There's nothing quite like waking up to the warm, cozy aroma of pumpkin coffee cake baking in your oven on a crisp fall morning. This pumpkin coffee cake combines the rich flavors of autumn spices with a tender, moist crumb that pairs beautifully with your favorite hot beverage. Whether you're hosting a weekend brunch or simply treating yourself to something special, this pumpkin coffee cake delivers that perfect balance of sweet and spice in every bite.
I've been making this pumpkin coffee cake for years, and it never fails to impress guests or disappear quickly from the kitchen counter. The best part? It's surprisingly simple to make, requiring just one bowl and basic pantry ingredients. Let me walk you through creating this delicious fall favorite that'll become your go-to recipe all season long.
Background & Why This Recipe Stands Out
Coffee cakes have been a breakfast staple for generations, but adding pumpkin takes this classic treat to a whole new level. This pumpkin coffee cake captures everything we love about fall; the warming spices, the comforting texture, and that irresistible crumb topping that makes each slice feel like a hug in cake form. What makes this recipe special is how it balances moisture without becoming dense, creating that perfect tender crumb everyone craves.
This particular pumpkin coffee cake recipe has been tested and refined countless times to get the ratios just right. The pumpkin puree keeps the cake incredibly moist for days, while the cinnamon streusel topping adds that signature coffee cake crunch. Unlike some recipes that can be dry or overly sweet, this version hits the sweet spot; it's flavorful enough to stand alone but not so rich that you can't enjoy a generous slice alongside your morning coffee.
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Ingredients
For the Coffee Cake:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Brown sugar, packed
- Vegetable oil or melted coconut oil
- Eggs, room temperature
- Vanilla extract
- Sour cream or Greek yogurt
For the Streusel Topping:
- All-purpose flour
- Brown sugar, packed
- Ground cinnamon
- Cold butter, cut into small pieces
- Chopped pecans or walnuts (optional)
For the Glaze (Optional):
- Powdered sugar
- Milk or cream
- Vanilla extract
See recipe card for quantities.
Instructions
Step 1: Prepare Your Pan and Preheat
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking pan or 9-inch springform pan with butter or cooking spray.
- Line the bottom with parchment paper for easy removal.
- Set aside while you prepare the batter.
Step 2: Make the Streusel Topping
- In a medium bowl, combine flour, brown sugar, and cinnamon.
- Add cold butter pieces and use a pastry cutter or fork to work the butter into the dry ingredients.
- Continue mixing until the mixture resembles coarse crumbs.
- Stir in chopped nuts if using, then refrigerate while you make the cake batter.
Step 3: Mix the Cake Batter
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and all the spices.
- In another bowl, combine pumpkin puree, both sugars, oil, eggs, vanilla, and sour cream.
- Whisk the wet ingredients until smooth and well combined.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula.
- Mix just until no flour streaks remain; don't overmix or your pumpkin coffee cake will be tough.
- The batter should be thick but pourable.
Step 4: Assemble and Bake
- Pour the batter into your prepared pan and spread it evenly.
- Sprinkle the chilled streusel topping evenly over the batter.
- Gently press the streusel down slightly so it adheres to the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- The top should be golden brown and spring back when lightly touched.
- Let the cake cool in the pan for 15 minutes before removing.
- If using glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
Expert Cooking Tips
- Temperature Matters Always use room temperature eggs and sour cream for better incorporation into your batter. Cold ingredients can cause the batter to seize up and result in a dense cake. Simply leave them on the counter for 30 minutes before baking.
- Don't Skip the Parchment Lining your pan with parchment paper isn't just for easy removal; it also prevents the bottom of your cake from getting too dark while the center finishes baking.
- Test for Doneness Properly A toothpick test is your best friend here. Insert it into the center of the cake; it should come out with just a few moist crumbs attached, not wet batter. If you see wet batter, give it another 5 minutes.
- Streusel Success Keep your butter cold when making the streusel. This creates those delicious clumps and prevents it from melting into the cake. If your kitchen is warm, pop the streusel in the freezer for 10 minutes before topping the cake.
- Pumpkin Puree vs. Pie Filling Always use plain pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices that will throw off the balance of your recipe and make your pumpkin coffee cake overly sweet.
Recipe Variations & Substitutions
- Gluten-Free Version Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture. Bob's Red Mill and King Arthur both make excellent gluten-free blends that work beautifully in this recipe.
- Dairy-Free Option Swap the sour cream for coconut cream or dairy-free yogurt, and use plant-based butter in the streusel. The pumpkin coffee cake will still be moist and delicious without any dairy products.
- Reduced Sugar You can reduce the sugar by up to ¼ cup in the cake batter without affecting the texture too much. Keep the streusel sugar as is, since that's where most of the sweetness comes from.
- Add-Ins for Extra Flavor Try folding in ½ cup chocolate chips, chopped pecans, or dried cranberries into the batter before baking. These additions complement the pumpkin spice beautifully and add interesting texture.
- Muffin Version Divide the batter among 12 muffin cups and top each with streusel. Bake for 20-25 minutes instead. Perfect for grab-and-go breakfasts throughout the week.
- Bundt Cake Style Double the recipe and bake in a greased bundt pan for 55-65 minutes. This makes a stunning presentation for special occasions and serves a crowd easily.
Equipment Recommendations
- 9x9-inch Baking Pan: A metal pan works best for even heat distribution and golden edges on your pumpkin coffee cake.
- Mixing Bowls: You'll need at least two; one large for the batter and one medium for the streusel.
- Pastry Cutter: Makes creating the perfect crumbly streusel topping much easier, though a fork works in a pinch.
- Wire Cooling Rack: Essential for cooling the cake properly without creating a soggy bottom.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Rubber Spatula: Perfect for folding the batter gently without overmixing.
Storage & Meal Prep Tips
- Room Temperature Storage Store your pumpkin coffee cake in an airtight container at room temperature for up to 3 days. The moisture from the pumpkin keeps it soft and delicious without refrigeration.
- Refrigerator Storage If you want to extend the life of your cake, refrigerate it in an airtight container for up to 5 days. Let slices come to room temperature or warm them briefly in the microwave for 15-20 seconds.
- Freezing Instructions This cake freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then place them in a freezer bag. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
- Make-Ahead Tips You can prepare the streusel topping up to 3 days in advance and keep it refrigerated. The dry ingredients for the cake can also be measured and stored together, making morning baking even easier.
- Reheating Warm slices in a 300°F oven for 5-7 minutes to refresh the cake and make the streusel crispy again. This brings back that just-baked texture and aroma.
Grandma's Secret That Changes Everything
Here's something my grandmother taught me that transformed my pumpkin coffee cake forever: toast your spices. Before adding cinnamon, ginger, and nutmeg to your batter, toast them in a dry skillet over medium heat for about 30 seconds until fragrant. This simple step wakes up the oils in the spices and creates a much deeper, more complex flavor that you just can't get from untoasted spices. The difference is remarkable; your kitchen will smell incredible, and your pumpkin coffee cake will taste like you spent hours developing the flavors.
Another secret? Add a tablespoon of espresso powder to your batter. It doesn't make the cake taste like coffee, but it deepens all the other flavors and makes the pumpkin and spices really pop. This trick works in any chocolate or spiced cake recipe and will have people asking what your secret ingredient is.
FAQ
Can I put a can of pumpkin in a cake mix?
Yes, you can add a 15-ounce can of pumpkin puree to a boxed cake mix for a quick version. Mix the pumpkin directly into the dry cake mix without adding the oil, eggs, or water called for on the box. This creates a simplified pumpkin coffee cake that's still delicious, though the texture will be slightly different from a from-scratch recipe.
What's the secret to a good coffee cake?
The secret to great coffee cake is all about the crumb topping and keeping the cake moist but not dense. For the best pumpkin coffee cake, use cold butter in your streusel to create those perfect clumps, don't overmix your batter, and add something acidic like sour cream or yogurt to keep the crumb tender and moist.
Does pumpkin spice go well with coffee?
Absolutely! The warm spices in pumpkin coffee cake; cinnamon, ginger, nutmeg, and cloves; are natural companions to coffee. The spices complement coffee's bitter notes while the sweetness balances its acidity, making them a perfect pairing for breakfast or an afternoon snack.
What makes a coffee cake a coffee cake?
A coffee cake isn't made with coffee; it's called that because it's meant to be enjoyed with coffee. What defines a proper pumpkin coffee cake is the crumb or streusel topping, a tender cake base, and a not-too-sweet flavor profile that pairs well with morning beverages. Unlike frosted dessert cakes, coffee cakes have a simple glaze or no topping beyond the streusel.
Your New Fall Favorite
This pumpkin coffee cake recipe is about to become your most-requested fall baking project. With its perfectly spiced cake, crunchy streusel topping, and incredibly moist texture, it checks all the boxes for what makes a memorable breakfast or dessert. The beauty of this pumpkin coffee cake is its versatility; serve it at brunch, pack it for a picnic, or enjoy a quiet slice with your morning coffee. Every bite delivers those cozy autumn flavors we all crave when the weather turns cool.
Once you've mastered this recipe, why not explore more delicious pumpkin creations? Try my Pumpkin Mousse Recipe for a light and airy dessert that showcases pumpkin in a completely different way, or dive into my classic Pumpkin Cake Recipe for a more traditional layered cake perfect for celebrations. Both recipes will keep your pumpkin obsession going strong all season long. Now grab that can of pumpkin puree and get baking; your kitchen is about to smell amazing!
With love from my kitchen to yours,
Taylor Monroe
Related
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Pairing
These are my favorite dishes to serve with this pumpkin coffee cake recipe:
Pumpkin Coffee Cake Recipe
Equipment
- 9x9-inch baking pan
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients
For the Coffee Cake
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream or Greek yogurt
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ cup butter cold and cubed
- ¼ cup chopped pecans optional
For the Glaze (Optional)
- 1 cup powdered sugar sifted
- 2–3 tablespoon milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9x9 pan with parchment paper.
- Combine streusel ingredients until crumbly; refrigerate.
- Whisk dry ingredients in one bowl and wet ingredients in another.
- Combine both mixtures gently until smooth and pour into pan.
- Sprinkle streusel evenly over batter.
- Bake 40–45 minutes or until toothpick comes out clean.
- Cool for 15 minutes; drizzle with glaze if desired.
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