Pumpkin coffee cake is the ultimate autumn indulgence—moist, spiced, and topped with a buttery cinnamon streusel that pairs perfectly with your morning brew. Whether you’re hosting brunch or just craving a cozy slice with your coffee, this easy-to-make cake is bursting with pumpkin flavor and warm spices. It’s the kind of bake that makes your whole kitchen smell like fall.
Unlike overly sweet pumpkin desserts, this coffee cake balances rich spice with tender crumb and a satisfyingly crisp topping. Trust me, once you make it, it’ll become a staple in your seasonal baking rotation.
Table of Contents
Why You’ll Love This Recipe
- Soft, moist, and bakery-worthy texture
- Packed with fall spices like cinnamon, ginger, and cloves
- Crunchy streusel topping with a sweet glaze drizzle
- Perfect with pumpkin coffee or any hot drink
- Easy to make ahead and freezer-friendly
- Great alternative to pumpkin bread, cream cheese coffee cake, or pumpkin muffins
Ingredients
For the Streusel Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Layer
- 6 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
For the Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup neutral oil (canola or vegetable)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup buttermilk, room temperature
Optional Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp milk or cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch square pan with parchment paper and lightly grease.
- Make streusel topping: Combine flour, sugars, and cinnamon. Stir in melted butter until crumbly. Chill until ready to use.
- Mix cinnamon layer: Combine brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside.
- Whisk dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk oil, sugars, pumpkin puree, eggs, vanilla, and buttermilk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined—don’t overmix.
- Layer in pan: Spread half of the batter in the pan. Sprinkle with the cinnamon layer. Add remaining batter and smooth the top. Sprinkle with streusel.
- Bake for 45–55 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack.
- Optional: Drizzle cooled cake with maple glaze before serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 16 slices
Nutrition Facts (Approx. per slice)
- Calories: 290
- Fat: 13g
- Carbohydrates: 39g
- Sugar: 23g
- Protein: 3g
- Fiber: 1g
Tips & Variations
- Use Greek yogurt instead of buttermilk if needed.
- Gluten-free? Swap in a 1:1 gluten-free flour blend.
- No eggs? Try your favorite egg replacer or check out our vegan pumpkin coffee cake.
- Make it ahead: Bake the night before and glaze in the morning.
- Want a Bundt version? Double the recipe and bake in a greased 10-cup Bundt pan for 50–60 minutes.
Pumpkin Coffee Cake with Streusel Topping
Equipment
- – 9×9 pan
- Mixing bowls
- – Whisk and spatula
- Measuring cups & spoons
Ingredients
- **Streusel Topping**
- – 1 cup all-purpose flour
- – ½ cup light brown sugar
- – ¼ cup granulated sugar
- – 1 tsp cinnamon
- – 6 tbsp unsalted butter melted
- **Cinnamon Layer**
- – 6 tbsp light brown sugar
- – 1 tsp cinnamon
- – 1 tsp pumpkin pie spice
- **Pumpkin Coffee Cake**
- – 2 cups all-purpose flour
- – 2 tsp baking powder
- – ¼ tsp baking soda
- – ½ tsp salt
- – 1 tsp cinnamon
- – ½ tsp ginger
- – ¼ tsp nutmeg
- – ¼ tsp cloves
- – ½ cup neutral oil
- – ½ cup granulated sugar
- – ½ cup light brown sugar
- – 1 cup pumpkin puree
- – 2 large eggs
- – 2 tsp vanilla extract
- – ½ cup buttermilk
- **Maple Glaze Optional**
- – 1 cup powdered sugar
- – 2 tbsp maple syrup
- – 1–2 tbsp milk or cream
Instructions
- Preheat oven to 350°F. Line and grease a 9×9 pan.
- Mix streusel ingredients and chill.
- Combine cinnamon layer ingredients.
- Whisk dry cake ingredients in a medium bowl.
- In another bowl, mix wet ingredients.
- Add dry to wet and stir until just combined.
- Layer half the batter, cinnamon sugar, then rest of batter, and top with streusel.
- Bake for 45–55 minutes until toothpick comes out clean.
- Cool 20 minutes. Drizzle glaze if using. Serve warm.
Notes
– Substitute Greek yogurt for buttermilk if needed.
FAQs
Does this pumpkin coffee cake have actual coffee in it?
Nope! It’s called “coffee cake” because it’s meant to be enjoyed with coffee, not made with it.
Can I make this in a different pan?
Yes! Try a 9×13 pan (double recipe), or a 9-inch springform pan with the original.
How should I store leftovers?
Store tightly covered at room temperature for up to 3 days. Refrigerate for up to 5 days, or freeze slices for up to 2 months.
Conclusion
If you’re a fan of pumpkin coffee drinks and warm fall spices, this Pumpkin Coffee Cake is going to be your new go-to treat. It’s rich, flavorful, and loaded with cozy goodness from top to bottom. Plus, that streusel topping? Absolute magic. Serve it warm with a cup of pumpkin coffee and savor the season.