Pumpkin Coffee Cake

This Pumpkin Coffee Cake starts with a delicious pumpkin spiced cake that is soft, yet dense, topped with a delicious crumble topping and drizzled with a sweet vanilla glaze.

It’s finally pumpkin season and I couldn’t be more than excited to share some delicious recipes with you guys! This pumpkin coffee cake is one of my favorites. Grab yourself a hot cup of coffee and w big slice of this coffee cake for the best morning treat!

The cake is super moist, slightly dense and crumbly, just as a perfect coffee cake should be! It’s extremely flavorful due to all of the pumpkin + cozy spices working their magic together. There’s nothing worse than a pumpkin dessert that doesn’t even taste like pumpkin, so I made sure to use a heavy hand with the pumpkin puree for authentic pumpkin flavor goodness. The crumble is sweet and as always, the best part! I love adding the vanilla glaze on top to give this coffee cake that bakery flair.

Ingredients needed

• All-purpose flour
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Vegetable oil
• Pumpkin puree: NOT to be confused with pumpkin pie filling
• Buttermilk: You can use store-bought or make your own at home by whisking 1 tablespoon of white vinegar to 1/3 cup of milk for this recipe.
• Eggs
• Vanilla

Instructions

This cake is so simple and as long as you have pumpkin purée, the rest of the ingredients are pretty basic and you probably already have them on hand.

1. Prepare the coffee cake batter. In a large bowl, whisk together all dry ingredients and set aside. Whisk together all wet ingredients. Make a well in the center of dry ingredients, pour in the wet and whisk mixture until fully combined and smooth. Pour into parchment-lined baking pan. Set aside.
2. Prepare crumble topping. Toss sugar, flour, salt, cinnamon and nutmeg together in a large bowl. Stir in melted butter until crumbly. It will still be slightly wet, but you’ll be able to break it up into smaller pieces. If for some reason it won’t crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan.
3. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
4. Prepare glaze. In a small bowl, whisk together confectioner’s sugar, maple syrup and cream until smooth. Add more or less cream for your desired thickness – I like mine on the thicker side so it doesn’t melt into the cake!

It bakes up so tall and amazing. I like to cut mine into 9 pieces but since the cake is pretty tall, you can squeeze out much more than that if you’re serving more people. Each piece is topped with a sweet vanilla glaze that I believe makes the whole thing!

Make this cake for a brunch party, a fun weekend breakfast or just for you and your family to enjoy any day of the week! We loved this cake so much that I had to get rid of it and send some over to the neighbors before we I almost ate it all. You’re going to love it!

Pumpkin Coffee Cake

Jessica

This Pumpkin Coffee Cake starts with a delicious pumpkin spiced cake that is soft yet dense, topped with a delicious crumble topping and drizzled with a sweet vanilla glaze.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 -12 pieces

Ingredients

  

Pumpkin Coffee Cake

• 2 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch cloves
• 1/2 cup vegetable oil
• 1 1/2 cup pumpkin puree not pumpkin pie filling
• 1/3 cup buttermilk*
• 2 eggs
• 2 tsp vanilla

Crumble Topping

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 1/2 cup all-purpose flour
• pinch salt
• 1/2 cup + 2 tbs unsalted butter melted
• 1/4 tsp cinnamon
• pinch nutmeg

Vanilla Glaze

• 1 cup confectioner’s sugar
• 1 tbs maple syrup
• 3-5 tbs heavy cream

Instructions

 

• Preheat oven to 350 degrees and arrange rack to the center of the oven. Line a 9×9 pan with parchment paper and set aside.
• In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well.
• In a separate bowl, whisk vegetable oil, pumpkin puree, buttermilk, eggs and vanilla until combined. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just incorporated as you do not want to over-mix the batter. Pour batter into prepared pan and set aside.
• For the crumble, toss sugar, flour, salt, cinnamon and nutmeg together in a large bowl. Stir in melted butter until crumbly. It will still be wet but you will be able to break it up into smaller pieces. If for some reason it won’t crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan into an even layer. Bake for 35-40 minutes OR until a toothpick inserted in the center comes out clean.
• While cake is cooling, prepare glaze. In a small bowl, combine confectioner’s sugar, maple syrup and cream until smooth. Add more or less cream for your desired thickness – I like mine on the thicker side so it doesn’t melt into the cake.

Notes

1. *Make your own “buttermilk” by adding 1 tbs of white vinegar to 1/3 cup of milk.