Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Ingredients: ⅓ cup finely chopped pecans; ¼ cup all-purpose flour; ⅓ cup packed brown sugar (light or dark (use 1/4 cup for a slightly less sweet topping)); 1 teaspoon ground cinnamon; 3 tablespoons unsalted butter, melted; 1 cup all-purpose flour; 1 cup white whole wheat flour (or all-purpose flour or whole wheat pastry flour or regular whole wheat flour); 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; 2 teaspoons pumpkin pie spice; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; 1 cup pumpkin puree ((NOT pumpkin pie filling)); ⅓ cup brown sugar (light or dark); ⅓ cup canola oil; ¼ cup nonfat plain Greek yogurt; ¼ cup pure maple syrup; ¼ cup milk ((I used 1%)); 1 teaspoon pure vanilla extract; ⅔ cup powdered sugar; 3 to 4 teaspoons milk (half-and-half, or pumpkin spice coffee creamer); ½ teaspoon pure vanilla extract

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Every fall, as the leaves begin to turn and the air gets that crisp bite, I find myself craving something sweet yet comforting. That’s when I whip up my favorite Pumpkin Coffee Cake. It’s the perfect blend of moist cake and crunchy topping, and it’s ideal for breakfast or as an afternoon treat with a steaming cup of coffee. The aroma of warm spices fills the kitchen, reminding me of cozy gatherings and laughter with friends and family. I often bake this cake during Thanksgiving, a delicious way to incorporate the flavors of fall into our holiday traditions. There’s something truly special about sharing a slice of Pumpkin Coffee Cake while reminiscing about cherished memories and creating new ones around the table.

Recipe Snapshot

Total Time:
43 mins

Prep Time:
15 mins

Cook Time:
28 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
3 g

Diet:
Standard

Fat:
12 g

Tools Used:
Oven, Wooden Spoon, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

The Magic of This Pumpkin Coffee Cake

It’s Perfect for Any Occasion

What I love most about this Pumpkin Coffee Cake is its versatility. Whether you’re hosting a brunch or looking for a delightful dessert after dinner, this cake fits the bill perfectly. It’s so easy to make, yet it impresses everyone who tries it.

The Crunchy Topping is a Game Changer

The topping on this cake is simply divine. Made with finely chopped pecans, brown sugar, and cinnamon, it adds a satisfying crunch that contrasts beautifully with the soft, moist cake beneath. I often find myself sneaking a few bites of the topping before it even makes it to the oven!

Warm Spices That Comfort

The warm spices in this recipe, including cinnamon and pumpkin pie spice, create a cozy flavor profile that evokes the essence of fall. Each bite feels like a warm hug on a chilly day, making it the perfect treat to savor with loved ones.

Easy to Make Ahead

One of the best aspects of this Pumpkin Coffee Cake is that it can be made ahead of time. You can bake it the night before, let it cool, and store it in an airtight container. It’s just as delicious the next day—if there’s any left!

Drizzle with Glaze for Extra Indulgence

I love to drizzle a simple glaze made from powdered sugar and milk over the top once the cake has cooled. This extra touch makes it feel like a special occasion, even for an ordinary Tuesday.

Shopping List for Pumpkin Coffee Cake

When it comes to making the perfect Pumpkin Coffee Cake, the ingredients are essential to achieving the right flavor and texture. Each component plays a crucial role in creating a harmonious balance of sweetness and spice. The key players include the rich pumpkin puree, which provides moisture, and the warm spices that evoke the essence of fall.

⅓ cup finely chopped pecans – These add a delightful crunch and nutty flavor to the topping.
¼ cup all-purpose flour – This is part of the crunchy topping to bind it together.
⅓ cup packed brown sugar – This sweetener adds depth and moisture to the topping.
1 teaspoon ground cinnamon – A key spice that brings warmth to the dish.
3 tablespoons unsalted butter, melted – This adds richness to the topping.
1 cup all-purpose flour – The base for the cake itself, providing structure.
1 cup white whole wheat flour – A healthier option that gives a lovely texture to the cake.
1 teaspoon baking soda – This helps the cake rise.
½ teaspoon baking powder – Another leavening agent for a light cake.
½ teaspoon kosher salt – Balances the sweetness.
2 teaspoons pumpkin pie spice – A blend of spices that enhances the pumpkin flavor.
½ teaspoon ground cinnamon – Adds more warmth and flavor.
¼ teaspoon ground ginger – Offers a slight zing that complements the pumpkin.
1 cup pumpkin puree – The star ingredient that gives the cake its name.
⅓ cup brown sugar – Sweetens the cake while adding moisture.
⅓ cup canola oil – Keeps the cake moist.
¼ cup nonfat plain Greek yogurt – Provides a tangy flavor and moisture.
¼ cup pure maple syrup – Adds a natural sweetness.
¼ cup milk – I used 1%, to add moisture to the batter.
1 teaspoon pure vanilla extract – Enhances the cake’s flavors.
⅔ cup powdered sugar – For the glaze that tops the cake.
3 to 4 teaspoons milk – This helps achieve the right consistency for the glaze.
½ teaspoon pure vanilla extract – For added flavor in the glaze.

Putting Together Pumpkin Coffee Cake

Let’s dive into the process of creating this delicious Pumpkin Coffee Cake. It’s a straightforward method that yields incredible results. Each step brings a bit of joy as the kitchen fills with the smell of spices and sweetness.

Preheat the oven to 350°F and position a rack in the center. Line an 8-inch square baking pan with parchment paper, leaving some overhang to create handles for easy removal. Now, coat the pan with nonstick spray to ensure nothing sticks.
To prepare the topping, take a medium bowl and mix the finely chopped pecans, flour, brown sugar, and ground cinnamon together using a fork. Pour the melted butter over the mixture, stirring until it’s evenly moistened. Set this aside in the refrigerator while you make the batter.
In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and an additional ground cinnamon and ground ginger. Whisk them together until they are well mixed, creating a dry base for your cake.
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, canola oil, Greek yogurt, maple syrup, milk, and vanilla extract until everything is smoothly combined.
Carefully pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, stir gently just until the flour disappears. Be cautious not to overmix; your batter should be thick and a bit lumpy.
Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Then, remove the topping from the refrigerator and sprinkle it generously over the batter.
Place the pan in the preheated oven and bake for 27 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with only a few crumbs attached.
Once baked, take the pan out of the oven and let it cool on a wire rack for about 15 minutes. After cooling, use the parchment paper handles to lift the cake out of the pan for serving or to continue cooling.
For the glaze, whisk together the powdered sugar, 3 teaspoons of milk, and vanilla extract until you achieve a smooth, pourable consistency. If it’s too thick, add more milk one teaspoon at a time; if it’s too thin, incorporate more powdered sugar.
Finally, drizzle the glaze over the warm cake, slice it up, and enjoy your homemade Pumpkin Coffee Cake!

Things Worth Knowing

Don’t overmix: Once you combine the wet and dry ingredients, gently stir until just combined. Overmixing can lead to a dense cake.
Check for doneness: Use the toothpick test—insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, it’s ready!
Allow cooling: Let the cake cool completely before glazing. This helps the glaze set properly on the warm cake.
Storage: Keep any leftovers in an airtight container at room temperature for up to 4 days for the best texture.

Tips and Tricks about Pumpkin Coffee Cake

Making the perfect Pumpkin Coffee Cake can be a breeze with a few handy tips. Here’s how to elevate your baking experience:

Storage: Refrigerate coffee cake in an airtight storage container for up to 4 days.
Freezing: You can freeze the coffee cake in an airtight freezer-safe container for up to 3 months. Just let it thaw overnight in the refrigerator before serving.
Serving: This cake is delightful served warm, topped with whipped cream or your favorite nut butter for a rich treat.
Flavor Enhancements: Consider adding chocolate chips or dried cranberries to the batter for an extra layer of flavor.
Serving Suggestions: Pair the cake with a warm beverage, like spiced chai or a pumpkin spice latte, to amplify the fall experience.

Serving Suggestions

When it comes to serving your Pumpkin Coffee Cake, there are countless delightful options to consider. Here are some ideas:

For breakfast: Serve warm slices alongside a steaming cup of coffee or tea to kickstart your morning.
As a dessert: Enjoy the cake as a sweet finish to your dinner, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Seasonal gatherings: This cake is perfect for Thanksgiving, Halloween parties, or fall get-togethers, adding a festive touch to your table.
Pair with fruits: Serve slices with fresh apple or pear slices for a lovely contrast and an extra touch of sweetness.
Chocolate drizzle: For those with a sweet tooth, adding a chocolate drizzle over the glaze will elevate the flavor to new heights.

FAQ

No, it’s best to use pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that could alter the flavor and texture of your Pumpkin Coffee Cake. Stick to pure pumpkin puree for the best results.

To store leftovers of your Pumpkin Coffee Cake, place it in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can freeze it in an airtight freezer-safe container for up to 3 months. Just remember to thaw it overnight in the refrigerator before enjoying it again!

Absolutely! You can bake the Pumpkin Coffee Cake a day or two in advance. Once it has cooled, store it in an airtight container. It’s just as delicious after a day or two, making it perfect for busy schedules or special occasions.

For a delightful pairing, serve your Pumpkin Coffee Cake with a warm beverage like coffee or spiced chai. You could also add a scoop of ice cream or whipped cream for a decadent dessert experience. Fresh fruit, like apples or pears, makes a lovely accompaniment, enhancing the cake’s flavors.

Conclusion

This Pumpkin Coffee Cake is not only a treat for your taste buds but also a wonderful way to celebrate fall’s flavors. Its rich, moist texture combined with the crunchy topping makes it truly special. I encourage you to try this recipe, whether for a holiday gathering or a cozy weekend bake. You’ll find it becomes a cherished favorite in your home!