Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¾ cup unsalted butter; ½ cup granulated sugar; ¼ cup brown sugar (tightly packed); 2 large eggs (lightly beaten (room temperature preferred)); 1 cup pumpkin puree (not pumpkin pie filling); 2 Tablespoons sour cream; 1 ½ teaspoon vanilla extract; 1 ¼ cup all-purpose flour; 2 teaspoons pumpkin spice; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 cup all-purpose flour; ¾ cup brown sugar (tightly packed); 2 Tablespoons granulated sugar; 1½ teaspoons ground cinnamon; 6 Tablespoons salted butter (melted (see note for unsalted butter)); ½ cup powdered sugar; 2-3 teaspoons milk (plus additional if needed. Use whatever type of milk you have in your fridge.); ¼ teasspoon vanilla extract

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This Pumpkin Coffee Cake is a cozy autumnal treat that blends warm spices with a moist, tender crumb. Each bite offers a sweet, cinnamon-kissed streusel topping that crumbles perfectly over the rich pumpkin base. With just 15 minutes of prep and 30 minutes of baking, it’s a quick yet indulgent way to fill your kitchen with irresistible aromas. Whether served with coffee for breakfast or as an afternoon snack, it’s a crowd-pleaser that’s both comforting and elegant.

The cake’s velvety texture pairs beautifully with the crunchy streusel, creating a delightful contrast in every forkful. Packed with pumpkin’s natural sweetness and a hint of vanilla, it’s the ultimate fall dessert that feels like a warm hug. Perfect for sharing with loved ones, this recipe effortlessly serves 12, making it ideal for gatherings or simple weeknight treats. It’s a dessert that’s as flavorful as it is effortless to make, proving that comfort food can be both quick and unforgettable.

Ingredients for Pumpkin Coffee Cake

For the Cake:
¾ cup (170 g) unsalted butter, melted (cooled slightly)
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar, tightly packed
2 large eggs, lightly beaten (room temperature preferred)
1 cup (240 g) pumpkin puree (not pumpkin pie filling)
2 Tablespoons sour cream
1½ teaspoons vanilla extract
1¼ cup (156 g) all-purpose flour
2 teaspoons pumpkin spice
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
For the Streusel Topping:
1 cup (125 g) all-purpose flour
¾ cup (150 g) brown sugar, tightly packed
2 Tablespoons granulated sugar
1½ teaspoons ground cinnamon
6 Tablespoons salted butter, melted (use unsalted butter if preferred)
For the Glaze (optional):
½ cup (63 g) powdered sugar
2-3 teaspoons milk (any type, adjust for desired consistency)
¼ teaspoon vanilla extract

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line a 9×9 baking pan with parchment paper or lightly grease it with baking spray.
Make the cake batter: In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well combined.
Add the eggs and stir well until incorporated.
Mix in the pumpkin puree, sour cream, and vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is well combined.
In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined—do not over-mix.
Spread the batter evenly into the prepared pan. Set aside.
Prepare the streusel topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
Pour the melted butter into the mixture and stir with a fork until crumbles form.
Evenly sprinkle the streusel topping over the pumpkin batter.
Bake: Transfer the pan to the oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the glaze.
Make the glaze (optional): In a small bowl, whisk together the powdered sugar and milk. Start with 2 teaspoons of milk and add more if needed to reach a drizzling consistency. Stir in the vanilla extract.
Drizzle the glaze over the cooled cake, cut into slices, and serve. Enjoy!

Perfect Pairings: Serving Suggestions

This Pumpkin Coffee Cake is a delightful treat on its own, but it pairs wonderfully with a hot cup of coffee or tea for a cozy breakfast or afternoon snack. For a special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great addition to brunch spreads alongside fresh fruit or yogurt.

Keep It Fresh: Storage and Reheating Tips

Store your Pumpkin Coffee Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Mix It Up: Recipe Variations

Feel free to customize this recipe to suit your taste! Swap the pumpkin puree for mashed sweet potatoes or butternut squash for a twist. Add a handful of chopped nuts or chocolate chips to the batter for extra texture. If you’re not a fan of streusel, try a simple dusting of powdered sugar or a cream cheese frosting instead.

Quick Tips: Time-Saving Hacks

To save time, prepare the streusel topping while the oven preheats. You can also make the glaze ahead of time and store it in the fridge until ready to use. If you’re short on ingredients, substitute the sour cream with Greek yogurt or buttermilk for a similar moist texture.

Essential Tools: Equipment Guidance

For this recipe, you’ll need a 9×9 baking pan, parchment paper or baking spray, and a set of mixing bowls. A whisk and spatula are essential for combining ingredients smoothly. If you don’t have a fork for the streusel, use your fingers to crumble the mixture evenly over the batter.