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Pumpkin Coffee Cake

This Pumpkin Coffee Cake envelops you in warmth with cozy flavors and soft texture, making it perfect for gatherings or a quiet afternoon.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pumpkin puree (fresh or canned)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs Room temperature recommended
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour Can substitute with gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional) Can substitute with chocolate chips or omit

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  3. In another bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour the batter into the prepared pan and spread it out evenly.
  6. If using nuts, sprinkle them on top before baking.
Baking
  1. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.