As the crisp autumn air settles in, the scent of freshly baked goods fills my kitchen, transforming it into a cozy, inviting space. One of my all-time favorites to whip up is this Pumpkin Coffee Cake, perfectly moist with a delightful crunch from the brown sugar streusel topping. Not only does it capture the essence of the season, but it’s also a fabulous breakfast treat or dessert that will have everyone asking for seconds. With a rich maple cream cheese drizzle to finish it off, this cake is designed to be a crowd-pleaser. Plus, it’s an easy recipe that comes together in no time, making it an ideal addition to your fall baking repertoire. Curious about how to make this autumn classic your own? Let’s dive into the deliciousness!
Why is Pumpkin Coffee Cake a Must-Bake?
Irresistible Flavor: This Pumpkin Coffee Cake is packed with the warm spices of autumn, creating a cozy aroma that fills your kitchen and invites everyone to gather around.
Texture Delight: With a moist, tender crumb and a crunchy streusel topping, each bite offers a satisfying contrast that keeps you coming back for more.
Quick and Easy: Ready in no time, this recipe is perfect for busy mornings or impromptu gatherings—just whip it up and enjoy!
Versatile Indulgence: Ideal for breakfast, brunch, or dessert, this cake pairs wonderfully with a cup of coffee or alongside a warm bowl of Pumpkin Marshmallow Coffee.
Delightful Drizzle: A luscious maple cream cheese glaze elevates this cake to new heights, making it a show-stopping addition to your fall baking list.
Embrace the flavors of the season and try this easy and delicious recipe—your pumpkin-loving friends will thank you!
Pumpkin Coffee Cake Ingredients
Here’s everything you need to create this delightful Pumpkin Coffee Cake that will make your autumn mornings brighter!
For the Cake
- Unsalted Butter – 1/2 cup, softened; adds moisture and richness—substitute with salted butter if unsalted is unavailable, reducing the salt in the recipe.
- Brown Sugar – 1 cup, packed; provides sweetness and depth of flavor with a hint of caramel—use coconut sugar for a healthier twist.
- All-Purpose Flour – 2 3/4 cups, spooned and leveled; gives structure to the cake—try a gluten-free flour blend for a gluten-free version.
- Pumpkin Pie Spice – 2 tbsp; infuses traditional fall flavors—mix cinnamon and nutmeg if you’re out of pumpkin spice.
- Salt – 1/2 tsp & pinch for streusel; enhances all flavors in the cake.
- Granulated Sugar – 1 1/4 cups; sweetens the cake—consider a suitable sugar substitute for a lower-calorie option.
- Eggs – 2, at room temperature; offers structure and richness; no substitutes recommended.
- Vanilla Extract – 1 tsp; deepens flavor—opt for pure vanilla, avoiding imitation for the best results.
- Canned Pumpkin Puree – 1 cup; the key flavor base that ensures moisture—make your own for a fresher taste but ensure no added sugar or spices.
- Buttermilk – 3/4 cup, at room temperature; tenderizes the cake—mix milk with vinegar (3/4 cup milk + 2 1/4 tsp vinegar) as a substitute.
For the Streusel Topping
- Brown Sugar – 1/2 cup, packed; adds sweetness and crunch—adjust based on your preference for sweetness.
- All-Purpose Flour – 1/2 cup; helps create a crumble—can substitute with gluten-free flour for a diet-friendly option.
- Unsalted Butter – 1/4 cup, softened; binds the ingredients and creates a rich texture—replace with coconut oil if you’re dairy-free.
- Pumpkin Pie Spice – 1 tsp; gives extra flavor—more can be added if you love spices!
For the Maple Cream Cheese Drizzle
- Cream Cheese – 8 oz, softened; provides a creamy base for the drizzle—use a softened dairy-free alternative for a vegan option.
- Pure Maple Syrup – 1/4 cup; sweetens and flavors the drizzle—keep it pure for the best taste.
- Powdered Sugar – 1 cup; thickens the drizzle—adjust to achieve your desired consistency.
- Milk – 1-2 tbsp; helps thin the drizzle—use plant-based milk for a dairy-free version.
This Pumpkin Coffee Cake will have your kitchen smelling like fall and your taste buds dancing with joy!
Step‑by‑Step Instructions for Pumpkin Coffee Cake
Step 1: Prepare Streusel
In a medium bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of packed brown sugar until smooth and combined. Then, mix in 1/2 cup of all-purpose flour, 1 teaspoon of pumpkin pie spice, and a pinch of salt until the mixture resembles coarse crumbs. Refrigerate this streusel topping while you prepare the cake batter.
Step 2: Mix Dry Ingredients
In a separate large bowl, combine 2 3/4 cups of all-purpose flour, 2 tablespoons of pumpkin pie spice, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. Whisk these dry ingredients together until evenly blended, ensuring no clumps remain. Set this mixture aside, as it will be combined with the wet ingredients later on in the Pumpkin Coffee Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer to cream together 1/2 cup of softened unsalted butter and 1 1/4 cups of granulated sugar. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. This step is crucial for incorporating air into the cake batter, ensuring a moist and tender Pumpkin Coffee Cake.
Step 4: Add Eggs and Vanilla
Once your butter and sugar are fluffy, beat in 2 room-temperature eggs and 1 teaspoon of vanilla extract. Continue mixing for about 1 minute until the batter is pale and smooth. This step helps bind the ingredients together and adds richness to your Pumpkin Coffee Cake.
Step 5: Incorporate Wet Ingredients
Next, mix in 3/4 cup of buttermilk and 1 cup of canned pumpkin puree until fully blended. Don’t worry if the batter looks slightly curdled; this is normal. Ensuring these wet ingredients are well-combined contributes to the moisture and the signature pumpkin flavor of your cake.
Step 6: Combine Mixtures
Gradually add the flour mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to over-mix, as this can lead to a dense cake. The batter should be thick and slightly lumpy, embodying the rich flavors of your Pumpkin Coffee Cake.
Step 7: Bake
Pour the prepared batter into a greased 9×9-inch baking pan, smoothing the top with a spatula. Sprinkle the chilled streusel topping evenly over the batter. Bake in a preheated oven at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
Step 8: Cool & Drizzle
Once baked, remove the Pumpkin Coffee Cake from the oven and let it cool in the pan for about 15 minutes. While it cools, prepare the drizzle by mixing 8 oz of softened cream cheese, 1/4 cup of pure maple syrup, 1 cup of powdered sugar, and 1-2 tablespoons of milk until smooth. Drizzle this over the cooled cake for a delicious finishing touch before serving.
Storage Tips for Pumpkin Coffee Cake
Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to a week. This helps preserve its deliciousness and keeps it fresh.
Freezer: You can freeze Pumpkin Coffee Cake by slicing it into pieces and wrapping each slice tightly in plastic wrap, then placing them in a freezer bag. It will stay fresh for up to 3 months.
Reheating: To enjoy frozen slices, simply thaw them in the refrigerator overnight and warm in the microwave for 10-15 seconds or until heated through. Enjoy the cozy flavors all over again!
Make Ahead Options
This Pumpkin Coffee Cake is a fantastic option for meal prep, saving you time on busy mornings or special occasions! You can prepare the streusel topping and refrigerate it for up to 3 days, ensuring it stays fresh and ready to use when you bake. Additionally, you can mix the wet and dry ingredients separately and store them in the fridge for up to 24 hours. When you’re ready to enjoy the cake, simply combine the mixtures, pour the batter into the pan, and bake. To maintain that moist texture, ensure your ingredients are at room temperature before combining, and drizzle the cream cheese frosting only just before serving for that perfect finishing touch. Enjoy making the most of your busy days with this delightful Pumpkin Coffee Cake!
Pumpkin Coffee Cake Variations & Substitutions
Feel free to get creative and customize this Pumpkin Coffee Cake to suit your taste buds and dietary needs!
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- Dairy-Free: Substitute buttermilk with almond or oat milk mixed with 1 tablespoon of vinegar for a dairy-free option.
- Sweetener Swap: Replace granulated sugar with coconut sugar or a favorite sugar substitute for a healthier twist.
- Nuts & Seeds: Add in 1/2 cup of walnuts or pecans for a delightful crunch that complements the moist cake.
- Fruit Addition: Toss in 1/2 cup of chocolate chips or dried cranberries for added sweetness and texture.
- Spice It Up: Increase the pumpkin pie spice or add a pinch of ground ginger for an extra kick of flavor.
- Frosting Variations: Switch the maple cream cheese drizzle for a classic chocolate ganache or a lighter whipped cream for a different experience.
- Layered Delight: Consider slicing the cake and layering it with whipped cream for a beautiful dessert that’s perfect for gatherings.
The beauty of baking at home is the flexibility! If you’re in the mood for something extra special, serve a slice of this cake alongside a steaming mug of Pumpkin Marshmallow Coffee or enjoy it with a warm piece of Pumpkin Scones for a cozy autumn feast.
What to Serve with Best Pumpkin Coffee Cake with Maple Cream Cheese Drizzle?
As you peel back the layers of this scrumptious creation, imagine the cozy gatherings and warm smiles it will inspire.
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Creamy Mashed Potatoes: The richness and smoothness of homemade mashed potatoes provide a comforting, savory contrast to the sweet cake.
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Spiced Apple Cider: A warm cup of spiced apple cider offers a perfect pairing, enhancing the pumpkin’s spices and adding a delightful autumnal touch.
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Savory Sausage Breakfast Casserole: This hearty dish provides a protein-rich counterpart, balancing the cake’s sweetness while complementing its seasonal flavors beautifully.
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Maple-Glazed Bacon: The sweet and salty notes from the bacon play off the maple cream cheese drizzle, creating a harmony of flavors that heightens the cake experience.
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Fall Fruit Salad: Fresh apples, pears, and pomegranates tossed together create a refreshing, crisp contrast while echoing the cake’s seasonal notes. Add a touch of cinnamon to tie it all together!
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Pumpkin Spice Latte: Complement this indulgent cake with a cozy pumpkin spice latte, a match made in autumn heaven that brings out the flavors of both the drink and the dessert.
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Whipped Cream Topping: Lightly sweetened whipped cream can be dolloped on each slice, enhancing both presentation and taste, inviting a comforting, creamy texture alongside the cake.
Bring together these enticing accompaniments for an unforgettable fall meal that warms the heart and delights the taste buds!
Expert Tips for Pumpkin Coffee Cake
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Room Temperature Ingredients: Ensure all wet ingredients, including eggs and buttermilk, are at room temperature. This helps create a tender and airy cake.
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Measure Flour Correctly: Spoon and level your flour instead of scooping it directly from the bag. This prevents adding excess flour, which can lead to a dense Pumpkin Coffee Cake.
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Don’t Overmix: Once you combine the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cake; a few lumps are perfectly fine.
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Streusel Adjustments: Feel free to modify the streusel quantity according to your preference for sweetness or texture. Less can lead to a lighter cake experience.
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Check for Doneness: Use a toothpick to check for doneness. It should come out clean or with a few moist crumbs when the cake is fully baked, indicating a moist texture.
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Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh and delicious.
Pumpkin Coffee Cake Recipe FAQs
How do I choose the right pumpkin for my coffee cake?
Absolutely! For the best flavor in your Pumpkin Coffee Cake, always select canned pumpkin puree labeled as 100% pumpkin, without added sugar or spices. If you prefer fresh, choose a sugar pumpkin, which is sweeter and less watery than its larger counterparts. Look for pumpkins with a hard skin and no dark spots to ensure they are ripe and fresh.
How should I store leftover Pumpkin Coffee Cake?
Very simple! To keep your leftover Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it later, refrigerate it for a week. Just make sure it’s tightly wrapped or in a sealed container so it doesn’t dry out!
Can I freeze my Pumpkin Coffee Cake?
Of course! Freezing is a great way to preserve its deliciousness. First, let the cake cool completely, then slice it into individual portions. Wrap each slice tightly in plastic wrap and place them in a freezer bag. The Pumpkin Coffee Cake will stay fresh for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm in the microwave for a cozy treat!
What should I do if my cake turns out dry?
Oh no! If your Pumpkin Coffee Cake ends up dry, it might have been overbaked or overmixed. To avoid this in the future, make sure you check for doneness a few minutes before the suggested baking time by inserting a toothpick. If it comes out clean or with just a few crumbs, it’s ready. Additionally, ensure you’re gently mixing the batter until just combined for the perfect moist texture.
Are there any dietary considerations for this recipe, like allergies?
Absolutely! This Pumpkin Coffee Cake can be easily adapted for dietary needs. To make it dairy-free, try using a dairy-free butter in place of regular butter and substitute the buttermilk with a mixture of almond milk and apple cider vinegar. For those with gluten intolerance, simply use a 1:1 gluten-free flour blend. Always double-check all ingredients to accommodate any allergies. Enjoy baking with peace of mind!
Deliciously Moist Pumpkin Coffee Cake for Your Fall Mornings
Ingredients
Equipment
Method
- Prepare the streusel by creaming together unsalted butter and brown sugar, then mix with flour, pumpkin pie spice, and salt until crumbly. Refrigerate.
- Mix dry ingredients in a bowl: flour, pumpkin pie spice, salt, and baking soda. Set aside.
- Cream together unsalted butter and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract until smooth.
- Mix in buttermilk and pumpkin puree until combined.
- Gently add the flour mixture to the wet ingredients until just combined.
- Pour batter into a greased pan, sprinkle with streusel, and bake at 350°F for 60-70 minutes.
- Cool for 15 minutes and prepare the drizzle by mixing cream cheese, maple syrup, powdered sugar, and milk.
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