Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 cup canned pumpkin puree; ¾ cup granulated sugar; ½ cup brown sugar, packed; ½ cup unsalted butter, melted; 2 large eggs; ½ cup sour cream; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 tablespoon pumpkin pie spice; ½ teaspoon salt; For the streusel topping: ⅓ cup all-purpose flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ cup unsalted butter, cold; For the glaze: ½ cup powdered sugar, 1 tablespoon milk

Hey y’all! If you’re dreaming of cozy fall mornings or want to impress guests at brunch, this Pumpkin Coffee Cake is about to be your new go-to. Packed with warm spices, real pumpkin, and a buttery streusel topping, it’s the perfect bake for breakfast, potlucks, or a sweet treat with your coffee. Let’s get cooking!

Why You’ll Love This Pumpkin Coffee Cake

Super moist crumb thanks to real pumpkin puree.
An irresistible cinnamon streusel topping brings crunch and sweetness.
Perfect for fall gatherings, holidays, or anytime you want a little comfort food.
Quick and easy to make with basic pantry ingredients.
Delicious warm or room temperature, and tastes even better the next day!

Pumpkin Coffee Cake Ingredients

1 ¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (110g) light brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon fine sea salt
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
½ cup (120ml) vegetable oil (or melted coconut oil)
2 large eggs, room temperature
¼ cup (60ml) milk
2 teaspoon pure vanilla extract

Streusel Topping:

½ cup (65g) all-purpose flour
¼ cup (55g) light brown sugar
½ teaspoon ground cinnamon
¼ cup (56g) unsalted butter, melted
¼ cup chopped pecans or walnuts (optional)

How to Make Pumpkin Coffee Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking pan and line with parchment for easy removal.

Step 2: Prepare the Streusel Topping

In a small bowl, stir together flour, brown sugar, and cinnamon. Stir in melted butter until a crumbly mixture forms. Fold in nuts, if using. Set aside.

Step 3: Mix the Pumpkin Cake Batter

In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, spices, and salt.
In a separate medium bowl, whisk pumpkin, oil, eggs, milk, and vanilla until smooth.
Pour the wet ingredients into the dry, mixing gently until just combined. Do not overmix.

Step 4: Assemble and Bake

Spread the pumpkin batter evenly in the prepared baking pan.
Sprinkle the streusel topping evenly over the batter.
Bake for 38-43 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 15 minutes before slicing and serving.

Pumpkin Coffee Cake Notes

Use pure pumpkin puree, not pumpkin pie filling – the latter has extra sugar and spices. Learn to make your own pumpkin puree here.
If you prefer a less sweet coffee cake, reduce brown sugar in the topping by half.
For gluten-free, substitute a 1:1 gluten-free flour blend; see tips from Serious Eats’ gluten-free flour guide.

Pumpkin Coffee Cake Variations

Chocolate Chip Pumpkin Coffee Cake: Gently fold ½ cup chocolate chips into the batter before baking.
Cream Cheese Swirl: Swirl 4 oz softened cream cheese (mixed with ¼ cup sugar) into the batter before adding streusel.
Vegan Version: Replace eggs with flax eggs and use plant-based milk and oil; see more on vegan baking at Minimalist Baker.

Required Equipment for Pumpkin Coffee Cake

8x8-inch (20x20 cm) baking pan
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Parchment paper (optional, for easier removal)

Storage Instructions for Pumpkin Coffee Cake

Cool completely, then store covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container up to 5 days.
To freeze, wrap individual slices and freeze up to 2 months. Thaw overnight and enjoy warm or at room temp.

Serving Suggestions and Pairings for Pumpkin Coffee Cake

Serve warm with a dollop of whipped cream or vanilla yogurt.
Pair with a hot cup of coffee, chai tea, or spiced apple cider for cozy fall vibes.
Try it as a sweet brunch addition or an afternoon snack.

Pumpkin Coffee Cake Pro Tips

Use room temperature eggs and milk for a fluffier crumb; cold ingredients can cause dense cake.
Let the cake cool for 15 minutes before slicing for clean pieces.
Don’t overmix the batter—stir just until combined for a tender texture. Read more on mixing techniques at King Arthur Baking.

Frequently Asked Questions about Pumpkin Coffee Cake

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure to strain any excess moisture for best results.

Can Pumpkin Coffee Cake be made ahead of time?

Yes, in fact the flavors develop even more if made the night before – just cover tightly and store at room temperature.

What’s the difference between coffee cake and regular cake?

Coffee cakes typically have a crumb or streusel topping and are less sweet than frosted cakes, making them perfect with coffee or tea.

Pumpkin Coffee Cake