Irresistible Pumpkin Spice Coffee Cake: Your Ultimate Fall & Holiday Treat

This delightful recipe is brought to you through a sponsored partnership with International Delight. All opinions expressed reflect my genuine enthusiasm for this incredible creation.

As the crisp autumn air sweeps in and leaves turn vibrant hues, there’s an undeniable shift in our homes and hearts. For many, this season ushers in a deep longing for warmth, comfort, and the unmistakable aroma of pumpkin spice. Forget the calendar; as soon as the first hint of fall appears, my mind races to cozy evenings, bustling family gatherings, and, most importantly, the joy of holiday baking. Are you ready to embrace the magic of the holiday season as wholeheartedly as I am? The anticipation for Thanksgiving, in particular, always fills me with immense excitement, even before November officially arrives.

Thanksgiving isn’t just a day; it’s a cherished tradition in our household. I absolutely adore hosting our extended family, transforming our home into a haven of warmth and deliciousness. The laughter, shared stories, and the table laden with heartwarming food create memories that last a lifetime. Watching my children, now aged 7 and 9, truly embrace these traditions makes it even more special. They’re at an age where they eagerly look forward to the familiar rituals and the joy this unique time of year brings, year after year.

Often, Thanksgiving extends beyond the grand Thursday night feast. We frequently have overnight guests, making the holiday a wonderful long weekend celebration. When loved ones stay with us, providing them with a delectable breakfast or an afternoon pick-me-up becomes part of the joy of hosting. It’s those extra touches that make guests feel truly welcome and cherished. This is precisely where a show-stopping bake like this Pumpkin Spice Coffee Cake shines. It’s the perfect treat to greet your sleepy guests in the morning or to offer as a comforting snack during a relaxed afternoon.

This isn’t just any coffee cake; it’s a symphony of fall flavors and textures. Imagine a supremely moist sour cream cake, generously infused with fragrant pumpkin spice. But the delight doesn’t stop there. This incredible cake is ribboned throughout with real pumpkin, creating beautiful swirls of vibrant color and rich, earthy flavor. Capping it all off is a crunchy, golden cinnamon pecan crumb topping that adds an irresistible textural contrast. And, as if that weren’t enough, a luscious glaze cascades over the top, adding a final touch of sweetness and shine. This is truly a holiday treat that will captivate both you and your cherished guests.

The distinctive, deep flavor of this pumpkin spice coffee cake comes from a very special ingredient: International Delight Pumpkin Pie Spice Coffee Creamer. If you haven’t yet discovered the magic of using coffee creamer in your baked goods, prepare to be amazed. This creamer flawlessly substitutes for traditional dairy, bringing with it an incredible depth of flavor and a silky texture that elevates any recipe. Before adding it to the cake batter, pumpkin filling, and glaze, I took a small taste of the creamer, and I knew instantly that this coffee cake was destined for greatness. Its rich creaminess, combined with generous notes of warm spice and a subtle buttery undertone, truly transforms the entire profile of this seasonal favorite.

And the aromas! As this coffee cake bakes, your entire home will be enveloped in the most intoxicating, comforting scent imaginable. It’s the essence of fall and the holidays all rolled into one. The moment my son walked in from school, he detected the sweet, spicy fragrance, and his eyes lit up. He absolutely couldn’t wait to get his hands on a slice, and honestly, who could blame him? That captivating aroma alone is enough to draw everyone to the kitchen, eager for a taste.

Even if your holiday plans don’t involve hosting a house full of guests, you absolutely must try this pumpkin spice coffee cake. It’s too good to miss! Consider baking it as a thoughtful hostess gift when you’re invited to gatherings, or simply treat yourself and your immediate family. It’s a wonderful way to celebrate the essence of the season, indulge in a little self-care, and bring a touch of autumn cheer to any day. This cake is not just a dessert; it’s an experience, a moment of pure comfort.

To make the experience even more delightful, serve up a generous slice of this coffee cake alongside a tall, frosty glass of International Delight Pumpkin Pie Spice Iced Coffee. This new product is incredibly convenient and a perfect pairing, especially if you reside in a warmer climate, or like us here in the Philadelphia area, are experiencing the unpredictable fluctuations of fall weather. Its creamy texture and sweet, cinnamon-infused coffee flavor are wonderfully refreshing on a surprisingly warm autumn day, creating a balanced and utterly satisfying treat. The combination of the warm spices in the cake and the cool, aromatic iced coffee is simply divine.

The Art of Perfect Pumpkin Spice Coffee Cake: Tips & Tricks

Achieving the perfect pumpkin spice coffee cake, with its tender crumb, luscious pumpkin swirl, and crunchy topping, is easier than you might think. Here are a few essential tips to ensure your baking success:

• Room Temperature Ingredients: For the cake batter, make sure your butter, eggs, and sour cream are at room temperature. This helps them emulsify properly, creating a smoother batter and a more uniform texture in your finished cake.
• Don’t Overmix: When combining your wet and dry ingredients for the cake, mix just until they are combined. Overmixing can develop the gluten too much, leading to a tough, dry cake.
• Even Distribution: For the crumb topping, ensure the butter is thoroughly incorporated into the dry ingredients to create those perfect, chunky crumbs. When sprinkling, try to distribute it evenly for consistent crunch in every bite.
• Pumpkin Swirl Technique: Don’t worry too much about perfection when layering the pumpkin swirl. A rustic swirl often looks the most appealing. You can use a knife or skewer to gently swirl the pumpkin mixture into the batter layers.
• Test for Doneness: Baking times can vary based on ovens. Use the skewer test: insert it into the thickest part of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If it’s still wet, continue baking in short intervals.
• Cool Completely: Allow the cake to cool fully in the pan before attempting to unmold it. This prevents it from breaking and ensures the cake has time to set its structure. Drizzle the glaze only when the cake is completely cool; otherwise, it will melt.
• Storage: Store any leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage!

This Pumpkin Spice Coffee Cake is more than just a recipe; it’s an invitation to savor the season, create beautiful memories, and share delicious moments with those you love. Whether it’s the star of your holiday brunch or a delightful afternoon pick-me-up, its rich flavors and comforting aroma are sure to bring joy. So, tie on your apron, embrace the spirit of fall, and get ready to bake a truly unforgettable treat!

Pumpkin Spice Coffee Cake

Servings: 18 servings

Prep Time: 45 mins

Cook Time: 1 hr 15 mins

Total Time: 2 hrs

This moist sour cream cake, infused with pumpkin spice and ribboned with real pumpkin, is topped with a crunchy cinnamon crumb topping and a sweet glaze. Perfect for fall and holidays!

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Ingredients

For the crumb topping

• 10 tablespoons (147.87 g) unsalted butter
• 1 1/2 cups (187.5 g) all-purpose flour
• 1/2 cup (110 g) brown sugar, loosely packed
• 2 teaspoons ground cinnamon
• 1/3 cup (33 g) chopped pecans
• 1/4 teaspoon (0.25 teaspoon) kosher salt

For the pumpkin swirl

• 15 ounces (425.24 g) pumpkin puree
• 1/4 cup (55 g) brown sugar, loosely packed
• 3 tablespoons (44.36 ml) heavy cream
• 1 large egg
• 2 teaspoons ground cinnamon
• 1/8 teaspoon kosher salt

For the cake

• 3 cups (375 g) all-purpose flour
• 1 1/4 cup (275 g) brown sugar, loosely packed
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons (1.5 teaspoons) baking powder
• 1 teaspoon (1.5 teaspoons) baking soda
• 1 teaspoon kosher salt
• 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
• 2 large eggs
• 1 cup (236.59 ml) milk
• 1/2 cup (115 g) sour cream

For the glaze

• 1 cup (120 g) powdered sugar
• 1 teaspoon ground cinnamon
• 2 1/2 tablespoons milk

Instructions

To make the crumb topping:

1. Melt the butter in a medium pot over low heat. Stir in the remaining ingredients with a fork until evenly distributed.

To make the pumpkin swirl:

1. Stir pumpkin, brown sugar, cream, egg, cinnamon, and salt together in a medium bowl until well combined.

To make the cake:

1. Preheat the oven to 350 degrees F (175 C). Mist a 10-inch diameter tube pan with non-stick spray.
2. Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl and whisk to combine thoroughly.
3. Add the softened butter to the dry ingredients, mixing on medium speed until the mixture resembles damp sand.
4. Add the eggs one at a time, incorporating each fully before adding the next. Scrape the bottom and sides of the bowl with a silicone spatula after each addition to ensure everything is well combined.
5. Scrape the bottom and sides of the bowl again with a silicone spatula, then stir in the milk and sour cream.
6. Mix on medium-high speed for about 90 seconds. This step aerates the batter and helps develop the cake’s structure, contributing to its light and moist texture.
7. Layer approximately 1/3 of the cake batter into the prepared pan. Evenly spread half of the pumpkin swirl mixture over the batter.
8. Repeat the layering process with another 1/3 of the cake batter, followed by the remaining pumpkin swirl mixture.
9. Top with the last of the cake batter, spreading it gently to cover the pumpkin layer. Finally, sprinkle the crumb topping in an even layer over the entire top of the cake.
10. Bake for 70 to 80 minutes, or until a bamboo skewer (or toothpick) inserted into the thickest part of the cake comes out clean or with just a few moist crumbs attached.
11. Allow the cake to cool completely in the pan before carefully unmolding it. Once cooled, drizzle generously with the prepared glaze.

To make the glaze:

1. Stir the powdered sugar, cinnamon, and milk together in a small bowl until completely smooth and of drizzling consistency. Add more milk if needed for a thinner glaze, or more powdered sugar for a thicker one.

Notes

Serve this delightful Pumpkin Spice Coffee Cake with a glass of International Delight Pumpkin Pie Spice Iced Coffee for an extra festive touch.

© Baking a Moment

Nutrition Information (per serving):

• Calories: 422 kcal
• Carbohydrates: 59g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 73mg
• Sodium: 273mg
• Potassium: 199mg
• Fiber: 2g
• Sugar: 32g
• Vitamin A: 4249 IU
• Vitamin C: 1mg
• Calcium: 92mg
• Iron: 2mg

Cuisine: American

Course: Breakfast, Brunch, Dessert, Snack

This content is a sponsored conversation written by me on behalf of International Delight. All opinions and text are my own.