There’s something about pumpkin coffee cake that instantly makes a morning feel slower and cozier. The warm spices, the tender crumb, and that irresistible cinnamon streusel on top all come together in a way that feels comforting without being heavy. This Pumpkin Coffee Cake Recipe is soft and moist in the center, lightly spiced throughout, and finished with a buttery crumb topping that melts into every bite.
It’s the kind of bake that fills your kitchen with the smell of cinnamon, nutmeg, and vanilla while it’s in the oven. Perfect for fall mornings, casual brunches, or an afternoon coffee break, this coffee cake feels special without being fussy. You don’t need a mixer, fancy ingredients, or baking experience just a bowl, a whisk, and a little time.
Whether you’re serving guests or just treating yourself to something homemade, this pumpkin coffee cake delivers bakery style results with approachable steps and dependable results.
What Is Pumpkin Coffee Cake?
Pumpkin coffee cake is a soft, single layer cake made with pumpkin purée and warm spices, typically topped with a crumbly cinnamon streusel. Despite the name, there’s no coffee in the cake itself it’s meant to be enjoyed with coffee, tea, or a warm latte.
This style of cake has roots in classic American coffee cakes, which are known for their tender crumb and sweet topping rather than frosting. Adding pumpkin gives the cake extra moisture, subtle sweetness, and a seasonal twist that makes it especially popular in the fall.
What makes this version stand out is balance. The pumpkin keeps the cake plush and soft, the spices add warmth without overpowering, and the streusel topping provides just enough crunch to contrast the tender cake underneath.
Why You’ll Love This Recipe
- Ultra moist texture thanks to pumpkin purée and the right fat balance
- Perfectly spiced, warm but not overwhelming
- Easy to make with simple pantry ingredients
- Great for breakfast or dessert, no frosting required
- Crowd friendly, slices beautifully and serves a group
How This Recipe Works
- Pumpkin purée adds moisture and structure without making the cake dense
- Brown sugar in the streusel creates a soft, caramelized crumb topping
- Oil and eggs keep the cake tender even after chilling
- Layering the streusel ensures flavor in every bite, not just on top
Pumpkin Coffee Cake Recipe
What You’ll Need (Simple Ingredients, Big Flavor)
For the Pumpkin Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional but recommended)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup vegetable oil or melted butter
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Optional Glaze (Optional but Lovely)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. Make the Streusel
In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until crumbly. Set aside in the fridge while you prepare the batter.
3. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices until evenly combined.
4. Mix the Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, eggs, oil, pumpkin purée, milk, and vanilla until smooth.
5. Combine
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix—the batter should be thick but smooth.
6. Assemble the Cake
Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter and finish with the rest of the streusel on top.
7. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool and Glaze
Let cool for at least 15 minutes. Drizzle with glaze if using, slice, and serve.
Tips for the Best Texture & Flavor
- Don’t overmix — it can make the cake tough instead of tender.
- Use room temp ingredients for an even batter and better rise.
- Double the streusel if you’re a crumb-topping fanatic.
- Add a maple glaze (powdered sugar + maple syrup + milk) for a sweet finish.
Variations to Try
- Gluten-free: Use a 1:1 gluten-free flour blend
- Add ins: Fold in chocolate chips, chopped pecans, or dried cranberries
- Muffin version: Bake in muffin tins for portable pumpkin coffee cake cups
- Vegan: Swap eggs with flax eggs and use non-dairy milk + vegan butter
How to Store and Freeze
- Store in an airtight container at room temp for 2–3 days
- Refrigerate for up to 5 days
- Freeze slices wrapped in foil or plastic, stored in a freezer bag for up to 2 months
To reheat: Microwave for 10–15 seconds or warm in a 300°F oven.
FAQs About Pumpkin Coffee Cake
Can I use homemade pumpkin purée?
Absolutely! Just make sure it’s not too watery — strain if needed before baking.
What pan size should I use?
An 8×8 or 9×9-inch square pan works best. You can double the recipe for a 9×13-inch pan.
Is coffee used in the recipe?
Nope! “Coffee cake” just means it’s a sweet cake typically served with coffee — there’s no actual coffee in the batter.
Can I make this ahead of time?
Yes! It keeps well at room temperature for a few days or can be frozen for longer storage.
Pumpkin Coffee Cake Recipe
Ingredients
For the Pumpkin Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves optional but recommended
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil or melted butter
- 1 cup pumpkin purée not pumpkin pie filling
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter cubed
Optional Glaze (Optional but Lovely)
- ½ cup powdered sugar
- 1 –2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. Make the Streusel
- In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until crumbly. Set aside in the fridge while you prepare the batter.
3. Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices until evenly combined.
4. Mix the Wet Ingredients
- In another bowl, whisk the granulated sugar, brown sugar, eggs, oil, pumpkin purée, milk, and vanilla until smooth.
5. Combine
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix—the batter should be thick but smooth.
6. Assemble the Cake
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter and finish with the rest of the streusel on top.
7. Bake
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool and Glaze
- Let cool for at least 15 minutes. Drizzle with glaze if using, slice, and serve.
Video
Notes
📝 Notes
- Use pure pumpkin purée, not pumpkin pie filling, for the best flavor.
- Warm spices like cinnamon and nutmeg enhance the pumpkin taste.
- A crumb topping adds texture; press it gently so it stays in place.
- Do not overmix the batter to keep the coffee cake tender.
- Bake until a toothpick comes out with just a few moist crumbs.
- Let the cake cool slightly before slicing for cleaner cuts.
- Store leftovers tightly covered at room temperature or refrigerated.
