.
- Cheesecake Bites: For an extra treat, these rich bites bring a delightful creaminess that pairs surprisingly well with the spices.
- Pumpkin Spice Latte: Embrace the season by serving this warm beverage alongside the cake, enhancing the pumpkin experience.
- Chai Tea: The warming spices in chai complement the flavors of pumpkin, making it a cozy option for tea lovers.
- Caramel Drizzle: Adding a hint of sweetness over the top elevates the cake, giving it that touch of fancy for special gatherings.
- Dark Chocolate Squares: A square of dark chocolate adds a touch of richness, perfectly balancing the sweetness of the cake.
Make Ahead Options
These Pumpkin Coffee Cakes are perfect for busy home cooks who want to save time during the week! You can prepare the streusel topping up to 24 hours in advance by mixing the flour, walnuts, brown sugar, and pumpkin pie spice, stirring in melted butter, and storing it in an airtight container in the refrigerator. The cake batter can also be mixed ahead of time and refrigerated for up to 3 days; simply cover the bowl with plastic wrap. When you’re ready to bake, pour the chilled batter into a prepared pan, sprinkle the cold streusel on top, and bake as directed. This method ensures your cake tastes just as delicious and fresh while allowing you to enjoy homemade goodness with minimal effort!
Pumpkin Coffee Cake Variations & Substitutions
Feel free to make this delightful cake your own with a few easy tweaks and swaps!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture.
- Vegan: Replace eggs with flax eggs and use almond or coconut milk in place of sour cream; choose a plant-based butter for the streusel.
- Nut-Free: Omit walnuts and replace them with sunflower seeds for a delightful crunch without the nuts.
- Spice Boost: Add a pinch of nutmeg or cardamom to the batter for an extra layer of warm, cozy flavor.
- Decadent Drizzle: Swap cream cheese for mascarpone cheese in the drizzle for a richer topping with a delightful tang.
- Fruity Twist: For a flavor twist, fold in 1 cup of chopped apples or pears into the batter for added moisture and fruitiness.
- Chocolate Lover’s: Mix in 1/2 cup of chocolate chips to the batter for a sweet surprise in every bite.
- Sweet Heat: Add a dash of cayenne or chili powder to the batter for a surprising kick that complements the pumpkin beautifully.
Make it your own and enjoy experimenting in the kitchen!
Pumpkin Coffee Cake Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! For the best flavor, opt for 100% pure, unsweetened pumpkin puree, not the pie filling with added sugars and spices. Look for brands that contain only pumpkin in the ingredients list for a rich, earthy taste.
How should I store leftover Pumpkin Coffee Cake?
Very easy! Store the cake at room temperature in an airtight container for up to 3 days. If you’d like to keep it fresh longer, refrigerate it in a covered container for up to 1 week. Just remember to bring it back to room temperature before serving to enjoy its full flavor.
Can I freeze Pumpkin Coffee Cake?
Of course! To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil. This will help protect them from freezer burn. You can store them for up to 3 months. When you’re ready to enjoy a piece, simply thaw it in the fridge overnight, or reheat it in the microwave for a quick treat!
What should I do if my Pumpkin Coffee Cake is too dry?
Great question! If your cake turns out dry, it may have been overbaked or you could’ve used too much flour. To rescue it, consider drizzling some simple syrup or your cream cheese drizzle over the top for added moisture. Next time, check your cake a few minutes early with a toothpick for doneness—you want those few moist crumbs clinging to it!
Is this Pumpkin Coffee Cake suitable for people with nut allergies?
The recipe includes walnuts, which can pose an allergy risk. If you’re serving someone with nut allergies, simply omit the walnuts in the streusel topping. You can replace them with a mix of toasted oats or an extra sprinkle of cinnamon for added crunch and flavor without the allergens.
Irresistible Pumpkin Coffee Cake with Creamy Drizzle
Ingredients
Equipment
Method
- Prepare the Streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter until combined. Cover and refrigerate for at least 15 minutes.
- Preheat and Prepare the Pan: Preheat your oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Now, spray the parchment too!
- Mix the Cake Batter: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until fully combined. Gradually add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined.
- Combine the Cake and Streusel: Pour the batter into the prepared pan, smoothing the top with an offset spatula. Take the cold streusel from the fridge, break it into dime-size pieces, and sprinkle it evenly over the batter.
- Bake the Cake: Place the cake in the oven and bake until a toothpick inserted in the center comes out with a few moist crumbs, about 40 to 45 minutes. Allow it to cool completely in the pan.
- Make the Cream Cheese Drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, about 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon of water until smooth and creamy.
- Drizzle and Serve: Using the parchment overhang, lift the cake from the pan. Drizzle the cream cheese mixture over the top. Allow it to set for 15 minutes before slicing and serving.