Pumpkin Coffee Cake: The Best Cozy Recipe for Fall Mornings
A warm and delicious pumpkin coffee cake perfect for fall mornings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar.
- Add in the pumpkin and eggs, then mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- This cake can be topped with cream cheese frosting for added sweetness.
- Serve warm with a cup of coffee for the best experience.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Coffee Cake Recipe