Can I use pumpkin puree with different flavors or add-ins?

Yes. You can customize Pumpkin Coffee Cake with add-ins. Keep flavors balanced so the pumpkin stays the star. Try extra cinnamon or nutmeg. A splash of vanilla helps. Add a touch of orange zest for brightness. Add chopped pecans or walnuts for crunch. Or a handful of chocolate chips if your crowd loves them.

How do I store Pumpkin Coffee Cake and for how long?

Store the cake in an airtight container at room temperature for 2 to 3 days. This fall dessert fits busy fall recipes and family routines. For longer freshness, refrigerate up to 5 days. To freeze leftovers, wrap slices well and freeze up to 2 months.

Can I freeze slices for later?

Yes. Freeze slices individually for easy grab-and-go later. Wrap each slice in plastic, then foil or place in a freezer bag. Thaw at room temperature or rewarm gently in the microwave when ready to eat.

Is this recipe suitable for a vegetarian or vegan diet?

The recipe as written is vegetarian but not vegan. To make it vegan, swap eggs for flax eggs and use dairy-free butter plus plant milk with lemon juice (for the buttermilk). Check that any sugar is vegan if needed, too.

Pumpkin Coffee Cake is Ultimate Easy Irresistible in 50min.

Description

Pumpkin Coffee Cake: Moist, fluffy fall favorite infused with warm pumpkin spice and a buttery streusel topping, perfect for fall gatherings and cozy mornings.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1½ tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
1 cup pumpkin puree (unsweetened)
½ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk

For the streusel topping:

1 cup all-purpose flour
1 cup brown sugar
1½ tsp cinnamon
½ cup unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
Add dry ingredients to the wet mixture in batches, alternating with buttermilk, and mix until just combined.
In a separate bowl, combine streusel ingredients until crumbly.
Pour half the batter into the baking dish, sprinkle with half the streusel, then top with the remaining batter and the rest of the streusel.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing.

Notes

Let the cake rest 10–15 minutes before slicing to allow the streusel to set.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze leftovers, wrap slices individually and freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 308 kcal
Sugar: 27 g
Sodium: 175 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg

Keywords: Pumpkin Coffee Cake, Fall desserts, fall recipes