The air is crisp, and the scent of cinnamon wafts through the kitchen as you prepare to indulge in one of autumn’s finest treasures: Fall Desserts: Pumpkin Coffee Cake. Imagine sinking your fork into a moist, tender cake that perfectly balances sweet pumpkin with warm spices, topped with a crumbly streusel that practically dances on your taste buds. Festive Berry Trifle Cups Each bite is like a cozy hug from your grandmother, reminding you of those delightful afternoons spent sipping coffee while watching leaves tumble outside.
This cake is not just a dessert; it’s an experience. I recall the first time I baked this recipe on a chilly October afternoon while wearing my favorite oversized sweater. The aroma filled my home, inviting family and friends to gather around the table, eagerly awaiting their slice. No Bake Firecracker Cheesecake Whether it’s for a festive gathering or a simple weekday treat, this Pumpkin Coffee Cake will elevate any occasion and leave you craving more.
Why You'll Love This Recipe
- This Pumpkin Coffee Cake is super easy to whip up even on busy mornings.
- It’s bursting with fall flavors that make every bite feel like autumn bliss.
- The beautiful golden color and crumbly topping make it irresistible and Instagram-worthy.
- Perfect for breakfast or dessert, it fits any occasion seamlessly.
Ingredients for Fall Desserts: Pumpkin Coffee Cake
For more inspiration, check out this Lazy Girl Pecan Pie Bars recipe.
Here’s what you’ll need to make this delicious dish: Crispy Sourdough Croutons.
- Canned Pumpkin Puree: Use pure pumpkin puree for the best flavor; avoid pumpkin pie filling which has added sugars and spices.
- Granulated Sugar: This will sweeten the cake beautifully; consider using light brown sugar for added depth.
- All-Purpose Flour: A must-have for structure; ensure it’s measured correctly for the perfect texture.
- Baking Powder and Baking Soda: These leavening agents will help your cake rise perfectly; check expiration dates for best results.
- Cinnamon: For that quintessential fall flavor; fresh ground cinnamon will elevate your cake’s taste. For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.
- Eggs: These provide moisture and binding; use large eggs at room temperature for optimal blending.
- Vegetable Oil: Keeps the cake moist and adds richness; can substitute with applesauce if you’re feeling adventurous!
- Chopped Nuts (optional): Walnuts or pecans add a delightful crunch; toast them lightly to enhance their flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Fall Desserts: Pumpkin Coffee Cake
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a baking pan (9×13 inch works wonders) with nonstick spray so your cake slides out like a dream.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly combined. This step ensures that those spices are distributed beautifully throughout the batter.
Step 3: Combine Wet Ingredients
In another bowl, mix canned pumpkin puree, sugar, eggs, and vegetable oil until smooth. Blueberry Cream Pie Bars You want this mix to look as inviting as it smells—rich and creamy!
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing unless you want a dense cake—nobody wants that!
Step 5: Prepare Streusel Topping
In a separate bowl, mix flour, sugar, butter, and chopped nuts (if using) until crumbly. This topping brings texture that’s simply irresistible!
Step 6: Bake Your Cake
Pour half of the batter into the prepared pan. Sprinkle half of your streusel topping over it before adding the remaining batter on top. Finish with more streusel before popping it in the oven for about 30-35 minutes until golden brown.
Transfer to plates and enjoy with a cup of coffee or tea—this delightful Fall Dessert is best shared but hard to resist!
You Must Know
- This delightful Fall Desserts: Pumpkin Coffee Cake offers a cozy embrace of flavors that make any chilly evening feel warm and inviting.
- The combination of pumpkin and coffee creates an irresistible treat that’s perfect for gatherings or a simple afternoon snack.
Perfecting the Cooking Process
To achieve the best results with your Fall Desserts: Pumpkin Coffee Cake, start by mixing your dry ingredients separately. Then, beat the wet ingredients together before combining them. This ensures even distribution of flavor and texture throughout the cake.
Add Your Touch
Feel free to customize your Fall Desserts: Pumpkin Coffee Cake by adding chocolate chips or nuts for extra crunch. You can also swap regular flour for gluten-free options or add spices like nutmeg and ginger to elevate the flavor profile.
Storing & Reheating
To keep your Fall Desserts: Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Warm slices in the microwave for a few seconds before serving.
Chef's Helpful Tips
- Use fresh pumpkin puree for a richer taste; canned options may lack flavor depth.
- Avoid overmixing the batter to keep your cake light and fluffy.
- A toothpick test is your best friend—insert it in the center and ensure it comes out clean!
My friends often rave about this Fall Desserts: Pumpkin Coffee Cake, especially during our annual autumn potluck. One year, I accidentally used double the pumpkin puree, and instead of disaster, I created a new favorite!
FAQs :
What ingredients do I need for Fall Desserts: Pumpkin Coffee Cake?
To make a delicious pumpkin coffee cake, gather essential ingredients such as all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg. You will also need canned pumpkin puree, eggs, vanilla extract, vegetable oil, and optionally some chopped nuts or chocolate chips for added texture. These ingredients combine to create a moist and flavorful cake that perfectly embodies the essence of fall.
How long does it take to bake Fall Desserts: Pumpkin Coffee Cake?
Baking time for pumpkin coffee cake typically ranges between 30 to 45 minutes at 350°F (175°C). It is essential to check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs attached, your cake is ready. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack for further cooling.
Can I use fresh pumpkin instead of canned in my Fall Desserts: Pumpkin Coffee Cake?
Yes, you can use fresh pumpkin instead of canned puree for your pumpkin coffee cake. To do this, choose a sugar pumpkin or pie pumpkin, roast it until tender, and then scoop out the flesh. Blend or mash it until smooth. Make sure to measure out the same amount as you would with canned puree to maintain the right consistency in your batter.
How should I store leftover Fall Desserts: Pumpkin Coffee Cake?
To store leftover pumpkin coffee cake effectively, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store the cake at room temperature for up to three days or refrigerate it for up to a week. For longer storage, you can freeze slices of the cake for up to three months; just remember to thaw them before serving.
Conclusion for Fall Desserts: Pumpkin Coffee Cake :
Fall desserts like pumpkin coffee cake bring warmth and comfort during cooler months. This recipe combines easy-to-find ingredients and simple steps that yield a moist and flavorful treat perfect for gatherings or cozy nights at home. Remember to adjust your baking time based on your oven’s specifics and enjoy this delightful dessert with family and friends. Indulging in this seasonal favorite will surely elevate your fall festivities!
Pumpkin Coffee Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Pumpkin Coffee Cake is the ultimate fall dessert that captures the essence of cozy autumn afternoons. This moist and tender cake features a perfect blend of sweet pumpkin, warm spices, and a delightful crumbly streusel topping. Ideal for breakfast or as an indulgent treat, this cake pairs beautifully with your favorite hot beverage and will leave everyone craving more during gatherings or quiet moments at home.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, sugar, eggs, and oil until smooth.
- Combine wet and dry ingredients gently until just mixed.
- For the streusel topping, combine flour, sugar, butter (or nuts) in a separate bowl until crumbly.
- Pour half of the batter into the greased pan; sprinkle half of the streusel on top. Add remaining batter and finish with more streusel.
- Bake for 30-35 minutes or until golden brown. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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