Pumpkin Coffee Cake

As the leaves begin to change and the air turns crisp, the season of autumn beckons us to embrace its warmth through comforting flavors and cozy gatherings. One recipe that captures the essence of fall is the Autumn Bliss Pumpkin Coffee Cake. This delightful cake is not only a feast for the senses but also a celebration of the rich flavors that autumn brings, combining the earthy sweetness of pumpkin with the warm, inviting spices that define this season.

Embrace the flavors of fall with the delightful Autumn Bliss Pumpkin Coffee Cake! This cozy treat combines the earthy sweetness of pumpkin with warm spices like cinnamon, nutmeg, and ginger for a rich taste that’s perfect with coffee or tea. With a moist, tender crumb and a crunchy crumble topping, this cake is a seasonal favorite for gatherings or quiet afternoons. Discover the key ingredients and step-by-step instructions to create this autumn staple and enjoy its comforting essence!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp salt

1 cup pumpkin puree (canned or fresh)

¾ cup sugar (or coconut sugar)

½ cup brown sugar, packed

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 tsp vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips (optional for added sweetness)

For the Crumble Topping:

½ cup oats

½ cup brown sugar

1 tsp ground cinnamon

¼ cup cold butter, diced or melted coconut oil

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

Make the Crumble Topping: In a medium bowl, combine oats, brown sugar, cinnamon, and diced butter (or melted coconut oil). Mix until crumbly and set aside.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Combine Wet Ingredients: In another bowl, blend the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and all ingredients are well incorporated.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—batter should be lumpy. If desired, fold in walnuts and chocolate chips.

Pour into Pan: Pour the batter into the prepared baking dish and spread evenly.

Add Topping: Evenly sprinkle the crumble topping over the pumpkin batter.

Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature. This cake pairs wonderfully with coffee or tea.

Store: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for later enjoyment!

Prep Time, Total Time, Servings: 15 mins | 50 mins | 12 servings