This Pumpkin Spice Coffee Cake is infused with warming autumn spices, pumpkin puree, fresh brewed coffee topped with a classic streusel. An easy fall inspired cake that’s perfect to enjoy for breakfast or as an afternoon treat with your coffee. 

Loving the combination of pumpkin mixed with coffee that creates this delicious chewy sweet and savoury treat. Baked with an easy to mix streusel that adds a sweet crunchy element to each bite. 

I always love to have some type of cake or loaf that’s ready-made for an easy grab and go type of breakfast or to tie me over in between meals. I have to say that all 12 slices were eaten within 2 days- it was just so good we couldn’t stop eating it. Our little guy who’s 13 months old was also snagging a couple of bites each time. He couldn’t help himself haha!

Pumpkin puree is great for sweet or savoury dishes because it’s not too strong in flavour but it helps to add some creaminess and volume so it doesn’t have a dense complexity and it can bake light and airy cakes or desserts. We’ve been taking full advantage of pumpkin season and adding it to just about everything. Building up our site’s inventory to have a good amount of fall inspired recipes which we didn’t have enough of last year. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.

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Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is infused with warming autumn spices, pumpkin puree, fresh brewed coffee topped with a classic streusel.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast

Servings: 12

Author: the communal feast

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter room temperature
• 3/4 cup light brown sugar
• 2 eggs room temperature
• 1 TBS vanilla
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 TBS pumpkin pie spice
• 1 tsp ground cinnamon
• pinch of salt
• 1/2 cup brewed coffee
• Streusel
• 1/2 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/2 cup cold butter

Instructions

• Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray or grease with butter.
• In the bowl of a stand mixer, beat together the butter and brown sugar until combined. Add the pumpkin puree and vanilla, mixing until smooth. Mix in the eggs one at a time. Slowly add the flour, baking soda, baking powder, salt and spices. Once that is just combined, stream in the coffee and mix until just combined, careful not to overmix.
• Transfer the batter into your prepared baking dish, spreading with a spatula. Sprinkle the streusel overtop evenly to cover the entire surface.
• Bake for 30 minutes, until a toothpick inserted comes out clean. This will yield a chewier cake, If you prefer not as chewy and drier, bake an additional 5 minutes. Let cool 20 minutes before removing from the pan. Enjoy!

Notes

Keep cake stored covered in refrigerator.