There’s something about the cozy aroma of pumpkin, cinnamon, and warm spices baking in the oven that feels like an instant hug. This Pumpkin Coffee Cake brings that exact feeling to your kitchen. With a moist, tender pumpkin base, a crumbly streusel topping, and just the right amount of sweetness, it’s the perfect treat to enjoy with your morning coffee, an afternoon cup of tea, or even as a dessert to share with family.
I’ve always loved coffee cake for its versatility. It’s not too heavy, but still comforting enough to satisfy those fall cravings. Add pumpkin into the mix, and you’ve got the ultimate seasonal bake that pairs beautifully with gatherings, holidays, or even a quiet weekend morning. Whether you’re baking for your family, serving guests, or simply treating yourself, this Pumpkin Coffee Cake is sure to become a fall favorite.
Why You’ll Love Pumpkin Coffee Cake
- Perfectly moist texture – Pumpkin purée keeps the cake soft and tender without being dense.
- Warm and cozy flavors – Pumpkin spice, cinnamon, and nutmeg bring all the comforting fall notes.
- Crumbly streusel topping – That buttery, sugary layer makes every bite irresistible.
- Easy to make – No complicated techniques; just a few simple steps for a bakery-style result.
- Versatile serving – Enjoy it as breakfast, dessert, or a holiday brunch centerpiece.
If you’re a fan of pumpkin desserts, this is one bake that truly balances indulgence with simplicity.
How to Make Pumpkin Coffee Cake
Making Pumpkin Coffee Cake is simple and rewarding. Here’s a step-by-step breakdown:
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
For the streusel topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ cup unsalted butter, melted
Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat and prepare – Preheat your oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
- Mix the wet ingredients – In a large bowl, whisk together pumpkin purée, sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine the dry ingredients – In a separate bowl, mix flour, baking soda, baking powder, pumpkin spice, cinnamon, nutmeg, and salt.
- Bring it all together – Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare the streusel – Mix flour, sugars, cinnamon, and melted butter with a fork until crumbly.
- Assemble the cake – Pour the pumpkin batter into your prepared pan. Sprinkle the streusel evenly over the top.
- Bake – Bake for 40–45 minutes, or until a toothpick comes out clean.
- Glaze (optional) – Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
And there you have it—your kitchen will smell like pure autumn joy!
What to Serve With Pumpkin Coffee Cake
One of the best things about Pumpkin Coffee Cake is its flexibility. Here are some delicious pairing ideas:
- Morning coffee or tea – Its name says it all; this cake was made for coffee! A hot latte or spiced chai complements the flavors perfectly.
- Fresh fruit – Add some brightness with apple slices, pears, or berries on the side.
- Whipped cream or ice cream – If you’re serving this as dessert, a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top.
- Holiday brunch spread – Pair with quiche, savory muffins, or fresh juices for a balanced meal.
It’s a bake that works just as well at a family breakfast table as it does at a festive Thanksgiving dessert buffet.
Tips for Perfecting Pumpkin Coffee Cake
- Use pure pumpkin purée – Make sure you’re not using pumpkin pie filling, which already contains sugar and spices.
- Don’t skip the streusel – That crumbly topping is what makes coffee cake so special. Press it lightly into the batter so it sticks.
- Check doneness carefully – Since the batter is moist, use a toothpick test in the center before pulling it from the oven.
- Let it cool before glazing – If you choose to glaze, wait until the cake is mostly cooled or the glaze will melt.
- Customize the spices – Love extra cinnamon? Add more. Want a ginger kick? Toss in a pinch of ground ginger.
These little touches ensure your Pumpkin Coffee Cake comes out bakery-worthy every time.
Storing and Reheating Pumpkin Coffee Cake
- Room temperature – Store tightly covered for up to 2 days.
- Refrigerator – Keeps well for 5 days when wrapped or stored in an airtight container.
- Freezer – Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- Reheating – Warm slices in the microwave for 20–30 seconds or pop them into a 300°F oven for about 10 minutes to restore that fresh-baked flavor.
This makes it a great make-ahead option for busy holiday mornings or when entertaining.
FAQs
Can I make Pumpkin Coffee Cake ahead of time?
Yes! In fact, it tastes even better the next day as the spices develop. Store covered at room temperature or in the fridge.
Can I use fresh pumpkin instead of canned?
You can. Roast, mash, and strain fresh pumpkin until smooth and thick, then use in place of canned purée.
Do I need the glaze on top?
The glaze is optional. The streusel is delicious on its own, but the glaze adds an extra touch of sweetness and presentation.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free baking flour. The cake will be slightly denser but still moist and flavorful.
Conclusion
This Pumpkin Coffee Cake is the kind of bake that warms your home and your heart. With its soft pumpkin base, sweet crumb topping, and cozy spices, it’s a treat you’ll want to make again and again throughout the fall season. Whether you’re enjoying it with your morning coffee, serving it at a family brunch, or adding it to your holiday dessert spread, this cake has a way of making any occasion feel special.
If you’re ready to embrace pumpkin season in the most delicious way possible, bake this Pumpkin Coffee Cake and share it with the people you love. It’s more than just a cake—it’s a little taste of autumn joy.
Pumpkin Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, maple syrup, applesauce, coconut oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed. Pour batter into prepared baking dish.
- In a small bowl, stir oats, brown sugar, cinnamon, and coconut oil to make streusel topping. Sprinkle over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.