Pioneer Woman Pumpkin Coffee Cake
Pumpkin coffee cake has its origins in American home baking traditions, especially popular during the fall season. The Pioneer Woman’s version keeps things simple yet irresistible — using pumpkin puree, cinnamon, and nutmeg for warmth, and finishing it with a crumbly streusel and sweet glaze. It’s the kind of recipe that makes you want to slow down and savor every bite.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cake:
-
All-purpose flour (2 cups)
-
Baking powder (1 tsp)
-
Baking soda (½ tsp)
-
Salt (½ tsp)
-
Ground cinnamon (2 tsp)
-
Ground nutmeg (½ tsp)
-
Pumpkin puree (1 cup, not pie filling)
-
Brown sugar (¾ cup, packed)
-
Granulated sugar (½ cup)
-
Vegetable oil (½ cup)
-
Eggs (2 large)
-
Vanilla extract (1 tsp)
-
Milk (¼ cup)
For the streusel topping:
-
All-purpose flour (¾ cup)
-
Brown sugar (½ cup, packed)
-
Ground cinnamon (1 tsp)
-
Butter (½ cup, cold and cubed)
For the glaze (optional):
-
Powdered sugar (½ cup)
-
Milk (1–2 tbsp)
-
Vanilla extract (¼ tsp)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture becomes crumbly. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract, and milk until smooth and well combined.
Add the dry mixture to the wet mixture and stir until just combined. Pour half of the batter into the prepared pan, sprinkle with half the streusel, then add the remaining batter and top with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly. Drizzle the optional glaze over the top before slicing and serving.