This easy Pumpkin Coffee Cake Recipe is the ultimate fall treat, combining the cozy flavors of pumpkin spice with a buttery, crunchy streusel topping.
Perfect for breakfast, dessert, or a mid-day coffee break, this soft and moist cake will have your kitchen smelling like autumn in no time.
I still remember the first time I made this pumpkin coffee cake for a family brunch. The warm spices, tender crumb, and irresistible streusel topping made it an instant favorite.
Now it’s my go-to recipe for fall gatherings, whether I’m hosting friends or just treating myself to a quiet moment with a cup of coffee and a slice of this seasonal delight.
What’s Inside This Recipe?
My Take On Best Pumpkin Coffee Cake Recipe
There’s something magical about pumpkin desserts in the fall, and this coffee cake is no exception. I love how easy it is to make, yet it feels like such a special treat.
The pumpkin puree keeps the cake moist and tender, while the cinnamon and pumpkin spice add just the right amount of warmth. And let’s not forget that streusel topping, it’s the perfect crunchy contrast to the soft cake underneath.
What I adore most about this recipe is its versatility. It works just as well for a cozy weekend breakfast as it does for a holiday dessert table. Plus, the optional glaze adds a touch of sweetness and elegance, making it feel extra special.
Ingredients
Let’s gather everything you need to make this Pumpkin Coffee Cake Recipe. These ingredients are straightforward and easy to find, making it a no-fuss recipe for busy fall days.
For the cake batter:
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, tightly packed
- 1 tablespoon pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups (156 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the streusel topping:
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) brown sugar, tightly packed
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 6 tablespoons salted butter, melted
Optional glaze:
- ½ cup (63 g) powdered sugar
- 2–3 teaspoons milk (any kind)
- ¼ teaspoon vanilla extract
Recommended equipment:
- 9×9 baking pan
- Mixing bowls
How to Make Easy Pumpkin Coffee Cake Recipe
This pumpkin coffee cake is as straightforward as it gets. Follow these simple steps, and you’ll have a soft, spiced cake with a buttery streusel topping ready to enjoy.
1. Prepare your pan and oven
Preheat your oven to 350°F (175°C). Line a 9×9 baking pan with parchment paper or lightly grease it with baking spray to prevent sticking.
2. Mix the wet ingredients
In a large bowl, combine the melted butter, granulated sugar, brown sugar, pumpkin spice, and cinnamon. Stir until smooth and well-combined. Add the eggs and mix thoroughly. Then, stir in the pumpkin puree, sour cream, and vanilla extract, making sure to scrape down the sides and bottom of the bowl.
3. Combine the dry ingredients
In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can make the cake dense.
4. Add the batter to the pan
Pour the batter into your prepared baking pan, spreading it out evenly. Set it aside while you prepare the streusel topping.
5. Make the streusel topping
In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and use a fork to mix until the mixture forms crumbly clumps. Sprinkle the streusel evenly over the pumpkin batter.
6. Bake
Bake the coffee cake in your preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before adding the optional glaze.
7. Glaze and serve (optional)
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Start with 2 teaspoons of milk and add a third if the glaze is too thick. Drizzle the glaze over the cooled cake, then slice and serve.
How to Serve Your Pumpkin Coffee Cake Recipe
- This pumpkin coffee cake is perfect on its own, but here are a few serving ideas to make it even more special:
- Pair it with a hot cup of coffee or pumpkin spice latte for a cozy fall breakfast.
- Serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dress it up for a holiday brunch by adding a dusting of powdered sugar just before serving.
Storing and Enjoying Leftovers
- If you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 2 days.
- For longer storage, place the container in the refrigerator, where the cake will stay fresh for up to a week.
- To reheat, simply microwave individual slices for 10–15 seconds.
Top Tips for Customizing Your Pumpkin Coffee Cake Recipe
- Swap the pumpkin puree for homemade pumpkin puree if you have some on hand for an even fresher flavor.
- Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Feeling adventurous? Stir in a handful of chocolate chips or dried cranberries into the batter for a fun twist.
- To make this recipe dairy-free, use a dairy-free butter substitute and coconut cream in place of sour cream.
Your Questions About Pumpkin Coffee Cake Answered
Can I make this coffee cake ahead of time?
Absolutely! This coffee cake tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container and add the glaze before serving.
Can I freeze pumpkin coffee cake?
Yes, you can! Wrap individual slices tightly in plastic wrap, then store them in a freezer-safe bag for up to 2 months. Let them thaw at room temperature before reheating.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% pure pumpkin with no added ingredients, while pumpkin pie filling includes sugar and spices. Be sure to use pumpkin puree for this recipe.
Do I have to use the glaze?
Not at all! The glaze is optional and adds a touch of sweetness, but the cake is delicious on its own or with just the streusel topping.
Warm, spiced, and perfect with your morning coffee!
This easy pumpkin coffee cake is the ultimate fall baking project—simple enough for beginners yet impressive enough to share with friends and family.
I hope you give it a try and fall in love with its soft, spiced layers and buttery streusel topping as much as I have. If you make this recipe, I’d love to hear how it turned out!
Leave a comment below or tag me on social media at WandaRecipes.com. Don’t forget to check out my other fall-inspired recipes for more cozy baking ideas.
Happy baking!
Easy Pumpkin Coffee Cake Recipe
Ingredients
For the cake batter:
- ¾ cup 170 g unsalted butter, melted and slightly cooled
- ½ cup 100 g granulated sugar
- ¼ cup 50 g brown sugar, tightly packed
- 1 tablespoon pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup 240 g pumpkin puree (not pumpkin pie filling)
- 2 tablespoons sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups 156 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the streusel topping:
- 1 cup 125 g all-purpose flour
- ¾ cup 150 g brown sugar, tightly packed
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 6 tablespoons salted butter melted
Optional glaze:
- ½ cup 63 g powdered sugar
- 2 –3 teaspoons milk any kind
- ¼ teaspoon vanilla extract
Instructions
Prepare your pan and oven
- Preheat your oven to 350°F (175°C). Line a 9×9 baking pan with parchment paper or lightly grease it with baking spray to prevent sticking.
Mix the wet ingredients
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, pumpkin spice, and cinnamon. Stir until smooth and well-combined. Add the eggs and mix thoroughly. Then, stir in the pumpkin puree, sour cream, and vanilla extract, making sure to scrape down the sides and bottom of the bowl.
Combine the dry ingredients
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can make the cake dense.
Add the batter to the pan
- Pour the batter into your prepared baking pan, spreading it out evenly. Set it aside while you prepare the streusel topping.
Make the streusel topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and use a fork to mix until the mixture forms crumbly clumps. Sprinkle the streusel evenly over the pumpkin batter.
Bake
- Bake the coffee cake in your preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before adding the optional glaze.
Glaze and serve (optional)
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Start with 2 teaspoons of milk and add a third if the glaze is too thick. Drizzle the glaze over the cooled cake, then slice and serve.
Notes
How to Serve Your Pumpkin Coffee Cake
- This pumpkin coffee cake is perfect on its own, but here are a few serving ideas to make it even more special:
- Pair it with a hot cup of coffee or pumpkin spice latte for a cozy fall breakfast.
- Serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dress it up for a holiday brunch by adding a dusting of powdered sugar just before serving.
Storing and Enjoying Leftovers
- If you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 2 days.
- For longer storage, place the container in the refrigerator, where the cake will stay fresh for up to a week.
- To reheat, simply microwave individual slices for 10–15 seconds.
Top Tips for Customizing Your Pumpkin Coffee Cake
- Swap the pumpkin puree for homemade pumpkin puree if you have some on hand for an even fresher flavor.
- Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Feeling adventurous? Stir in a handful of chocolate chips or dried cranberries into the batter for a fun twist.
- To make this recipe dairy-free, use a dairy-free butter substitute and coconut cream in place of sour cream.
