This Pumpkin Coffee Cake Recipe is the best way to bring the aroma of warm spices and Fall into your kitchen. Made with a moist pumpkin crumb cake and a crunchy streusel topping, it’s an irresistible treat that’s both cozy and indulgent.
Whether you’re hosting a weekend brunch, enjoying a cozy fall morning, or just craving something sweet with your coffee, this cake fits the bill. It’s easy to make and fills your home with the comforting scents of cinnamon and nutmeg.
Serve it as a breakfast treat, afternoon snack with a cup of coffee or tea, or even dessert—anytime you need a little taste of fall flavors, this pumpkin coffee cake recipe will hit the spot!
Since you are here and love pumpkin recipes, check out this Easy Pumpkin Bread Recipe, this Mini Pumpkin Pies Recipe Made in Muffin Tin, or these Fluffy and Soft Pumpkin Cinnamon Rolls.
Ingredients for this easy Pumpkin Coffee Cake Recipe
Here are the ingredients you will need to make this sweet pumpkin treat. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
Pumpkin Cake Batter
- All-purpose Flour: forms the structure of the cake.
- Baking Powder and Baking Soda: help the cake rise, making it light and fluffy.
- Cinnamon: adds warmth and spice, giving the cake that classic fall flavor.
- Ground Nutmeg, Cloves, and Ginger: make up the homemade pumpkin pie spice that enhances and deepens the overall flavor.
- Salt: balances out the sweetness while helping bring out the other flavors more.
- Brown Sugar: sweetens the cake while adding moisture and a subtle molasses flavor.
- Granulated Sugar: sweetness with a lighter texture, balancing the brown sugar’s richness.
- Vegetable Oil: keeps the cake moist and tender.
- Eggs: bind the ingredients together and contribute to the cake’s structure.
- Pumpkin Puree: The star ingredient, adding moisture, flavor, and a rich orange color.
- Vanilla Extract: adds a subtle sweetness and depth.
Streusel Ingredients
- All-purpose Flour: forms the base of the streusel, providing structure and helping to create that crumbly texture on top of the pumpkin coffee cake.
- Brown Sugar and Granulated Sugar: sweeten the streusel recipe while also helping with the texture as well.
- Ground Cinnamon: brings a warm, spicy flavor that pairs perfectly with the pumpkin and enhances the fall vibes of the cake.
- Salt: balances the sweetness and deepens the overall flavor of the streusel.
- Melted Unsalted Butter: binds the dry ingredients together, giving the streusel its signature crumbly texture.
Sweet Vanilla Glaze
- Softened Butter: gives the glaze a creamy richness and helps it spread smoothly over the coffee cake. You don’t want it melted but it should be very soft so pull it out an hour before you begin the recipe.
- Vanilla Bean Paste: adds a concentrated, aromatic vanilla flavor with those aesthetic specks of vanilla bean.
- Salt: balances the sweetness of the glaze and enhances the flavors of the other ingredients.
- Milk: thins out the glaze, giving it the perfect consistency for drizzling while adding a touch of creaminess.
- Powdered Sugar: is the base of the glaze, providing sweetness and that silky, smooth texture that makes it perfect for drizzling.
How to make this moist pumpkin coffee cake recipe
This is how you can make the best pumpkin coffee cake. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions!
- Preheat your oven and grease an 8×8-inch baking dish.
- In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel.
- Drizzle the melted butter over the dry ingredients and mix with an electric mixer until the mixture is crumbly. Leave any larger clumps intact, as they’ll add texture. Pop the streusel into the fridge to chill.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt for the cake batter.
- In a separate bowl, whisk the sugar, oil, eggs, pumpkin purée, and vanilla until smooth and well blended.
- Pour batter into the greased pan and spread the pumpkin mixture evenly, then sprinkle the chilled buttery streusel evenly over the top of the batter.
- Bake until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool slightly before cutting into it.
- In a mixing bowl, whisk together the powdered sugar, softened butter, vanilla bean paste, salt, and milk until smooth to make the simple glaze.
- Drizzle the glaze over the room temperature pumpkin coffee cake. For a cleaner look, let the glaze set before slicing and serving. Enjoy!
Why you need to make this recipe!
- This is a must-make for anyone who’s a fan of pumpkin flavor.
- This easy recipe requires only simple ingredients that you can quickly find at any grocery store.
- It’s a festive twist on a classic coffee cake by adding the iconic pumpkin spice flavor.
- Once you take your first bite of pumpkin coffee cake, you’ll understand why this is top recipe for pumpkin season.
Frequently Asked Questions – FAQ
Should I use canned or fresh pumpkin puree?
You can whichever is more convenient for you. If using canned, just make sure to use plain, mashed pumpkin (not pumpkin pie filling),since those two are completely diffferent.
If using puree made from fresh pumpkin, definitely focus on trying to get as much moisture out as possible as it tends to have more liquid than canned puree.
Can I add nuts or other mix-ins to the streusel?
Definitely! Chopped pecans, walnuts, or even some oats can be added to the streusel topping for extra crunch and texture.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Make sure to check that your other ingredients (like baking powder and powdered sugar) are also gluten-free.
Can I make this recipe ahead of time?
Yes! This pumpkin coffee cake recipe can be made a day or two in advance. Just store it in an airtight container at room temperature. I love to microwave it before serving to make sure it’s warm and soft before I enjoy it with a cup of tea.
How do I store leftover pumpkin coffee cake?
To store pumpkin coffee cake, keep it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze the cake for up to 3 months, wrapped tightly in plastic wrap and foil. Thaw at room temperature or in the fridge, and add glaze after thawing for the best texture.
Does this cake actually have coffee in it?
No, despite its name, pumpkin coffee cake doesn’t actually have coffee in it! The term “coffee cake” refers to a type of cake that’s often enjoyed alongside a cup of coffee. It’s more about the pairing than the ingredients. This cake is all about the pumpkin flavor with warm spices—perfect for cozy fall mornings!
What is the best coffee to pair with this cake?
A good medium roast coffee or even a pumpkin spice latte or coffee would go so well here. They would complement the spice and pumpkin flavors so well. Plus they will balance out the sweetness of the cake as well.
The Best Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake Recipe
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin spice
- ¼ teaspoon salt
- 1 cup brown sugar
- ¼ cup granulated sugar
- ⅔ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Make the Glaze
- 1 tablespoons butter very soft
- ½ teaspoon vanilla bean paste
- ¼ teaspoon salt
- 1 tablespoon milk
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 350°F, and grease or line an 8×8 inch pan with parchment paper.
Make the streusel:
- In a medium bowl, mix together flour, brown sugar, granulated sugar, cinnamon, and salt.¾ cup all-purpose flour, ⅓ cup brown sugar, 2 tablespoon granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon salt
- Pour melted butter over the dry ingredients and stir until crumbly. It’s ok if you have bigger chunks, don’t try to break them up. Place the streusel in the fridge for later.¼ cup unsalted butter melted
Make the Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon pumpkin spice, ¼ teaspoon salt
- In a separate large bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla until smooth.1 cup brown sugar, ¼ cup granulated sugar, ⅔ cup vegetable oil, 2 large eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract
- Pour the cake batter into the prepared pan and spread evenly. Sprinkle the streusel evenly on top of the batter.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze
- In a medium bowl mix the powdered sugar, butter, vanilla bean paste, salt, and milk and mix until combined.1 tablespoons butter very soft, ½ teaspoon vanilla bean paste, ¼ teaspoon salt, 1 tablespoon milk, ⅔ cup powdered sugar
- Drizzle on top of the cooled down pumpkin cake before slicing and enjoying. I also like to let the icing set before slicing for a neater presentation.
Nutrition
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Shannon Sklar
Hi, I love your recipes. Not one has ever failed and they are all absolutely delicious. I live in Amsterdam though and they don’t have pumpkin pie spice here. Can you tell me the measurements so I can make my own please. Thanks so much