Print

Irresistible Pumpkin Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful coffee cake blending pumpkin, warm spices, and a crisp topping—a perfect treat for fall.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped nuts if using.
  5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. In a small bowl, mix the brown sugar and cinnamon together and sprinkle it over the cake batter.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool before serving. Slice into squares and enjoy with coffee or tea.

Notes

For added flavor, serve with whipped cream or a drizzle of caramel sauce. Store leftovers tightly covered for up to 3 days at room temperature or 1 week in the fridge.

Nutrition

Find it online: https://www.nailzspa.com/irresistible-pumpkin-coffee-cake/

Scroll to Top