Name: Pumpkin Spice Coffee Cake: The Ultimate Fall Baking Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12-16 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1 cup packed light brown sugar; 1 cup vegetable oil; 4 large eggs; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup all-purpose flour; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup cold unsalted butter, cut into small cubes; 1 cup chopped pecans or walnuts (optional); 2 cups powdered sugar; 1/4 cup milk (or more, as needed); 1/2 teaspoon vanilla extract

Pumpkin Spice Coffee Cake: the very words conjure images of crisp autumn mornings, the scent of cinnamon and nutmeg swirling in the air, and the comforting warmth of a slice of cake alongside a steaming mug. Have you ever wondered why this particular flavor combination is so irresistible? It's more than just a trend; it's a nostalgic embrace of fall's bounty.

Pumpkin spice, as a flavor profile, has deep roots in American culinary history, evolving from simple pumpkin pie spice blends to a cultural phenomenon. While pumpkin pie has been a Thanksgiving staple for centuries, the modern pumpkin spice craze truly took off with the advent of pumpkin spice lattes, paving the way for its inclusion in everything from cookies to, of course, coffee cake!

What makes pumpkin spice coffee cake so universally loved? It's the perfect marriage of textures – the moist, tender crumb of the cake, often punctuated by a delightful streusel topping, combined with the warm, inviting spices that evoke feelings of home and hearth. The subtle sweetness of the pumpkin complements the spices beautifully, creating a flavor profile that's both comforting and exciting. Plus, it's incredibly versatile! Enjoy it as a breakfast treat, a midday snack, or a delightful dessert. It's easy to make and always a crowd-pleaser, making it the perfect addition to your fall baking repertoire.

Ingredients:

For the Cake:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 cup buttermilk

For the Streusel Topping:

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small cubes
1 cup chopped pecans or walnuts (optional)

For the Glaze (Optional):

2 cups powdered sugar
1/4 cup milk (or more, as needed)
1/2 teaspoon vanilla extract

Preparing the Streusel Topping

Okay, let's start with the streusel topping. This is what gives the coffee cake that irresistible crunchy sweetness on top. Trust me, you don't want to skip this part!

In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of packed light brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of ground cinnamon. Make sure everything is well combined.
Add the 1/2 cup of cold unsalted butter, cut into small cubes, to the flour mixture. Using a pastry blender or your fingertips (my preferred method!), cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible, as this will create those lovely buttery pockets in the streusel.
If you're using nuts (and I highly recommend it!), stir in the 1 cup of chopped pecans or walnuts. This adds a wonderful nutty flavor and extra crunch.
Set the streusel topping aside while you prepare the cake batter. You can even pop it in the fridge to keep the butter nice and cold, which will help it stay crumbly during baking.

Making the Pumpkin Spice Cake Batter

Now for the main event: the pumpkin spice cake batter! This is where all the warm, cozy flavors come together.

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also use baking spray with flour if you prefer. This will ensure that your cake doesn't stick to the pan.
In a large bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. This is your dry ingredient mixture. Make sure everything is evenly distributed.
In a separate large bowl, combine the 1 1/2 cups of granulated sugar, 1 cup of packed light brown sugar, and 1 cup of vegetable oil. Beat with an electric mixer until well combined. The mixture should be smooth and creamy.
Add the 4 large eggs, one at a time, beating well after each addition. This helps to incorporate air into the batter, which will make the cake lighter and fluffier.
Stir in the 1 (15 ounce) can of pumpkin puree and 1 teaspoon of vanilla extract. Mix until well combined. The batter will be a beautiful orange color and smell amazing!
Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

Assembling and Baking the Coffee Cake

Time to put it all together and get this coffee cake in the oven!

Pour the cake batter into the prepared 9x13 inch baking pan, spreading it evenly.
Sprinkle the streusel topping evenly over the cake batter. Don't be shy! The more streusel, the better.
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving. This allows the cake to set and makes it easier to slice.

Making the Optional Glaze

If you want to add an extra touch of sweetness, a simple glaze is the perfect finishing touch. It's totally optional, but I highly recommend it!

In a medium bowl, whisk together the 2 cups of powdered sugar, 1/4 cup of milk, and 1/2 teaspoon of vanilla extract.
Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. You want it to be thick enough to drizzle but thin enough to spread easily.
Once the coffee cake has cooled slightly, drizzle the glaze evenly over the top.
Let the glaze set for a few minutes before cutting and serving.

Tips and Variations

Here are a few extra tips and ideas to make this pumpkin spice coffee cake even more amazing:

Spice it up: If you like a stronger spice flavor, you can add an extra 1/4 teaspoon of ground ginger or allspice to the cake batter.
Add chocolate chips: For a chocolatey twist, stir in 1 cup of chocolate chips (milk, semi-sweet, or dark) to the cake batter.
Cream cheese swirl: For a richer, more decadent coffee cake, make a cream cheese swirl. In a separate bowl, beat together 4 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 egg until smooth. Drop spoonfuls of the cream cheese mixture over the cake batter, then swirl with a knife or toothpick before adding the streusel topping.
Make it ahead: You can make the coffee cake a day ahead of time. Store it covered at room temperature. If you're making the glaze, wait to add it until just before serving.
Freezing: This coffee cake freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving suggestions: This pumpkin spice coffee cake is delicious on its own, but it's also great with a scoop of vanilla ice cream or a dollop of whipped cream. It's the perfect treat for breakfast, brunch, or dessert.

Enjoy!

I hope you love this pumpkin spice coffee cake as much as I do! It's the perfect way to celebrate the flavors of fall. Happy baking!

Conclusion:

This Pumpkin Spice Coffee Cake isn't just another recipe; it's an invitation to experience the warmth and comfort of autumn in every single bite. From the intoxicating aroma that fills your kitchen as it bakes to the moist, tender crumb and the delightful swirl of pumpkin spice, this cake is a guaranteed crowd-pleaser. I truly believe it's a must-try, especially as the leaves begin to turn and the air gets a little crisper. But what makes this cake so special? It's the perfect balance of flavors – the earthy sweetness of pumpkin, the cozy warmth of cinnamon, nutmeg, and cloves, and the subtle tang of sour cream that keeps it incredibly moist. It's a symphony of textures, too, with the soft cake contrasting beautifully with the crunchy streusel topping. Honestly, it's hard to stop at just one slice! Beyond its inherent deliciousness, this cake is incredibly versatile. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. A simple dusting of powdered sugar also elevates its presentation beautifully. For a truly autumnal experience, pair it with a steaming mug of spiced apple cider or, of course, a pumpkin spice latte. Looking for variations? Feel free to experiment! Add chopped pecans or walnuts to the streusel topping for extra crunch and nutty flavor. You could also incorporate chocolate chips into the batter for a delightful chocolate-pumpkin combination. For a lighter version, try using applesauce in place of some of the oil. And if you're feeling adventurous, consider adding a cream cheese swirl to the center of the cake for an extra layer of richness. This Pumpkin Spice Coffee Cake is also perfect for gifting. Wrap a slice or two in cellophane and tie it with a ribbon for a thoughtful and delicious present. It's a wonderful way to share the joy of baking with friends, family, and neighbors. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a simple recipe, but the results are truly extraordinary. It's the kind of cake that brings people together, sparks conversation, and creates lasting memories. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake! I promise you won't regret it. This Pumpkin Spice Coffee Cake is more than just a dessert; it's an experience. Once you've tried it, I'd absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. Happy baking! I can't wait to see what you create!