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Pumpkin Coffee Cake

Pumpkin Coffee Cake That Will Make You Fall in Love

This Pumpkin Coffee Cake is ultra-moist, quick to prepare, and perfect for fall gatherings with its crunchy streusel topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 1 cup Brown Sugar Substitutable with granulated sugar.
  • 1 3/4 cups All-Purpose Flour Weigh for accuracy.
  • 2 tbsp Pumpkin Pie Spice 1 tbsp for cake, 1 tbsp for streusel.
  • 1/2 tsp Salt
  • 1 1/4 cups Granulated White Sugar Can be reduced for a lighter cake.
  • 2 Eggs At room temperature.
  • 1 tsp Vanilla Extract Use pure for best flavor.
  • 1 cup Canned Pumpkin Puree Libby's is recommended.
  • 3/4 cup Buttermilk At room temperature.
For the Streusel Topping
  • 1/4 cup Unsalted Butter Keep it cold for best results.
  • 1/2 cup Flour
  • 1 tbsp Pumpkin Pie Spice
  • 1/2 cup Brown Sugar Feel free to use light or dark sugar.
For the Maple Cream Cheese Drizzle
  • 2 oz Cream Cheese Soften before mixing.
  • 2 tbsp Pure Maple Syrup Can swap with honey.
  • 3-4 tbsp Powdered Sugar Adjust to taste.
  • 1 tbsp Whole Milk Adjust for consistency.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • 9×9-inch baking pan
  • Electric mixer

Method
 

Step-by-Step Instructions for Pumpkin Coffee Cake
  1. Make the Streusel: Cream 1/4 cup of softened unsalted butter and 1/2 cup of brown sugar until smooth. Mix in flour, pumpkin pie spice, and a pinch of salt until crumbly. Chill the mixture.
  2. Prep Dry Ingredients: Whisk together flour, pumpkin pie spice, salt, and baking soda in another bowl. Set aside.
  3. Cream Butter and Sugar: Beat 1/2 cup of butter and 1 1/4 cups of granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Incorporate eggs and vanilla into the mixture, beating until smooth.
  5. Combine Wet Ingredients: Mix in buttermilk and pumpkin puree until just combined.
  6. Combine Dry and Wet Mixtures: Fold the dry mixture into the wet mixture until no flour streaks remain.
  7. Bake: Pour batter into a greased pan, sprinkle streusel on top, and bake at 350°F for 60-70 minutes, until done.
  8. Cool and Drizzle: Cool the cake for 15 minutes, prepare the drizzle, and drizzle over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.

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