Pumpkin Coffee Cake | Moist, Spiced & Perfect for Fall

🎉 Introduction
If you’re searching for the ultimate fall baking recipe, look no further—this Pumpkin Coffee Cake has it all. It’s moist, tender, and infused with pumpkin puree and warm spices like cinnamon and pumpkin spice. Topped with a buttery brown sugar streusel and drizzled with a sweet glaze, it’s a cozy, comforting dessert (or breakfast!) that pairs perfectly with a cup of coffee or tea.

Whether you’re baking it for Thanksgiving brunch, a Halloween party, or just a weekend breakfast, this recipe is simple, festive, and bursting with pumpkin flavor.

🧰 Equipment Needed

• 9×13-inch baking pan
• Mixing bowls (large, medium, small)
• Whisk
• Rubber spatula
• Measuring cups & spoons
• Electric mixer (optional)
• Cooling rack

🛒 Ingredients

For the cake batter:

• 1 (15 oz) can pumpkin puree
• 4 large eggs
• 1 cup packed brown sugar
• 2 cups granulated sugar
• ¼ cup vegetable oil
• 2 sticks (1 cup) unsalted butter, melted
• 1 ⅓ tbsp vanilla extract
• 5 ¼ cups all-purpose flour
• 1 tbsp baking powder
• ¾ tsp baking soda
• 2 ¼ tsp kosher salt
• 2 tbsp pumpkin spice
• 1 ⅓ tbsp ground cinnamon

For the streusel topping:

• 1 stick (½ cup) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ¼ cup light brown sugar, packed
• 1 tsp ground cinnamon
• Pinch kosher salt

For the glaze:

• 2 cups powdered sugar
• 3 tbsp milk
• ¼ cup melted butter
• 1 tsp vanilla extract

👩‍🍳 Directions

Step 1: Prepare the oven and pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.

Step 2: Make the cake batter
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, melted butter, and vanilla until smooth.

Step 3: Mix dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.

Step 4: Combine wet and dry
Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix. Pour batter into the prepared pan.

Step 5: Make the streusel topping
In a medium bowl, mix softened butter, sugar, flour, brown sugar, cinnamon, and a pinch of salt with a fork until crumbly.

Step 6: Add streusel layer
Sprinkle the streusel evenly over the pumpkin batter.

Step 7: Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes.

Step 8: Make the glaze
Whisk together powdered sugar, milk, melted butter, and vanilla until smooth. Adjust with more milk if needed for drizzling consistency.

Step 9: Drizzle and serve
Drizzle glaze over the cooled coffee cake. Slice into squares and enjoy!

🍽️ Servings & Timing

• Servings: ~16 slices
• Prep Time: 20 minutes
• Bake Time: 50 minutes
• Cooling/Glaze Time: 20 minutes
• Total Time: ~1 hour 30 minutes

🧊 Storage & Reheating

• Store covered at room temperature for 2–3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices (wrapped tightly) for up to 2 months. Thaw overnight.
• Reheat slices in the microwave for 15–20 seconds for a warm treat.

🥄 Variations

• Cream Cheese Swirl: Add a cream cheese filling layer between batter and streusel.
• Nutty Topping: Stir pecans or walnuts into the streusel.
• Apple-Pumpkin Coffee Cake: Fold in diced apples for extra fall flavor.
• Mini Coffee Cakes: Bake in muffin tins for ~20–22 minutes.
• Vegan Version: Use flax eggs, dairy-free butter, and almond milk.

❓ 10 FAQs

1. Do I need to use canned pumpkin puree? – Yes, or fresh puree that’s well-drained.
2. Can I use pumpkin pie filling instead? – No, it has added sugar and spices.
3. Can I make this without the glaze? – Yes, but the glaze adds sweetness and moisture.
4. What makes it “coffee cake”? – It’s a spiced cake with a crumb topping, usually served with coffee (but no coffee inside).
5. Can I add actual coffee to the batter? – You can replace a bit of milk with brewed coffee for depth of flavor.
6. Why is my streusel sinking? – Streusel should be crumbly and sprinkled on top—avoid pressing it in.
7. Can I double this recipe? – Yes, bake in two pans or one large sheet pan.
8. Do I need a stand mixer? – No, a whisk and spatula work fine.
9. Can I make it gluten-free? – Yes, use a 1:1 gluten-free flour blend.
10. What’s the texture like? – Moist, soft, and fluffy inside with a crunchy sweet topping.

🏁 Conclusion
This Pumpkin Coffee Cake is everything you love about fall: cozy spices, pumpkin flavor, and a sweet crumbly topping. With its moist crumb and buttery streusel, it’s perfect for breakfast, dessert, or sharing at fall gatherings.

Serve it warm with a drizzle of glaze and a steaming mug of coffee or tea, and you’ll have the perfect autumn comfort food.

Adam

Pumpkin Coffee Cake | Moist, Spiced & Perfect for Fall

If you’re searching for the ultimate fall baking recipe, look no further—this Pumpkin Coffee Cake has it all. It’s moist, tender, and infused with pumpkin puree and warm spices like cinnamon and pumpkin spice. Topped with a buttery brown sugar streusel and drizzled with a sweet glaze, it’s a cozy, comforting dessert (or breakfast!) that pairs perfectly with a cup of coffee or tea. Whether you’re baking it for Thanksgiving brunch, a Halloween party, or just a weekend breakfast, this recipe is simple, festive, and bursting with pumpkin flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Cooling/Glaze time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 16 slices

Ingredients Equipment Method Notes

Ingredients

  

For the cake batter:

• 1 15 oz can pumpkin puree
• 4 large eggs
• 1 cup packed brown sugar
• 2 cups granulated sugar
• ¼ cup vegetable oil
• 2 sticks 1 cup unsalted butter, melted
• 1 ⅓ tbsp vanilla extract
• 5 ¼ cups all-purpose flour
• 1 tbsp baking powder
• ¾ tsp baking soda
• 2 ¼ tsp kosher salt
• 2 tbsp pumpkin spice
• 1 ⅓ tbsp ground cinnamon

For the streusel topping:

• 1 stick ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ¼ cup light brown sugar packed
• 1 tsp ground cinnamon
• Pinch kosher salt

For the glaze:

• 2 cups powdered sugar
• 3 tbsp milk
• ¼ cup melted butter
• 1 tsp vanilla extract

Equipment

• 9×13-inch baking pan
• Mixing bowls (large, medium, small)
• Whisk
• Rubber spatula
• Measuring cups & spoons
• Electric mixer (optional)
• Cooling rack

Method

 

Step 1: Prepare the oven and pan

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.

Step 2: Make the cake batter

1. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, melted butter, and vanilla until smooth.

Step 3: Mix dry ingredients

1. In a medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.

Step 4: Combine wet and dry

1. Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix. Pour batter into the prepared pan.

Step 5: Make the streusel topping

1. In a medium bowl, mix softened butter, sugar, flour, brown sugar, cinnamon, and a pinch of salt with a fork until crumbly.

Step 6: Add streusel layer

1. Sprinkle the streusel evenly over the pumpkin batter.

Step 7: Bake

1. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes.

Step 8: Make the glaze

1. Whisk together powdered sugar, milk, melted butter, and vanilla until smooth. Adjust with more milk if needed for drizzling consistency.

Step 9: Drizzle and serve

1. Drizzle glaze over the cooled coffee cake. Slice into squares and enjoy!

Notes

🧊 Storage & Reheating

Store covered at room temperature for 2–3 days.

Refrigerate for up to 1 week.

Freeze individual slices (wrapped tightly) for up to 2 months. Thaw overnight.

Reheat slices in the microwave for 15–20 seconds for a warm treat.

🥄 Variations

Cream Cheese Swirl: Add a cream cheese filling layer between batter and streusel.

Nutty Topping: Stir pecans or walnuts into the streusel.

Apple-Pumpkin Coffee Cake: Fold in diced apples for extra fall flavor.

Mini Coffee Cakes: Bake in muffin tins for ~20–22 minutes.

Vegan Version: Use flax eggs, dairy-free butter, and almond milk.

❓ 10 FAQs

Do I need to use canned pumpkin puree? – Yes, or fresh puree that’s well-drained.

Can I use pumpkin pie filling instead? – No, it has added sugar and spices.

Can I make this without the glaze? – Yes, but the glaze adds sweetness and moisture.

What makes it “coffee cake”? – It’s a spiced cake with a crumb topping, usually served with coffee (but no coffee inside).

Can I add actual coffee to the batter? – You can replace a bit of milk with brewed coffee for depth of flavor.

Why is my streusel sinking? – Streusel should be crumbly and sprinkled on top—avoid pressing it in.

Can I double this recipe? – Yes, bake in two pans or one large sheet pan.

Do I need a stand mixer? – No, a whisk and spatula work fine.

Can I make it gluten-free? – Yes, use a 1:1 gluten-free flour blend.

What’s the texture like? – Moist, soft, and fluffy inside with a crunchy sweet topping.

🏁 Conclusion
This Pumpkin Coffee Cake is everything you love about fall: cozy spices, pumpkin flavor, and a sweet crumbly topping. With its moist crumb and buttery streusel, it’s perfect for breakfast, dessert, or sharing at fall gatherings.

Serve it warm with a drizzle of glaze and a steaming mug of coffee or tea, and you’ll have the perfect autumn comfort food.