Pumpkin coffee cake recipe is the ultimate fall treat, packed with cozy spices, rich pumpkin flavor, and a buttery streusel topping that makes every bite irresistible. Whether you’re sipping on a hot cup of coffee or sharing brunch with loved ones, this moist, spiced cake is the perfect companion. Made with real pumpkin puree and layered with a cinnamon streusel, it’s a warm and welcoming bake you’ll turn to again and again. Let’s dive into the layers of goodness that make this pumpkin coffee cake an autumn favorite.
Why You’ll Love This Pumpkin Coffee Cake Recipe
This pumpkin coffee cake isn’t your average morning treat. The triple layers of tender pumpkin cake and sweet, crunchy streusel make it stand out. The soft crumb of the cake pairs perfectly with the spiced filling, and the drizzle of vanilla icing brings everything together beautifully. It’s an ideal recipe for cozy weekends, potlucks, or any occasion that calls for a little seasonal sweetness.
Ingredients
For the streusel
- 3 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter, melted (2 sticks)
For the cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter, softened (1 stick)
- 1 (15-ounce) can pumpkin puree (not pie filling), divided
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavored olive oil)
- 1 tablespoon vanilla extract
For the icing
- 1/4 cup very soft butter (half a stick)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more if needed)
- 2 cups powdered sugar
Step-by-Step: How to Make Pumpkin Coffee Cake
- Set your oven to 350 degrees F and prepare a 9×13-inch baking pan by coating it with butter or a nonstick spray.
- Make the streusel: In a large bowl, whisk flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and stir just until large crumbs form. Don’t overmix.
- Make the cake batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of softened butter and half of the pumpkin puree. Beat until the mixture resembles coarse crumbs.
- In another bowl, whisk the remaining pumpkin puree with eggs, oil, and vanilla. Gradually add to the flour mixture, beating between each addition until light and fluffy.
- Spread 2 cups of batter into the prepared pan. Add 1 cup streusel over it.
- Layer another 2 cups batter, followed by 1 more cup of streusel. Repeat with remaining batter and top with 2 cups streusel. Reserve extra streusel.
- Bake for 35 minutes, remove from oven briefly to sprinkle the remaining streusel, then return to oven and bake an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes.
- Make the icing: Whisk or beat butter until smooth. Add vanilla, salt, milk, and powdered sugar. Mix until creamy and drizzle over the warm cake.
Helpful Tips
- Don’t overmix the streusel. Clumpy bits create that perfect crunchy topping.
- Use room temperature ingredients for better texture and consistency.
- A metal pan may bake quicker than a glass one. Check a few minutes early.
- For best results, warm up slices in the microwave for a few seconds before serving.
Substitutions And Variations
- Replace the vegetable oil with unsweetened applesauce for a lower-fat version.
- Enhance the texture by mixing chopped pecans or walnuts into the streusel.
- Make this recipe gluten-free by using your favorite gluten-free flour blend.
- Spice it up more by adding a pinch of nutmeg or clove to the batter.
Storage Instructions
Keep your pumpkin coffee cake covered at room temperature for up to three days. After that, refrigerate for up to a week. Freeze individual slices for longer storage—up to two months. To enjoy again, microwave a slice for about 20 seconds until warm.
Nutritional Information
Per serving (based on 15 servings):
- Calories: 553
- Carbohydrates: 68g
- Protein: 6g
- Fat: 29g
- Saturated Fat: 18g
- Cholesterol: 114mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 912 IU
- Calcium: 113mg
- Iron: 2mg
Serving Suggestions
This cake is delightful when served warm. Top with a swirl of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. Pair it with your favorite coffee or tea to complete the cozy moment. Perfect for brunch spreads or afternoon treats.
Frequently Asked Questions About Pumpkin Coffee Cake
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices that will alter the recipe’s balance. Stick to 100% pure pumpkin puree.
Can I make this cake in advance?
Yes! Bake it a day ahead and store covered at room temperature. Add icing just before serving for freshest results.
What if I don’t have pumpkin pie spice?
You can make your own using cinnamon, nutmeg, ginger, allspice, and cloves. Use 1 tablespoon total.
Can I skip the icing?
Absolutely. The cake is delicious even without it, though the icing adds an extra sweet touch.
Is this recipe freezer friendly?
Yes, freeze slices individually wrapped and reheat in the microwave when ready to enjoy.
Final Thoughts
Thank you for stopping by to try this delicious pumpkin coffee cake recipe. It’s one of my personal favorites during the fall season thanks to its comforting spices, tender layers, and that irresistible streusel topping. Whether you’re baking for a gathering or just for yourself, this cake brings warm autumn vibes with every slice. I hope it becomes a seasonal staple in your kitchen too. Happy baking, and thank you for being part of this food-loving community!
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Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 15 servings 1x
Description
Pumpkin Coffee Cake is layered with a cinnamon streusel and topped with vanilla icing. Moist, fluffy, and packed with warm fall flavor.
Ingredients
For the streusel
3 cups all-purpose flour, spooned and leveled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 cup butter, melted (2 sticks)
For the cake
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup butter, softened (1 stick)
1 (15-ounce) can pumpkin puree (not pie filling), divided
4 large eggs
1/4 cup vegetable oil (or light-flavored olive oil)
1 tablespoon vanilla extract
For the icing
1/4 cup very soft butter (half a stick)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 tablespoons milk (more if needed)
2 cups powdered sugar
Instructions
- Set your oven to 350 degrees F and prepare a 9×13-inch baking pan by coating it with butter or a nonstick spray.
- Make the streusel: In a large bowl, whisk flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and stir just until large crumbs form. Don’t overmix.
- Make the cake batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of softened butter and half of the pumpkin puree. Beat until the mixture resembles coarse crumbs.
- In another bowl, whisk the remaining pumpkin puree with eggs, oil, and vanilla. Gradually add to the flour mixture, beating between each addition until light and fluffy.
- Spread 2 cups of batter into the prepared pan. Add 1 cup streusel over it.
- Layer another 2 cups batter, followed by 1 more cup of streusel. Repeat with remaining batter and top with 2 cups streusel. Reserve extra streusel.
- Bake for 35 minutes, remove from oven briefly to sprinkle the remaining streusel, then return to oven and bake an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes.
- Make the icing: Whisk or beat butter until smooth. Add vanilla, salt, milk, and powdered sugar. Mix until creamy and drizzle over the warm cake.
Notes
Use a metal pan for quicker baking
Freeze leftover streusel for future bakes
Reheat slices to enhance flavor and texture
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert, Brunch
Nutrition
- Serving Size: 1 slice
- Calories: 553 kcal
- Sugar: 35 g
- Carbohydrates: 68 g
- Protein: 6 g