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Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! It’s the quintessential start to a crisp fall day with a cup of hot coffee!
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IT’S PUMPKIN SEASON, BABY!!! I love warm weather, but pumpkin spice everything sure makes the cooler temps seem not so bad!
After a couple years of blogging, it’s become pretty clear to me that the vast majority of my followers love pumpkin. For example, my Pumpkin Crisp has been a huge hit!! You all just seem to love a good pumpkin base with a crumb topping! Therefore, I knew that this Pumpkin Coffee Cake would likely go over quite well! 🙂
After some Pumpkin Coffee Cake recipe testing (tough job, but someone’s gotta do it! ha!), I can honestly say that this is the BEST coffee cake I’ve ever eaten. The cake is so moist and there’s just the right amount of streusel on top. And the icing is really just the “icing on the cake!” It’s the perfect finish to an already gorgeous treat!
What makes a coffee cake a coffee cake?
It’s basically a cake that’s meant to be eaten with a cup of coffee. A coffee cake usually has a moist cake and some sort of streusel topping. A coffee cake isn’t covered in a layer of frosting, but is sometimes drizzled with a simple icing.
Does coffee cake have coffee in it?
No, not typically. The reason it’s called “coffee cake” is because it’s intended to be enjoyed with a cup of coffee. However, if you’re like me (not a fan of coffee), you can certainly enjoy it just as much with a hot cup of tea or big glass of milk! 🙂
How do you make a moist coffee cake from scratch?
First, gather your ingredients. For this recipe, you’ll need:
- Butter (divided – you’ll use some in the batter and some in the steusel)
- Vegetable oil
- Sugar
- Brown Sugar (divided – some in the batter and some in the steusel)
- Egg
- Vanilla
- Pumpkin puree (not pumpkin pie filling!) – This is what really helps make this pumpkin coffee cake SO moist!!
- Milk (or, if you have buttermilk, that would be even better!)
- Flour (divided – some in the batter and some in the steusel)
- Salt
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice & Cinnamon
- Chopped Pecans (totally optional!)
- Powdered Sugar (be sure to sift it if it’s clumpy at all)
Now you’re ready to bake! First, you’ll make the coffee cake batter (be sure not to over-mix) and pour it into greased 9×13 pan.
Then, you’ll mix the streusel ingredients together and evenly sprinkle it over the batter. Bake for about 25-30 minutes or until a toothpick comes out clean (a few moist crumbs are fine!).
Lastly, you’ll mix up the icing and drizzle it over the coffee cake. Let the cake cool then cut into squares and enjoy!
How should I store the coffee cake?
Once the coffee cake is completely cool, you’ll want to cover your pan with a tight-fitting lid or foil. It’ll be good for a couple days on the counter or several days in the fridge.
You can also cut the cake into squares and freeze in freezer bags or a container with a tight-fitting lid for up to a couple months.
My favorite fall recipes…
Pumpkin Churro Mini Muffins – These little minis are scrumptiously spiced and perfectly poppable! Good luck eating “just one…”
Caramel Apple Cobbler – Top a warm serving of cobbler with a scoop of vanilla ice cream and this will quickly become a fall fave!!
Pumpkin Crisp – This mash-up between a crisp and a pie is truly the best of both worlds!!
Salted Caramel Apple Crisp Bars – Shortbread crust, tender apples, smooth caramel and tons of crumb topping…yes, please!
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Pumpkin Coffee Cake
Ingredients
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- One 15 ounce can pumpkin puree
- 1/4 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
Streusel
- 6 tablespoons butter melted
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup flour
- 1/2 cup chopped pecans optional
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoon(s) milk or heavy cream
Instructions
- Preheat oven to 350°F and grease a 9×13 pan with cooking spray.
- In the bowl of a stand mixer, mix together the butter, oil, sugar and brown sugar until well-combined.
- Mix in the egg, vanilla, pumpkin and milk.
- Add the flour, salt, soda, baking powder and pumpkin pie spice and stir until just combined.
- Pour batter into prepared pan and spread it out to an even layer.
- Next, combine all streusel ingredients in a bowl and sprinkle evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out mostly clean. (A few moist crumbs is fine!)
- In a small bowl, combine the icing ingredients and drizzle over the crumb topping.
Nutrition
Recipe added to the Weekend Potluck.
I made this coffee cake a few days ago, and am obsessed with it! This is definitely my new favorite fall and breakfast recipe!
I’m SO glad you like it, Becca!!! It’s one of those recipes that I need to keep out of sight or I’ll finish the whole pan!! haha!
Would this work in a bundt pan?
Hi Dianne – To be completely honest, I’m not sure. A couple tips if you do give it a go…I’d put half of the batter in the pan, then the crumb topping and finally the remainder of the batter. Increase the cooking time and let it cool for 15-20 minutes before releasing from the pan. Once it’s cooled off a bit, use a butter knife to make sure the edges aren’t stuck. Then drizzle the icing on top. If you try it, let me know how it works out! 🙂
I made this and took to church …it was so good and there wasn’t any left to bring home