There’s something magical about the first whiff of fall spices in the air, isn’t there? That’s exactly how I feel every time I whip up my favorite Pumpkin Coffee Cake. This delicious Pumpkin Coffee Cake isn’t just a treat; it’s like a warm hug on a chilly morning, blending the earthy sweetness of pumpkin with cozy cinnamon swirls and a crunchy streusel topping that makes every bite irresistible. I’ve been making this homemade Pumpkin Coffee Cake for years, and it’s always a hit at family brunches or cozy coffee dates.
Picture this: you’re sipping your morning coffee, and alongside it is a slice of this easy Pumpkin Coffee Cake, moist and flavorful, evoking all the joys of autumn without the fuss. What I love most is how it brings people together—kids sneaking bites, adults savoring slowly. If you’re craving that perfect fall dessert that’s not too heavy, this Pumpkin Coffee Cake is your go-to. I’m thrilled to share this recipe with you so you can create those same heartwarming moments in your kitchen.
Key Takeaways:
- Indulge in the ultimate fall comfort with this moist and spiced Pumpkin Coffee Cake that captures autumn’s essence.
- Ready in under an hour of active time, making it a convenient choice for busy mornings or impromptu gatherings.
- Rich pumpkin flavor balanced with sweet streusel layers for a coffee cake experience that’s both familiar and exciting.
- Use room-temperature ingredients for the fluffiest texture in your Pumpkin Coffee Cake every time.
- Store leftovers in an airtight container for up to three days, or freeze slices for longer enjoyment.
Why You’ll Adore This Pumpkin Coffee Cake
Perfect Fall Flavor Explosion: Nothing says autumn like the warm spices in this Pumpkin Coffee Cake. The pumpkin puree adds a subtle sweetness that’s complemented by cinnamon and nutmeg, creating layers of flavor that dance on your taste buds. It’s the kind of dessert that makes you want to curl up with a book and a second slice.
Effortless Baking Joy: I know how overwhelming baking can feel sometimes, but this recipe for Pumpkin Coffee Cake is straightforward and forgiving. With simple steps and pantry staples, you’ll feel like a pro without the stress. Here’s the thing—it’s so rewarding to pull a golden loaf from the oven, knowing you created something delicious.
Versatile for Any Occasion: Whether it’s breakfast, brunch, or a sweet snack, this Pumpkin Coffee Cake fits right in. The streusel topping gives it that coffee cake charm, while the pumpkin keeps it moist and healthy-ish. You’ll find yourself making it again and again for holidays or casual get-togethers.
Family-Friendly Delight: Kids and adults alike go crazy for this treat—it’s not overly sweet, but oh-so-satisfying. In my experience, adding a dollop of whipped cream turns it into a showstopper. Let’s be honest, who wouldn’t love starting their day with such a cozy indulgence?
Essential Ingredients for Pumpkin Coffee Cake
Pumpkin Puree: The star of this show, pumpkin puree brings moisture and a mild, earthy sweetness that defines the Pumpkin Coffee Cake’s texture. Canned works perfectly for convenience, but roasting your own adds an extra depth of flavor. In this recipe, it binds everything together, ensuring each slice stays tender and flavorful without being soggy.
Cinnamon and Spices: These warm spices like cinnamon, nutmeg, and ginger are what elevate a plain cake to something extraordinary. They infuse the batter with that signature fall aroma, making your kitchen smell like a holiday dream. Don’t skimp here—freshly ground spices make all the difference in the overall taste profile.
Brown Sugar Streusel: For the crunchy topping, brown sugar mixed with flour and butter creates a delightful contrast to the soft Pumpkin Coffee Cake below. The molasses in brown sugar adds a caramel-like richness that pairs beautifully with the pumpkin. This layer is what turns a simple bake into a true coffee cake indulgence, and it’s easy to customize with nuts if you like.
How to Make Pumpkin Coffee Cake
Prepare the Streusel Topping
Start by mixing the brown sugar, flour, cinnamon, and cold butter in a bowl until it forms coarse crumbs—this is the magic for your Pumpkin Coffee Cake. I always use my fingers to break up the butter for that perfect texture; it shouldn’t be too fine. In my experience, chilling this mixture for 10 minutes while you prep the batter prevents it from sinking during baking. This step sets the stage for a crispy, flavorful crown on your cake.
Mix the Wet and Dry Ingredients
Whisk together the flour, baking powder, soda, salt, and spices in one bowl, then in another, beat the eggs, sugar, oil, and pumpkin puree until smooth. The batter comes together quickly, and you’ll notice how the pumpkin adds a vibrant orange hue that’s so inviting. Fold the dry into the wet gently to avoid overmixing, which keeps the Pumpkin Coffee Cake light and tender. Now, you might be thinking it’s too simple, but trust me, this method yields consistent results every time.
Assemble and Bake
Pour half the batter into a greased pan, sprinkle with half the streusel, then add the remaining batter and top with the rest of the crumbs for that swirled effect in your Pumpkin Coffee Cake. Bake at 350°F for about 45-50 minutes, until a toothpick comes out clean— the edges should be golden and pulling away slightly. The aroma will fill your home, making it hard to wait! Once done, let it cool in the pan for easy slicing, perhaps checking out this sweet Hawaiian crock pot chicken recipe for a fun pairing idea later.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the streusel: 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold
- 1/2 teaspoon ground cinnamon
- Optional: 1/2 cup chopped pecans
Pumpkin Coffee Cake Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, combine the streusel ingredients: brown sugar, flour, cinnamon, and cold butter. Use a fork or your fingers to mix until crumbly. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, beat the eggs, granulated sugar, oil, pumpkin puree, and vanilla until well combined and smooth.
- Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. Pour half the batter into the prepared pan, sprinkle with half the streusel. Top with the remaining batter and scatter the rest of the streusel evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the Pumpkin Coffee Cake cool in the pan on a wire rack for at least 20 minutes before slicing.
Pro Tips for the Best Pumpkin Coffee Cake
Room Temperature Ingredients: Always use room-temp eggs and pumpkin for even mixing and a fluffier Pumpkin Coffee Cake texture.
Don’t Skip the Chill: Refrigerate your streusel for 10 minutes before baking to ensure it stays crunchy on top.
Fresh Spices Matter: Grind your own nutmeg or use fresh cinnamon to amp up the fall flavors in every bite.
You Must Know
- This Pumpkin Coffee Cake uses pure pumpkin, not pie filling, for the right consistency and taste.
- Baking powder and soda work together to give the cake its perfect rise without a dense crumb.
- The streusel can be made gluten-free by swapping flour with almond flour easily.
- Pumpkin adds natural moisture, so no extra milk is needed in the batter.
How to Store Pumpkin Coffee Cake
Once cooled, wrap your Pumpkin Coffee Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days, as the pumpkin keeps it moist without drying out. To reheat, simply pop a slice in the microwave for 10-15 seconds or warm in a 300°F oven for a few minutes to revive that fresh-baked goodness.
Customizing Your Pumpkin Coffee Cake
If you’re looking to tweak this Pumpkin Coffee Cake, try adding chocolate chips to the batter for a decadent twist, or swap pecans in the streusel for walnuts. For a healthier version, use whole wheat flour and reduce sugar slightly without losing moisture. Dairy-free? Opt for coconut oil instead of butter. Check out this sweet and sour chicken recipe for a contrasting savory meal to balance your menu.
What to Serve with Pumpkin Coffee Cake
Pair this cozy bake with a hot cup of coffee or chai tea to enhance those spice notes—it’s a match made in heaven. For a full brunch spread, serve alongside fresh fruit like apples or berries for a tart contrast. If you’re feeling indulgent, add a scoop of vanilla ice cream on the side. Don’t overlook simple yogurt for a lighter option that complements the richness perfectly.
Pumpkin Coffee Cake Recipe
A delicious pumpkin coffee cake with layers of streusel topping and a creamy vanilla icing, perfect for fall baking.
Timing
Recipe Details
Ingredients
- 01 3 cups all purpose flour (spooned and leveled)
- 02 1 cup brown sugar (packed)
- 03 1/2 cup granulated sugar
- 04 1 teaspoon kosher salt
- 05 1 tablespoon cinnamon
- 06 1 tablespoon pumpkin pie spice
- 07 1 cup butter (2 sticks, melted)
- 08 2 1/4 cups all purpose flour
- 09 1 1/2 cups granulated sugar
- 10 1 tablespoon baking powder
- 11 3/4 teaspoon baking soda
- 12 3/4 teaspoon kosher salt
- 13 1 tablespoon pumpkin pie spice
- 14 1 teaspoon cinnamon
- 15 1/2 cup butter (1 stick, softened but still cool)
- 16 1 15-oz can pumpkin puree (NOT pumpkin pie filling (divided))
- 17 4 large eggs
- 18 1/4 cup vegetable oil (I use light-flavor olive oil)
- 19 1 tablespoon vanilla extract
- 20 1/4 cup butter (half stick, very soft)
- 21 1 teaspoon vanilla extract
- 22 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 23 3 tablespoons milk (more to taste)
- 24 2 cups powdered sugar
Instructions
Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and halfway stir the butter into the flour. (save the butter bowl) Make sure you stop stirring before it comes together all the way! You don’t want to moisten all the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. It's okay if there is still some loose flour at the bottom. See photo. Set aside. If you have room, place it in the fridge.
For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon
Chop 1/2 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy. Add the chopped butter to the flour mixture.
Open up your can of pumpkin puree. Use a spatula to get a big ol scoop of pumpkin (about half the can), and add it to the bowl with the flour and butter. Use the paddle attachment (or electric beaters) to blend the butter and pumpkin into the flour. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated. Add a few extra dollops of pumpkin puree if the mixture doesn't come together.
In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well with a whisk until the eggs are well blended.
Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
Spread another 2 cups batter on top and spread it around as best you can.
Add another 1 cup streusel on top.
Add the rest of the batter and spread evenly.
Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Store the remaining streusel in the fridge, if you have room.
Bake the cake at 350 for 35 minutes.
Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
Bake for another 10-15 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt (use less for table salt!), 3 tablespoons milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth. Add milk 1-2 teaspoons at a time if it is too thick.
Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Pumpkin Coffee Cake
Can I make Pumpkin Coffee Cake ahead of time?
Absolutely, you can prepare the batter and streusel up to a day in advance, then bake fresh for the best texture. Just cover and refrigerate overnight, and add 5-10 minutes to the baking time. It’s perfect for holiday mornings when you want a stress-free start.
How long does Pumpkin Coffee Cake last in the fridge?
Stored in an airtight container, your Pumpkin Coffee Cake will stay fresh in the fridge for up to five days. The pumpkin helps it retain moisture, so it doesn’t dry out quickly. For optimal taste, enjoy within three days and reheat gently.
Is Pumpkin Coffee Cake gluten-free?
You can easily make it gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly denser, but the flavors remain spot-on. I’ve tried it this way for friends, and it disappears just as fast.
What’s the difference between Pumpkin Coffee Cake and pumpkin bread?
Pumpkin Coffee Cake features a sweet streusel topping and layered spices, making it more dessert-like than plain bread. This version of Pumpkin Coffee Cake is ideal for coffee pairings due to its indulgent crumb. Both are delicious, but the cake edges out for special occasions.
Can I freeze Pumpkin Coffee Cake?
Yes, wrap individual slices tightly in plastic and foil, then freeze for up to three months. Thaw at room temperature or warm in the oven. It’s a great way to have fall treats year-round without baking every time.
How do I know when my Pumpkin Coffee Cake is done baking?
Look for a toothpick inserted in the center to come out clean, and the edges should be lightly browned. For this Pumpkin Coffee Cake, avoid overbaking to keep it moist—start checking at 40 minutes. The streusel will be golden and crisp on top.
Can I add nuts to Pumpkin Coffee Cake?
Definitely—chop pecans or walnuts into the streusel for extra crunch and flavor. About half a cup works well without overwhelming the batter. It’s a simple upgrade that makes your Pumpkin Coffee Cake even more irresistible.
Why is my Pumpkin Coffee Cake so dense?
Often, it’s from overmixing the batter or using cold ingredients. Measure flour accurately too, as packing it can lead to density. Next time, follow the gentle folding method for a lighter, airier Pumpkin Coffee Cake. If you’re troubleshooting, see our beef and barley soup recipe for more baking parallels.
Final Thoughts
From the first spice-filled bite to the last crumb, this Pumpkin Coffee Cake has a way of making ordinary days feel special—it’s that reliable, crowd-pleasing recipe we all need. I’ve shared it with neighbors and friends, and the compliments never stop, reminding me why baking from the heart is so fulfilling. Give this easy Pumpkin Coffee Cake a try this weekend; you won’t regret it, and maybe even share your twists in the comments below!