Fall is upon us, and nothing captures the cozy essence of the season like a warm, spiced coffee cake. Our pumpkin spice coffee cake recipe is the Ultimate Comfort Food for cool mornings or cozy evenings. With just the right balance of spices and sweetness, this delectable treat will fill your home with an irresistible aroma, instantly making it feel like fall is here to stay.
This recipe has been a family favorite ever since my grandmother first baked it decades ago. I remember as a child, eagerly waiting for the coffee cake to emerge from the oven, its delightful aroma wafting through the house, signaling that it was time to gather around the table. There was something so magical about the way the spices blended—cinnamon, nutmeg, ginger—each bite feeling like a warm hug. It’s these cherished memories that I’ve tried to capture, so you too can create similar moments with your loved ones.
Why You’ll Love This Recipe
This pumpkin spice coffee cake is not just another dessert; it’s an experience. The combination of moist pumpkin cake and the crumbly, spiced topping creates a textural delight with every bite. It’s incredibly easy to make, requiring basic pantry ingredients and minimal prep time. This recipe strikes the perfect balance of sweetness and spice, making it a versatile treat for almost any occasion. Whether you’re hosting a brunch or enjoying a quiet morning with coffee, this is the recipe you’ll return to again and again.
Ingredients Notes
For this recipe, you’ll want to use fresh pumpkin puree for the most authentic flavor. If you can’t find fresh, canned puree will work just fine—just ensure it’s not the pumpkin pie filling. When it comes to spices, feel free to adjust the level of cinnamon, nutmeg, and ginger to your liking, but we find this blend provides a perfectly spiced cake. You can substitute all-purpose flour with Whole Wheat for a nuttier texture, or use a gluten-free mix if needed.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking dish or line it with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3
In a large bowl, combine the sugar and butter. Cream together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the Vanilla Extract and pumpkin puree until the batter is smooth.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this could result in a tougher cake.
Step 5
Pour the batter into the prepared baking dish, smoothing out the top with a spatula. For the crumb topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over the batter.
Storage Options
Store any leftovers in an airtight container at room temperature for up to three days. To extend its life, refrigerate for up to a week. If you’re freezing it, wrap portions tightly in plastic wrap or foil, and store for up to three months. Reheat by thawing in the fridge overnight and warming it up in the oven at 300°F (150°C) for about 10 minutes.
Variations & Substitutions
If you’re looking for a lower-sugar option, consider using a sugar substitute or reducing the amount of sugar in both the batter and the topping. For a nutty crunch, toss in a handful of toasted pecans or walnuts into the crumb topping. To make it dairy-free, substitute butter with coconut oil and use a plant-based milk alternative.
Serving Suggestions
This coffee cake is a versatile addition to any meal. Serve it fresh out of the oven as a morning treat with your favorite cup of coffee or tea. It’s also perfect as a dessert with a scoop of vanilla Ice Cream or a dollop of whipped cream on the side. For a fancy brunch, pair it with fresh fruit and a glass of mimosa.
Frequently Asked Questions
Can I make it ahead of time? Absolutely! This cake can be baked a day ahead. When stored appropriately in an airtight container, it retains its moisture and flavor well. Just be sure to let it cool completely before sealing it to avoid condensation.
What if I only have pumpkin pie spice? If that’s the case, you can use pumpkin pie spice instead of the individual spices. Generally, substitute with a slightly larger amount to maintain a similar flavor as this spice blend is typically milder than the individual spices listed.
What are the best ways to achieve the perfect crumb topping? To ensure a great crumb topping, the butter should be cold and cut into small pieces before combining with the flour and sugar. Use a fork or pastry cutter to create a texture that clumps slightly but still falls apart with ease.
Pumpkin Spice Coffee Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 large eggs
- 0.5 cup vegetable oil
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking soda, and pumpkin pie spice.
- In another bowl, combine the pumpkin puree, sugars, eggs, and vegetable oil. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
