Pumpkin Coffee Cake
This classic pumpkin coffee cake is filled with fall spices and topped with a buttery streusel topping. Make this simple recipe for your next holiday gathering, brunch, or weekend breakfast!
Ingredients
Streusel Topping
- ¾ cup all-purpose flour spooned & leveled (95 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 teaspoon ground cinnamon
- Tiny pinch of salt
- 6 tablespoons cold unsalted butter cubed into small pieces (85 grams)
Pumpkin Cake
- 1 cup pumpkin puree (250 grams)
- ½ cup canola or vegetable oil (120 ml)
- ⅔ cup packed light brown sugar (135 grams)
- ¼ cup granulated sugar (50 grams)
- ⅓ cup whole milk (80 ml)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9-inch square baking pan with nonstick cooking spray and set aside.
- To make the streusel topping: Add the flour, brown sugar, cinnamon, and salt to a large mixing bowl and mix until well combined.
- Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
- Cover tightly with plastic wrap and transfer to the refrigerator to chill while you prepare the cake.
- To make the pumpkin cake: In a large mixing bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, milk, eggs, and vanilla until fully combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread it around into one even layer. Remove the streusel topping from the fridge and sprinkle it evenly all over the top.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If needed, tent loosely with foil to prevent excess browning on top.
- Remove from the oven and place the pan on a wire rack to cool completely.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container at room temperature for up to 3 days.
Freezing Instructions: Cake will freeze well for 2 to 3 months. Thaw to room temperature or reheat in the microwave until warmed through before serving.