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Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe
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Indulge in the comforting flavors of our Pumpkin Coffee Cake Recipe, a delightful treat that combines rich pumpkin puree with warm spices like cinnamon and pumpkin pie spice. This moist cake, topped with a crunchy streusel layer, is perfect for cozy gatherings, festive celebrations, or simply as a satisfying complement to your morning coffee. With straightforward preparation steps, even novice bakers can effortlessly create this crowd-pleaser. Make it ahead of time and serve it warm or at room temperature—either way, it’s sure to have everyone asking for seconds!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter, 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, softened
  • 1 (15-oz) can pumpkin puree, divided
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter, very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a large bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice for the streusel topping. Mix in melted butter until crumbly.
  3. For the cake batter, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in another bowl. Add chunks of softened butter.
  4. Combine half of the pumpkin puree with the dry mixture using an electric mixer.
  5. In a separate bowl, mix the remaining pumpkin puree with eggs, vegetable oil, and vanilla; then add to the dry ingredients in three additions.
  6. Layer half of the batter in the prepared pan followed by half of the streusel; repeat with remaining batter and streusel on top.
  7. Bake for 35 minutes; add remaining streusel and bake for an additional 10–15 minutes until a toothpick comes out clean.
  8. Cool before drizzling with icing made from powdered sugar and milk.

Nutrition

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