Pumpkin Pie Coffee Cake
This time of year just makes me want to get into the kitchen and bake. The weather has cooled off so we don’t mind having the oven on more since it heats up the house just a bit. And I just love those spice smells that come out of my kitchen when I’m making treats like this one. Sundays are always good baking days for me. It is the one day everyone is off work, off school and we have the whole day to just be together.
No matter how crazy our week is, we still have Sunday. And that is usually the day we enjoy a bigger dinner. When I actually have time to make a good roast chicken, homemade mashed potatoes and gravy and fluffy biscuits. Note: If you haven’t checked out my posts on Cream Biscuits or Butter Dip Biscuits, go check them out now. Especially if you have ever struggled with making a good biscuit! This cake I am sharing with you today is what I like to call a good take along cake. It is great to take to any function you have going on this time of year. It doesn’t require any refrigeration and it slices up easily to serve.
Easy, Homemade, Delicious
Teacher luncheons, Bunco game time, church lunches or potlucks, you name it, this Pumpkin Pie Coffee Cake will get gobbled up quickly. The great thing about using pumpkin in baked goods is it brings a natural moistness to the party. So, this doesn’t require a whole lotta oil because the pumpkin is going to add not only flavor but will also keep this cake super moist!
For the Cake:
1 cup pure pumpkin puree*
¼ cup vegetable oil
1 tsp. vanilla extract
½ cup milk (2% or higher works best)
¾ cup sugar
2 tsp. baking powder
½ tsp. salt
1 tbsp. pumpkin pie spice
2 cups all-purpose flour
For the Streusel Topping:
2 tbsp. butter, melted
1/2 cup brown sugar, packed
1/2 tbsp. cinnamon
2 tbsp. all-purpose flour
1/2 cup chopped pecans
*Cook’s Notes: Let me take a minute to talk about canned pumpkin. When you see a recipe that requires canned pumpkin, pure pumpkin, or pumpkin puree, this is what we’re talking about right here (see image below.) It is just straight-up pumpkin, nothing else added. It will usually say 100% pure pumpkin on the label. You can make your own or buy it canned like this. Don’t mistake this with canned pumpkin pie mix. Canned pumpkin pie mix has pumpkin puree plus evaporated milk and pumpkin pie spices mixed in with it. That one will mess up your recipe. So look for this can or other similar brands. Store brands will usually be cheaper.
Preheat oven to 350F degrees. Spray an 8×8″ pan with nonstick cooking spray. In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth. If using a stand mixer, remember to scrape the sides occasionally so it all gets incorporated.Then stir in sugar, baking powder, salt and pumpkin pie spice. Mix until combined.
Bake for about 35-40 minutes (or until a toothpick comes out clean). It took closer to the 40-minute mark in my oven. But as with most baked goods, times do vary in different ovens, so just start keeping an eye on it around the 30-minute mark.
- 1 cup pure pumpkin puree
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup milk
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 2 cups all-purpose flour
- 2 tbsp butter melted
- 1/2 cup brown sugar packed
- 1/2 tbsp cinnamon
- 2 tbsp all-purpose flour
- 1/2 cup chopped pecans
- Preheat oven to 350F degrees.
- Spray an 8 x 8" pan with nonstick cooking spray.
- In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth.
- Then stir in sugar, baking powder, salt and pumpkin pie spice.
- Mix until combined.
Finally, gently stir in flour. Mix just until combined. Don't over mix. Batter will be a little lumpy.
- Pour batter into baking dish.
- In a small bowl, combine the melted butter with the brown sugar, cinnamon and flour.
- Then stir in chopped pecans.
- Sprinkle topping evenly all over coffee cake batter.
- Bake for about 35-40 minutes (or until a toothpick comes out clean).
- Slice up and serve.
Using an 8 x 8 baking dish does make for a pretty thick coffee cake. If you want thinner pieces of cake, use a larger baking dish and adjust the cooking time accordingly.