Pumpkin Coffee Cake: A Cozy Autumn Treat with Streusel and Cream Cheese Drizzle
Each slice delivers tender crumb, crunchy walnut topping, and luscious cream cheese glaze.
Pumpkin Coffee Cake Recipe: Your Ultimate Fall Baking Guide
With autumn’s crisp mornings and cozy afternoons, there’s nothing quite as comforting as a slice of pumpkin coffee cake fresh from the oven. This recipe pairs a moist, pumpkin-infused crumb with a crunchy walnut streusel and a velvety cream cheese drizzle for the perfect seasonal treat. Whether you serve it for breakfast, brunch, or dessert, this cake embodies the warmth and flavor of fall in every bite.
Why Pumpkin Coffee Cake?
- Seasonal flavors: Pumpkin, warm spices, and brown sugar evoke autumn’s best aromas.
- Texture contrast: Tender, moist cake beneath a thick, buttery streusel for satisfying crunch.
- Versatility: Perfect for breakfast, afternoon snacks, or festive fall potlucks.
- Easy preparation: Straightforward steps make homemade baking accessible, even for beginners.
Key Ingredients
- Pumpkin puree: Adds moisture and earthy sweetness for a tender crumb.
- Sour cream: Lends tanginess and ensures the cake remains soft and rich.
- Spices: Pumpkin pie spice blends cinnamon, nutmeg, ginger, and clove for autumnal warmth.
- Walnuts: Finely chopped for nutty flavor and crunchy texture in the streusel.
- Cream cheese: Provides creamy richness in the sweet drizzle.
- Brown sugar: Deep, molasses-like sweetness integral to both cake and topping.
Step-by-Step Directions
1. Prepare the Walnut Streusel Topping
- In a medium bowl, whisk together flour, walnuts, brown sugar, and pumpkin pie spice.
- Stir in melted butter until evenly combined. Refrigerate the mixture for at least 15 minutes to firm, allowing for easy crumbling later.
- You may refrigerate the streusel up to 1 day ahead for make-ahead convenience.
2. Make the Pumpkin Cake Batter
- Preheat oven to 350°F (175°C). Prepare a 13-by-9-inch baking pan: spray with baking spray and line with parchment paper, leaving a 1-inch overhang for easy removal. Spray the paper as well.
- In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until smooth.
- Fold in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix just until combined—overmixing may toughen the cake.
- Pour the batter into prepared pan and smooth the top with an offset spatula for even baking.
3. Add and Bake Streusel
- Crumble chilled walnut streusel into dime-sized pieces and sprinkle evenly over the pumpkin batter.
- Bake for 40–45 minutes. The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let cool completely in pan to ensure slices hold their shape.
4. Drizzle with Sweet Cream Cheese Glaze
- In a heatproof bowl, microwave cream cheese until very soft, about 10–15 seconds.
- Whisk in powdered sugar, vanilla, and enough water (about 1 tablespoon) for a drizzleable consistency.
- Use the parchment overhang to lift the cooled cake from the pan.
- Drizzle the cream cheese glaze over the cake. Allow to set for 15 minutes before slicing and serving.
Pro Tips for the Perfect Pumpkin Coffee Cake
- Do not substitute pumpkin pie mix for pumpkin puree—pie mix contains sugar and spices that alter flavor and texture.
- Refrigerating the streusel helps it stay chunky and crisp after baking.
- Sour cream adds essential moisture—do not omit or substitute with low-fat varieties, which can yield a drier cake.
- For extra flavor: Toast walnuts before adding to streusel, or add a pinch more spice for deeper warmth.
- Customize the nuts: Swap walnuts for pecans or omit for nut-free households.
What others are reading
Nutrition Information
| Nutrient (Per Serving) | Amount |
|---|---|
| Calories | ~218 kcal |
| Carbohydrates | 38 g |
| Protein | 2 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Cholesterol | 7 mg |
| Sodium | 82 mg |
| Fiber | 1 g |
| Sugar | 23 g |
| Vitamin A | 2485 IU |
| Vitamin C | 0.7 mg |
| Calcium | 57 mg |
| Iron | 1.3 mg |
Serving Suggestions
- Pair slices with hot coffee, chai, or spiced tea for a true autumn breakfast experience.
- Serve as an easy fall dessert topped with whipped cream or ice cream.
- Pack slices for lunchboxes, office snacks, or festive gatherings with friends.
- Dress up the glaze with a pinch of cinnamon or orange zest for a seasonal twist.
Make Ahead, Storage, and Freezing Tips
- Make ahead: Streusel and cake batter can be prepped a day prior. Refrigerate streusel and cover cake batter tightly.
- Storage: Keep cooled cake covered at room temperature for up to 2 days. For longer freshness, store refrigerated for up to 5 days.
- Freezing: Slice and wrap portions, store in an airtight container for up to one month. Thaw at room temperature or microwave in short bursts.
Variations and Customization Ideas
- Nut-free option: Replace walnuts with rolled oats for texture or simply omit.
- Vegan adaptation: Swap eggs for flax eggs, and sour cream for dairy-free yogurt. Use dairy-free cream cheese in the glaze.
- Gluten-free version: Substitute all-purpose flour with a cup-for-cup gluten-free baking mix.
- Pecan streusel: Use pecans instead of walnuts for a sweeter, buttery crunch.
Frequently Asked Questions (FAQs)
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes. Homemade pumpkin puree works well, but drain excess liquid and blend until very smooth to match canned consistency.
Q: What can I use instead of walnuts?
A: Pecans, almonds, or rolled oats provide great alternatives. For nut allergies, omit nuts entirely.
Q: Should I refrigerate leftover cake?
A: It’s best kept covered at room temperature for up to 2 days. For longer storage, refrigerate, especially once the cream cheese drizzle is applied.
Q: Can I double or halve the recipe?
A: Certainly. Double ingredients for a larger gathering and use a standard sheet pan. Halve for an 8-inch pan, adjust bake time as necessary.
Q: Why is my cake dense or gummy?
A: Pumpkin coffee cake is naturally moist, but overmixing or excess pumpkin can yield a gummy texture. Ensure measured amounts and mix gently after adding flour.
Pro Chef Tips
- Perfect Streusel: Chill thoroughly, crumble into chunky bits, and distribute evenly for optimal texture and golden crunch.
- For dramatic drizzle: Use a spoon to splatter glaze in zig-zag lines, or pipe carefully for neat waves.
- Flavor boosters: Add orange zest or a dash of maple syrup to the batter or glaze for layered, seasonal notes.
- Check doneness: Toothpick should have a few moist crumbs, not batter, when cake is ready. Avoid overbaking for best moisture.
- Cleanup tip: Use parchment with an overhang for effortless lift-and-cut after baking.
Conclusion: Why You Will Love This Pumpkin Coffee Cake
This pumpkin coffee cake is the epitome of fall comfort: plush, spiced crumb beneath a generous, nutty streusel and a tangy-sweet cream cheese glaze. With simple ingredients and step-by-step directions, even the occasional baker can create a show-stopping treat for seasonal breakfasts, afternoon snacks, or festive dessert tables. Experiment with variations and serving styles—this classic will quickly become an autumn staple in your home.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a66015274/best-pumpkin-coffee-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a61975374/pumpkin-coffee-cake-recipe/
- https://www.crazyforcrust.com/pumpkin-coffee-cake/
- https://www.eatthelove.com/pumpkin-coffee-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43468117/coffee-cake-recipes/
- https://sallysbakingaddiction.com/iced-pumpkin-coffee-cake/
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