baking · breakfast · cake

Pumpkin Spice Coffee Cake

One of my fondest memories of my grandmother is helping her make coffee cake.

It was her signature recipe and one that she would make for special occasions, holidays, and any time a grandchild would ask for it.

It was a simple recipe made from hot roll dough topped with a streusel crumb topping. It was absolutely delicious, and if I ever make it again, I’m sure I will instantly think of her when I take the first bite.

Our family has never strayed from that crispy, cinnamon-flavored coffee cake, but we might have to for this one.

I made this on a whim. I think I’m trying to evoke the fall months since we’re getting closer to September. Only one teeny tiny problem here in Oklahoma: it’s still 98 degrees outside.

Since I’m daydreaming of cooler months, I thought it was time to bust out the canned pumpkin. You can buy it year-round, but who really eats pumpkin-flavored foods outside of the -ber months?

This coffee cake recipe is incredibly indulgent even after I cut down the amount of sugar the original recipe called for. It’s also super moist, which is a plus for me when it comes to baking cakes. Nobody like a dry cake.

If you’re ready to sit down outside on a cool fall morning with a hot cup of coffee and a nice pumpkin cake, you should make this recipe!

Pumpkin Spice Coffee Cake

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A moist and sweet pumpkin spice coffee cake that's perfect for tea time or breakfast.

Ingredients

  • 3 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • Pinch of cloves
  • 1 1/4 cup pumpkin puree
  • 1/2 cup butter, room temperature
  • 1/2 cup butter, cold
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup milk
  • 1 cup light brown sugar
  • Directions

    1. Preheat oven to 350 degrees. Grease a 13×9″ baking dish.
    2. In a large bowl, sift together 1 cup flour, baking powder, salt, 1 tsp. cinnamon, ginger, 1/4 tsp. nutmeg, and cloves.
    3. In another large bowl, beat together room temperature butter with pumpkin puree with an electric mixer until smooth (some lumps will remain). Add the sugar and beat until well combined. Beat in eggs and vanilla.
    4. Add flour to pumpkin mixture in three additions, alternating with milk, stirring until batter is well combined and smooth.
    5. In a small bowl, sift remaining cup of flour with remaining teaspoon cinnamon, 1/4 tsp. nutmeg, and brown sugar. Cut in the cold butter with two knives or a pastry cutter until mixture turns crumby.
    6. Pour half of the pumpkin mixture into a prepared baking. Add half of the crumb mixture. Pour the rest of the pumpkin mixture on top and then top with the remaining crumb mixture.
    7. Bake for 45-55 minutes or until a knife inserted through the center comes out clean.

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