Fall in Love with Pumpkin Coffee Cake
There’s just something about the smell of cinnamon and pumpkin wafting through the kitchen that instantly makes everything feel warmer and cozier. This pumpkin coffee cake recipe is the ultimate fall bake tender, spiced to perfection, and topped with a buttery cinnamon crumb that’s completely irresistible.
Whether you’re enjoying it with your morning coffee, serving it at a fall brunch, or sneaking a slice after dinner, this recipe never disappoints. Best of all, it’s easy to make with basic pantry ingredients, and it freezes beautifully, so you can bake once and enjoy all season long.
Let’s dive into the comfort of pumpkin, spice, and everything nice.
Pumpkin Coffee Cake Recipe
What You’ll Need (Simple Ingredients, Big Flavor)
Before you preheat the oven, here’s what makes this coffee cake so special:
- Pumpkin purée: Use 100% canned pumpkin (not pumpkin pie filling!)
- Warm spices: Cinnamon, nutmeg, ginger, and cloves bring depth and warmth
- Brown sugar: Adds rich molasses flavor that complements the pumpkin
- Butter: For both the moist cake and that addictive crumb topping
- Eggs, flour, baking powder, vanilla: Pantry staples that bring it all together
- Optional add-ins: Chopped pecans or a drizzle of maple glaze
Tip: Want to make it dairy-free? Use vegan butter and plant based milk. It still bakes beautifully!
Step-by-Step: How to Make Pumpkin Coffee Cake
- Make the streusel topping: Mix brown sugar, flour, cinnamon, and cold butter until crumbly. Set aside.
- Mix dry ingredients: Whisk together flour, baking powder, spices, and salt.
- Mix wet ingredients: In another bowl, combine pumpkin, eggs, sugar, melted butter, and vanilla.
- Combine and pour: Add dry to wet, stir until just combined, then pour into a greased 8×8 or 9×9 baking pan.
- Top and bake: Sprinkle the streusel over the batter. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
- Cool and serve: Let it cool slightly before slicing. Serve warm or at room temperature.
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.
| Calories | 290 kcal |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugars | 26 g |
| Protein | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 55 mg |
| Sodium | 210 mg |
| Potassium | 160 mg |
| Calcium | 70 mg |
| Iron | 1.3 mg |
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
- Pumpkin purée: Use 100% canned pumpkin not pumpkin pie filling!
- Warm spices: Cinnamon nutmeg, ginger, and cloves bring depth and warmth
- Brown sugar: Adds rich molasses flavor that complements the pumpkin
- Butter: For both the moist cake and that addictive crumb topping
- Eggs flour, baking powder, vanilla: Pantry staples that bring it all together
- Optional add-ins: Chopped pecans or a drizzle of maple glaze
Instructions
- Make the streusel topping: Mix brown sugar, flour, cinnamon, and cold butter until crumbly. Set aside.
- Mix dry ingredients: Whisk together flour, baking powder, spices, and salt.
- Mix wet ingredients: In another bowl, combine pumpkin, eggs, sugar, melted butter, and vanilla.
- Combine and pour: Add dry to wet, stir until just combined, then pour into a greased 8×8 or 9×9 baking pan.
- Top and bake: Sprinkle the streusel over the batter. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
- Cool and serve: Let it cool slightly before slicing. Serve warm or at room temperature.
Video
Notes
- 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.
