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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake
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A wonderfully moist and flavorful coffee cake featuring cozy pumpkin spice, a buttery streusel, and a sweet glaze drizzle.

Ingredients

Scale
  • ½ cup + 3 tablespoons butter
  • ½ cup light brown sugar
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½ cup whole milk Greek yogurt
  • 2 teaspoons vanilla bean paste
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 cup all purpose flour
  • 1 cup light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • ½ teaspoon cinnamon

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190°C).
  2. Line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving an overhang on the sides.
  3. Brown the butter for the cake: In a medium saucepan, melt ½ cup + 3 tablespoons butter over medium heat.
  4. Stir the butter constantly until it foams and the milk solids turn a light amber color and smell nutty.
  5. Immediately remove the browned butter from the heat and pour it, along with the brown bits, into a large mixing bowl.
  6. Allow the browned butter to cool for 5-10 minutes, until it is slightly warm to the touch.
  7. Add ½ cup light brown sugar to the cooled browned butter and whisk until combined.
  8. Whisk in the 2 large eggs, 2 teaspoons vanilla bean paste, ½ cup pumpkin puree, and ½ cup whole milk Greek yogurt until fully combined and smooth.
  9. In a separate medium-sized bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
  10. Gradually add the dry ingredients to the wet ingredients.
  11. Mix gently until the flour is just incorporated and no dry streaks remain. Do not overmix.
  12. Prepare the streusel topping: In a microwave-safe bowl, melt ½ cup butter.
  13. Add 1 cup all-purpose flour, 1 cup light brown sugar, ¼ teaspoon salt, and 1 teaspoon pumpkin pie spice to the melted butter.
  14. Stir until all ingredients are combined and a crumbly mixture forms.
  15. Assemble the cake: Pour half of the cake batter into the prepared 8×8 inch baking dish.
  16. Evenly sprinkle half of the streusel mixture over the batter.
  17. Carefully spoon the remaining cake batter on top of the streusel, gently spreading it to cover.
  18. Sprinkle the remaining streusel mixture over the top layer of batter.
  19. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  20. Remove the cake from the oven and let it cool completely in the pan.
  21. Prepare the glaze drizzle: In a medium-sized bowl, whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and ½ teaspoon cinnamon until smooth.
  22. Once the cake has completely cooled, drizzle the glaze evenly over the top.
  23. Slice and enjoy your Pumpkin Spice Coffee Cake.

Notes

Ensure your pumpkin puree is 100% pure, not pumpkin pie filling.
Do not overmix the cake batter; mix just until ingredients are combined for a tender crumb.
Allow the cake to cool completely before applying the glaze, otherwise it will melt.
Store leftover cake tightly covered at room temperature for up to 3 days.

Find it online: https://sweetcraftrecipes.com/pumpkin-spice-coffee-cake/