Spiced Coffee Cake with Pumpkin & Walnuts
There’s something about the smell of warm spices swirling around the kitchen that immediately takes me back to cozy autumn afternoons at grandma’s house. This Spiced Coffee Cake with Pumpkin & Walnuts is like a hug from those memories—soft, tender crumb infused with cinnamon, nutmeg, and cloves that make your whole kitchen smell amazing before you even take a bite. I love how the pumpkin keeps it moist while the crunchy walnuts add just the right amount of texture. Honestly, it’s the kind of coffee cake that makes you want to wrap yourself in a blanket, brew a fresh cup of coffee, and forget about the world for a little while.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chopped walnuts
How I Make It
Step 1:
First up, preheat your oven to 350°F and grease a 9-inch round or square baking pan—spritzing it with nonstick spray works great here! In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt so the spices and leavener are evenly distributed.
Step 2:
In another bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy — this part smells like pure autumn happiness! The oil keeps the cake super moist, so don’t skip it.
Step 3:
Slowly add the dry ingredients into the wet, stirring gently until just combined. Be careful not to overmix; you want a tender crumb, not a dense brick.
Step 4:
Fold in the chopped walnuts—this adds a wonderful crunch that contrasts with the soft pumpkin cake.
Step 5:
Pour the batter into your prepared pan, smoothing the top with a spatula. For an extra touch, sprinkle a few more walnuts on top before baking to create a pretty, crunchy crust.
Step 6:
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for at least 15 minutes before slicing—this helps it set up and makes cutting easier.
Variations & Tips
- Swap walnuts for pecans or toasted hazelnuts for a different nutty flavor.
- Add ½ cup chocolate chips for a sweet surprise.
- If you want extra spice, increase cinnamon to 1 ½ tsp and add a pinch of ginger.
- Use Greek yogurt instead of oil for a lighter crumb, but reduce baking time by 5 minutes.
- If your cake starts browning too fast, tent it with foil halfway through baking.
How I Like to Serve It
This cake is perfect alongside a hot cup of coffee or chai tea on chilly mornings. It also shines as an easy dessert for Thanksgiving brunch or a casual fall gathering—just add a dollop of whipped cream or a drizzle of maple syrup to take it over the top.
Notes
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Reheat slices in the microwave for about 15 seconds to soften before serving.
Closing: This Spiced Coffee Cake is one of those comforting, foolproof recipes that always fills my kitchen with warmth and makes everyone ask for seconds.
