Pioneer Woman Pumpkin Coffee Cake: The Ultimate Fall Baking Delight

Fall is officially here, and what better way to celebrate the season than with a warm, comforting slice of pumpkin coffee cake? This Pioneer Woman Pumpkin Coffee Cake, inspired by classic flavors and Ree Drummond’s signature style, is set to become your new go-to autumn bake. Imagine a moist, fluffy cake infused with pumpkin spice, topped with a generous cinnamon streusel crumble, and drizzled with sweet vanilla icing. Perfect for brunch, dessert, or a cozy afternoon treat, this recipe is incredibly easy to make and guaranteed to impress.

Cinnamon streusel topped pumpkin coffee cake arranged on brown parchment with texture of cake showing from side of one slice.

Why This Pioneer Woman Pumpkin Coffee Cake Recipe is a Must-Try

If you’re searching for the perfect pioneer woman pumpkin coffee cake recipe, look no further. This recipe takes the best elements of a classic coffee cake and elevates it with the warmth of pumpkin and fall spices. Here’s why you’ll absolutely adore it:

Effortless to Prepare: Just like Ree Drummond’s recipes, this pumpkin coffee cake is designed for ease. With a quick prep time of around 15 minutes, you’ll spend less time in the kitchen and more time enjoying the delicious results. It’s a simple mix-and-bake recipe that anyone can master, from beginner bakers to seasoned pros.
Three Layers of Deliciousness: This isn’t just any coffee cake; it’s a trifecta of flavor and texture. The moist pumpkin cake base is perfectly complemented by the crunchy cinnamon streusel topping and the sweet vanilla icing. Each layer adds a unique dimension, creating a harmonious and unforgettable dessert.
Embrace the Flavors of Fall: One bite of this pioneer woman pumpkin coffee cake, and you’ll be transported to a cozy autumn day. The combination of pumpkin, cinnamon, and pumpkin spice evokes all the warm, comforting vibes of the season. It’s the ideal cake to bake for fall gatherings, Thanksgiving brunch, or simply to enjoy with a cup of coffee on a crisp morning.
Incredibly Moist and Fluffy: Thanks to the addition of pumpkin puree, this coffee cake is exceptionally moist and tender. Say goodbye to dry, crumbly cakes! The pumpkin not only adds moisture but also enhances the cake’s flavor and texture, making it irresistibly delicious.

Key Ingredients for Your Pioneer Woman Pumpkin Coffee Cake

To create this delightful pioneer woman pumpkin coffee cake, you’ll need a handful of pantry staples and, of course, pumpkin puree. Here’s a breakdown of the essential ingredients:

Pumpkin Puree: The star of the show! Canned pumpkin puree is convenient and works perfectly. Be sure to use pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
Butter: Unsalted butter is crucial for both the cake and the streusel topping. Make sure it’s softened to room temperature for the cake batter and cold for the streusel.
Sugar: A combination of granulated sugar and light brown sugar adds sweetness and depth of flavor. Brown sugar also contributes to the moistness of the cake and the caramel notes in the streusel.
Vanilla Extract: Opt for real vanilla extract for the best flavor. It enhances the overall warmth and sweetness of the cake.
Egg: A room temperature egg helps to bind the ingredients and create a tender crumb.
All-Purpose Flour: The foundation of the cake and streusel. For gluten-free options, a one-to-one gluten-free flour blend should work well.
Baking Powder: Ensures the cake rises beautifully and achieves a light, fluffy texture. Check that your baking powder is fresh for optimal results.
Spices: A blend of pumpkin pie spice and cinnamon creates that signature fall flavor. You can adjust the spices to your preference, adding more cinnamon or creating your own pumpkin spice blend with cinnamon, ginger, nutmeg, allspice, and cloves.

Brown sugar, flour, pumpkin, egg and other ingredients arranged on surface to make recipe.

Streusel Topping Ingredients

The streusel topping is what takes this pioneer woman pumpkin coffee cake to the next level. For the perfect cinnamon brown sugar streusel, you’ll need:

Cold Butter: Cold butter is key to creating a crumbly streusel texture. You can even grate frozen butter for extra ease.
All-Purpose Flour: Provides structure to the streusel.
Brown Sugar: Adds sweetness, moisture, and a caramel-like flavor to the topping.
Cinnamon: Enhances the warm, spicy notes of the streusel and complements the pumpkin beautifully.

Vanilla Icing Ingredients

A simple vanilla icing is the perfect finishing touch for your pioneer woman pumpkin coffee cake. You’ll only need:

Powdered Sugar: The base of the icing, providing sweetness and structure.
Milk or Cream: Adjust the amount to achieve your desired icing consistency.
Melted Butter: Adds richness, flavor, and a smoother texture to the icing.
Vanilla Extract: Enhances the vanilla flavor and ties the icing to the cake.

Step-by-Step Guide to Baking Your Pioneer Woman Pumpkin Coffee Cake

Ready to bake your own pioneer woman pumpkin coffee cake? Follow these simple steps for a guaranteed success:

Get Started: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the dry cake ingredients: flour, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
Cream Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Add Egg and Liquids: Beat in the egg, milk, and vanilla extract until well combined.
Incorporate Pumpkin: Add the pumpkin puree and mix until just incorporated. Be careful not to overmix at this stage.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
Prepare for Baking: Pour the batter into a greased 9×9 inch baking pan and spread evenly.

Prepared pumpkin coffee cake batter mixture with spatula in glass bowl.

Make the Streusel Topping: In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold, cubed butter and use a pastry cutter, fork, or your fingers to cut in the butter until the mixture is crumbly.
Add Streusel and Bake: Sprinkle the streusel topping evenly over the pumpkin cake batter. Bake for 27-32 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
Cool and Ice: Let the cake cool in the pan on a wire rack for at least 10 minutes before icing. While cooling, whisk together the powdered sugar, melted butter, milk, and vanilla extract for the icing. Adjust milk for desired consistency. Drizzle icing over the warm cake.
Serve and Enjoy: Serve your pioneer woman pumpkin coffee cake warm or at room temperature. It’s delicious as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Pumpkin coffee cake in baking pan ready for oven.

Tips for the Best Pioneer Woman Pumpkin Coffee Cake

To ensure your pioneer woman pumpkin coffee cake is a resounding success, keep these helpful tips in mind:

Pan Size Matters: While this recipe works best in a 9×9 inch pan, you can use an 8×8 inch pan if needed. Keep in mind that the cake will be thicker, and you may need to increase the baking time slightly (around 35-37 minutes).
Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined, especially after adding the dry ingredients and pumpkin.
Cold Butter for Streusel: Using cold butter for the streusel is crucial for achieving that crumbly texture. If your butter gets too soft, pop it in the freezer for a few minutes.
Customize Your Spices: Adjust the amount of cinnamon and pumpkin spice to your liking. For a spicier cake, add a pinch of nutmeg, ginger, or cloves to the batter or streusel.
Freezing for Later: This pioneer woman pumpkin coffee cake freezes beautifully. Store it in an airtight container for up to 2 months. You can freeze the whole cake or individual slices for a quick treat anytime.
Extra Pumpkin Spice Kick: For an even more intense pumpkin spice flavor, try using pumpkin spice coffee creamer instead of milk in the vanilla icing.

Overhead view of pumpkin coffee cake with crumble topping and glaze.

Variations to Spice Up Your Pioneer Woman Pumpkin Coffee Cake

Looking to add a twist to your pioneer woman pumpkin coffee cake? Here are a few delicious variations:

Pecan Streusel: Add chopped pecans to the streusel topping for extra crunch and nutty flavor. About ¾ cup of pecans would be perfect.
Cream Cheese Icing: For a richer icing, add an ounce of softened cream cheese to the vanilla icing. Adjust the milk to reach your desired consistency.
Maple Glaze: Swap the vanilla icing for a maple glaze for a different flavor profile that complements pumpkin wonderfully.
Brown Sugar Buttercream: Omit the streusel topping and frost the cake with a brown sugar buttercream for a decadent dessert.

More Fall Baking Inspiration

Craving more fall flavors after making this pioneer woman pumpkin coffee cake? Explore these other delicious pumpkin recipes:

Pumpkin Baked Oatmeal

Pumpkin pie overnight oats in jar topped with whipped cream and cinnamon and pecans.

Pumpkin Pie Overnight Oats

Pumpkin Pie Crumble

Casserole dish with baked brioche French toast casserole topped with pecan streusel.

Pumpkin French Toast Casserole

Pioneer Woman Cinnamon Streusel Pumpkin Coffee Cake Recipe

By: Pioneer Technology Content Creator (inspired by Lorie Yarro)

This Pioneer Woman Pumpkin Coffee Cake recipe brings together the comforting flavors of fall in an easy-to-bake coffee cake. Moist pumpkin cake, cinnamon streusel topping, and sweet vanilla icing make this the perfect treat for any occasion.

Jump to Recipe

Ingredients

Cake:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg, at room temperature
¼ cup milk
1 teaspoon vanilla extract
1 cup pumpkin puree

Streusel Topping:

½ cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ cup (½ stick) cold unsalted butter, cubed

Icing:

1 cup powdered sugar
1 teaspoon melted butter
1-2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice for the cake. Set aside.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, milk, and vanilla extract. Stir in pumpkin puree until just combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Pour batter into the prepared pan.
For the streusel, in a separate bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until crumbly. Sprinkle streusel evenly over the cake batter.
Bake for 27-32 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
Let cake cool in the pan for 10 minutes.
For the icing, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth. Drizzle icing over the warm cake.
Serve warm or at room temperature. Store in an airtight container.

Notes

For a richer flavor, use dark brown sugar in the cake and streusel.
Add ½ cup of chopped pecans or walnuts to the streusel for extra texture.
If using an 8×8 inch pan, bake for 35-37 minutes.

Enjoy your homemade Pioneer Woman Pumpkin Coffee Cake! It’s the perfect way to savor the flavors of fall and impress your family and friends with your baking skills.