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To make this delightful pumpkin spice coffee cake, you will need the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup buttermilk - ½ cup chopped pecans or walnuts (optional) For those who want to elevate their coffee cake, I suggest these optional ingredients: - ½ cup chopped pecans or walnuts - 1 tablespoon sugar + ½ teaspoon cinnamon for topping These additions bring texture and flavor to your cake, making each bite even more special. You can easily swap certain ingredients if needed. Here are some ideas: - Use whole wheat flour for a nuttier taste. - Replace buttermilk with regular milk or yogurt mixed with a splash of vinegar. - If you don't have pumpkin puree, mashed bananas or applesauce work well. These substitutions can still yield a delicious cake while fitting your pantry's contents. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper to keep the cake from sticking. This step helps your cake come out easily. Next, gather your dry ingredients. In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt Set this bowl aside. It’s important to mix these well for even flavor. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup brown sugar, packed Do this for about 3-4 minutes until it's light and fluffy. This step adds air to the mixture. Now, add in 2 large eggs, one at a time. Mix well after each egg. After that, stir in: - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Mix everything until it’s well combined. Now, take the dry ingredients you set aside. Gradually add them to the wet mix. Alternate this with: - ½ cup buttermilk Start and end with the flour mixture. This makes sure it mixes well without overdoing it. If you like nuts, fold in: - ½ cup chopped pecans or walnuts (optional) Pour the batter into your prepared baking pan. Spread it evenly with a spatula. For extra flavor, sprinkle a mix of: - 1 tablespoon sugar - ½ teaspoon cinnamon on top of the batter. Now, bake the cake in your preheated oven for 35-40 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, it’s ready. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy! To get the best texture, you should measure flour correctly. Use the spoon and level method. This means spooning flour into a measuring cup and leveling it off with a knife. Over-measuring can make the cake dry. Make sure your butter is softened. This helps it cream well with the sugar. Creaming adds air, making the cake light. Don't skip the buttermilk; it adds moisture and a nice tang. Use fresh spices for the best taste. Ground spices can lose their punch over time. If you can, grind whole spices right before use. You can also add a pinch of cocoa powder to deepen the flavor. A sprinkle of cinnamon and sugar on top before baking adds a sweet crust. You might try adding a splash of maple syrup or a dash of vanilla to the batter for extra depth. Use a 9x9-inch pan for even baking. Glass or metal pans work well. If you want a crunchy top, use a metal pan. For easy cleanup, line the pan with parchment paper. A hand mixer makes creaming easier and faster. If you have one, use a whisk for mixing dry ingredients. This adds air and ensures even distribution. A toothpick is your best friend for checking doneness. Insert it in the center; it should come out clean. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This will enhance the aroma and taste of your coffee cake. Check for Doneness: To ensure your coffee cake is perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Cool Before Serving: Allow the cake to cool completely before slicing. This helps the texture set and makes it easier to cut clean slices. Experiment with Toppings: Feel free to get creative with your toppings. Try adding a streusel topping or a drizzle of caramel for a delicious twist! {{image_2}} You can easily make this pumpkin spice coffee cake without nuts or dairy. For nut-free, skip the chopped pecans or walnuts. Instead, add more pumpkin puree for moisture. For a dairy-free option, replace the buttermilk with almond milk or soy milk. Use dairy-free butter or coconut oil in place of regular butter. This way, everyone can enjoy the cake without worry. Toppings can change the whole vibe of your coffee cake. Instead of nuts, try adding chocolate chips for a rich twist. Dried cranberries or raisins can bring a nice sweetness too. For a crunchy topping, sprinkle oats and brown sugar mixed with melted butter. This will give a delightful crispness on top of the soft cake. You can also try new flavors in this cake. Add cocoa powder to make a chocolate pumpkin spice cake. Mix in a cup of chocolate chips to create a rich and sweet treat. For a twist, add a dash of orange zest for a bright flavor. Each variation keeps the essence of pumpkin spice while offering something new and fun to taste. To keep your pumpkin spice coffee cake fresh, store it in an airtight container. This helps avoid drying out. You can place the cake at room temperature for up to three days. If you live in a warm area, store it in the fridge. Just remember, cold air can change the texture a bit. Freezing is a great option if you want to save some cake for later. First, let the cake cool completely. Wrap it tightly in plastic wrap. Then, put it in a freezer bag or airtight container. This helps keep the moisture in. You can freeze the cake for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat your cake, you can use an oven or microwave. If you want that fresh-baked taste, use the oven. Preheat it to 350°F (175°C). Place the cake in for about 10 minutes. If you’re short on time, the microwave works too. Heat a slice for 20-30 seconds. Just be careful not to overheat it; you want it warm, not hot. Enjoying your pumpkin spice coffee cake warm brings out all those cozy flavors! To keep your cake moist, use the right ingredients. The butter and brown sugar mix adds richness. Adding buttermilk also helps keep moisture in. Don’t overmix the batter; mix until just combined. Baking it at the right temperature is key. If it bakes too long, it will dry out. Check the cake a few minutes before the time is up. Yes, you can use fresh pumpkin. Just make sure to cook it first. Cut the pumpkin, remove the seeds, and roast it until soft. Once cool, mash it until smooth. You can use this in place of canned pumpkin. The flavor may be a bit fresher, which is nice. Just ensure you measure it the same way as you would with canned. To check if your cake is ready, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, it’s done. If it has wet batter on it, bake for a few more minutes. The top should look golden brown and slightly springy to the touch. In this blog post, we explored how to make a delicious pumpkin spice coffee cake. We covered key ingredients and options for flavor, plus step-by-step baking instructions. I shared tips for perfect texture and various tasty variations, including nut-free and dairy-free choices. Remember to store your cake properly for freshness. Enjoy your baking adventure! This cake is sure to please everyone who tastes it.

Pumpkin Spice Coffee Cake

A deliciously spiced coffee cake featuring pumpkin puree and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 0.5 cups chopped pecans or walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  • In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, mixing well after each addition, followed by the pumpkin puree and vanilla extract. Mix until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture. Mix until just combined.
  • Fold in the chopped nuts if you are using them.
  • Pour the batter into the prepared baking pan and spread evenly.
  • For added flavor, sprinkle a hearty layer of cinnamon and sugar mix (1 tablespoon sugar + ½ teaspoon cinnamon) evenly on top of the batter.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve slices warm, dusted with powdered sugar, and drizzle a light icing made from powdered sugar and milk over the top for an extra special touch. A few whipped cream dollops and a sprinkle of cinnamon will elevate the presentation!
Keyword coffee cake, fall, pumpkin, spice