Pumpkin Coffee Cake

If you’re looking for a cozy treat that perfectly captures the essence of fall, this Pumpkin Coffee Cake is just what you need! It’s the kind of cake that fills your kitchen with warmth and spice, making it an instant favorite in our home. Whether it’s a busy weeknight dessert or a delightful addition to family gatherings, this cake never disappoints. The combination of pumpkin and spices creates an incredibly moist cake that’s simply irresistible.

I love how easy this recipe is to whip up! You can enjoy it fresh out of the oven or save some for later—if it lasts that long! Let’s dive into why this Pumpkin Coffee Cake will become your new go-to recipe.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and everyday ingredients, baking this cake is a breeze!
• Family-Friendly Appeal: Kids and adults alike adore the warm flavors of pumpkin and spice.
• Make-Ahead Convenience: This coffee cake keeps well, so you can bake it ahead of time and enjoy it throughout the week.
• Deliciously Flavorful: Each bite is packed with comforting spices that bring joy to any occasion.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients. Most of them are staples you probably already have on hand! Here’s what you’ll need for this delightful Pumpkin Coffee Cake:

For the Cake

• 1/2 cup unsalted butter (112 grams) (melted)
• 1 and 1/3 cups all-purpose flour (167 grams) (aka plain flour)
• 6 tablespoons brown sugar (79 grams) (1/4 cup plus 2 tablespoons)
• 1/3 cup granulated sugar (67 grams)
• 1 teaspoon cinnamon
• 3 cups all-purpose flour (375 grams) (spooned & leveled)
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil (180 ml) (or canola oil)
• 1 and 1/2 cups packed brown sugar (315 grams) (I used light)
• 3 large eggs, whisked together (room temperature)
• 2 teaspoons vanilla
• 1/2 cup sour cream (120 ml) (room temperature)
• 2 cups canned pumpkin (or just use one 15oz can plus 1 extra tablespoon sour cream)

For the Glaze

• 2-3 tablespoons heavy cream (30-45 ml) (or milk)
• 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)

Variations

This Pumpkin Coffee Cake is versatile, allowing you to get creative based on your preferences. Here are some fun variations to try:

• Add Nuts: Stir in some chopped walnuts or pecans for a delightful crunch.
• Mix in Chocolate Chips: A handful of chocolate chips can take this cake to another level of indulgence.
• Use Different Spices: Experiment with cardamom or allspice for a unique twist on flavor.
• Top with Cream Cheese Frosting: Instead of a glaze, spread cream cheese frosting over the cooled cake for extra richness.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Preheat the oven to 350°F (180°C). This step is crucial as it ensures your cake bakes evenly and rises beautifully.

Step 2: Prepare Your Baking Pan

Grease a 9×13 inch baking pan and lightly flour it. Make sure the sides are at least 2 inches tall; we want enough room for our fluffy cake without any overflow!

Now you’re ready to dive into mixing those delicious ingredients together. Let’s keep going!

Pro Tips for Making Pumpkin Coffee Cake

Baking can be a joy, especially when you have a few handy tips to make your pumpkin coffee cake turn out perfectly every time!

• Use room temperature ingredients: Bringing your eggs, sour cream, and canned pumpkin to room temperature before mixing ensures that they blend smoothly into the batter, resulting in a more tender cake.

• Don’t overmix the batter: Gently folding the dry ingredients into the wet ones will help keep your pumpkin coffee cake light and fluffy. Overmixing can result in a dense texture, so mix just until combined.

• Check for doneness: Ovens can vary in temperature, so it’s crucial to check your cake for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready!

• Cool completely before glazing: Letting your cake cool fully allows the glaze to set better and enhances the overall flavor. Warm cakes can cause the glaze to melt away, resulting in less of that delightful sweetness on top.

• Store properly: To keep your pumpkin coffee cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. This will keep it moist and delicious for days!

How to Serve Pumpkin Coffee Cake

Serving pumpkin coffee cake is all about presentation and pairing! Here are some delightful ideas to elevate your serving experience.

Garnishes

• Chopped walnuts or pecans: Sprinkling a handful of nuts on top adds a lovely crunch and nutty flavor that complements the soft cake nicely.
• Whipped coconut cream: A dollop of whipped coconut cream creates a creamy contrast that enhances the spiced flavors of the cake.
• Dusting of powdered sugar: A light dusting of powdered sugar not only looks beautiful but also adds a touch of sweetness without overwhelming the dish.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits adds freshness and balances the richness of the coffee cake. Berries, apples, or citrus fruits work wonderfully!
• Greek yogurt with honey: The tanginess of Greek yogurt paired with a drizzle of honey creates a refreshing complement to the warm spices in your coffee cake.
• Herbal tea: A soothing cup of herbal tea (like chamomile or peppermint) provides a cozy drink option that pairs beautifully with your slice of pumpkin coffee cake.
• Coffee: Of course, nothing beats pairing this delightful treat with a hot cup of coffee! The rich flavors enhance each other perfectly and make for an ideal breakfast or afternoon snack.

Now that you have all these tips and serving suggestions at hand, you’re ready to whip up an irresistible pumpkin coffee cake that everyone will love! Enjoy every bite!

Make Ahead and Storage

This Pumpkin Coffee Cake is perfect for meal prep, making it easy to enjoy throughout the week. Whether for breakfast, brunch, or a cozy dessert, you can have it ready in advance!

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil to keep it fresh.
• Store at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

• Cut the cake into individual pieces for easy serving later.
• Wrap each piece tightly in plastic wrap, then place them in an airtight container or freezer bag.
• Freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

• To reheat individual slices, place them on a microwave-safe plate and heat for about 15-20 seconds.
• For a whole cake, preheat your oven to 350°F (175°C), cover with foil, and warm for about 10-15 minutes until heated through.

FAQs

Here are some common questions about this delicious Pumpkin Coffee Cake!

Can I use fresh pumpkin instead of canned for the Pumpkin Coffee Cake?

Yes! You can absolutely use fresh pumpkin puree. Just make sure it’s well-cooked and pureed smoothly before adding it to your batter.

What makes this Pumpkin Coffee Cake so moist?

The combination of vegetable oil, sour cream, and canned pumpkin keeps this coffee cake incredibly moist and flavorful.

Can I make Pumpkin Coffee Cake ahead of time?

Definitely! This recipe is great for meal prep. You can store leftovers at room temperature or freeze them for later enjoyment.

Is there a way to make this Pumpkin Coffee Cake healthier?

You can substitute some of the all-purpose flour with whole wheat flour and reduce the sugar slightly without compromising too much on flavor.

What should I pair with my Pumpkin Coffee Cake?

This coffee cake pairs wonderfully with a hot cup of coffee or tea. It’s also delightful with whipped cream or a drizzle of maple syrup!

Final Thoughts

I truly hope you enjoy making this Pumpkin Coffee Cake as much as I do! With its comforting spices and rich pumpkin flavor, it’s bound to be a hit at your next gathering or as a cozy treat at home. Don’t hesitate to share your experiences or variations you try—happy baking!