Pumpkin Coffee Cake Recipe

Moist pumpkin coffee cake with cinnamon streusel topping and vanilla glaze on a white kitchen counter

Pumpkin Coffee Cake Recipe

This pumpkin coffee cake is soft, moist, and topped with a buttery cinnamon streusel that melts in your mouth. Perfect for cozy fall mornings or weekend brunch, it’s easy to make and fills your kitchen with the warm aroma of pumpkin spice.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Fall Baking

Prep Time: 15

Cook Time: 45

Cooling Time: 15

Total Time: 1 15

Servings: slices

Calories: 340kcal

Cost: $8

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.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition