In my book, it’s been pumpkin season since September first. I know, it’s technically not fall yet. But the leaves are starting to change color here in town which is a sure sign that it’s the start of fall. So, baking with pumpkin is totally acceptable. And this pumpkin spice coffee cake is just what I want when I wake up on a crisp fall morning.
This pumpkin spice coffee cake is moist, crumbly in texture, and has that classic buttery crumble we all expect with coffee cake. Pumpkin spice hits a heavy punch, giving all the fall vibes.
Begin making the pumpkin spice coffee cake by whisking the flour, baking powder, and salt in a bowl then set aside. Then, in a small bowl and using a hand mixer, mix together the mascarpone, pumpkin puree, and milk. Set this aside as well. Next, in a large bowl and using the same hand mixer, mix together the butter and sugar for 2 minutes. Then, add the eggs and mix until smooth and light yellow in color, roughly another minute.
From there, add the pumpkin mixture to the large bowl. Continuing to use the hand mixer, mix the ingredients all together until the texture is smooth. Next, add half of the flour mixture to the wet batter. Still using the hand mixer, mix the batter until the flour is almost fully mixed into the batter. Add the remaining flour and mix fully. The batter will be smooth but thick.
Then, add the batter to a greased 9 by 9 baking dish. Smooth out the top so that it’s fairly even. Set it aside and start making your crumble. To save on clean up, use the same bowl the flour mixture was in and add the topping ingredients; butter, brown sugar, flour, and pumpkin pie spice. Using a fork or your hands, break the butter down into the mixture so that you create several small clumps. Then, evenly sprinkle the crumb mixture over the cake batter.
Bake the pumpkin spice coffee cake in the oven for 35-40 minutes. Test the cake at 35 minutes with a cake tester or a toothpick to ensure it’s baked through. Once baked, remove it from the oven and allow it to cool for a minimum of 15 minutes before removing it from the baking dish, but ideally 30 minutes. It’s delicious served warm or at room temperature and perfection with a cup of coffee.
Not into pumpkins, try my chocolate chip coffee cake.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ⅓ cup mascarpone
- ½ cup pumpkin puree
- ¼ cup milk
- 1 cup sugar
- 1 stick unsalted butter, room temperature
- 2 medium to large eggs, room temperature
- ⅓ cup unsalted butter - topping
- ½ cup dark brown sugar - topping
- ½ cup flour - topping
- 2 tbsp pumpkin pie spice - topping
Instructions
Preheat the oven to 350 degrees.
Lightly grease an 8×8 or 9×9 inch square baking dish.
Whisk together the flour, salt, and baking powder in a bowl and set aside.
In a small bowl, whisk together mascarpone and milk together and set aside.
In a separate large bowl, using a hand mixer, cream together softened butter and sugar. Continuing to use the hand mixer, add the eggs one at a time. Blend together until smooth and creamy. Add the pumpkin mixture and blend until further incorporated.
With the hand mixer still on, slowly add the flour mixture in small increments at a time. Each time blend the flour into the batter fully before adding more. Once all incorporated, ensure that the batter is smooth and creamy. The dough will be thick.
Place the dough into the square baking dish and set it aside.
In the same bowl used for the flour mixture, add all the topping ingredients. Using a fork or your fingers, break apart the butter and combine ingredients together until crumbly. Sprinkle topping mixture over cake dough.
Place in the oven and bake for 45 minutes, if using the 8×8 baking dish. If using the 9×9 baking dish, it may only take 35 minutes to bake.
Let the coffee cake sit and cool for at least 15 minutes before cutting and serving.
