Pumpkin Coffee Cake

Pumpkin coffee cake is a moist, warmly spiced cake layered with a cinnamon streusel topping. I love serving this for breakfast, brunch, or dessert when I want something cozy and comforting.

Why You’ll Love This Recipe

I love how soft and flavorful this cake is, with real pumpkin and autumn spices in every bite. The streusel topping adds a sweet crunch, and it pairs perfectly with a cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Pumpkin purée

• Baking soda and baking powder

• Cinnamon, nutmeg, ginger

• Salt

• Brown sugar and granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Streusel: flour, brown sugar, cinnamon, butter

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking pan.

2. I mix the dry ingredients in one bowl and the wet ingredients in another.

3. I combine the wet and dry, mixing just until smooth.

4. I pour the batter into the pan.

5. I mix the streusel topping and sprinkle it over the batter.

6. I bake for 35–40 minutes or until a toothpick comes out clean.

Servings and timing

Serves 9–12
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes

Variations

I sometimes swirl in cream cheese, add chopped pecans to the topping, or glaze the top with vanilla icing.

Storage/Reheating

I store it at room temperature for 2–3 days or refrigerate for up to 5. To reheat, I warm slices in the microwave for 15 seconds.

FAQs

Can I make this in advance?

Yes, it’s even better the next day.

Can I freeze it?

Yes, I freeze slices wrapped tightly for up to 2 months.

Can I use fresh pumpkin?

Yes, if it’s smooth and not too watery.

What pan works best?

I use an 8×8 or 9×9 baking dish.

Is this very sweet?

It’s perfectly sweet, especially with the streusel.

Conclusion

Pumpkin coffee cake is soft, spiced, and the perfect fall treat. I love how easy it is to make—and how delicious it is with every bite.

Pumpkin Coffee Cake

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9–12 servings
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pumpkin coffee cake is a moist, warmly spiced cake topped with a crunchy cinnamon streusel. It’s perfect for cozy breakfasts, brunches, or fall desserts.

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Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp salt
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 cup pumpkin purée
• 1/2 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• Streusel topping: 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 cup cold butter

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Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking pan.
2. In one bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In another bowl, mix pumpkin, sugars, eggs, oil, and vanilla.
4. Combine wet and dry ingredients just until smooth. Pour into prepared pan.
5. For streusel: mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
6. Bake 35–40 minutes or until a toothpick inserted comes out clean.
7. Cool before slicing and serving.

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Notes

• Mix-ins: Add chopped pecans or swirl in cream cheese for extra richness.
• Glaze option: Drizzle with vanilla icing once cooled.
• Fresh pumpkin: Use if well-puréed and not too watery.
• Make-ahead: Flavor improves after a day; store tightly covered.
• Freezing: Wrap individual slices and freeze for up to 2 months.

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Nutrition

• Serving Size: 1 piece
• Calories: 310
• Sugar: 22g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg