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Pumpkin Coffee Cake

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a close up shot of a slice of Pumpkin Coffee Cake on a plate
This recipe takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping.
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Table of Contents
  1. Pumpkin Coffee Cake Ingredients
  2. How to Make This Pumpkin Coffee Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This pumpkin coffee cake is soft, moist, and bursting with delicious spices like cinnamon, nutmeg, and cloves; plus, the buttery streusel on top is the perfect finishing touch. It’s warm, comforting, downright delicious, and the ideal treat for pumpkin season. 

a close up shot of a slice of Pumpkin Coffee Cake on a plate

Pumpkin Coffee Cake Ingredients

Pumpkin Coffee Cake raw ingredients that are labeled

You’ll need:

For the Cake Layer

  • 2 cups all-purpose flour 
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.

For the Streusel

  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter, cold
  • 1 tablespoon milk or heavy cream

For the Glaze

  • ½ cup powdered sugar
  • 1 to 2 tablespoons of milk or cream
  • ¼ teaspoon ground cinnamon

SUBSTITUTIONS AND ADDITIONS

BROWN SUGAR: We like to use brown sugar in this easy pumpkin coffee cake recipe for added fall flavor – it complements the warm spices well. Granulated sugar can also be substituted if you prefer.

How to Make This Pumpkin Coffee Cake Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.

STEP THREE: In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.

flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder whisked in a bowl

STEP FOUR: In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk. 

eggs, oil, brown sugar, pumpkin puree, vanilla, and milk mixed in a bowl

STEP FIVE: Fold the wet ingredients into the dry ingredients and stir gently to combine.

OUR RECIPE DEVELOPER SAYS

Do not over-mix the coffee cake batter at this stage.

wet ingredients and dry ingredients combined and stirred in a bowl

STEP SIX: Spread batter into the prepared baking dish.

batter spread into a baking pan

STEP SEVEN: In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.

flour, baking soda, cinnamon, and brown sugar whisked together in a bowl

STEP EIGHT: Cut the cold butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized. 

butter cut into small piece and combine with flour mixture in a bowl

STEP NINE: Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over top of the cake batter.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP TEN: Bake coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.

PRO TIP:

If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.

baked cake in a baking dish

STEP ELEVEN: Let the cake cool before adding the glaze.

STEP TWELVE: Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle the sweet glaze over the pumpkin coffee cake.

glazed ingredients whisked in a small bowl and drizzled over the cake

STEP THIRTEEN: Cut into pieces and serve.

How To Serve

This delightfully cozy coffee cake is the ideal breakfast or brunch treat to serve for a special weekend breakfast, along with our pumpkin spice muffins. Add a hot cup of coffee or homemade pumpkin spice latte to warm you up.

We have plenty of pumpkin recipes that capture the delicious flavors of fall. Our pumpkin donuts and pumpkin pudding are just two of the ways you can celebrate this lovely time of year.

Storage

ON THE COUNTER: Store pumpkin spice coffee cake in an airtight container at room temperature on the countertop for up to 3 days. 

IN THE FREEZER: To freeze the coffee cake, wrap it tightly with aluminum foil or plastic wrap and place it into a heavy-duty freezer bag. It will keep for two to three months.

a close up shot of a slice of Pumpkin Coffee Cake on a plate with a fork grabbing a piece

There’s nothing like the smell of coffee cake baking in the morning. Especially when that soft and moist coffee cake is made with pumpkin spice flavor and topped with a delicious crunchy streusel topping and simple glaze.

FREQUENTLY ASKED QUESTIONS

How do I store coffee cake?

You can store the pumpkin streusel coffee cake in the fridge for 4 to 6 days or in the freezer, well wrapped in plastic wrap for 2 to 3 months.

What should I serve with coffee cake?

Serve this pumpkin streusel coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.

Does coffee cake contain coffee?

Generally, coffee cakes, especially those made in North America, rarely contain coffee. There are some recipes from Europe that may contain coffee. Coffee cake has been given this name because it is often served with coffee (or tea) on the side.

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a close up shot of a slice of Pumpkin Coffee Cake on a plate

Pumpkin Coffee Cake

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This recipe takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • cup vegetable oil
  • ¾ cup packed light brown sugar
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Streusel

  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter, cold
  • 1 tablespoon milk, or heavy cream

Glaze

  • ½ cup powdered sugar
  • 1 to 2 tablespoons milk, or cream
  • ¼ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F.
  • Spray a 9×9-inch glass baking dish with non-stick cooking spray and set aside.
  • In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
  • In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
  • Fold the wet ingredients into the dry ingredients and stir gently to combine.
  • Spread the batter into the prepared baking dish.
  • In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
  • Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
  • Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
  • Bake coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
  • Allow the coffee cake to cool before adding the glaze.
  • Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
  • Cut into pieces and serve.

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
  • Do not over-mix the coffee cake batter at this stage.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.

Nutrition

Calories: 332kcal | Carbohydrates: 62g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 310mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4485IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg
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