Go Back

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a delightful blend of pumpkin and spices, baked into a moist cake that's perfect for brunch or as a mid-afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder Ensure freshness for best rise.
  • 1 teaspoon baking soda Ensure freshness for best rise.
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup pumpkin puree Can substitute with fresh pumpkin, cooked and pureed.
  • 1 cup sugar
  • 1/2 cup vegetable oil Can substitute with melted coconut oil or butter.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Extras (Optional)
  • 1/2 cup chopped nuts Optional
  • 1/2 cup chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, mix the pumpkin puree, sugar, and vegetable oil until smooth. Add in the eggs one by one, incorporating them well. Stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet, stirring gently until just combined. Avoid overmixing—some lumps are perfectly fine!
  5. If using, gently fold in the nuts or chocolate chips into the batter.
Baking
  1. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Cut into squares and enjoy warm or at room temperature.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.