Pumpkin Coffee Cake

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This pumpkin coffee cake is incredibly moist and packed with pumpkin spice flavor. Topped with a crunchy brown sugar crumb and drizzled with maple cream cheese frosting, it’s the perfect treat for pumpkin season. Pair it with a pumpkin spice latte for the ultimate fall experience!

WHY YOU’LL LOVE THIS PUMPKIN COFFEE CAKE

  1. Full of Fall Flavors: Perfectly spiced with pumpkin pie spice, this cake brings out the best of pumpkin flavor.
  2. Super Soft and Moist: Thanks to the combination of pumpkin and buttermilk, every bite is tender and moist.
  3. Crunchy Brown Sugar Streusel: The generous streusel topping adds a sweet, crunchy texture to each bite.
  4. Maple Cream Cheese Frosting: A drizzle of this delicious frosting takes the coffee cake to the next level.

Pumpkin Coffee Cake

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 16 slices

Ingredients

**For the Streusel**

  • ½ cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • Pinch of salt

**For the Pumpkin Coffee Cake**

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ¾ cup buttermilk at room temperature

**For the Cream Cheese Drizzle**

  • 2 oz cream cheese softened
  • 2 tablespoons pure maple syrup
  • 3-4 tablespoons powdered sugar to taste
  • 1 tablespoon whole milk

Instructions

**For the Streusel**

  • Mix the butter and brown sugar in a medium bowl with an electric mixer on high speed until combined.
  • Add the flour, pumpkin pie spice, and salt. Mix until the mixture resembles coarse crumbs.
  • Chill the streusel in the fridge while you prepare the coffee cake batter.

**For the Pumpkin Coffee Cake**

  • Preheat the oven to 350°F. Grease a 9×9-inch metal baking pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 2 minutes.
  • Add the eggs and vanilla, mixing on medium speed until the mixture is pale and smooth, about 1 minute.
  • Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The batter may look curdled, but it will smooth out when you add the dry ingredients.
  • Add the dry ingredients to the pumpkin mixture and mix on medium-low speed just until combined. Scrape the sides of the bowl as needed.
  • Pour the batter into the prepared baking pan and sprinkle the chilled streusel evenly over the top.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, cover it loosely with aluminum foil.
  • Let the cake cool in the pan on a wire rack.

**For the Cream Cheese Drizzle**

  • While the cake cools, mix the cream cheese and maple syrup in a small bowl with an electric mixer on medium-high speed until smooth.
  • Gradually sift in the powdered sugar, mixing on low speed until fully combined. Then add the milk and mix until smooth.
  • Once the cake is cool enough to handle, lift it out of the pan using the parchment paper. Drizzle the cream cheese frosting over the top.

Notes

  • For best results, use all-purpose flour and canned pumpkin puree (not pumpkin pie filling).
  • Store any leftovers in an airtight container in the fridge for up to three days.

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