Pumpkin Coffee Cake
Cozy, spiced, and tender, this Pumpkin Coffee Cake is perfect for fall mornings, brunch, or an afternoon treat. Soft pumpkin layers with a buttery streusel topping make every bite feel like a warm hug. Easy to make, bakery-level delicious, and totally Halal-friendly.
Ingredients
Pumpkin Coffee Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice or a mix of nutmeg, cloves, and ginger
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup sour cream or plain Greek yogurt
- 2 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup unsalted butter cold and cubed
Optional Decorations
- Powdered sugar dusting for café vibes
- Chopped pecans or walnuts on top
- A drizzle of simple glaze if you’re feeling fancy
Instructions
Mix the Dry Team
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This is your spice squad.
Make the Pumpkin Base
- In a big bowl, beat butter and brown sugar until fluffy and golden. Add eggs, one at a time, then stir in pumpkin puree, sour cream, and vanilla. It’s giving creamy, cozy energy already.
Combine It All
- Slowly add your dry team into the wet team. Mix until just combined — don’t overdo it. We’re going for tender, not tough.
Layer in the Pan
- Grease a 9x9-inch pan (or line it with parchment). Spread half the batter, then sprinkle some streusel. Add the rest of the batter and top with more streusel. Double the layers, double the joy.
Bake the Magic
- Bake at 350°F (175°C) for about 40–45 minutes, or until a toothpick comes out clean. The smell will make you want to pull it out early, but patience, babe. Let it finish.
Cool & Serve
- Cool slightly before cutting. Dust with powdered sugar or drizzle glaze if you’re extra. Then slice, serve, and bask in your domestic goddess energy.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Cold butter in the streusel topping creates a perfect crumbly texture.
- For extra flavor, add chopped pecans or walnuts to the streusel.
- Cake can be served warm or at room temperature; reheat slices for cozy vibes.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Optional glaze: mix ½ cup powdered sugar with 1–2 tsp milk for a light drizzle.