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Pumpkin Coffee Cake Recipe

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Pumpkin Coffee Cake Recipe

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If you’re looking for the perfect fall-inspired dessert or breakfast treat, this Pumpkin Coffee Cake with Streusel Topping is a must-try. Packed with warm spices, moist pumpkin flavor, and a buttery cinnamon streusel, this cake pairs beautifully with your morning coffee or as an after-dinner sweet. It’s an easy yet impressive recipe that will fill your kitchen with the cozy aromas of autumn.

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Whether you’re hosting a holiday brunch, preparing a Thanksgiving dessert, or simply craving pumpkin spice, this homemade coffee cake delivers bakery-style results right from your oven.

Why You’ll Love This Pumpkin Coffee Cake

  • Incredibly moist thanks to real pumpkin puree.
  • Layers of buttery cinnamon streusel for crunch and sweetness.
  • Perfect balance of pumpkin pie spice and cinnamon for that warm fall flavor.
  • Simple pantry ingredients – no complicated steps.
  • Great make-ahead recipe that tastes even better the next day.

Ingredients Breakdown

For the Streusel Topping

  • All-Purpose Flour: Creates a crumbly texture for the streusel.
  • Brown Sugar & Granulated Sugar: Provide sweetness and a slight caramel flavor.
  • Cinnamon & Pumpkin Pie Spice: The star spices that bring fall warmth.
  • Butter: Melted to bind the streusel into chunky crumbs.

For the Cake Batter

  • Pumpkin Puree: Keeps the cake moist and enhances the flavor (make sure to use puree, not pie filling).
  • Butter & Vegetable Oil: A combination that ensures richness and tender texture.
  • Eggs: Add structure and help the cake rise.
  • Flour, Baking Powder, and Baking Soda: Provide structure and lift.
  • Granulated Sugar: Balances the natural pumpkin flavor.
  • Vanilla Extract: Adds depth to the cake’s sweetness.

For the Icing

  • Powdered Sugar: The base for a smooth glaze.
  • Milk: Adjusts consistency.
  • Butter & Vanilla: For richness and flavor.
  • Salt: Balances sweetness.

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Tips and Tricks

  1. Don’t Overmix the Batter: Mix just until the ingredients are combined to keep the cake fluffy.
  2. Use Room Temperature Ingredients: This helps everything blend smoothly.
  3. Test Early: If using a metal pan, check your cake a few minutes before the suggested time since it bakes faster than glass.
  4. Serve Warm: A quick microwave reheat brings back the fresh-from-the-oven taste.

Variations and Customizations

  • Add Nuts: Walnuts or pecans add a crunchy contrast.
  • Spiced Glaze: Add a pinch of cinnamon or nutmeg to the icing.
  • Cream Cheese Swirl: Swirl softened cream cheese into the batter for extra richness.
  • Mini Coffee Cakes: Bake in muffin tins for individual servings.

Pairing Suggestions

  • Hot coffee or espresso.
  • Chai tea for extra spice.
  • A scoop of vanilla ice cream when serving as dessert.
  • Whipped cream for a lighter topping option.

Storage Instructions

  • Room Temperature: Keep covered for 2–3 days.
  • Refrigerator: Store for up to 5 days in an airtight container.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Popular Questions

1. Can I make this ahead of time?
Yes, the flavors deepen overnight, making it even more delicious the next day.

2. Can I use fresh pumpkin instead of canned?
Yes, just make sure to roast and puree it until smooth, and drain excess liquid.

3. Do I have to use pumpkin pie spice?
No, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.

Pumpkin Coffee Cake Recipe
Caroline

Pumpkin Coffee Cake

A moist and fluffy pumpkin coffee cake layered with spiced streusel and drizzled with a buttery vanilla icing. Perfect for fall mornings, holiday gatherings, or cozy weekends with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour (for streusel)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar (for streusel)
  • 1 tsp kosher salt (for streusel)
  • 1 tbsp cinnamon (for streusel)
  • 1 tbsp pumpkin pie spice (for streusel)
  • 1 cup melted butter (2 sticks)
  • 2 1/4 cups all-purpose flour (for cake)
  • 1 1/2 cups granulated sugar (for cake)
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt (for cake)
  • 1 tbsp pumpkin pie spice (for cake)
  • 1 tsp cinnamon (for cake)
  • 1/2 cup butter, softened (1 stick)
  • 15 oz pumpkin puree, divided (not pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil or light olive oil
  • 1 tbsp vanilla extract (for cake)
  • 1/4 cup butter, softened (for icing)
  • 1 tsp vanilla extract (for icing)
  • 1/2 tsp kosher salt (for icing)
  • 3 tbsp milk, more as needed
  • 2 cups powdered sugar

Equipment

  • 9×13 inch cake pan (glass or metal)
  • mixing bowls
  • Electric mixer or stand mixer with paddle attachment
  • whisk
  • measuring cups and spoons
  • wire rack

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch pan.
  2. Mix flour, sugars, salt, cinnamon, and pumpkin pie spice for the streusel. Stir in melted butter until crumbly. Set aside.
  3. Whisk together flour, sugar, baking powder, baking soda, salt, and spices. Cut in softened butter and half the pumpkin puree, mixing until combined.
  4. In another bowl, whisk remaining pumpkin puree, eggs, oil, and vanilla. Add to flour mixture in three parts, mixing lightly after each addition. Beat until smooth and fluffy.
  5. Spread 2 cups of batter in pan, sprinkle 1 cup streusel. Repeat with more batter and streusel, finishing with a generous streusel layer.
  6. Bake 35 minutes, remove, sprinkle remaining streusel, then return to oven for 10–15 minutes more, until toothpick comes out clean.
  7. Cool on wire rack 15–20 minutes.
  8. Beat butter, vanilla, salt, milk, and powdered sugar until smooth. Drizzle over cooled cake.
  9. Slice, serve warm, and enjoy.

Notes

  • If using a metal pan, start testing at 40 minutes, as it bakes faster than glass.
  • This cake tastes best warm and drizzled with icing right before serving.

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