Description
Pumpkin Coffee Cake delivers a moist, fluffy texture with cozy fall spices and a buttery, crunchy streusel topping.
Ingredients
Scale
- 1 ⅔ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¾ cup all-purpose flour (for streusel)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ cup cold unsalted butter, cubed
- ½ cup powdered sugar (glaze, optional)
- 1–2 tbsp milk or cream (glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin puree, sour cream, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- For the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until crumbly.
- Sprinkle the streusel generously over the batter.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly. If desired, whisk powdered sugar and milk to make a glaze, then drizzle over the cooled cake.
Notes
- This coffee cake is best served slightly warm or at room temperature.
- Do not overmix the batter after adding the dry ingredients to keep the crumb tender.
- The glaze is optional; it adds sweetness but can be skipped for a lighter finish.
- Leftovers can be stored in an airtight container at room temperature for 2–3 days or frozen for up to 1 month.
- Yield: 9–12 servings depending on how you slice it.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approximately 320–360 per serving
- Sugar: Approximately 22–24 g
- Sodium: Approximately 180–210 mg
- Fat: Approximately 14–16 g
- Saturated Fat: Approximately 7 g
- Unsaturated Fat: Approximately 7 g
- Trans Fat: 0 g
- Carbohydrates: 42–46 g
- Fiber: 1–2 g
- Protein: Approximately 5 g
- Cholesterol: Approximately 60–70 mg
Keywords: Pumpkin Coffee Cake, pumpkin spice cake, moist pumpkin cake, streusel cake, fall dessert, brunch cake, breakfast cake, pumpkin dessert, easy pumpkin coffee cake