Description
A delightful Pumpkin Coffee Cake that fills your home with warmth and celebrates the flavors of autumn.
Ingredients
Scale
- 3 cups all-purpose flour (for streusel topping)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks), melted
- 2 & 1/4 cups all-purpose flour (for cake)
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick), softened but cool
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter.
- Whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice in a large bowl.
- Melt 1 cup of butter in a medium bowl and pour it into the flour mixture. Mix until it resembles wet sand.
- In another large bowl, combine 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Add the cool, softened butter into the flour mixture.
- Scoop half the can of pumpkin puree into the bowl, then blend until combined.
- Whisk together the remaining pumpkin puree, eggs, oil, and vanilla extract.
- Gradually add the egg mixture to the flour mixture in three additions, mixing until light and fluffy.
- Spread 2 cups of batter into the cake pan, then sprinkle 1 cup of streusel on top.
- Add another 2 cups of batter followed by another cup of streusel. Top with remaining batter and streusel.
- Bake for about 35 minutes, adding remaining streusel halfway through. Bake until a toothpick comes out clean.
- Cool for 15-20 minutes before slicing.
Notes
Serve warm for the best experience. Can be paired with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: pumpkin, coffee cake, fall dessert, autumn baking