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Pumpkin Coffee Cake Slice on a Plate

Pumpkin Coffee Cake

  • Author: pregmommy
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake is a deliciously moist treat perfect for autumn. With a rich pumpkin flavor and a crunchy streusel topping, it’s the ideal companion for your morning coffee or an afternoon snack.

Ingredients

Scale
  • 3 cups all purpose flour
  • spooned and leveled
  • 1 cup brown sugar
  • packed
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter
  • 2 sticks
  • melted
  • 2 & 1/4 cups all purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 1 stick
  • softened but still cool
  • 1 (15-oz) can pumpkin puree
  • NOT pumpkin pie filling (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter
  • half stick
  • very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk
  • more to taste
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a medium bowl, mix together the streusel ingredients until crumbly. Set aside.
  3. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices.
  4. In another bowl, beat together the softened butter, pumpkin puree (reserve half for later), eggs, vegetable oil, and vanilla extract until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Pour half of the batter into the prepared pan and spread evenly. Top with half of the streusel, then add the remaining batter, and finish with the rest of the streusel on top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake cools, make the icing by whisking together the soft butter, vanilla extract, kosher salt, and milk until smooth. Gradually add the powdered sugar until you reach your desired consistency.
  9. Drizzle the icing over the cooled cake and serve. Enjoy!

Notes

Make sure to use pure pumpkin puree instead of pumpkin pie filling for best results. This cake can be made ahead of time and stored in an airtight container for up to three days.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520 kcal
  • Sugar: 39 g
  • Sodium: 390 mg
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 70 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: Pumpkin Coffee Cake, pumpkin dessert, autumn cake, coffee cake recipe

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Find it online: https://pregmommy.com/pumpkin-coffee-cake-2/