Pumpkin Coffee Cake Recipe

Amanda Powell | A Cookie Named Desire

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.

Pumpkin Coffee Cake Photo

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.

File 1 - Pumpkin Coffee Cake
File 2 - Pumpkin Coffee Cake
File 3 - Pumpkin Coffee Cake

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).

File 4 - Pumpkin Coffee Cake
File 5 - Pumpkin Coffee Cake
File 6 - Pumpkin Coffee Cake
File 7 - Pumpkin Coffee Cake
File 8 - Pumpkin Coffee Cake
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File 10 - Pumpkin Coffee Cake
Pumpkin Coffee Cake Picture

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 Image
Pumpkin Coffee Cake Pic

Pumpkin Coffee Cake Recipe

    12 Servings

Ingredients

For the Crumble:
  • 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
For the Cake:
  • 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 Eggs, room temperature

Directions

For the Crumble:

  1. Mix the flour, both sugars, salt, and spices together.
  2. 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.
  3. Set aside in the refrigerator until needed.


For the Cake:

  1. Preheat the oven to 350°F. Grease and flour a 9 x 9 baking pan. Set aside.
  2. Mix together the flour, baking powder, baking soda, salt, spices, and sugars together in a bowl. Set aside.
  3. Mix together the pumpkin puree, oil, yogurt, and eggs together in a separate bowl until well-combined. Set aside.
  4. 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.
  5. 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.
  6. Bake for 35 - 40 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan, then cut and serve. Top with powdered sugar, if desired.

 

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Cooking Method:
Baking
Category:
Fall
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Related Recipes:
Baking Recipes, Baked Recipes, Fall Recipes, Pumpkin Recipes, Easy Dessert Recipes, Dessert Recipes, Party Food Recipes, Breakfast Recipes, Brunch Recipes
Recipe Yields:
1 cake
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Amanda Powell
Recipe Yields: 1 cake
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 204
Calories 528

% Daily Value*
39%
Total Fat 26g
55%
  Saturated Fat 11g
9%
Sodium 227mg
22%
Total Carbohydrate 65g
3%
  Dietary Fiber 2g
  Sugars 34g
12%
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!