Easy Pumpkin Coffee Cake Recipe
This easy pumpkin coffee cake is the ultimate fall treat, combining the cozy flavors of pumpkin spice with a buttery, crunchy streusel topping.
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 9x9 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.