Pumpkin Coffee Cake

This moist Pumpkin Coffee Cake is a delicious way to start the day, or even end it! Serve as a dessert, mid-afternoon snack, or a little something with your morning coffee.


  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ginger, ground
  • 1/2 tsp nutmeg, ground
  • 1 1/2 tsp cinnamon, ground
  • 1/2 tsp cardamom, ground
  • 1 cup unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 2 cups brown sugar, packed
  • 4 eggs, room temperature
  • 1 cup pumpkin puree
  • 1/2 tsp cream of tartar


Preheat the oven to 350F degrees.

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.

Place butter in a large mixing bowl and beat with an electric mixer until creamy.

Add brown sugar to the creamed butter 1/2 cup at a time while beating.

Add vanilla extract and beat an additional 2 minutes.

Separate eggs into two bowls and set the whites to the side.

Beat the yolks slightly then mix them into the creamed butter blend.

Add the pumpkin puree to the creamed butter mixture and beat until smooth.

Add 1/3 of the flour blend to the egg/pumpkin and mix until just moist.

Continue adding flour until all used.

Beat cream of tartar and \egg whites together until soft peaks form.

Fold into the batter.

Coat a 10-inch tube pan with non-stick cooking spray.

Spread batter evenly into the pan.

Bake 40 minutes or until top springs back when touched lightly.

Cool well before slicing.

Yield: 16 servings

Prep Time:

Cook Time:


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