To see the ingredient amounts in metric units, click the blue “METRIC:” button between the ingredients and the instructions in the recipe section of this post.
Pumpkin Spice Coffee Cake, Oh My, let’s dive into fall with one of my favorite flavors. Pumpkin Spice. This recipe is my go-to recipe for coffee cake, moist with a double layer of the best part of coffee cake. The streusel layer. I’ve added pumpkin and pumpkin pie spice to the cake. Sometimes I also add some chopped pecans to the cake batter. My basic Coffee Cake Recipe and my Double Crumb Crumb Cake are two other breakfast cakes or anytime you want a snack cakes.
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SIS TIP: Simple is Smart Tip:
If you don’t have pumpkin pie seasoning you can make your own: Whisk together 3 tbsp of cinnamon, 2 tsp of ground ginger, 2 tsp of nutmeg, 1 1/2 tsp of ground allspice, and 1 1/2 tsp of ground cloves. Store in a small jelly jar or other glass airtight container.
Sugar: I use granulated sugar for the topping. However, you could use brown sugar or half brown and half granulated.
Flour: Use all-purpose white flour.
Pecans: Use raw pecans. The pecans get toasted during baking.
Pumpkin Pie Spice: See the SIS Tip if you don’t have pumpkin pie spice. The recipe in the SIS tip makes a little more than 1/4 of a cup of spices.
Butter: Use salted butter.
Pumpkin Spice Coffee Cake Ingredients:
Sugar: granulated or white sugar.
Butter: I use salted butter when I bake. I think it’s easier than purchasing two types of butter. If you want to use unsalted butter, increase the salt in this recipe by 1/4 of a teaspoon. The butter should be at room temperature.
Eggs: large eggs, room temperature
Vanilla: Us pure vanilla extract and not imitation vanilla.
Lemon Juice: Fresh squeezed is best. Bottles will work if you don’t have fresh squeezed. The lemon adds acid that helps activate the baking soda.
Flour: all-purpose white flour.
Baking Powder: The baking powder keeps reacting with the heat to give a leavening boost while the baked goods are in the oven.
Baking Soda: Baking soda reacts immediately to acidic elements and gives an immediate leavening effect.
Pumpkin Pie Spice: See the SIS Tip for how to make your pumpkin pie spice if you don’t have any on hand.
Salt: enhances the sweetness and blocks bitterness.
Pumpkin Puree: Used instead of Sour Cream in my basic coffee cake recipe. If you want to make puree from pumpkins. Make sure you use pie or sugar pumpkins and here is How to Roast Pumpkin for Puree.
How to Make Pumpkin Spice Coffee Cake:
- Preheat the oven to 350 degrees F.
- Mix the flour, baking powder, soda, pumpkin pie spice and salt together and set aside
- Cream the butter and sugar in the bowl of a stand mixer.
- Add the eggs one at a time. Mix after each egg. Mix for 1 minute and scrape the sides and bottom of the bowl.
- Add the flour, alternating with the pumpkin puree. Add 1/3 of the flour alternating with 1/3 of the pumpkin. Beat after each addition.
- Line a 9 X 9-inch cake pan with parchment paper and spray with nonstick spray.
- Make the Cinnamon Streusel by adding all the streusel ingredients except the pecans to a bowl and mix until crumbly with your hands or a pastry blender. Add the pecans and mix in.
- Add half of the batter to the bottom of the prepared cake pan and top with half of the streusel. Add the rest of the batter and top with the rest of the streusel.
- Bake for 35 – 45 minutes. Check for doneness with a toothpick inserted into the center should come out clean. Remove from the oven and serve warm but not hot.
- Store for 2-3 days in a covered container.
- Freeze in an airtight container for up to two months.
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- 9 X 9-inch baking pan
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- 1 cup white sugar
- 1 cup all-purpose flour
- ½ cup finely chopped pecans
- 1 tbsp pumpkin pie spice
- 8 tbsp butter
- 1 cup white sugar
- 1 stick butter
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup Pumpkin Puree
- In a bowl mix together the streusel ingredients: sugar, pecans,flour, butter, and Pumpkin Pie Spice. Mix until crumbly consistency.
- Preheat oven to 350°F
- In a stand mixer bowl add the sugar and butter, mix on medium until fluffy. Scape sides and bottom of bowl.
- Add the eggs one at a time and mix well after each egg. Scrape bowl before adding the vanilla and lemon juice. Mix on medium for 1 minute and scrape sides and bottom of the bowl.
- In a separate bowl, mix together the flour, baking powder, soda, pumpkin pie spice, and salt until well blended.
- on low alternately add ⅓ of the flour mixture alternating with ⅓ of the pumpkin puree. Beat for 1 minute after each addition.
- Once all of the flour and pumpkin puree is mixed in, add a piece of parchment paper to the bottom of a 9 X 9-inch baking pan, Spray with non-stick cooking spray.
- Add ½ of the batter to the pan and top with 1/2 of the streusel mixture. Add the rest of the batter and top with the rest of the streusel.
- Bake for 35 - 45 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and serve warm but not hot.
- Store cake at room temperature for 2-3 days in a covered container.