It’s pumpkin season, let’s celebrate with everything pumpkin spice and this easy pumpkin coffee cake recipe! It’s loaded with warm spices and a crunchy streusel topping adding a sweet contrast of texture to the soft light pumpkin cake. It makes the perfect fall dessert to enjoy with a hot cup of coffee. Or this can be a treat for cozy mornings or as a sweet ending to your autumn gatherings.
Coffee cakes are typically very sweet cakes. For me, the trick is getting a balance of that sweetness. And I do my best to achieve that in this pumpkin coffee cake. If you’re familiar with my recipes on the blog you’ll know I don’t have overly sweet desserts. Although sugar is important (and somewhat crucial) in baking for texture, moisture, flavour and stability it doesn’t always have to be the main focus of the recipe.
Ingredients
This coffee cake is loaded with spices and each spice adds warmth and depth to the recipe, not to mention the pumpkin puree adds moisture and earthiness. This elevates it from the classic coffee cake to a fall-inspired pumpkin spice coffee cake. You can find all your spices for this recipe at your local Bulk Barn store where you can buy as little or as much as you like (saving on waste and on your wallet)!
- Pumpkin puree
- Brown sugar, lightly packed
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Eggs
- Milk (or milk substitute)
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Baking soda
- Baking powder
- Salt
- Pure vanilla extract
Substitution
Make this pumpkin coffee cake dairy free! The milk is used to thin the batter slightly so it is easier to spread the layers. You can substitute the milk for warm water or any other milk substitute to make it dairy free.
Variation
Add toasted (chopped) pecans to your streusel topping for a nutty balance and crunch!
Tips For The Best Pumpkin Coffee Cake
- Use a small offset spatula for the best results. This simple tool will help to spread the coffee cake batter. Coffee cake batter is thicker and more difficult to spread on top of a cinnamon sugar layer so this tool will help make life easier.
- Another trick to easily spread the coffee cake batter is to add small dollops of batter all over the top of the cinnamon sugar, which will give you a head start on spreading (you’ll see what I mean when you give it a try). Also, use your offset spatula to spread the batter to the sides of the pan first. The batter will stick to the pan so you easily spread the batter back into the center.
- Make sure all your ingredients are at room temperature. This is such an important step in baking and makes a big difference in texture and mixing. Don’t skip this step!
- It’s best to use canned pumpkin rather than homemade pumpkin puree as canned pumpkin is thicker. If you are using homemade pumpkin puree run it through a cheesecloth to drain out any extra moisture.
How To Make a Pumpkin Coffee Cake
Step One: Make your crumb topping. In a medium bowl combine flour, sugars and spices, mix to combine. Add softened butter and using your fingers rub the butter into the dry ingredients until the mixture starts to come together in large crumbs, set aside.
Step Two: Make your filling. In a separate mixing bowl add sugar, flour and spices, mix to combine and set aside.
Step Three: Make your pumpkin batter. Add half of the batter to an 8×8 pan and smooth out in an even layer. Sprinkle an even layer of cinnamon sugar filling on top of the batter. Add the remaining batter on top and smooth out into a single layer. Top with streusel and spread out evenly.
Step Four: Bake until the top is brown and the middle of the cake has set. Let cool on a wire rack for 30 minutes before cutting and serving.
Pumpkin Coffee Cake
This pumpkin coffee cake has a soft and light crumb with swirls of pumpkin spice running throughout. Its streusel topping adds a sweet crunch, with fall flavours in each bite. The cake can easily be made dairy free too! Enjoy with a hot cup of coffee!Â
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8x8 pan 1x
- Category: Cake
- Method: Baking
- Cuisine: German/American
Ingredients
Streusel Topping
- 1/3 cup light brown sugar, lightly packed
- 2 Tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup unsalted butter, room temperature/slightly firm
Middle Layer/Filling
- 1/4 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Cake
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 3/4 cup pumpkin puree
- 1 Tablespoon milk*
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350ËšF. Line an 8 x 8 square baking pan or an 8 inch springform pan with parchment paper and grease the sides of the pan, set aside.
Make your Streusel Topping
- In a bowl add all dry ingredients together; brown sugar, sugar, flour, cinnamon, ginger, nutmeg, and cloves, mix together. Add butter in cubes and using your fingers rub the butter into the dry ingredients until the mixture starts to come together in large crumbs (you can also use a pastry cutter). Set aside.
Make your Filling
- In a small bowl add all ingredients together; sugar, flour, cinnamon, ginger, nutmeg and cloves. Mix together until well incorporated and set aside.
Make your Cake
- Using your stand mixer with the paddle attachment add flour, sugar, baking powder, baking soda, and salt to a large bowl. Mix together to combine ingredients. Next, add your butter in chunks and beat on low speed until the butter is combined and resembles small crumbs, approx. 2-3 minutes.
- Add eggs, pumpkin puree, milk and vanilla to the batter, and mix on medium speed until the batter comes together and is light and fluffy (scraping down the sides of the bowl as necessary). Be careful not to overmix the batter.
Assemble
- Spoon half the pumpkin batter into your prepared pan and spread out into an even layer.
- Next, sprinkle the cinnamon sugar filling over the cake, making sure to cover the entire cake.
- Spoon the rest of the cake batter onto the cinnamon sugar mixture. Carefully using a bread knife or an offset spatula, spread out the batter evenly over the entire cake (Note: the cake batter is a thin layer; it’s easier to spoon the batter in 4-5 sections all over. This is so you can easily spread the batter out, as it does take some patience).
- Top the final layer with the streusel topping and spread out evenly over the entire cake.
- Bake for 30–35 minutes or until the top is crisp and the center is baked all the way through; until a toothpick inserted in the center comes out clean.
- Let the cake cool on a cooling rack for 10-15 minutes before removing it from the pan. Cool on a wire rack for 30 minutes before serving.
- Enjoy with a cup of coffee!
Notes
Store in an airtight container for up to 4 days. The crumble topping will soften once sealed in a container.
This coffee cake freezes well. Place in an airtight container or in a freezer bag for one month. Reheat coffee cake as needed.
*The milk is to thin the batter slightly so it is easier to spread the layers. You can substitute the milk for warm water or any other milk substitute to make it dairy free.
Nutrition
- Serving Size: 1 of 16
- Calories: 225
- Sugar: 16g
- Sodium: 152mg
- Fat: 10.5g
- Saturated Fat: 6.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30.9g
- Fiber: 1g
- Protein: 2.9g
- Cholesterol: 46mg
FAQ’s
Yes, pumpkin coffee cake can be made in advance. It often tastes even better on the second day as the flavors meld together. Simply store it in an airtight container at room temperature or freeze for up to two months.
Pumpkin coffee cake is typically served at room temperature or slightly warm. You can warm individual pieces in the microwave or the oven at 350ËšF for approx. 8 minutes before serving.
Yes, you can freeze pumpkin coffee cake. Once the cake is completely cooled wrap it tightly in plastic wrap and store it in an airtight container or freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving or reheating.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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