Pumpkin Coffee Cake is 5-ingredient best epic delicious.

Pumpkin Coffee Cake is my fall anchor, and Skiny Taste keeps it real. I’m a busy mom and professional, juggling meetings and school runs. This guide blends a moist Pumpkin Coffee Cake layer, buttery streusel, and a forgiving vanilla glaze. It’s designed for real-life routines: prep ahead, bake in one pan, slice for busy mornings. Let’s bake something memorable together, with flavor that feels indulgent yet doable.

What Make This Recipe It Special

This Pumpkin Coffee Cake is my fall anchor. I designed it for busy mornings and cozy weekends. Moist pumpkin layers meet a crumbly, buttery streusel. A glossy vanilla glaze finishes the top. You get fall flavors without hours in the kitchen. It bakes in one pan and travels well. It’s comforting, practical, and forgiving. It’s perfect for readers juggling work, family, and meals. I want you to feel supported, not overwhelmed, when you bake.

A warm, shareable brunch-worthy moment

A soft pumpkin-infused cake layered with a crumbly, buttery streusel. That contrast elevates any brunch. The flavor duo is pumpkin spice and vanilla glaze. It tastes like fall in every bite. The method is friendly for a weekday morning. Skiny Taste keeps indulgence practical. Busy moms and professionals deserve a little celebration in their routine.

Built for real life, not perfect kitchen benches

This cake balances texture and moisture with simple steps. Layering batter and streusel keeps the bake tall, fluffy, and inviting. It includes make-ahead options and practical tips for real life. It fits school drop-offs, client calls, and weekend gatherings. It offers a comforting centerpiece without the fuss.

Why You’ll Love This Recipe

Pumpkin Coffee Cake makes busy mornings feel like a warm hello.
I love that it bakes in one pan and still looks special.
The moist pumpkin crumb, crumbly streusel, and vanilla glaze sing together.

It’s a comforting crowd-pleaser that fits brunch, potlucks, and school mornings.
Less fuss means more time for a hug, a camera-worthy plate, and coffee.
If you crave cozy flavors fast, this Pumpkin Coffee Cake is your ally.

Ingredients Pumpkin Coffee Cake

Here are all ingredients for Pumpkin Coffee Cake, with brief notes on each one’s purpose and possible substitutions.

Note: Exact quantities for bottom-layer quantities and a full printable version with measurements are included in the printable card at the end of the article.

For the streusel:

• 3 cups all-purpose flour
  • Base for crumbly topping; keeps structure.
• 1 cup brown sugar, packed
  • Rich flavor; hints of molasses deepen the fall vibe.
• 1/2 cup granulated sugar
  • Sharp sweetness to balance the brown sugar.
• 1 teaspoon kosher salt
  • Brightens flavors; enhances pumpkin warmth.
• 1 tablespoon cinnamon
  • Classic cozy spice; adds depth.
• 1 tablespoon pumpkin pie spice
  • A balanced blend of warm spices.
• 1 cup (2 sticks) butter, melted
  • Creamy, glossy crumble when combined.
• For the cake batter:
• 2 1/4 cups all-purpose flour
  • Provides the cake’s tender structure.
• 1 1/2 cups granulated sugar
  • Even sweetness for the crumb.
• 1 tablespoon baking powder
  • Gives lift for a fluffy crumb.
• 3/4 teaspoon baking soda
  • Helps with moisture and rise.
• 3/4 teaspoon kosher salt
  • Keeps flavors balanced.
• 1 tablespoon pumpkin pie spice
  • Deep pumpkin aroma; warm notes.
• 1 teaspoon cinnamon
  • Classic fall warmth.
• 1/2 cup butter, softened
  • Creams into the batter for tenderness.
• 1 (15 oz) can pumpkin puree
  • Moisture, color, and autumn flavor.
• 4 large eggs
  • Bind and enrich the crumb.
• 1/4 cup vegetable oil
  • Extra tenderness and moisture.
• 1 tablespoon vanilla extract
  • Aromatic depth; bright finish.
• 3 tablespoons milk (plus more as needed)
  • Adjusts batter thickness for folding.
• For the glaze:
• 1/4 cup very soft butter
  • Smooth base for a silky glaze.
• 1 teaspoon vanilla extract
  • Subtle vanilla kiss.
• 1/2 teaspoon kosher salt
  • Tiny balance; enhances sweetness.
• 3 tablespoons milk (plus more as needed)
  • Thin or thicken glaze to your liking.
• 2 cups powdered sugar
  • The glossy, sweet finish.
• Optional toppings or add-ins:
• Toasted pecans or walnuts, for garnish
  • Crunch and nutty aroma.
• Extra cinnamon dusting for presentation
  • Visual and aroma boost.
• Dairy-free butter alternatives (for a dairy-free version)
• Keeps this treat accessible for dairy-free eaters.

How to Make Pumpkin Coffee Cake

When I bake this Pumpkin Coffee Cake, I’m aiming for cozy, café-worthy flavor without the heavy lift. I’ll walk you through each step so you can prep, bake, and glaze with confidence. This is your win-win brunch treat, ready in one pan.

Step 1: Prep and preheat

Preheat the oven to 350°F (175°C). I grease a 9×13 inch pan with butter or nonstick spray, and I line it if I want easy removal. This setup helps the cake release cleanly for a neat brunch plate.

Step 2: Make the streusel

In a bowl, whisk the dry streusel ingredients until the mix is uniform. I stir in melted butter until the texture resembles crumbly crumbs. A crumbly streusel stays crisp against the soft cake.

Step 3: Mix the cake dry ingredients

In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This base gives a light, even crumb for the pumpkin layers.

Step 4: Cream butter with pumpkin

Beat softened butter with half the pumpkin puree until thick and smooth. The mixture helps keep the crumb tender and rich.

Step 5: Combine wet ingredients

Whisk the remaining pumpkin puree, eggs, oil, and vanilla until well blended. I like a glossy, unified batter after this step.

Step 6: Add wet to dry and smooth

Gradually fold the wet into the dry ingredients. Beat about 1 minute until the batter is fluffy and cohesive, not heavy.

Step 7: Layer and bake

Spread about 2 cups of batter in the pan. Sprinkle 1 cup of streusel, then repeat the layers two more times, finishing with streusel on top. Bake about 35 minutes, then bake 10–15 minutes more after adding the reserved streusel.

Step 8: Make the glaze

Whisk glaze ingredients until smooth while the cake bakes. The glaze should be pourable but not runny; adjust with milk if needed.

Step 9: Cool and glaze

Let the cake rest 15–20 minutes before drizzling with glaze. A warm cake accepts glaze best, while a fully cooled cake holds a glossy finish.

Tips for Success

• I keep butter at room temperature for a smoother batter and even mixing.
• I avoid overmixing once wet meets dry; a few lumps keep the crumb tender.
• If the top browns too fast, I tent with foil for extra moisture.
• If I want a stronger glaze, I whisk in a touch more vanilla or milk.
• I let the cake rest 10–15 minutes before slicing for clean cuts.

Equipment Needed

• 9×13 inch baking pan (or two 8-inch rounds for layered look)
• Mixing bowls and a whisk (one large for batter, one small for dry mix)
• Electric mixer or sturdy whisk (hand mixer works)
• Measuring cups and spoons (for accurate measuring)
• Spatula for spreading and scooping (silicone preferred)
• Parchment paper for easy pan release (optional but saves cleanup)

Variations

• Dairy-free version: I swap in dairy-free butter. I use a plant-based milk in the glaze to keep the Pumpkin Coffee Cake rich.
• Gluten-friendly option: I substitute with a 1:1 gluten-free flour blend. Note the crumb may be a touch denser.
• Nutty crunch: I fold in 1/2 cup chopped pecans into the streusel. Or sprinkle on top for extra toasty texture.
• Vegan glaze: I use coconut cream. I also mix a dairy-free base with powdered sugar and maple syrup.
• Sugar-conscious: I cut both sugars by 1/4 cup. I add a touch more pumpkin puree to keep moisture.

Serving Suggestions

• Serve with vanilla yogurt or whipped cream for a tres leches-like finish.
• Pair with a cinnamon-spiced latte or a hot chai on cool mornings.
• Dust with extra cinnamon and place a few walnut halves on top for visual appeal.
• Slice warm and serve with coffee or spiced apple cider.

Make-Ahead and Freezer-Friendly Pumpkin Coffee Cake

I love how this Pumpkin Coffee Cake stays cozy after freezing. Planning ahead means less weekday stress and more time for you.

Here are my practical make-ahead and storage tips so you can enjoy a slice anytime.

• Assemble the cake without the glaze. Wrap the pan tightly. Freeze up to 2 months.
• Thaw overnight in the fridge. Bring to room temperature. Bake as directed, then glaze.
• Freeze individual slices for quick breakfasts or snacks. Reheat in the microwave or oven for a fresh bite.
• Freeze the glaze separately. Thaw and whisk in a splash of milk before using.
• Or bake the cake fully, cool, and freeze slices. Reheat as needed and glaze before serving.

FAQs

What is pumpkin spice coffee called?

In cafés and home kitchens, it’s popularly called a Pumpkin Spice Latte (PSL). I love the warm, cinnamon-vanilla aroma that inspired the flavors in this Pumpkin Coffee Cake, but the cake stands on its own without needing a separate drink.

How much does a PSL cost?

A PSL usually runs about $4 to $6 at most cafés. If I make a PSL-style drink at home, I save money and still enjoy the cozy spices that pair so well with Pumpkin Coffee Cake.

How much does it usually cost to get a PPL?

A Private Pilot’s License (PPL) typically costs between roughly $8,000 and $15,000 in the United States, depending on hours, school, and location. It’s a big investment and not something I bake into a weeknight plan.

Can I get a PPL without a medical?

A4: In most cases, you cannot obtain a PPL without at least some medical certificate. The FAA requires a medical evaluation to ensure you’re fit to fly. There are occasional exceptions for certain training pathways, but solo flight usually needs medical clearance before continuing.

Final Thoughts

Sharing this Pumpkin Coffee Cake feels like passing a warm hug across the table. I love how its pumpkin spice aroma invites slow mornings, even on deadlines days. The crunchy streusel dances with the tender cake, and the vanilla glaze adds a glossy kiss. It travels well, feeds a crowd, and still feels intimate—perfect for brunches, potlucks, or a quick treat after a long meeting. In my kitchen, this Pumpkin Coffee Cake becomes a pause button: a moment to breathe, savor autumn, and reset. Bake it, slice it, and let the house fill with comfort and gratitude.

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