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–+ servings
Pumpkin Coffee Cake

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a delightful blend of pumpkin and spices, perfect for brunch or as a mid-afternoon snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Brunch, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 200 kcal

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • large bowl
  • whisk

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.
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • 1 cup pumpkin puree Can substitute with fresh pumpkin, cooked and pureed.
  • 1 cup sugar
  • ½ cup vegetable oil Can substitute with melted coconut oil or butter.
  • 2 large eggs
  • 1 teaspoon vanilla extract

Extras (Optional)

  • ½ cup chopped nuts Optional
  • ½ cup chocolate chips Optional

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • 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.
  • Gradually add the dry mixture to the wet, stirring gently until just combined. Avoid overmixing—some lumps are perfectly fine!
  • If using, gently fold in the nuts or chocolate chips into the batter.

Baking

  • 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.
  • 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.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 1mgCalcium: 1mgIron: 4mg
Keyword brunch, cake, dessert, pumpkin, Pumpkin Coffee Cake, Snack
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