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Picture this: it’s a crisp fall morning, the leaves are turning, and you’re craving something warm and comforting to pair with your coffee. That’s when I whip up my favorite Pumpkin Coffee Cake, a moist, spiced treat that’s become a staple in my kitchen during autumn. I’ve been making this Pumpkin Coffee Cake for years, and every time, it brings that cozy vibe right to the table—think pumpkin puree blended with cinnamon, nutmeg, and a crunchy streusel topping that melts in your mouth.
What I love most about this recipe is how it captures the essence of the season without being overly complicated. Whether you’re hosting brunch or just treating yourself, this easy Pumpkin Coffee Cake comes together in under an hour of active time. If you’re looking for ways to elevate your fall baking, check out some of my other favorites like this hearty Cajun steak pasta or the fresh cilantro lime steak bowls for savory contrasts.
I’m excited to share this Pumpkin Coffee Cake recipe with you because it’s foolproof and always gets rave reviews. Let’s dive in and get baking—your home will smell amazing in no time!
Key Takeaways:
- Perfect for fall gatherings, this Pumpkin Coffee Cake delivers moist texture and bold spices in every bite.
- Ready in about 50 minutes total, making it a quick win for busy mornings or impromptu treats.
- The streusel topping adds a delightful crunch that complements the soft Pumpkin Coffee Cake base.
- Don’t overmix the batter for the best tender crumb in your Pumpkin Coffee Cake.
- Store leftovers in an airtight container for up to three days to keep your Pumpkin Coffee Cake fresh.
Why You’ll Adore This Pumpkin Coffee Cake
Irresistible Fall Flavors: There’s something magical about the combination of pumpkin, cinnamon, and cloves that screams autumn. This Pumpkin Coffee Cake bursts with those warm spices, making it feel like a hug in dessert form. I always find myself reaching for seconds because it’s just so comforting.
Easy to Bake at Home: You don’t need to be a pro baker to nail this one— the steps are straightforward and forgiving. Here’s the thing: even on a hectic weekend, you can have this delicious treat ready without stress. It’s become my go-to for when I want homemade goodness fast.
Versatile for Any Occasion: Whether it’s breakfast, brunch, or an afternoon snack, this Pumpkin Coffee Cake fits right in. The subtle sweetness pairs perfectly with coffee or tea, and it’s always a crowd-pleaser at potlucks. What I find interesting is how it bridges sweet and savory vibes effortlessly.
Healthier Twist on Classics: Using pumpkin puree adds moisture without extra butter, keeping it lighter than traditional coffee cakes. Let’s be honest, who doesn’t love indulging a bit during the holidays? This version lets you enjoy without the guilt.
Essential Ingredients for Pumpkin Coffee Cake
Pumpkin Puree: The star of this show, pumpkin puree provides the moist base and natural sweetness that defines the cake’s texture. It’s packed with vitamins and gives that signature fall flavor without overpowering the other elements. In my experience, using pure canned pumpkin (not pie filling) ensures the best consistency for a tender Pumpkin Coffee Cake every time. I always check the label to avoid added sugars that could throw off the balance.
Ground Cinnamon and Nutmeg: These warm spices are what bring the Pumpkin Coffee Cake to life, infusing it with cozy, aromatic notes. Cinnamon adds a subtle sweetness, while nutmeg provides a nutty depth that pairs beautifully with the pumpkin. I’ve experimented with fresh grating nutmeg for an extra punch, but ground works fine for everyday baking. Together, they create layers of flavor that make each slice irresistible.
Brown Sugar: For the streusel topping and in the batter, brown sugar adds richness and a caramel-like chewiness. It melts into the Pumpkin Coffee Cake, creating those gooey pockets that contrast the cake’s softness. What I love is how it enhances the spices without making things too sweet. Opt for dark brown sugar if you want even more molasses depth.
How to Make Pumpkin Coffee Cake
Prepare the Wet and Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish— this ensures your Pumpkin Coffee Cake bakes evenly without sticking. In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. For the wet ingredients, beat the eggs, sugar, pumpkin puree, and vanilla in another bowl until smooth and creamy. Mixing these separately helps achieve that perfect, fluffy texture in the final Pumpkin Coffee Cake. Now, gently fold the dry into the wet just until incorporated—overmixing can make it tough.
Assemble the Streusel Topping
While the batter rests, mix the flour, brown sugar, cinnamon, and melted butter in a small bowl until it forms coarse crumbs. The key here is to use cold butter if you prefer a chunkier topping, but melted works for a finer crumble. This step only takes a couple of minutes, and the smell alone will have you excited. Press half of the streusel into the bottom of your prepared pan for a layered effect that adds crunch throughout. Pour the batter over it, then sprinkle the remaining streusel on top—it’s like building a flavor fortress!
Bake and Cool the Cake
Slide the pan into the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges will be golden, and the top crumbly, signaling your Pumpkin Coffee Cake is ready. Let it cool in the pan on a wire rack for at least 15 minutes before slicing to allow the flavors to settle. If you’re feeling adventurous, drizzle a simple glaze over the top for extra sweetness. For more baking inspo, try incorporating techniques from my sweet Hawaiian chicken recipe to amp up fruit elements.
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
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- For the streusel: 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans (optional)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Pumpkin Coffee Cake Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs, sugar, pumpkin puree, oil, and vanilla until smooth.
- Gently fold dry ingredients into wet until just combined.
- For streusel: Mix brown sugar, flour, pecans, cinnamon, and melted butter until crumbly.
- Press half of streusel into the bottom of the dish. Pour batter over and top with remaining streusel.
- Bake 35-40 minutes until toothpick is clean. Cool before serving.
Pro Tips for the Best Pumpkin Coffee Cake
Room Temperature Ingredients: Let your eggs and pumpkin puree sit out for 30 minutes before mixing. This ensures even blending and a lighter Pumpkin Coffee Cake texture.
Don’t Skip the Cooling: Allow at least 20 minutes of cooling to prevent crumbling when slicing. It’s worth the wait for perfect portions.
Add Nuts for Texture: Toss in walnuts or pecans to the streusel for extra crunch. They toast up nicely and elevate the whole experience.
You Must Know
- Pumpkin Coffee Cake is best enjoyed warm, but it reheats beautifully in the microwave.
- This recipe yields 12-16 servings, ideal for sharing at fall events.
- Gluten-free flour works as a swap, but add 1/4 teaspoon xanthan gum for structure.
- The spices can be adjusted—start with less if you prefer milder flavors.
How to Store Pumpkin Coffee Cake
To keep your Pumpkin Coffee Cake fresh, wrap it 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, where it stays moist thanks to the pumpkin. When you’re ready to enjoy, reheat slices in the oven at 300°F for 10 minutes or microwave for 20-30 seconds— it revives that just-baked warmth perfectly.
Customizing Your Pumpkin Coffee Cake
If you want to tweak this Pumpkin Coffee Cake, swap the pecans for chocolate chips in the streusel for a decadent twist, or use almond flour for a nuttier base. For a vegan version, replace eggs with flax eggs and use plant-based butter—it comes out just as delicious. I’ve even added a cream cheese swirl in the middle for extra richness. For more variation ideas, check out my sweet potato taco bowl for pumpkin-inspired savory sides.
What to Serve with Pumpkin Coffee Cake
This cake shines alongside a hot cup of coffee or chai tea, but don’t overlook pairing it with fresh fruit like sliced apples or berries for a balanced bite. For brunch, serve it with scrambled eggs and bacon to contrast the sweetness. If you’re going lighter, a side of Greek yogurt adds creaminess. In my experience, it even works as a dessert after grilled mains, like alongside Mediterranean quesadillas for a fusion feel.
Pumpkin Coffee Cake Recipe
A moist pumpkin coffee cake layered with cinnamon streusel and topped with vanilla icing, perfect for fall desserts.
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.
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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 bake this Pumpkin Coffee Cake a day in advance and store it covered at room temperature. The flavors actually deepen overnight, making it even tastier. Just reheat gently before serving to restore that fresh-baked texture.
How long does Pumpkin Coffee Cake last in the fridge?
Your Pumpkin Coffee Cake will stay good in the fridge for up to five days when wrapped well. Beyond that, freeze slices for up to three months. Thaw at room temp for the best results.
Is Pumpkin Coffee Cake gluten-free?
It can be with a 1:1 gluten-free flour blend, but results may vary slightly in texture. I’ve tested it this way and found adding a bit more liquid helps maintain moisture. Always check your flour’s instructions for best swaps.
Can I add frosting to Pumpkin Coffee Cake?
Yes, a simple cream cheese frosting elevates this Pumpkin Coffee Cake beautifully. Mix softened cream cheese, powdered sugar, and vanilla, then spread on cooled cake. It adds a tangy contrast to the spices.
What’s the difference between Pumpkin Coffee Cake and pumpkin bread?
Pumpkin bread is denser and loaf-shaped, while this Pumpkin Coffee Cake is lighter with a streusel topping for crunch. Both use similar ingredients, but the cake’s method yields a more tender crumb.
How do I know when my Pumpkin Coffee Cake is done baking?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your Pumpkin Coffee Cake is ready. Baking times can vary by oven, so start checking at 35 minutes to avoid overbaking.
Can I use fresh pumpkin for this recipe?
Fresh roasted pumpkin works, but ensure it’s pureed smooth and drained of excess moisture. Canned is more consistent for this Pumpkin Coffee Cake. If using fresh, measure an extra ounce to account for water content.
Why is my Pumpkin Coffee Cake dry?
Dryness often comes from overbaking or too much flour—measure by spooning into the cup, not scooping. For more tips on moist bakes like this Pumpkin Coffee Cake, refer to my other dessert recipes.
Final Thoughts
From the first spiced bite to the last crumbly streusel, this Pumpkin Coffee Cake has everything you need for fall bliss—it’s simple, delicious, and endlessly adaptable. I’ve shared it with friends and family who now request it every season, and I bet it’ll become a favorite in your home too. Give this recipe a try this weekend; you won’t regret it. Head to the kitchen and bake up some joy!