Description
This Pumpkin Coffee Cake is a moist, warmly spiced dessert perfect for autumn mornings or cozy gatherings. Featuring a tender pumpkin-infused batter, a cinnamon-spiced crumb topping, and a luscious pumpkin spice glaze drizzle, this coffee cake offers a delightful balance of sweet and spice. Easy to prepare and baked to golden perfection, it’s an irresistible treat to enjoy alongside your favorite cup of coffee or tea.
Ingredients
Scale
Crumb Topping
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
Cake Batter
- 2 cups (252 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
Glaze
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (177°C) and allow it to fully heat. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray to prevent sticking. Set aside.
- Make Crumb Topping: In a medium bowl, whisk together 1/2 cup flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms crumbs and clumps. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 2 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger by whisking until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together pumpkin puree, 1/2 cup packed brown sugar, oil, maple syrup, and milk until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir gently until just combined to form a very thick batter, being careful not to overmix to keep the texture tender.
- Assemble Cake: Pour or spoon the thick batter into the prepared baking pan. Spread it evenly to create a smooth surface.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the batter. Gently press the topping into the batter; it’s fine if some batter remains visible beneath.
- Bake: Bake the cake in the preheated oven for 30-35 minutes. At 30 minutes, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. If batter clings, bake for an additional 5 minutes. To prevent over-browning, cover the top loosely with foil after 30 minutes if needed.
- Prepare Glaze: While baking, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or milk), and vanilla extract in a small bowl until smooth. Add extra creamer or milk if you prefer a thinner drizzle.
- Drizzle and Serve: Once the cake is warm or cooled, drizzle the glaze over the top. Serving the cake warm is recommended for the best flavor and texture.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Do not overmix the batter to keep the cake tender.
- If you don’t have pumpkin spice coffee creamer, regular milk works fine for the glaze.
- Covering the cake with foil towards the end of baking prevents the crumb topping from burning.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
