May 29, 2023
Review RecipePumpkin Coffee Cake

Table of Contents
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.

Pumpkin Coffee Cake Ingredients

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.

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

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.

STEP SIX: Spread batter into the prepared baking dish.

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

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.

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.

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.

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.
MORE COFFEE CAKE RECIPES
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.

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
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.
Serve this pumpkin streusel coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.
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.
More Recipes You’ll Love
- Cheese Danish
- Soda Cake
- Blueberry Muffins with Sour Cream
- Blueberry Coffee Cake
- Pumpkin Sheet Cake
- Coffee Cake
- Earthquake Cake
- Carrot Cake Recipe
- Starbucks Copycat Pumpkin Scones

Pumpkin Coffee Cake
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
- ⅓ 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.
Comments
M Lynn Doane says
looks delicious