Autumn Pumpkin Streusel Cake

As autumn leaves begin to fall and a crispness fills the air, there’s no better way to embrace the season than with the comforting aroma of freshly baked goods. This particular pumpkin coffee cake is a masterpiece of fall flavors, combining a soft, moist pumpkin cake with a luscious cream cheese swirl, a generous buttery crumb topping, and a delicate vanilla icing. It’s the quintessential treat to kickstart any cool-weather day, perfect for breakfast, brunch, or an indulgent afternoon pick-me-up.

Imagine waking up to a slice of this heavenly pumpkin coffee cake, its rich spices and creamy texture setting a delightful tone for your day. This recipe is not just a cake; it’s an experience, bringing warmth and joy to your table. It’s especially wonderful for celebrating autumn birthdays, Thanksgiving gatherings, or simply making a cozy weekend morning extra special. While you start your day with this delightful coffee cake, consider finishing it with a classic pumpkin cheesecake for a truly decadent fall dessert experience.

To ensure your pumpkin coffee cake turns out absolutely perfect every time, I’ve gathered my top tips and included detailed process photos. These insights will guide you through each step, making this delightful recipe accessible to bakers of all skill levels. From preparing your ingredients to achieving that ideal texture and flavor, you’ll find everything you need to bake with confidence and create a truly memorable fall treat.

Mastering the Art of Pumpkin Coffee Cake: Essential Tips for Success

Achieving a bakery-quality pumpkin coffee cake at home is easier than you think when you follow these crucial tips. These aren’t just suggestions; they are fundamental techniques that will elevate your baking and ensure your coffee cake has that perfect moist texture, rich flavor, and irresistible crumb.

• Tip 1: Precise Flour Measurement is Key to a Moist Cake. One of the most common pitfalls in baking is incorrectly measuring flour. When you simply scoop your measuring cup directly into a bag of flour, it can compact the flour, leading you to use more than the recipe calls for. This excess flour results in a dry, dense cake. Instead, use a spoon to lightly scoop the flour into your measuring cup, then level it off with the back of a knife. This method ensures an accurate measurement and a beautifully soft, moist pumpkin cake.
• Tip 2: Maximize Pumpkin Flavor by Removing Excess Moisture. Pumpkin puree, while delicious, contains a significant amount of water. If this moisture isn’t reduced, it can thin out your cake batter and compromise its texture, making it less dense and flavorful. The trick is to gently press the pumpkin puree between several layers of paper towels to absorb the extra liquid. Don’t be shy – use a total of 8 full paper towels, soaking up as much moisture as possible. This simple step concentrates the pumpkin flavor, allowing it to truly shine without affecting the delicate balance of your coffee cake’s consistency.
• Tip 3: Room Temperature Ingredients for a Smooth, Creamy Layer. For the luscious cream cheese swirl, the temperature of your cream cheese and egg is paramount. Cold cream cheese will be stiff and difficult to blend smoothly with other ingredients, often resulting in lumps. Similarly, a cold egg won’t emulsify properly. Always ensure your cream cheese and egg are at room temperature before you begin mixing. This allows them to combine seamlessly, creating a smooth, velvety cream cheese layer that melts beautifully into the pumpkin cake during baking.

Step-by-Step Visual Guide: Crafting Your Pumpkin Coffee Cake

Visual aids can make all the difference in baking. Follow these process photos to see exactly how your batter, cream cheese layer, and crumb topping should look at each stage. This guided approach ensures you’re on the right track from start to finish, leading to a perfectly executed pumpkin coffee cake.

Beyond the Basics: Storage, Variations & Serving Suggestions

Once you’ve baked this magnificent pumpkin coffee cake, you’ll want to ensure you get the most out of every slice. Here are some tips on how to store it, creative ways to customize the recipe, and ideas for serving it to impress your guests or simply treat yourself.

Storing Your Pumpkin Coffee Cake

This coffee cake tastes fantastic both warm and chilled, but for optimal flavor and freshness, especially with the cream cheese layer, it’s best stored in the refrigerator. Place any leftover slices or the entire cooled cake in an airtight container. Stored properly, it will remain fresh and delicious for up to 3-4 days. For an extra treat, you can gently warm a slice in the microwave for 15-20 seconds before serving to bring back that freshly baked warmth and aroma.

Creative Variations to Try

• Nutty Crunch: Add chopped pecans or walnuts to the crumb topping or even gently fold them into the cake batter for an added textural dimension and nutty flavor.
• Chocolate Swirl: For chocolate lovers, sprinkle some mini chocolate chips over the cream cheese layer before adding the crumb topping. Pumpkin and chocolate are a surprisingly delicious combination!
• Maple Glaze: Instead of vanilla icing, try a maple glaze! Simply substitute the milk in the icing with maple syrup for a rich, autumnal flavor that perfectly complements the pumpkin.
• Spiced Up: If you love bold spices, consider adding a pinch of ground cloves or allspice to your pumpkin cake batter for an even deeper flavor profile.

Perfect Pairings and Serving Suggestions

This pumpkin coffee cake is incredibly versatile. It makes a truly special breakfast, pairing wonderfully with a hot cup of coffee, a creamy latte, or a seasonal spiced tea. For brunch, it’s a show-stopping centerpiece, perhaps alongside fresh fruit and a savory egg dish. And don’t underestimate its appeal as a dessert! Serve it slightly warmed with a scoop of vanilla bean ice cream or a dollop of whipped cream for a truly unforgettable autumnal treat. It’s also a fantastic addition to any holiday potluck or family gathering.

Essential Baking Tools for Your Pumpkin Coffee Cake Adventure

Having the right tools on hand can make the baking process much smoother and more enjoyable. For this pumpkin coffee cake, you’ll want to gather the following:

• 9×9 inch baking pan
• Parchment paper
• Nonstick baking spray
• Small, medium, and large mixing bowls
• Hand mixer (or stand mixer with paddle attachment)
• Whisk
• Rubber spatula or baking spatula
• Offset icing spatula (for spreading cream cheese layer)
• Measuring cups and spoons
• Fine-mesh sieve (for sifting flour/powdered sugar)
• Cooling rack

Frequently Asked Questions (FAQ) About Pumpkin Coffee Cake

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened, which would throw off the flavor balance of this recipe. Pure pumpkin puree is just cooked, mashed pumpkin, allowing you to control all the seasonings and sugar in your cake.

How do I know when the coffee cake is fully baked?

The best way to test for doneness is by inserting a toothpick into the center of the pumpkin cake portion. If it comes out clean, the cake is ready. It’s normal for the cream cheese layer to still appear slightly moist, and a few moist crumbs from that section are perfectly fine – they indicate a tender, creamy texture. Avoid overbaking, as this can lead to a dry cake.

Can I make this recipe ahead of time?

Absolutely! This pumpkin coffee cake is an excellent make-ahead option. You can bake it a day in advance and store it covered in the refrigerator. In fact, many people find that the flavors, especially the pumpkin and cream cheese, deepen and meld beautifully after a day or two of chilling. Simply bring it out of the fridge about 30 minutes before serving, or lightly warm slices if you prefer.

I hope you loved baking and enjoying this delicious pumpkin coffee cake! Don’t forget to leave a star review to share your feedback. Make sure to tag me on Instagram @stephaniesweettreats with your creations. For more inspiring baking ideas and sweet treats, follow me on Pinterest.

Recipe Video Guide

For those who prefer a visual demonstration, a comprehensive recipe video is available to guide you through each step of making this exquisite pumpkin coffee cake. From preparing the crumb topping to drizzling the final vanilla icing, this video ensures you can follow along with confidence and precision.

Pumpkin Coffee Cake

This pumpkin coffee cake is perfect to make this fall. It has a soft pumpkin cake, a rich layer of cream cheese, topped with a buttery crumb topping and a delicate vanilla icing.

Author: Stephanie Rutherford

Prep Time: 30 mins | Cook Time: 50 mins | Chilling Time: 2 hrs | Total Time: 3 hrs 20 mins
Servings: 16 slices

Ingredients

Crumb Topping

• 3/4 cup Plus 2 Tablespoons All-purpose flour
• 2/3 cup Brown sugar, packed light or dark
• 2 tsp Ground cinnamon
• 1/3 cup Unsalted butter, melted

Cream Cheese Layer

• 12 oz Cream cheese, room temperature
• 1/4 cup White granulated sugar
• 1 TBSP All-purpose flour
• 1 tsp Pure vanilla extract
• 1 Large egg, room temperature

Pumpkin Cake

• 2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/2 cup Oil, canola or vegetable oil
• 3/4 cup Brown sugar, packed light or dark
• 1 tsp Pure vanilla extract
• 1/2 cup Sour cream, room temperature
• 1 Large egg, room temperature
• 15 oz Pumpkin Puree, 1 whole can (Libby’s recommended)

Vanilla Icing

• 1 cup Powdered sugar, sifted
• 2 TBSP Milk
• 1 tsp Pure vanilla extract

Instructions

For the Crumb Topping

1. In a small bowl, combine flour, brown sugar, cinnamon, and melted butter with a fork. Mix until the mixture forms clumps. Place the bowl in the refrigerator to chill while you prepare the remaining layers.

For the Cream Cheese Layer

1. Preheat your oven to 350℉ (175°C). Lightly spray a 9×9-inch baking pan with nonstick baking spray. Line the bottom and two opposite sides of the pan with parchment paper, leaving an overhang to easily lift the cake later. Spray the parchment paper again.
2. In a small bowl, using a hand mixer (or stand mixer), beat the room temperature cream cheese and granulated sugar together for about 1 minute until smooth and creamy. Mix in the 1 TBSP of all-purpose flour and pure vanilla extract until just combined.
3. Add the room temperature large egg to the mixture. Mix on low speed until the egg is fully incorporated, being careful not to overmix. Set this cream cheese mixture aside.

For the Pumpkin Cake

1. In a medium bowl, sift together the 2 cups of all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, ground ginger, and ground nutmeg. Sifting ensures there are no lumps and helps distribute the spices evenly. Set the dry ingredients aside.
2. To prepare the pumpkin puree, spread the entire 15 oz can of pumpkin puree thinly on a large plate or a few layers of paper towels. Gently press down with another 2 paper towels to absorb moisture. Repeat this process three times, using fresh paper towels each time (a total of 8 paper towels should be used). This step is crucial for an intensely flavored, perfectly textured cake.
3. In a large mixing bowl, combine the oil, brown sugar, vanilla extract, sour cream, egg, and the dried pumpkin puree. Use a whisk to mix these wet ingredients until they are thoroughly combined and smooth.
4. Gradually add the sifted dry ingredients to the wet ingredients. Use a baking rubber spatula to fold them together until just combined. Be careful not to overmix; overmixing can lead to a tough cake. The resulting batter will be notably thick.
5. Pour the thick pumpkin cake batter into your prepared 9×9-inch baking pan. Use the spatula to spread it into an even layer, ensuring it covers the entire bottom of the pan.
6. Take the reserved cream cheese batter and lightly dollop it over the pumpkin cake batter in several spoonfuls. Using an offset icing spatula or the back of a spoon, gently and evenly spread the cream cheese layer over the pumpkin cake batter. Avoid pressing down too hard or mixing the layers.
7. Retrieve the chilled crumb topping from the refrigerator. Use your fingers to break up any large clumps, then sprinkle the crumb mixture evenly over the cream cheese layer, covering the entire surface.
8. Bake the coffee cake for 45-53 minutes. The cake is done when a toothpick inserted into the pumpkin cake portion comes out clean. Remember, it’s okay if there are moist crumbs from the cream cheese section.
9. Once baked, remove the cake from the oven and let it cool in the hot pan for 20 minutes before carefully transferring it to a wire cooling rack. Allow the cake to cool completely before applying the icing.

For the Vanilla Icing

1. In a small bowl, whisk together the sifted powdered sugar, milk, and pure vanilla extract until you achieve a smooth, pourable consistency. If the icing is too thick, add a tiny splash more milk (a quarter teaspoon at a time). If it’s too thin, whisk in a little more powdered sugar until desired consistency is reached.
2. Drizzle the vanilla icing generously over the completely cooled pumpkin coffee cake. For the best tasting results, chill the iced cake in the refrigerator for at least 2 hours before serving. Pumpkin and cream cheese flavors truly deepen and are best enjoyed when cold.

Baker’s Notes

• Flour Measurement: Always spoon and level your flour, or use a kitchen scale for the most accurate measurement. Compacted flour can significantly dry out your cake, affecting its texture and moistness.
• High Altitude Baking: If you are baking at high altitudes, consider adding an extra 2 tablespoons of all-purpose flour to the cake batter to adjust for the lower air pressure.
• Room Temperature Dairy: For optimal mixing and emulsification, ensure all dairy ingredients, especially cream cheese, eggs, and sour cream, are pulled out of the refrigerator at least 2 hours before you begin baking.

Nutrition Information (Per Serving)

Calories: 344kcal, Carbohydrates: 47g, Protein: 4g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 211mg, Potassium: 144mg, Fiber: 2g, Sugar: 24g, Vitamin A: 4590IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg