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Pumpkin Coffee Cake

A delightful and moist Pumpkin Coffee Cake with warm spices, topped with a crunchy cinnamon-sugar crust, perfect for cozy evenings or family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts optional
For the Topping
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to ensure it’s hot and ready for the cake.
  2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth and creamy.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chopped nuts if using.
  5. Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
  6. Pour the batter evenly into the prepared baking dish.
  7. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it over the cake batter.
Baking
  1. Place the cake in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for about 10 minutes before slicing.
  3. Serve it warm with a side of coffee for an amazing treat!

Notes

For ingredient substitutions, unsweetened butternut squash puree can be used in place of pumpkin puree. Store leftovers at room temperature for up to 3 days or refrigerate for a week, and consider freezing for longer storage.