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Pumpkin Coffee Cake
Pumpkin Coffee Cake is a moist, spiced cake topped with a sweet streusel, perfect for fall mornings or dessert. This easy recipe combines cozy flavors with a buttery crumb for an irresistible treat.
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Enjoy a warm and cozy treat with this irresistible Pumpkin Coffee Cake! Perfect for fall mornings, it’s loaded with spiced pumpkin flavor and topped with a sweet crumbly streusel. Whether you're hosting brunch or craving a snack, this easy-to-make cake will be a hit. Serve it with your favorite coffee or tea for the ultimate autumn indulgence!
This recipe is so easy to make! Follow the step-by-step photos and directions below to bake it perfectly every time. We’ve also included pro tips, tricks, and answers to frequently asked questions to help you along the way.
More Recipes ⭐ Coffee Cake | Pecan Dump Cake | Pumpkin Sheet Cake
This easy Coffee Cake recipe is the perfect fall treat, ready in under an hour. With its moist pumpkin base and buttery streusel topping, it’s great for breakfast, dessert, or any fall gathering. The flavors of cinnamon and pumpkin spice make this cake a cozy hit at potlucks or holiday parties. Try this easy recipe at home and impress your guests with its warm, spiced goodness!
Ingredients
What you'll need to make this Pumpkin Coffee Cake:
For The Cake Layer:
- 2 cups of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2 large eggs
- ⅓ cup of vegetable oil
- ¾ cup of packed light brown sugar
- 1 cup of pure pumpkin puree
- 1 teaspoon of vanilla extract
- ½ cup of whole milk
Pro Tip
Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
For The Streusel:
- ½ cup of all-purpose flour
- 1 teaspoon of baking powder
- ¼ cup of packed light brown sugar
- 1 teaspoon of ground cinnamon
- ¼ cup of salted butter, cold
- 1 tablespoon of milk or heavy cream
For The Glaze:
- ½ cup of powdered sugar
- 1 to 2 tablespoons of milk or cream
- ¼ teaspoon of ground cinnamon
Substitutions and Additions
Personalize your Coffee Cake by swapping out ingredients and adding delicious extras! These simple changes can make your coffee cake uniquely yours. Here are some top substitutions and additions.
Add Nuts: Top the cake with chopped pecans or walnuts for a delightful crunch and added texture.
Substitute Pumpkin Purée: Use mashed sweet potatoes for a slightly different but equally delicious flavor.
Substitute Sour Cream: Swap sour cream with plain Greek yogurt to add a bit more protein and tang to the recipe.
Add Chocolate Chips: Stir in a handful of chocolate chips to add a sweet, rich twist to your breakfast coffee cake.
How to Make Pumpkin Coffee Cake
Follow along with our pictures and step-by-step instructions to make this simple cake perfectly. Don’t forget to check out the tips and tricks listed below. Let’s get started!
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
THIRD STEP: In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
FOURTH STEP: In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin purée, vanilla extract, and milk.
FIFTH STEP: Fold the wet ingredients into the dry ingredients and stir gently to combine.
Pro Tip
Do not over-mix the coffee cake batter at this stage.
SIXTH STEP: Spread batter into the prepared baking dish.
SEVENTH STEP: In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
EIGHTH STEP: Cut the cold butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
NINTH STEP: Stir in one tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over top of the cake batter.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
TENTH STEP: Bake the coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
Pro Tip
If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
ELEVENTH STEP: Let the cake cool before adding the glaze.
TWELFTH STEP: Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled.
Drizzle the sweet glaze over the cooled coffee cake.
THIRTEENTH STEP: Cut into pieces and serve.
How To Serve Pumpkin Coffee Cake
This festive coffee cake is versatile and can be served for many occasions, making it a crowd-pleaser for both kids and adults. Here are some great ways to serve this recipe:
Brunch with Friends: This coffee cake is perfect for fall brunches. Its warm pumpkin spice flavor pairs perfectly with a hot cup of coffee or pumpkin spice latte. Add a side of fresh fruit or sheet pan eggs for a complete spread.
Holiday Potluck: Bring this homemade cake to your next holiday party! The cozy spices and sweet streusel make it a hit at Thanksgiving or Halloween gatherings. Pair it with a warm Apple Cider or Hot Chocolate to wow your guests.
After-School Treat: Kids will love this moist and delicious coffee cake as an after-school snack. Serve it with a glass of cold milk or Hot Chocolate Bombs for a fun and tasty pairing.
Why You'll Love This Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake is a reader-favorite for several mouthwatering reasons:
Cozy Fall Flavors: This recipe perfectly blends warm pumpkin spice with a buttery streusel topping, creating a comforting, cozy treat. Every bite feels like a delicious hug, making it ideal for chilly autumn mornings.
Easy to Make: Our Pumpkin Cake is simple to bake and requires no complicated ingredients or techniques. With just a few steps, you’ll have a bakery-quality cake in your kitchen, ready to impress!
Versatile for Any Occasion: Whether you're serving it for breakfast, dessert, or a snack, this coffee cake fits any occasion. Its soft, moist texture and rich flavor make it a hit with both kids and adults.
Pumpkin Coffee Cake is more than a dessert—it’s a comforting classic that everyone will want to make again and again!
Recipe FAQ
Can I make Pumpkin Coffee Cake ahead of time?
Yes, you can make Pumpkin Coffee Cake a day ahead. Bake it, let it cool, and store it in an airtight container.
How do I keep the streusel topping from sinking into the cake?
Make sure your streusel is crumbly and sprinkle it evenly over the batter. This prevents it from sinking while baking.
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly for this Pumpkin Coffee Cake and provides the same delicious flavor.
How long should I bake Pumpkin Coffee Cake?
Bake your Pumpkin Coffee Cake for 35-40 minutes at 350°F, or until a toothpick comes out clean.
Serving FAQ
Can I serve Pumpkin Coffee Cake warm or cold?
You can serve Pumpkin Coffee Cake either warm or at room temperature. Warming it enhances the cozy fall flavors.
Is Pumpkin Coffee Cake suitable for breakfast?
Yes, Pumpkin Coffee Cake is perfect for breakfast. Its soft texture and pumpkin spice flavor make mornings extra special.
Can I serve this recipe at parties?
Pumpkin Coffee Cake is great for parties, especially fall-themed gatherings. It’s easy to slice and share with guests.
How should I serve Pumpkin Coffee Cake for dessert?
For dessert, serve Pumpkin Coffee Cake with a dusting of powdered sugar or a drizzle of glaze for extra sweetness.
Storage FAQ
Follow the directions below for the best storage, reheating, and make-ahead tips for Pumpkin Coffee Cake. From preparing in advance to warming up leftovers, we’ve got you covered with easy steps and tricks!
Can I make Pumpkin Coffee Cake ahead of time?
Yes, bake it a day in advance. Let it cool, then store it in an airtight container until serving.
How do I store leftover Pumpkin Coffee Cake?
Keep any leftovers in an airtight container at room temperature for up to three days for best freshness.
Can I freeze Pumpkin Coffee Cake?
Yes, freeze individual slices in an airtight container for up to three months. Thaw at room temperature when ready to enjoy.
What’s the best way to reheat Pumpkin Coffee Cake?
Reheat in the microwave for 20-30 seconds or warm slices in the oven at 300°F for a few minutes.
Pumpkin Coffee Cake
Pumpkin Coffee Cake is a moist, spiced cake topped with a sweet streusel, perfect for fall mornings or dessert. This easy recipe combines cozy flavors with a buttery crumb for an irresistible treat.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
Streusel
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter (cold)
- 1 tablespoon milk (or heavy cream)
Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk (or cream)
- ¼ teaspoon ground cinnamon
DIRECTIONS
- Preheat the oven to 350°F.
- Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
- In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread the batter into the prepared baking dish.
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
- Bake coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow the coffee cake to cool before adding the glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- Cut into pieces and serve.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- Do not over-mix the coffee cake batter at this stage.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
Nutrition
Calories: 401kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 329mg | Potassium: 304mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4476IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg
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