Pumpkin Coffee Cake Recipe

Why This Recipe is a Must-Try Recipe

Pumpkin coffee cake is the very definition of comfort on a plate. Warm, spiced, and topped with a buttery streusel, it’s the kind of dessert that feels like a hug on a crisp autumn morning. The blend of pumpkin puree and pumpkin pie spice creates a perfect balance of sweetness and spice, while the streusel topping adds crunch and texture.

Unlike traditional coffee cakes, this version is moist, flavorful, and carries the nostalgic aroma of fall. Whether you enjoy it with your morning coffee, serve it as a dessert, or treat yourself in the afternoon, it always feels indulgent without being overly heavy.

The beauty of this recipe lies in its simplicity. With just a few pantry staples and a can of pumpkin puree, you can whip up a cake that feels bakery-quality but is completely homemade. It’s beginner-friendly, foolproof, and guaranteed to please both pumpkin lovers and those who are just dipping their toes into the world of fall baking.

Core Ingredients for Making Pumpkin Coffee Cake

For the Cake Batter:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canola oil
• 1/4 cup milk

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold
• 1/3 cup light brown sugar
• 1/2 tsp pumpkin pie spice

For the Glaze:

• 1/2 cup powdered sugar, sifted
• 1 tbsp milk

Step-by-Step

Guide to Making Pumpkin Coffee Cake

1️⃣ Preheat & Prepare Pan
Set your oven to 350°F (175°C). Grease a 9×9-inch baking pan with nonstick spray.

2️⃣ Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

3️⃣ Mix Wet Ingredients
In another bowl, whisk pumpkin puree, light brown sugar, granulated sugar, oil, and milk until smooth.

4️⃣ Combine Batter
Gradually fold wet ingredients into the dry mixture. Don’t overmix—the batter will be thick, which is normal.

5️⃣ Make the Streusel Topping
Pulse flour, butter, brown sugar, and pumpkin pie spice in a food processor until crumbly, like wet sand.

6️⃣ Assemble & Bake
Spread batter in the pan, sprinkle streusel evenly on top, and bake for 30–35 minutes. A toothpick should come out with a few crumbs.

7️⃣ Cool & Glaze
Let the cake cool for 30 minutes. Mix powdered sugar and milk to make glaze, then drizzle over cooled cake.

Flavor Variations and Creative Twists

Pumpkin coffee cake is already a dream treat, but with a little creativity, you can make it uniquely yours. Add chocolate chips to the batter for a richer taste, or swirl in some cream cheese filling for an indulgent twist that feels like pumpkin cheesecake meets coffee cake.

If you prefer a nutty crunch, sprinkle chopped pecans or walnuts into the streusel topping before baking. They not only enhance the flavor but also add beautiful texture.

For holiday flair, consider adding a drizzle of maple glaze instead of plain sugar glaze. The deep caramel notes of maple syrup pair perfectly with pumpkin and spices, giving your cake a festive upgrade.

Serving Suggestions

Pumpkin coffee cake is wonderfully versatile when it comes to serving. Slice it warm from the oven and enjoy it with a steaming cup of coffee, tea, or even a spiced latte. Its cozy flavors make it the perfect companion for breakfast or brunch.

For dessert, serve it slightly chilled with a scoop of vanilla ice cream. The contrast of cold ice cream with warm, spiced cake creates a delightful balance.

If entertaining guests, cut the cake into small squares, arrange on a platter, and drizzle extra glaze on top for an elegant presentation. It makes a stunning addition to fall parties, Thanksgiving gatherings, or even holiday breakfasts.

Storing Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The streusel will stay crisp if the container isn’t too tight.
• Refrigerator: If you prefer a longer shelf life, refrigerate it for up to 5 days. Warm individual slices in the microwave for 10–15 seconds before serving.
• Freezer: Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm before serving for that fresh-baked feel.

FAQs

Q1: Can I use fresh pumpkin instead of canned puree?
Yes! Just cook, mash, and drain fresh pumpkin until smooth. Ensure there’s no excess liquid before adding.

Q2: Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free baking flour blend. The results are just as delicious and moist.

Q3: Can I double the recipe?
Yes. Simply double all ingredients and bake in a 9×13-inch pan. You may need to extend baking time by 5–10 minutes.

Q4: What’s the best way to keep the streusel crunchy?
Avoid covering the cake too tightly while it’s still warm, as trapped steam softens the topping.

Q5: Can I skip the glaze?
Of course. The cake is flavorful enough without it, but the glaze adds extra sweetness and a polished look.

Conclusion

Pumpkin coffee cake is more than just a seasonal dessert—it’s a cozy ritual, a celebration of fall flavors, and a recipe you’ll want to keep in your baking rotation all year long. Its soft crumb, fragrant spices, and crunchy streusel make every bite an experience worth savoring.

Whether you enjoy it with coffee on a quiet morning, share it at a family gathering, or serve it as a holiday treat, this cake never fails to impress. It’s simple enough for beginners, yet elegant enough to feel special.

If you’ve been searching for a recipe that captures the warmth of fall in a single bite, this pumpkin coffee cake is it. Once you try it, it might just become your go-to tradition for cozy mornings and festive gatherings.

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