Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is moist, fluffy and filled with pumpkin puree, pumpkin pie spices, crumbly cinnamon streusel topping, and drizzled with a sweet glaze. This pumpkin cake smells amazing as it bakes and tastes even better!

It looks like a lot of ingredients but you will probably have most of them in your pantry and spice rack already.

This fall coffee cake recipe makes a small batch of four pieces and goes perfect with your morning coffee for breakfast, mid-day brunch, or an impressive evening dessert.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Pumpkin Coffee Cake

Preheat the oven to 375 degrees F.

Prepare a round 6 inch cake pan by spraying it with cooking spray. Click for a round 6 inch cake pan.

Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.

For the Streusel Crumble Topping

Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture. Set Aside.

For the Coffee Cake

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten egg. Beat on low with the paddle attachment until smooth and combined.

Spread the coffee cake batter into the prepared cake pan. Place on a small baking sheet.

Sprinkle the streusel topping evenly over the batter.

Bake about 50 – 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 20 minutes.

Loosen the edges of the cake from the pan with a knife and transfer to a plate.

For the Glaze

Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.

Drizzle the glaze over the coffee cake.

Cut the cake into four equal slices and serve.

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Yield: 4 large slices

Pumpkin Spice Coffee Cake

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This Pumpkin Spice Coffee Cake is moist, fluffy and filled with pumpkin puree, pumpkin pie spices, crumbly cinnamon streusel topping, and drizzled with a sweet glaze. This pumpkin cake smells amazing as it bakes and tastes even better! It looks like a lot of ingredients but you will probably have most of them in your pantry and spice rack already.

Prep Time 10 minutes

Cook Time 50 minutes

Cool Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Streusel Topping:

• 1/4 cup granulated sugar
• 1/8 cup brown sugar
• 1/4 cup all purpose flour
• 1/4 teaspoon ground cinnamon
• 3 Tablespoons butter, softened

For the Coffee Cake:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup vegetable oil
• 1/4 cup sour cream, at room temperature
• 1 large egg, beaten

For the Glaze:

• 1/4 cup powdered sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract

Instructions

How to make Pumpkin Coffee Cake:

1. Preheat the oven to 375 degrees F (190 C).
2. Prepare a round 6 inch cake pan by spraying it with cooking spray. Click for a round 6 inch cake pan.
3. Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.

For the Streusel Crumble Topping:

1. Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture. Set Aside.

For the Coffee Cake:

1. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten egg. Beat on low with the paddle attachment until smooth and combined.
2. Spread the coffee cake batter into the prepared cake pan. Place on a small baking sheet.
3. Sprinkle the streusel topping evenly over the batter.
4. Bake about 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool for 20 minutes.
6. Loosen the edges of the cake from the pan with a knife and transfer to a plate.

For the Glaze:

1. Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
2. Drizzle the glaze over the coffee cake.
3. Cut the cake into four equal slices and serve.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Fat Daddio's PRD-63 Anodized Aluminum Round Cake Pan, 6 Inches by 3 Inches
• 
  Party Bargains Parchment Paper | Size: 12 x 50
• 
  KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer
• 
  Zacfton Baking Sheet Stainless Steel Dishwasher Safe (10inch)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 586Total Fat: 27gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 78mgSodium: 371mgCarbohydrates: 82gFiber: 2gSugar: 50gProtein: 6g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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