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Pumpkin Coffee Cake with Pumpkin Spice Streusel Recipe

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4.1 from 77 reviews

This moist and flavorful Pumpkin Coffee Cake features a rich browned butter base combined with warm pumpkin spice notes and a sweet streusel topping. The cake is layered with a cocoa-infused streusel swirl adding a delightful texture contrast. Perfect for fall mornings or as an afternoon treat with your favorite cup of coffee.

  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings (from 8x8 inch pan)

Ingredients

Butter

  • 1 cup (225g) unsalted butter (+ 2 tbsp / 30g chilled)

Pumpkin Spice Streusel

  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pumpkin pie spice or ground cinnamon
  • 1 tsp unsweetened cocoa powder

Pumpkin Cake

  • 1 cup (240g) pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temp
  • 1/3 cup (80g) full fat sour cream, room temp
  • 1 tsp pure vanilla extract
  • 3/4 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice or ground cinnamon
  • 1/2 tsp salt
  • 1 1/3 cups + 1 tbsp (180g) all-purpose flour, spooned and leveled
  • Powdered sugar (optional – for dusting on top)

Instructions

  1. Brown the Butter: Add 1 cup of unsalted butter into a large skillet and cook over medium heat while whisking continuously. The butter will melt, bubble, and then begin to brown, releasing a nutty aroma. This process takes about 5-7 minutes. Once browned, immediately pour the butter into a measuring cup, scraping the browned bits from the skillet into the cup. Since browning reduces volume, mix in 1-2 tablespoons of the chilled butter to bring the total back to 1 cup. Set aside to cool to room temperature but keep it liquid, about 15 minutes.
  2. Prepare Pumpkin Spice Streusel: Preheat the oven to 325°F (160°C). Grease an 8×8 inch baking pan and line the bottom and sides with parchment paper. In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1 tsp pumpkin pie spice, mixing well. Stir the browned butter to redistribute browned bits, then add 1/2 cup of it to the dry ingredients, mixing until moistened and crumbly. Scoop out 1/3 cup of this streusel into a separate bowl and mix with 1 tsp cocoa powder to create the cocoa streusel. Refrigerate both streusel mixtures until needed.
  3. Make Pumpkin Cake Batter: In a large bowl, whisk together the remaining 1/2 cup browned butter, pumpkin puree, granulated sugar, brown sugar, egg, sour cream, and vanilla extract until smooth. Add baking soda, pumpkin pie spice, and salt, mixing well. Gradually fold in the flour until the batter is streak-free but do not overmix; it will be thick.
  4. Assemble the Cake: Pour half of the pumpkin cake batter evenly into the prepared baking pan. Remove the cocoa streusel from the fridge, break it into small pieces with a fork, and scatter evenly over the batter. Dollop the remaining batter over the streusel layer in small spoonfuls, then gently smooth the surface with a spatula, being careful not to disturb the streusel. Finally, take the plain streusel from the fridge, break into smaller clumps, and sprinkle over the top.
  5. Bake: Place the pan in the center of the preheated oven and bake for 55-70 minutes, until the cake is evenly puffed and a skewer inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan until it is no longer hot.
  6. Serve: Optional: Dust the cooled cake with powdered sugar just before slicing and serving. Enjoy with coffee or tea.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best results.
  • Do not overmix the batter to avoid a dense cake.
  • Chilling streusel mixtures helps achieve a better crumb texture.
  • Adjust pumpkin pie spice quantity according to your taste preference.
  • Make sure the browned butter cools to room temperature before mixing, but remains liquid.
  • Use parchment paper for easy removal and clean edges.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-coffee-cake-with-pumpkin-spice-streusel-recipe/