Description

This Easy Pumpkin Spice Coffee Cake is a moist, flavorful treat perfect for showcasing warm autumn spices and seasonal pumpkin puree. With a tender crumb and optional nutty topping, it’s an ideal companion for your morning coffee or afternoon tea. Simple to prepare and baked in under an hour, this coffee cake offers cozy flavors of cinnamon, nutmeg, ginger, and cloves in a lightly spiced, sweet cake that everyone will enjoy.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Wet Ingredients

1/2 cup canned pumpkin puree
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Topping (Optional)

1/2 cup chopped walnuts or pecans

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree with vegetable oil, eggs, and vanilla extract until mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; it’s fine to have some lumps. Avoid overmixing to keep the cake tender.
Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the surface with a spatula. If desired, evenly sprinkle chopped walnuts or pecans over the top to add a crunchy texture.
Bake the Cake: Place the pan in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then transfer to a wire rack and allow it to cool completely before slicing and serving to enjoy the full flavor and texture.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Chopped nuts are optional but add a nice crunch and flavor contrast to the soft cake.
You can add a simple powdered sugar glaze or cream cheese frosting for extra sweetness.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/8 of cake)
Calories: 280 kcal
Sugar: 23 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: pumpkin spice coffee cake, pumpkin cake, fall dessert, coffee cake recipe, easy pumpkin cake, autumn baking