Go Back
To make a tasty pumpkin snickerdoodle coffee cake, gather these ingredients: - 1 1/2 cups pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/4 teaspoon cream of tartar - 1/4 cup granulated sugar (for topping) - 1 tablespoon cinnamon (for topping) If you need to swap some ingredients, here are a few options: - Pumpkin puree: You can use butternut squash puree. It works well for flavor. - Vegetable oil: Try melted coconut oil or applesauce for a lighter option. - Brown sugar: Use white sugar or coconut sugar if you prefer. - All-purpose flour: A gluten-free blend can replace this if you want a gluten-free cake. - Eggs: Use flax eggs or applesauce for a vegan option. To ensure the best taste, focus on fresh ingredients: - Pumpkin puree: Look for bright orange color. Avoid cans with dents. - Eggs: Choose eggs that are fresh. Check the date on the carton. - Spices: Smell your cinnamon and nutmeg. If they lack aroma, they may be old. - Flour: Make sure your flour is stored in a cool and dry place. Fresh flour is key to good texture. Using fresh ingredients will enhance your pumpkin snickerdoodle coffee cake. Enjoy the process and the delicious results! 1. First, preheat your oven to 350°F (175°C). This step warms your oven for even baking. 2. Next, grease and flour a 9x13-inch baking pan. This will help the cake come out easily. 3. In a large bowl, whisk together: - 1 1/2 cups pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract Mix until smooth and well combined. 4. In another bowl, sift together: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Avoid overmixing; it keeps the cake light. 5. For the topping, mix: - 1/4 cup granulated sugar - 1 tablespoon cinnamon Set this aside for later. 6. Pour half of the batter into the prepared pan. Smooth it out evenly with a spatula. 7. Sprinkle half of the cinnamon-sugar mixture over the first layer of batter. This adds a sweet crunch. 8. Add the rest of the batter on top, smoothing it out again. 9. Finally, sprinkle the remaining cinnamon-sugar mixture on top. This gives a nice finish. 10. Bake in the preheated oven for 30-40 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean. 11. Once baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This makes slicing easier. 12. Serve warm, and for a special touch, add a dollop of whipped cream or a sprinkle of cinnamon on top. Enjoy your Pumpkin Snickerdoodle Coffee Cake! Baking can be tricky. Here are some mistakes to watch for: - Not measuring ingredients: Use measuring cups and spoons. Accurate amounts matter. - Overmixing the batter: Mix until just combined. Stop when no dry flour shows. - Skipping the preheat: Always preheat your oven. It ensures even baking. - Using old baking powder/soda: Check the dates. Fresh leavening agents work best. For a soft, moist coffee cake, follow these tips: - Use room temperature eggs: They mix better, helping the batter blend smoothly. - Add pumpkin puree: It keeps the cake moist and adds flavor. - Don’t overbake: Check with a toothpick around 30 minutes. Remove when it comes out clean. Serving can elevate your coffee cake experience. Here are some ideas: - Warm it up: Serve warm for the best taste. - Add toppings: A dollop of whipped cream or extra cinnamon makes it special. - Pair with drinks: Enjoy with coffee or tea for a delightful treat. These tips will help you bake a perfect Pumpkin Snickerdoodle Coffee Cake that everyone loves! {{image_2}} You can make this cake gluten-free. Use a 1-to-1 gluten-free flour blend. This blend replaces all-purpose flour without changing the taste. Follow the same steps in the recipe. You will still enjoy the warm spices and rich pumpkin flavor. To make this cake vegan, swap the eggs. Use 1/4 cup unsweetened applesauce for each egg. This keeps the cake moist and fluffy. Replace the vegetable oil with coconut oil or a neutral oil. Use plant-based milk instead of regular milk if you need it. This way, everyone can enjoy a slice! You can add nuts or chocolate chips for extra flavor. Try 1 cup of chopped walnuts or pecans. They add a nice crunch. If you prefer sweetness, mix in 1 cup of chocolate chips. Stir them into the batter before baking. This will make your coffee cake even more delightful! To keep your pumpkin snickerdoodle coffee cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can leave it at room temperature for about three days. If you want it to last longer, refrigeration is a good option. Just remember that cold can change the texture a bit. If you have extra cake, you can freeze it! First, let the cake cool completely. Then, cut it into slices or keep it whole. Wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer bag. This will help prevent freezer burn. Your cake will stay good for up to three months in the freezer. To enjoy your coffee cake again, reheat it gently. You can use a microwave or an oven. If using the microwave, place a slice on a plate and heat for about 15-20 seconds. For the oven, preheat it to 350°F (175°C). Place the cake on a baking sheet and heat for about 10 minutes. This warms it through and keeps it soft. Enjoy the warm flavors just like fresh! Yes, you can make this coffee cake ahead of time. You can bake it a day before your event. Once it cools, wrap it tightly in plastic wrap. Store it at room temperature. To keep it fresh, you can also refrigerate it. Just make sure to bring it back to room temperature before serving. If you want to save time, you can mix the batter the night before. Just store it in the fridge and bake it in the morning. To check if your coffee cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, it needs more time. Bake it for another five minutes, then check again. The edges should also pull away from the pan slightly. This is a good sign that it is fully baked. You can get creative with the toppings for your coffee cake. Try adding chopped nuts like pecans or walnuts for crunch. You can also use chocolate chips for a sweet touch. A drizzle of caramel or cream cheese glaze adds a nice finish. For a fruity twist, sprinkle some dried cranberries or raisins on top. Whipped cream or a scoop of ice cream can make it even more special when serving. This blog post shared all you need to bake a delicious coffee cake. We looked at key ingredients and how to pick fresh ones. You learned step-by-step how to prepare, bake, and serve the cake. We covered tips to avoid common mistakes and achieve a great texture. Want to change things up? I shared fun variations and storage tips too. To sum it up, you now have everything to enjoy your baking process. Happy baking, and enjoy every slice!

Pumpkin Snickerdoodle Coffee Cake

Indulge in the deliciousness of Pumpkin Snickerdoodle Coffee Cake! This moist and flavorful cake blends pumpkin puree with warm spices, creating the perfect fall treat. Easy to make with simple ingredients, it’s ideal for gatherings or cozy afternoons. Follow our step-by-step recipe to bake this delightful dessert and impress your friends and family. Click through now to explore the full recipe and enjoy a taste of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 1/2 cups pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1/4 cup granulated sugar (for topping)

1 tablespoon cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.

      In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.

        In a small bowl, combine the additional granulated sugar and cinnamon for the topping. Set aside.

          Pour half of the cake batter into the prepared baking pan, smoothing it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.

            Add the remaining cake batter, smoothing it out again. Finally, sprinkle the remaining cinnamon-sugar mixture on top of the batter.

              Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before slicing and serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                    - Presentation Tips: Serve warm with a dollop of whipped cream on top or a sprinkle of additional cinnamon for an extra touch!