A Warm Fall Hug: Pumpkin Spice Coffee Cake with Cinnamon Streusel

Treat yourself to the ultimate fall treat with this Pumpkin Spice Coffee Cake, a comforting creation that brings together the warm, earthy flavors of pumpkin and aromatic spices. The cake is moist and soft, thanks to the perfect blend of pumpkin puree and sour cream, while the cinnamon streusel topping adds a delicious crunch that contrasts beautifully with the tender crumb. A light vanilla frosting drizzled on top elevates the experience, making each bite a perfect balance of sweetness and spice. This coffee cake isn’t just a dessert; it’s an experience that envelopes you in the cozy essence of fall.

Why you’ll love this:

This pumpkin coffee cake is the perfect embodiment of fall flavors. The richness of the pumpkin and the warmth of the spices create a harmonious balance that is hard to resist. The streusel topping adds texture and depth, making each bite both crunchy and chewy. The light frosting gives just the right amount of sweetness without overpowering the flavors of the cake. Whether you are a pumpkin fan or just love a good coffee cake, this recipe is sure to become a favorite. It is simple to make yet tastes like a high-end bakery, ensuring that it impresses everyone who tastes it.

Perfect opportunity:

This Pumpkin Spice Coffee Cake is perfect for any fall gathering. Whether you’re hosting a cozy brunch, enjoying a quiet morning at home, or bringing a treat to a potluck, this cake fits the bill. It’s also a great choice for Thanksgiving breakfast, as it pairs beautifully with a hot cup of coffee or tea. The rich, spicy flavors make this an ideal dessert to serve during the colder months, bringing warmth and comfort to any occasion.

Decorating tips:

replaces the word nice with empty enhance the presentation of this coffee cake, consider dusting the top with a light dusting of powdered sugar before serving. You can also add a few whole cinnamon sticks or small pumpkins around the cake board for a festive, fall touch. If you want to add a little flair, use a piping bag to pipe the frosting in a more decorative pattern, creating elegant swirls or zigzags. For added crunch and visual appeal, sprinkle a handful of chopped pecans or walnuts over the frosting.

Ingredients

Streusel/Crumble:

• 1 cup all-purpose flour (120 g)
• 3/4 cup light brown sugar, packed (159 g)
• 2 teaspoons cinnamon
• A pinch of salt
• 6 tablespoons unsalted butter, cold (84 g)

Cake:

• 2 cups all-purpose flour (240 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup canola oil or vegetable oil (100 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup light brown sugar (106 g)
• 1 cup pumpkin puree (244 g)
• 1/2 cup sour cream, room temperature (112 g)
• 2 eggs, at room temperature
• 1 1/2 teaspoons vanilla extract

Chandelier:

• 1/2 cup powdered sugar (57 g)
• 2-3 teaspoons of milk
• 1/4 teaspoon vanilla extract

Instructions

For the Streusel/Crumble:

1. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Mix well to distribute evenly. Add cold, diced butter. Using your fingers, work the butter into the dry ingredients until the mixture forms a crumbly texture. Once finished, place the bowl in the refrigerator to keep the butter cold while you prepare the cake batter.

For the cake:

1. Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it thoroughly. Set the pan aside.
2. In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground nutmeg, and ground cloves. This will help distribute the spices and leavening agents evenly throughout the cake batter.
3. In a large bowl, whisk together vegetable oil, granulated sugar and brown sugar until well combined.
4. Add the eggs, pumpkin puree, sour cream, and vanilla extract to the sugar mixture. Whisk until well incorporated and the batter is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be careful not to overmix the dough to maintain a tender crumb.
6. Pour the batter into the prepared pan, spreading it evenly. Remove the streusel mixture from the refrigerator and sprinkle it generously over the top of the batter, covering it completely.
7. Bake the cake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and the streusel topping should be slightly crispy.

For the icing:

1. In a small bowl, whisk together the icing sugar, milk and vanilla extract until smooth. If the icing is too runny, add more icing sugar to thicken it. If it is too thick, add a little more milk to reach the desired consistency.
2. Once the cake has cooled slightly, pour the frosting over the top of the cake, letting it drip down the edges.

Appreciate!