Cakes

Pumpkin Coffee Cake

Have you ever had pumpkin coffee cake? This light cake has nutmeg and ginger with a sweet maple glaze on top.

Pumpkin Coffee Cake on a white plate and utensils next to it with the remaining cake in the background.
birds eye view of flour, baking soda, powder, cinnamon and spices in a bowl.
In a medium bowl, add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, white and brown sugar together.
White and brown sugar added to the flour mixture.
(I forgot to add the white and brown sugar in the above picture.)
Vegetable oil, eggs, sour cream, and pumpkin puree added in a bowl.
In a separate bowl, add the sour cream, pumpkin puree, and 2 eggs. Mix well.
A little pumpkin puree added to the flour mixture.
Make a well in the middle of the flour and slowly add a little pumpkin mixture at a time. Mix until its all combined.
Pumpkin batter added to a lined 8x8 square pan.
In a 8×8 in square pan, grease or line with parchment paper. Add half the pumpkin batter to the pan.
Melted butter, sugar, flour, and cinnamon added to a bowl.
In a small bowl, mix together the melted butter, brown sugar, flour, and cinnamon together.
Brown sugar mixture added on top of the pumpkin mixture.
Use only half of the brown sugar mixture and crumble it all over the pumpkin batter.
Add the remaining pumpkin batter on top of the brown sugar mixture. Because the batter is so thick, I spoon the batter out then flatten it with a silicone spatula.
Birds eye view of the square pan with the pumpkin and brown sugar mixture in it.
-Add the remaining brown sugar crumble on top.
-Bake for 35 minutes at 350 degrees.
-In a small bowl, add the powdered sugar and maple syrup for the glaze. –
Depending how you like your glaze, add more powdered sugar for a thicker glaze and a little milk for a runnier glaze. In the picture below, I added a little milk.
birds eye view of the baked pumpkin coffee cake with sugar glaze on top.
This pumpkin coffee cake can serve 9 large or 12 small slices.
close up up the cinnamon and sugar swirls on top of the pumpkin coffee cake.
Print
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Pumpkin Coffee Cake


Description

Have you ever had pumpkin coffee cake? This light cake has nutmeg and ginger with a sweet maple glaze on top.


Scale

Ingredients

For the Cake: 

  • 2 c. all purpose unbleached flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 c. pumpkin puree¬† (half to 3/4 a can)
  • 2 large eggs
  • 1/2 c. vegetable oil
  • 4 oz. sour cream (7.5 TBSP)

For the Streusel:

  • 1/4 c. all purpose unbleached flour
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 3 TBSP unsalted butter
  • (optional) 1/2 c. chopped pecans

For the Glaze: (Double this if you want a thick glaze)

  • 1/4 c. powdered sugar
  • 1 TBSP maple syrup

Instructions

  1. Set the oven to 350 degrees. Line/grease a 8×8 inch square metal pan.
  2. TO MAKE THE CAKE- In a large bowl, mix together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, ground nutmeg, white and brown sugars.
  3. In a separate small bowl, add the pumpkin puree, 2 large eggs, vegetable oil, and sour cream.
  4. Make a well in the bowl of the dry ingredients, and slowly add the wet ingredients. Mix together.
  5. Add 1/2 of the pumpkin batter in the square pan.
  6. TO MAKE THE STREUSEL- In a small bowl, mix together the flour, brown sugar, cinnamon, butter, and chopped pecans.
  7. Add half the streusel on the pumpkin batter.
  8. Finish it off with adding the remaining pumpkin batter, then the last half of the streusel on top.
  9. Bake for 35 minutes until a toothpick used to test the middle of the pumpkin coffee cake comes out clean.
  10. TO MAKE THE GLAZE- Mix together 1/4 c. powdered sugar and 1 TBSP of maple syrup together and drizzle on the cooled pumpkin coffee cake. (Cake should cool for at least 15 minutes.) If you want a thicker glaze, double the glaze ingredients.

Notes

-Glass and ceramic pans cook longer than metal pans.

-Pumpkin coffee cake can be stored in the fridge or at room temperature for up to 4 days.

-Nutritional facts do not include optional pecans.

Nutrition

  • Serving Size: 1
  • Calories: 457
  • Sugar: 40.5g
  • Sodium: 234.6mg
  • Fat: 19.2g
  • Carbohydrates: 67.9g
  • Protein: 5.9g
  • Cholesterol: 55.9mg

Recipe adapted from Handle the Heat.

If you love this pumpkin recipe, you’ll love my pumpkin chocolate chip muffins.

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