Pumpkin Spice Coffee Cake
Pumpkin Spice Coffee Cake is a moist, warmly spiced cake topped with a buttery cinnamon crumb and finished with vanilla icing. It is simple to prepare and perfect for breakfast, brunch, or dessert.
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Servings: 9
Ingredients
Crumb Topping
- 1/2 c all-purpose flour
- 1/2 c packed light or dark brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 c unsalted butter cold
Pumpkin Coffee Cake
- 2 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 c pumpkin puree
- 1/2 c packed light or dark brown sugar
- 1/2 c canola or vegetable oil or melted coconut oil
- 1/4 c pure maple syrup
- 1/4 c milk
Vanilla Icing
- 1 c confectioners’ sugar
- 2 tbsp pumpkin spice coffee creamer half-and-half, or milk
- 1/4 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan, 9-inch springform pan, or a similar 2.5-quart baking dish with nonstick spray. Set aside.
Prepare the crumb topping:
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until the mixture forms coarse crumbs and small clumps. Set aside.
Prepare the dry ingredients for the cake:
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Prepare the wet ingredients for the cake:
- In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
- Transfer the batter to the prepared pan and spread it into an even layer.
- Sprinkle the crumb topping evenly over the batter, then gently press the crumbs lightly into the surface.
- Bake for 30 to 35 minutes. Begin checking for doneness at the 30-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter remains, continue baking for an additional 5 minutes and check again.
Prepare the icing:
- In a small bowl, whisk together the confectioners’ sugar, pumpkin spice coffee creamer, half-and-half, or milk, and vanilla extract until smooth. Add a small additional splash of liquid if a thinner consistency is desired.
- Drizzle the icing over the warm or cooled cake before serving.
Notes
To make this recipe gluten free, replace the all-purpose flour in both the cake and crumb topping with a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. Also confirm that the baking powder, confectioners’ sugar, pumpkin puree, maple syrup, and any coffee creamer used are certified gluten free, as ingredients and manufacturing practices can vary by brand. The texture may be slightly more delicate than the original version, so allow the cake to cool a bit before slicing for cleaner pieces.