Pumpkin Coffee Cake

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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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.

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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

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.

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.

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.

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

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Blueberry Coffee Cake

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Lemon Coffee Cake

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.

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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 minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 9

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Ingredients

  

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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.

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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