Pumpkin Spice Coffee Cake – Autumn Warmth in Every Bite

A cosy cake to celebrate the flavours of autumn

It’s that time of year again – autumn, the season of colourful leaves, cosy jumpers and of course, pumpkins. As the air turns crisp, there’s something so comforting about sitting down with a warm drink and a slice of homemade cake. If you still have some pumpkin left from Halloween, why not put it to good use and bake this Pumpkin Spice Coffee Cake completely from scratch?

This cake combines everything you love about autumn – the sweetness and earthy taste of pumpkin, the warmth of seasonal spices and the depth of coffee. It’s a perfect cake to share for a weekend afternoon tea or even for your upcoming Thanksgiving gathering if you celebrate it where you are.

Why you’ll love this Pumpkin Spice Coffee Cake

I know pumpkin cake might sound unusual to some, but my family was quickly convinced once they tasted it. The combination of pumpkin, spice and coffee creates a wonderful harmony of flavours. It’s sweet but balanced, earthy yet fragrant and every bite feels like autumn in your mouth.

What you’ll need to make Pumpkin Spice Coffee Cake

Let’s break down what makes this cake so delicious.

1. Dry ingredients

You’ll need the usual dry ingredients used in most cakes but with a twist of autumn spices and coffee:

• Flour – I prefer using cake flour for a lighter texture but plain flour works just fine.
• Sugar – Light brown sugar gives a subtle caramel depth and more earthy flavour.
• Pumpkin spice – A comforting mix of ground cinnamon, ginger, nutmeg, cloves and allspice. You can use shop-bought pumpkin spice or make your own blend at home.
• Baking powder and baking soda – To help your cake rise beautifully.
• A pinch of salt – To balance the sweetness.
• Coffee granules – Instant coffee adds a lovely aromatic note to the batter.

2. Wet ingredients

Pumpkin puree is the star of this Pumpkin Spice Coffee Cake. If pumpkins aren’t in season, you can substitute with butternut squash or use tinned pumpkin puree. I usually make my own by peeling, chopping and steaming pumpkin until soft, then blending it into a smooth, vibrant orange puree.

You’ll also need:

• Sunflower or vegetable oil
• Eggs
• Full-fat Greek yoghurt – for a velvety, tender crumb.

3. Coffe Syrup for brushing

Mix strong brewed coffee with a couple of tablespoons of light brown sugar. Brush this syrup over the cooled cakes to intensify the coffee flavour and keep the sponge moist.

4. Cream cheese filling

For the luscious filling, you’ll need:

• Full-fat soft cheese
• Double cream
• Icing sugar

Optionally, add a teaspoon of ground coffee for a stronger kick.

How to make Pumpkin Spice Coffee Cake

Mix the batter

In a large bowl, whisk together all the dry ingredients and set aside. In another bowl, combine the wet ingredients and mix until smooth. Gradually fold the dry mixture into the wet mixture, just until combined. Don’t overmix, as it may make the cake dense.

Bake the cake

The recipe below makes two 8-inch layers. If you’d like to create a pumpkin-shaped bundt cake, double the recipe to fill a 12-cup bundt tin (2 times).

Pour the batter into greased and lined tins and bake in a preheated oven at 160°C (with fan) for:

• 25-30 minutes for 8-inch tins
• 40-45 minutes for a 12-cup bundt tin (you will need to prepare and bake the batter twice to create the two halves of the pumpkin-shaped cake).

The cake is done when a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before removing from the tin, then transfer to a rack to cool completely.

Brush and fill

Once cooled, trim the domes off the cakes then brush both sides with coffee syrup.

To make the cream cheese filling, beat the soft cheese and icing sugar together until smooth, then pour in the double cream (and ground coffee if using) and whip until you reach a medium-firm peak. Don’t overbeat or the mixture might split.

Pipe the cream between the layers and on top. If using bundt cakes, place one half upside down, pipe the cream then top with the second half the right way up to form a lovely pumpkin shape. Use trimmed cake pieces to form a stalk and secure it on top.

Decorating ideas

I made a simple American buttercream frosting with a touch of orange food colouring and piped rosettes around the centre for an extra festive look. You can also dust with cinnamon or cocoa powder for a rustic finish.

A taste of autumn

And there you have it – your very own Pumpkin Spice Coffee Cake. It’s fluffy, warmly spiced with a hint of coffee that pairs perfectly with the pumpkin. Every bite feels cosy, comforting and indulgent – the ultimate autumn treat.

Enjoy it with a hot cup of coffee or tea, it’s a cake that truly captures the magic of autumn.