If you are ready to welcome the cozy flavors of fall into your kitchen, this Pumpkin Coffee Cake is just the ticket. It’s a wonderfully moist and tender cake layered with a buttery, cinnamon-spiced streusel topping that feels like a warm hug in every bite. Whether you need a perfect breakfast treat, an afternoon snack with a cup of coffee, or a sweet ending to a family meal, this Pumpkin Coffee Cake delivers all the autumnal goodness you crave with sweetness, spice, and that rich pumpkin flavor that just melts in your mouth.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

To whip up this Pumpkin Coffee Cake, you’ll need a handful of simple, pantry-friendly ingredients, each bringing their own magic to the table. From fragrant spices that evoke fall to pumpkin puree lending moisture and color, every component is essential for that perfect balance of flavor and texture.

All purpose flour: The backbone of both the cake and streusel, it provides structure and crumb.
Brown sugar: Adds deep caramel notes and helps create a tender crumb in the streusel topping.
Granulated sugar: Provides sweetness and helps with browning in the cake and streusel.
Kosher salt: Enhances all the flavors and balances out the sweetness.
Cinnamon and pumpkin pie spice: Combine to give that signature warm, spicy punch that makes this cake irresistible.
Butter: Adds richness and moisture, from melted in the streusel to softened in the cake batter.
Pumpkin puree: The star ingredient—moist, flavorful, and perfect for autumn baking (make sure it’s pure pumpkin, not pumpkin pie filling).
Baking powder and baking soda: Leavening agents that ensure your cake is light and fluffy.
Eggs: Bind the ingredients and contribute to the tender texture.
Vegetable oil: Keeps the cake moist without overpowering flavors.
Vanilla extract: Adds a subtle sweetness and depth of flavor.
Powdered sugar and milk: For the silky icing that brings everything together with creamy sweetness.

How to Make Pumpkin Coffee Cake

Step 1: Prepare the Streusel

Mixing the streusel first is key—it’s your crunchy, flavorful topping that contrasts beautifully with the soft cake inside. Combine the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice, then stir in melted butter until the mixture resembles wet sand dotted with large, buttery chunks. Don’t worry if it looks a bit crumbly or there’s still some loose flour; this texture is exactly what creates that perfect topping.

Step 2: Mix the Dry Cake Ingredients

In a separate large bowl or your mixer, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and spices. Getting the dry ingredients evenly combined ensures every bite bursts with the lovely pumpkin spice flavor you expect.

Step 3: Incorporate Butter and Pumpkin

Chop softened butter into chunks and add it to the dry mixture. Then, add about half of your pumpkin puree. Beat these together just until the butter is incorporated and the mixture forms into a ball of dough — it’s a thick, rich base that’s both tender and flavorful. If it’s too dry, add a couple more spoonfuls of pumpkin to bring it all together.

Step 4: Mix Wet Ingredients Separately

Using the same bowl you melted butter in, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract until smooth and glossy. This wet mixture will lighten the cake batter and infuse it with added richness.

Step 5: Combine Wet and Dry Mixtures

Add the wet ingredients into the dry cake mixture in three parts, beating briefly after each addition. This careful folding and mixing makes sure the batter is light and fluffy, not dense or overworked—giving you that perfect cake crumb every time.

Step 6: Layer Batter and Streusel in the Pan

Grease a 9×13-inch pan and spread two cups of batter on the bottom, then sprinkle one cup of streusel all over. Follow by layering another two cups of batter, then more streusel, and finally the last batter. Top everything off with about two cups of streusel, saving a little for later. This layering creates those wonderful pockets of crunchy streusel you’ll love.

Step 7: Bake and Add Extra Streusel

Bake the cake for 35 minutes at 350°F, then quickly sprinkle the remaining streusel over the top and return to the oven for another 10-15 minutes. This quick extra step ensures your streusel topping is extra crisp and golden, making each bite a delightful texture combo.

Step 8: Make the Icing and Serve

While the cake cools slightly, whip together butter, vanilla, salt, milk, and powdered sugar to form a smooth, luscious icing. Drizzle it over warm slices or serve it on the side so everyone can add as much sweetness as they like. Trust me, this icing is the crowning glory that turns a great cake into a showstopper.

How to Serve Pumpkin Coffee Cake

Garnishes

This Pumpkin Coffee Cake is beautiful on its own, but a light dusting of powdered sugar or a sprinkle of chopped toasted pecans or walnuts adds a delightful crunch and nutty flavor. For a fresh twist, a dollop of whipped cream or a spoonful of cinnamon-spiced yogurt brightens up the rich, cozy flavors.

Side Dishes

Pair your slices with a steaming cup of coffee or hot chai tea for the ultimate comforting combo. If you want to turn breakfast into a feast, serve alongside scrambled eggs or a fresh fruit salad. The lovely pumpkin spices harmonize perfectly with both savory and fresh flavors.

Creative Ways to Present

Try serving individual squares topped with a spoonful of vanilla ice cream or warm caramel sauce for a decadent dessert. Another fun idea is to cube the cake and layer it with whipped cream and cinnamon-spiced apples in a trifle bowl—a stunning fall dessert that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

This Pumpkin Coffee Cake keeps beautifully for 2 to 3 days at room temperature when covered tightly to retain moisture and freshness. If your kitchen is warm or you want to keep it longer, storing it in the refrigerator for up to a week works well too, just let it come to room temperature before serving.

Freezing

If you want to save some for later, wrap cooled cake tightly in plastic wrap and then foil before freezing. It keeps well for up to 2 months. When ready to enjoy again, thaw overnight in the fridge and warm slightly before serving for that fresh-baked taste.

Reheating

Warm up individual slices in the microwave for 10-20 seconds or pop them briefly in a warm oven to bring back that soft, tender texture and melt the icing. This quick reheating ensures you get to enjoy that perfect fresh-from-the-oven feel every time.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Just make sure to roast and puree the fresh pumpkin first, cooking it down until smooth. Substitute it in a 1:1 ratio for canned pumpkin puree. Fresh pumpkin may add a slightly different moisture level, so monitor the batter consistency as you mix.

What if I don’t have pumpkin pie spice?

No worries! You can easily make your own blend using cinnamon, nutmeg, ginger, cloves, and allspice. This way you control the exact flavor profile, and it tastes just as amazing in your Pumpkin Coffee Cake.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend that’s designed for one-to-one substitution. Just make sure it includes xanthan gum or another binder to maintain structure, and watch the baking time carefully.

How do I prevent the streusel from sinking into the cake?

Layering is key! Add streusel in several layers between the batter instead of all at once on top. Also, chilling the streusel before baking helps keep it from melting into the batter so much, preserving that lovely texture contrast.

Is this cake good served cold or at room temperature?

While it’s delicious room temperature, many find the Pumpkin Coffee Cake best enjoyed slightly warm, which enhances the spices and melts the icing just a touch. You can always warm individual pieces in the microwave for the coziest experience.

Final Thoughts

I hope you feel excited to bake this Pumpkin Coffee Cake and bring a little autumn magic into your home. It’s a recipe that’s as comforting as a soft sweater on a crisp morning and as satisfying as a warm embrace from a good friend. Trust me, once you try it, this cake will become a beloved favorite to pull out every fall and beyond. Happy baking!