Pumpkin Coffee Cake Recipe for Fall

Pumpkin Coffee Cake Recipe

This is a super easy pumpkin coffee cake recipe perfect for fall. Anyone can make it even those of you who don’t bake very often. I believe in you!

– Jessa Marie

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It’s still pumpkin spice latte season! I honestly love pumpkin and coffee together. I think it was an ingenious idea. So I decided to try making my own pumpkin coffee cake recipe. Luckily it turned out well.

I don’t know if you know this already, but not all coffee cake recipes have actual coffee in them. Scandalous, right?! But fortunately for you mine does.

As a true appreciator of coffee, I had to put the real stuff in my pumpkin coffee cake recipe. Also, if I didn’t it would just be pumpkin cake. Which is not the same thing.

One of the best parts about coffee cake is definitely the crumbs. So I made sure mine were filled with cinnamon sugar goodness. Making it smell even better while baking.

Pumpkin Coffee Cake with Powdered Sugar
Pumpkin Coffee Cake with Powdered Sugar

Honestly, coffee, brown sugar, cinnamon, and pumpkin would make the perfect scented candle. (I should definitely make a mental note to make one and patent it.)

My mom even said that the smell of the cake baking in the oven was lulling her to sleep. That’s how magical this pumpkin coffee cake is! It’s like self care in a pan. Anyways without further ado, here are my pumpkin coffee cake tips.

Pumpkin Coffee Cake Recipe Tips

  1. Use softened butter. If you don’t have time to wait for your butter to come to room temperature, put it in the microwave for 5 second intervals until you can cut it easily with a butter knife. Do not nuke it for 20 seconds straight or else you’ll end up with a butter puddle. Not what we want for this pumpkin coffee cake recipe.
  2. To make crumbs, typically people use a pastry cutter to mix them and get the right texture. I don’t have a pastry cutter at home, so I used a potato masher, but you can use your hands or two really large forks.
  3. Make your coffee strong! I used a French press to make my coffee. I added 3 tbsp to only a half cup of hot water and let it sit there for at least 10 minutes before pressing it. Trust me, the stronger the better since there is a lot of sugar in this pumpkin coffee cake recipe.
  4. The pumpkin purée will make the texture of your cake closer to pumpkin pie. If you want it to have more of a cake texture, I suggest you use less pumpkin in your batter. I personally love the pumpkin-pie-ness of it, but that’s just me. 
Pumpkin Coffee Cake with Coffee on the side
Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe

Prep Time: 30 minutes
Cook Time: 45-55 minutes

Serves: 16

Ingredients

Coffee Cake Batter
Cinnamon Sugar
Crumbs

Tools

Recipe Steps

Prepping the Coffee Cake

  1. Preheat the oven to 350°F
  2. In a bowl mix together flour, baking powder, baking soda, and salt. Set aside for later.
  3. Using a measuring cup, mix together cooled coffee and cream, setting aside for later use.
  4. In a large bowl cream together butter and sugar until smooth. (see image 1)
  5. Next beat in 3 eggs, one at a time. Then add vanilla to the mixture. Mix until well combined. (see image 2)
  6. Add pumpkin purée, pumpkin spice, and ground cloves. Mix until batter is smooth. (see images 3 and 4)
  7. Next, add in one third of both the flour mixture and cream mixture. Mix until well combined. Repeat until you’ve added all the flour and cream to your pumpkin coffee cake batter. Set aside. (see images 5 and 6)
  8. In a separate bowl, mix together all ingredients for the crumbs. Do not over mix into a dough. Mix until they combine to make a crumb like texture. (see image 9)

Assemble and Bake

  1. Line your baking pan using parchment paper. Leaving excess on the sides to make it easier to pull out the coffee cake once it’s done.
  2. Next pour half your batter into the lined baking pan. This is the first layer of your pumpkin coffee cake.
  3. In a small bowl, mix together cinnamon and brown sugar until nicely combined. Sprinkle the mixture over top of the first layer of your cake. (see image 7)
  4. Next pour the rest of the cake batter over top to almost fill the pan. (see image 8)
  5. Finally sprinkle your crumbs on top of the cake batter until the top is fully covered. (see image 9)
  6. Bake for 45-55 minutes or until the top of the cake is a nice golden brown and you can stick a toothpick in the centre and it comes out clean. (see image 10)
  7. Cool for 5-10 minutes before serving. You can lift the cake out of the pan using the excess parchment paper on the sides, and place on a cooling rack. 
  8. Sprinkle a little powdered sugar before serving (see image 11). Enjoy your pumpkin coffee cake!

Looking for more fall recipes like this one, subscribe and never miss a new one! Check out my super easy pumpkin pie recipe in the mean time. Thanks for baking with Life is Rosy!

Pumpkin Coffee Cake Recipe Pin

Pumpkin Coffee Cake Recipe

Jessa Marie
Check out this super yummy pumpkin coffee cake recipe for fall. Get your caffeine kick from this tasty breakfast dessert that is easy to make.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 16
Calories 443 kcal

Equipment

  • hand mixer
  • 9×13 inch baking pan
  • parchment paper

Ingredients
  

Coffee Cake Batter

  • 2 cups flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 1/4 cup coffee cooled
  • 1 cup brown sugar
  • 1 cup butter softened
  • 3 eggs
  • 2 tsps vanilla extract
  • 2 cups pumpkin purée
  • 1 tsp pumpkin pie spice
  • 1/8 tsp ground cloves

Cinnamon Sugar

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Crumbs

  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 2 cups flour
  • 1 cup butter softened

Instructions
 

Prepping the Coffee Cake

  • Preheat the oven to 350°F.
  • In a bowl mix together flour, baking powder, baking soda, and salt. Set aside for later.
  • Using a measuring cup, mix together cooled coffee and cream, setting aside for later use.
  • In a large bowl cream together butter and sugar until smooth. (see image 1)
  • Next beat in 3 eggs, one at a time. Then add vanilla to the mixture. Mix until well combined. (see image 2)
  • Add pumpkin purée, pumpkin spice, and ground cloves. Mix until batter is smooth. (see images 3 and 4)
  • Next, add in one third of both the flour mixture and cream mixture. Mix until well combined. Repeat until you’ve added all the flour and cream to your pumpkin coffee cake batter. Set aside. (see images 5 and 6)
  • In a separate bowl, mix together all ingredients for the crumbs. Do not over mix into a dough. Mix until they combine to make a crumb like texture. (see image 9)

Assemble and Bake

  • Line your baking pan using parchment paper. Leaving excess on the sides to make it easier to pull out the coffee cake once it’s done.
  • Next pour half your batter into the lined baking pan. This is the first layer of your pumpkin coffee cake.
  • In a small bowl, mix together cinnamon and brown sugar until nicely combined. Sprinkle the mixture over top of the first layer of your cake. (see image 7)
  • Next pour the rest of the cake batter over top to almost fill the pan. (see image 8)
  • Finally sprinkle your crumbs on top of the cake batter until the top is fully covered. (see image 9)
  • Bake for 45-55 minutes or until the top of the cake is a nice golden brown and you can stick a toothpick in the centre and it comes out clean. (see image 10)
  • Cool for 5-10 minutes before serving. You can lift the cake out of the pan using the excess parchment paper on the sides, and place on a cooling rack.
  • Sprinkle a little powdered sugar before serving (see image 11). Enjoy your pumpkin coffee cake!
Keyword coffee cake, Pumpkin, pumpkin coffee cake

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