Monday, October 22, 2012

Pumpkin Coffee Cake

You'd think we'd be getting tired of all the pumpkin baking going on around here!? Not hardly! :) Loving it, and this one has been one of my favorites. I like coffee cake anyway, but it seemed to me after tasting this version that coffee cake and pumpkin are an incredible duo. :)
I can never really decide if coffee cake is a breakfast food, a dessert, a treat, or what. I think most people eat it for breakfast or brunch; we tend to eat it for dessert, but as good as this one is, I think you could eat it anytime you darn well please....
As usual with my recipes, I added a lot of whole wheat flour and "healthed" it up a bit, so this version has a nice, hearty-yet-sweet flavor. Can't wait to eat it again. :) 

Pumpkin Coffee Cake
slightly adapted from Week of Menus

3/4 c. flour
1/4 c. butter, room temperature
1/2 c. (packed) dark brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt

1 c. all-purpose flour

1 c. whole-wheat flour
2 1/2 tsp. baking powder

1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. butter, room temperature
scant 3/4 c. sugar
1/2 c. brown sugar
2 large eggs
1 tsp. vanilla extract
1 can of pumpkin (15 oz)

For the topping, combine flour, butter, brown sugar, and cinnamon, ginger, cloves, nutmeg and salt in a medium bowl. Mix until crumbly. Set aside.

Preheat oven to 375. Grease and flour 13X9X2-inch baking pan. Sift the flour, baking powder, cinnamon and salt into a small bowl. Using electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Gradually the sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix in entire can of pumpkin. With the mixer on low, add the dry mixture. Mix until just all blended.

Pour half of the batter into the bottom of the pan. Sprinkle half the 1/2 the topping mixture. Pour and spread remaining batter on top. Sprinkle topping evenly over batter. Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes. Cool cake. Serve room temperature. (It gets better with some rest.)

Click here to print.


  1. I most appreciate that this recipe takes the entire can of pumpkin! A lot of the pumpkin bread recipes take a partial can-and what does one do with the leftovers? I also have all these ingredients in my pantry-another big plus, making one tomorrow, Thanks for sharing.

  2. I made this last night for a potluck at work. What an easy recipe! I have to agree, I like the fact that you use the WHOLE can of pumpkin and I didn't have to buy any funky spice that wouldn't get used again.

    To top it off, my kitchen smells heavenly and it was a hit at the potluck! Thank you for posting this!

  3. Wow, this looks fantastic. I can just smell it now! Thanks for sharing at Foodtastic Friday!


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