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Squares of pumpkin coffee cake on table with a mini pumpkin.
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Pumpkin Coffee Cake

Easy pumpkin coffee cake with crumb oat topping.
Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin coffee cake
Prep Time 20 minutes
Cook Time 34 minutes
Total Time 54 minutes
Servings 16
Calories 126kcal

Ingredients

Crumb Topping

  • 6 tablespoons (78 grams) brown sugar
  • 1/4 cup (31 grams) flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 4 tablespoons (56 grams) cold butter diced

Pumpkin Coffee Cake

  • 1 1/4 cups (156 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (110 grams) brown sugar
  • 3/4 cup pumpkin
  • 4 tablespoons (56 grams) unsalted butter melted
  • 1/4 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  • First, preheat the oven to 350-degrees, and lightly spray or grease an 8-inch square cake pan.
  • Then, make the streusel: combine the brown sugar, flour, oats, pumpkin pie spice, and salt in a bowl. Mix well. Add the diced butter, and mix using two forks or your fingertips until combined into a crumbly mixture.
  • Next, make the cake: whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, granulated sugar and brown sugar.
  • In a separate bowl, whisk together the pumpkin, melted butter, milk, egg, and vanilla.
  • Add the pumpkin mixture to the flour mixture, and stir until no lumps remain.
  • Pour half of the cake batter in the pan, and sprinkle half of the the streusel on top.
  • Spread the remaining pumpkin batter on top (it’s okay if it’s not perfect).
  • Bake on the center rack for 34-37 minutes, until a toothpick tester come out with only moist crumbs. The cake will start to pull away from the edge of the pan, too.
  • Let cool slightly, and then slice up and serve.

Video

Notes

Storage: You can make this pumpkin coffee cake one day ahead of time. Keep it tightly wrapped on the counter. You can refrigerate it for up to 2 days if you tightly wrap it. You can freeze this pumpkin coffee cake for up to 6 months, tightly wrapped. Let it thaw at room temperature on the counter for a few hours before serving.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 139mg | Fiber: 1g | Sugar: 5g