Pumpkin Coffee Cake Recipe
A soft, spiced pumpkin cake topped with a buttery cinnamon streusel and sweet glaze. This Pumpkin Coffee Cake is the perfect fall treat for breakfast, brunch, or a holiday dessert table.
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 8x8-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.