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- 1 cup pumpkin puree (canned or homemade) - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup sour cream or Greek yogurt - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped nuts (optional, for topping) - 1/2 cup streusel topping (optional, for garnish)

Pumpkin Swirl Coffee Cake

Indulge in the flavors of fall with this Pumpkin Swirl Coffee Cake, a cozy dessert that combines pumpkin puree with warm spices for a perfectly sweet treat. Ideal for brunches or quiet afternoons, this cake features a rich pumpkin swirl and an optional crunchy streusel topping, making it a delightful addition to any gathering. Discover how to create this seasonal favorite that will bring warmth and nostalgia to your table. Share it with friends and family to enjoy!
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Ingredients
  

For the Pumpkin Swirl:

1 cup pumpkin puree (canned or homemade)

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 tablespoon all-purpose flour

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3 large eggs

1 cup sour cream (or Greek yogurt)

1 teaspoon vanilla extract

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

A pinch of salt

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Instructions
 

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

    Prepare the pumpkin swirl: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and flour. Mix well until smooth and set aside.

      Make the cake batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.

        Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

          Prepare the streusel topping: In a small bowl, mix together the flour, rolled oats, brown sugar, cinnamon, melted butter, and salt until crumbly. Set aside.

            Layer the batter and pumpkin swirl: Pour half of the cake batter into the prepared baking pan, smoothing it down evenly. Spoon half of the pumpkin swirl over the batter, and use a knife to create a swirl effect. Pour the remaining cake batter over the pumpkin layer, then top with the remaining pumpkin swirl. Finally, sprinkle the streusel topping evenly over the top.

              Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; if the top gets too brown, cover it loosely with aluminum foil.

                Cool and slice: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Once cool, slice into squares and serve.

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