August 8, 2018

Pumpkin Coffee Cake

by Karly in Breakfast, Buns In My Oven Favorites, Cake, Dessert, Fruit, Pumpkin, Seasonal, Thanksgiving, Videos    
207 Comments »


I feel like this pumpkin coffee cake recipe needs a disclaimer.

Warning: What you are about to see is disturbing in the best way possible. This coffee cake is so moist and dense, much like a pumpkin pie, that you’ll wonder how life can be so magical. Your eyes will struggle to take in the gloriousness that is the humongous gobs of streusel topping. Ordinary coffee cake will never taste as good to you after eating this one.

There. Now that all the legal disclaimers are out of the way, let’s talk about this recipe.

LET’S TALK ABOUT THIS RECIPE RIGHT NOW.

pumpkin coffee cake on white plate

It is, in a word, phenomenal.

I took my very favorite pumpkin coffee cake that I make year after year and I doctored it up into this glorious piece of heaven topped with magical streusel. The streusel. I can’t stop talking about it.

This pumpkin coffee cake is super moist and dense, kind of like a pumpkin pie. The huge streusel topping is so good, too!

I used the streusel recipe from one of my favorite cookbooks – Baked Explorations. It’s not a traditional streusel with oats or softened butter that requires a pastry cutter and a bunch of elbow grease. It’s melted butter, lots of sugar, cinnamon, and flour that gets stirred together. Much easier than cutting things in, in my opinion. It needs to set for a few minutes, so I always make the streusel first, then the  cake, then it’s perfect for crumbling big huge crumbs over your batter.

This pumpkin coffee cake is super moist and dense, kind of like a pumpkin pie. The huge streusel topping is so good, too!

The cake itself is not like your normal cake. It’s a cross between a pumpkin pie filling and a cake, which sounds weird but is actually quite delightful. The cake, thanks to the two full cans of pumpkin, is super moist and dense, like a custard, but not quite so heavy. It’s just really, really good.

Give this one a try and let me know what you think! And don’t be scared off by the long ingredient list or directions – this is really straight forward and uses ingredients you likely have on hand.

This pumpkin coffee cake is super moist and dense, kind of like a pumpkin pie. The huge streusel topping is so good, too!

This pumpkin coffee cake is super moist and dense, kind of like a pumpkin pie. The huge streusel topping is so good, too!
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3.88 from 171 votes

Pumpkin Coffee Cake with Streusel

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Servings: 12 pieces
Calories: 714 kcal

The BEST pumpkin cake recipe I've ever had. That thick streusel on top just makes it even better.

Ingredients

For the streusel
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cinnamon
  • 1 cup butter melted
  • 2 1/2 cups flour
For the cake
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup brown cup sugar
  • 1/2 cup granulated sugar
  • 1 cup 2 sticks butter, room temperature
  • 2 eggs
  • 2 15 ounce cans pumpkin puree
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
  3. Stir in the flour. Set aside while you prepare the cake batter.
  4. To make the cake, add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
  5. Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
  6. Beat in the eggs and pumpkin until just combined.
  7. Add the pumpkin mixture to the flour mixture and stir until just combined.
  8. Spread cake batter into prepared pan.
  9. Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience.
  10. Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.
  11. Cool completely.
  12. Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.
Nutrition Facts
Pumpkin Coffee Cake with Streusel
Amount Per Serving (1 piece)
Calories 714 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Cholesterol 108mg36%
Sodium 420mg18%
Carbohydrates 101g34%
Fiber 4g17%
Sugar 53g59%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

 

originally posted on October 3, 2016, last updated on August 8, 2018
categories: Breakfast, Buns In My Oven Favorites, Cake, Dessert, Fruit, Pumpkin, Seasonal, Thanksgiving, Videos
207 Comments »