Pumpkin Coffee Cake Recipe

When the cool breeze of fall sets in, there’s nothing better than cozying up with a warm slice of Pumpkin Coffee Cake. With its moist, tender crumb, a buttery streusel topping, and a delightful cream cheese drizzle, this recipe is perfect for holiday gatherings, weekend brunches, or simply to enjoy with a cup of coffee. Whether you’re a seasoned baker or a beginner, this pumpkin coffee cake recipe will be a crowd-pleaser!

Why You’ll Love This Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake combines the comforting flavors of pumpkin and spices with a soft and fluffy cake base. The crumbly streusel topping adds a delightful crunch, while the cream cheese drizzle brings just the right amount of tangy sweetness. It’s a versatile recipe that’s great for breakfast, dessert, or as a snack. Plus, it’s easy to make, uses simple ingredients, and can be prepared ahead of time!

Key Ingredients for the Perfect Pumpkin Coffee Cake

To create this delicious Pumpkin Coffee Cake, you’ll need a few essential ingredients that bring out its unique flavor and texture. Here’s what you’ll need:

Essential Ingredients for the Streusel

• Unsalted Butter (1/2 cup or 112 g, softened): Gives the streusel its buttery richness.
• Brown Sugar (1 cup or 220 g, packed): Adds sweetness and a hint of molasses.
• All-Purpose Flour (1 cup or 125 g, spooned and leveled): Creates the crumbly texture.
• Pumpkin Pie Spice (1 tbsp): A blend of warm spices like cinnamon, nutmeg, and cloves for that classic pumpkin flavor.
• Pinch of Salt: Enhances the overall flavor.

Components for the Pumpkin Coffee Cake Batter

• All-Purpose Flour (1 3/4 cups or 219 g, spooned and leveled): Forms the base of the cake.
• Pumpkin Pie Spice (1 tbsp): Adds warmth and depth to the cake.
• Baking Soda (1 tsp): Helps the cake rise.
• Salt (1/2 tsp): Balances the sweetness.
• Unsalted Butter (1/2 cup or 112 g, softened): Adds moisture and richness.
• Granulated White Sugar (1 1/4 cups or 250 g): Sweetens the cake.
• Eggs (2, at room temperature): Provide structure and stability.
• Vanilla Extract (1 tsp): Enhances the flavor.
• Canned Pumpkin Puree (1 cup or 244 g): Adds moisture, color, and that quintessential pumpkin taste.
• Buttermilk (3/4 cup or 180 ml, at room temperature): Makes the cake tender and moist.

Ingredients for the Cream Cheese Drizzle

• Cream Cheese (2 oz or 56 g, softened): Adds a tangy richness.
• Pure Maple Syrup (2 tbsp or 30 ml): Sweetens and adds a hint of caramel flavor.
• Powdered Sugar (3-4 tbsp or 25-32 g): Provides sweetness to balance the tanginess.
• Whole Milk (1 tbsp or 15 ml): Helps achieve a smooth consistency.

this RECIPE

Kitchen Tools You’ll Need

• Electric mixer
• Medium and large mixing bowls
• 9×9 inch metal baking pan
• Parchment paper
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Wire rack

Step-by-Step Preparation Guide

1. Preparing the Streusel Topping

Begin by making the streusel, which will give your coffee cake a deliciously crunchy topping:

1. In a medium bowl, add the softened butter and packed brown sugar. Using an electric mixer, beat on high speed until combined.
2. Add in the all-purpose flour, pumpkin pie spice, and a pinch of salt. Mix together until the mixture resembles coarse crumbs.
3. Chill the streusel in the fridge while you prepare the coffee cake batter.

2. Mixing the Pumpkin Coffee Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set this flour mixture aside.
3. In a large bowl, cream the softened butter and granulated sugar together for about 2 minutes on high speed until light and fluffy.
4. Add the eggs and vanilla extract. Mix on medium speed until the mixture is pale and smooth, approximately 1 minute.
5. Incorporate the canned pumpkin puree and buttermilk. Mix on medium-low speed until combined. Don’t worry if the batter appears curdled; it will come together when the dry ingredients are added.
6. Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed just until combined. Use a rubber spatula to scrape down the sides of the bowl as needed.

3. Creating the Cream Cheese Drizzle

1. While the cake is baking, prepare the cream cheese drizzle. In a small bowl, add the softened cream cheese and pure maple syrup. Mix on medium-high speed until smooth.
2. Gradually sift in the powdered sugar, a little at a time, mixing on low speed until fully combined.
3. Add the whole milk and mix until you achieve a smooth, drizzling consistency.

Tips for Achieving the Perfect Texture

• Don’t Overmix the Batter: Once the dry ingredients are added, mix only until they are just combined to keep the cake light and fluffy.
• Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
• Cover if Necessary: If the top of the cake is browning too quickly, loosely cover it with aluminum foil towards the end of baking.

Common Mistakes to Avoid

• Using Cold Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise.
• Overbaking: Keep an eye on the cake during the last few minutes of baking to avoid drying it out.
• Skipping the Parchment Paper: This makes it much easier to remove the cake from the pan without it breaking apart.

How to Serve and Present Your Pumpkin Coffee Cake

For a beautiful presentation, drizzle the cream cheese frosting generously over the cooled cake. You can also add a sprinkle of pumpkin pie spice or a handful of chopped nuts for extra texture and flavor. Serve on a decorative cake stand or platter for an added touch of elegance.

Best Practices for Storing Pumpkin Coffee Cake

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep the cake in an airtight container in the fridge for up to a week. Before serving, allow it to come to room temperature or warm it slightly in the microwave.
• Freezing: You can freeze the cake (without the drizzle) for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Creative Ways to Customize Your Pumpkin Coffee Cake

• Add Nuts: Incorporate chopped pecans or walnuts into the streusel for extra crunch.
• Switch Up the Spices: Experiment with different spices like cardamom, allspice, or ginger.
• Chocolate Lover’s Version: Add chocolate chips to the batter for a sweet twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Ideal Pairings with Pumpkin Coffee Cake (Non-Alcoholic)

This cake pairs wonderfully with hot beverages like coffee, chai tea, or hot chocolate. For a refreshing twist, serve it with apple cider or a spiced herbal tea.

Frequently Asked Questions About Pumpkin Coffee Cake Recipe

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use homemade pumpkin puree. Just make sure it is well-drained and thick to match the consistency of canned pumpkin.

Q: What can I substitute for buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Q: Can I make this recipe ahead of time?
A: Absolutely! You can bake the cake a day or two ahead and store it covered at room temperature or in the fridge. Add the cream cheese drizzle just before serving.

Final Thoughts on the Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake is a delightful treat that brings together all the warm and comforting flavors of fall. Easy to make and incredibly satisfying, it’s the perfect addition to your seasonal baking repertoire. Enjoy a slice with your favorite hot drink, and savor every bite!

conclusion

Did you enjoy this Pumpkin Coffee Cake recipe? Don’t forget to share it with friends and family! Subscribe to our blog for more delicious recipes and baking tips!

Print