I’m sharing this recipe today in partnership with my friends at McCormick!
This Pumpkin Spice Coffee Cake is the perfect thing for holiday breakfasts when you have houseguests in town, or for when you just want to make something special for your loved ones to gather around with a cozy cup of coffee. It is made with cinnamon, cloves, and ginger, which creates such a nice warmth and coziness in the soft cake – all piled high with buttery, brown sugar streusel! You and your family are going to love this one, and I’ve been told it’s hard to stop at just one piece.
One of the ingredients that really does make a difference in the holiday recipes we bake is our spices. Cinnamon is one of the spices that really shines in this recipe, and I recently had the chance to learn a little bit more about what makes cinnamon taste so good from McCormick’s head chef, Kevan Vetter.
He explained that cinnamon comes from the bark of a cinnamon tree and McCormick’s cinnamon is sourced from Southeast Asia. The bark at the base of the tree has the most intense flavor, and it can actually take a tree up to 15 years to reach its peak flavor.
You want to look for cinnamon that has a dark, mahogany tone, and that smells intensely warm and woody. You can actually see and smell the difference between McCormick and other brands! I was a little skeptical, but we did blind taste/smell tests with Chef Kevan and some fellow bloggers, and the difference was a lot more obvious than I had anticipated.
Knowing that your spices and extracts are the best they can be makes the difference between a so-so result and a taste that makes your holiday baked goods really stand out.
You won’t believe how moist and delicious this coffee cake is. It might even taste better the next day, so go ahead and bake it ahead of time when the holidays are busy.
Here are some more great holiday recipe ideas for all you menu planners out there. (High five for being so organized!) And remember as you do your ingredient shopping, select quality spices for the best flavor in your holiday dishes!Print
Pumpkin Spice Coffee Cake
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 24 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
So moist and delicious, this Pumpkin Spice Coffee Cake is perfect for the holidays!
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (16 ounce) can pumpkin puree
- 1/2 teaspoon McCormick vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons McCormick Ground Cinnamon
- 1/2 teaspoon McCormick Ground Ginger
- 1/2 teaspoon McCormick Ground Cloves
- 2 tablespoons powdered sugar, for dusting
For the Streusel
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/2 cup butter, melted
- Preheat oven to 350 degrees, and spray a 9 by 13 inch baking dish with nonstick spray.
- In the bowl of an electric mixer, cream sugar and oil together on medium high speed. Add eggs one at a time, mixing in between.
- Add pumpkin puree and vanilla extract, and mix.
- In a separate bowl, mix flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, and ground cloves.
- Gradually add the flour mixture to the batter on low speed until incorporated.
- Pour the batter into the prepared pan.
- In the same bowl the flour mixture was in, add streusel ingredients and stir by hand until small clumps stick together. Use hands to mix if that is easier.
- Sprinkle the streusel on top of the cake batter evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, and springs back to the touch.
- Cool completely, and then dust with powdered sugar.
- Serving Size: 1 Piece
- Calories: 307
- Sugar: 26g
- Sodium: 216mg
- Fat: 14g
- Saturated Fat: 3.4g
- Unsaturated Fat: 9.7g
- Trans Fat: 0.4g
- Carbohydrates: 43g
- Fiber: 1.3g
- Protein: 3.5g
- Cholesterol: 41mg
Keywords: pumpkin spice coffee cake, pumpkin spice, coffee cake
This recipe is sponsored by McCormick.
Angeline Taylor says
My kidneys are slowly closing down. This means also that l am gaining weight both water and waist line, plus they now tell me I’m a diabetic. This means I am on 3different diets. Pumpkin is one of my favorite flavors, just not in my coffee. So every time I see a pumpkin recipes. This one is very good. I made it for the girls when they came over for coffee. Thank you
Is there a way to do this with whole wheat flour and less sugar/agave?
Hi Amanda, you could try subbing half for whole wheat, and decreasing the amount of sugar by 1/4 cup. My advice would be to make small changes, and if you like the results, make more changes the next time.
PS Hopkins says
Am I able to use pumpkin spice instead of the ginger and cloves?
I think that should be fine, maybe try 1 teaspoon? Enjoy!
Hi my name is Rina! In the INSTRUCTIONS
you wrote to: “In the bowl of an electric mixer, cream sugar and oil together…” I did not understand what cream to put? There was no cream in the INGREDIENTS.
Hi Rina. Creaming is a method of blending the ingredients together. The recipe does not call for cream as an ingredient.
This recipe is easy to put together. It Came out very moist with just the right amount of sweetness. I followed the recipe exactly except for two things: I subbed coconut oil for vegetable oil and I used butternut squash in place of pumpkin. Will make this again! Very tasty!!