Description
Indulge in the warmth of autumn with this delightful Pumpkin Coffee Cake Recipe. Combining the rich flavors of pumpkin, cinnamon, and a crunchy streusel topping, this cake is perfect for breakfast, brunch, or dessert. Its tender crumb and sweet icing make it a standout treat for gatherings or cozy evenings at home. Whether enjoyed fresh from the oven or saved for later, this moist cake will quickly become a seasonal favorite.
Ingredients
Scale
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 cup brown sugar
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 cup butter (divided)
- Cinnamon and pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch cake pan.
- For the streusel, mix flour, sugars, salt, cinnamon, and pumpkin pie spice in a bowl. Stir in melted butter until crumbly; set aside.
- In another bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add butter chunks and mix.
- Incorporate half the pumpkin into the dry ingredients using a mixer until blended; repeat with remaining ingredients – eggs, oil, vanilla extract.
- Layer half the batter into the prepared pan, sprinkle with half of the streusel, add remaining batter followed by more streusel on top.
- Bake for about 35 minutes; sprinkle on remaining streusel and bake for an additional 10–15 minutes until golden brown and a toothpick comes out clean.
- Cool before adding icing made from softened butter, vanilla extract, milk, and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg