A beautifully spiced pumpkin coffee cake. Perfect with a hot mug of coffee or tea while curled up in your favorite sweater.
There is nothing better than a home-baked treat during the fall months. The warm scents of cinnamon and ginger swirling in the air as the outside shines with bursts of yellow, orange, and red leaves are nearly impossible to resist.
It is officially coffee cake season. And what better way to celebrate than pumpkin coffee cake served with your favorite coffee, tea, or hot toddy?
Since I loved the crumble in the apple crumble I shared not too long ago, I decided to reuse it for the streusel in this pumpkin coffee cake. The only changes I made were the ratio of brown and granulated sugar and upping the spice levels a bit more.
Now, the streusel has an even deeper cinnamon flavor with a nice hint of ginger and cardamom. Cardamom is one of my favorite spices, and I include it as a part of my own personal autumn spice blend. If you cannot find cardamom or do not enjoy it, please feel free to omit it entirely. The cake will still be as delicious as ever.
The pumpkin coffee cake is just beautiful. It has a really nice crumb texture and is moist without being overly dense. It’s forgiving, so if you happen to have an oven that runs hot or accidentally over bake by a couple of minutes, it won’t dry out completely (within reason, of course).
Storing Your Pumpkin Coffee Cake
Store your coffee cake in an airtight container for up to a week. I will occasionally keep my cake in its baking pan and wrap it tightly in durable plastic wrap, but it will last only about 5 days like this.
You can freeze your pumpkin spice coffee cake for up to a month if you store it in an airtight container. To thaw, please leave it in the container in the refrigerator overnight. From there, let it come to room temperature inside the container.
Pumpkin Coffee Cake Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 3/4 teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cardamom (optional)
- 1 cup Unsalted Butter cubed
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Cardamom
- 2/3 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 cup Pumpkin Puree (pure – not pumpkin pie filling)
- 1/2 cup Vegetable Oil
- 1/2 cup Plain Yogurt
- 2 large Egg room temperature
Instructions
- Mix the flour, both sugars, salt, and spices together.
- Use a pastry cutter to cut the butter into the flour mixture and blend. The mixture should resemble large crumbs and stick together when you press them together.
- Set aside in the refrigerator until needed.
- Preheat the oven to 350°F. Grease and flour a 9 x 9 baking pan. Set aside.
- Mix together the flour, baking powder, baking soda, salt, spices, and sugars together in a bowl. Set aside.
- Mix together the pumpkin puree, oil, yogurt, and eggs together in a separate bowl until well-combined. Set aside.
- Pour the wet ingredients into the dry ingredients and mix until just combined- you want no streaks of flour, but you do want lumps in the batter.
- Pour about 2/3 of the batter into the baking pan, then top with 1/2 of the crumble topping. Top that with the remaining batter, followed by the remaining crumble.
- Bake for 35 – 40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan, then cut and serve. Top with powdered sugar, if desired.