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If you’re longing for the ultimate cozy fall treat, this Pumpkin Coffee Cake Recipe will steal your heart faster than you can say “pumpkin spice.” Imagine a tender, warmly spiced cake layered with a buttery pumpkin streusel and crowned with a luscious vanilla icing that melts on your tongue. Perfectly balanced flavors of cinnamon, pumpkin pie spice, and a touch of brown sugar together create a dreamy texture and aroma that fills your kitchen with pure comfort. Whether you’re serving it at a leisurely weekend brunch or craving something sweet to go with your afternoon coffee, this Pumpkin Coffee Cake Recipe is the perfect way to celebrate the season with style and soul.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward, pantry-friendly, and essential to crafting that perfect balance of moist pumpkin cake and crunchy cinnamon streusel topping. Each item plays its part in making this recipe not just delicious but irresistibly homey and satisfying.

All-purpose flour: The backbone of the cake’s structure and the streusel’s crumbly texture.
Brown sugar: Adds depth and a subtle molasses sweetness essential for the streusel’s caramel notes.
Granulated sugar: Balances sweetness in both the streusel and cake layers.
Kosher salt: Enhances all the flavors without overpowering the pumpkin’s natural sweetness.
Cinnamon: Brings that signature warm spice that makes this cake undeniably autumn-worthy.
Pumpkin pie spice: The perfect blend of spices that transforms simple pumpkin puree into fall magic.
Butter: Used melted for the streusel to get that sandy, crumbly texture, and softened in the cake for richness and moisture.
Baking powder and baking soda: Work together to make your cake rise to fluffy perfection.
Pumpkin puree: The star of the show, delivering moistness, color, and that unmistakable pumpkin flavor.
Eggs: Provide structure and tenderness to the cake batter.
Vegetable oil (light-flavored olive oil): Keeps the cake moist and adds a subtle richness without overpowering.
Vanilla extract: Enhances the sweetness and adds a warm, floral aroma.
Milk: In the icing, it smooths out the texture to a perfect drizzle consistency.
Powdered sugar: The base for the sweet, creamy icing that finishes the cake beautifully.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350 degrees F and give your 9×13 inch cake pan a good greasing with nonstick spray or butter. This ensures your cake will come out easily and have a beautiful crust.

Step 2: Whip Up the Streusel

In a large bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in the melted butter and stir until the mixture resembles wet sand with chunky bits. Don’t worry about perfection here—those buttery chunks become the best crunchy topping after baking. Pop the streusel in the fridge if you can; it helps keep it crumbly.

Step 3: Mix the Dry Cake Ingredients

In a separate large bowl or your stand mixer, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This aromatic blend is the dry foundation of your cake’s tender crumb.

Step 4: Add Butter and Pumpkin Puree

Cut softened butter into chunks and toss it into the dry ingredients. Then, scoop about half the canned pumpkin puree right into the bowl. Blend gently with your mixer’s paddle attachment or electric beaters until a ball starts to form. If the mixture seems dry, add a little more pumpkin puree to bring it together perfectly.

Step 5: Whisk the Wet Ingredients

Use the bowl you melted butter in to whisk the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract until completely smooth and glossy. This wet mix adds moisture and richness that transforms the cake into a fluffy delight.

Step 6: Combine Wet and Dry Mixes

Pour the wet pumpkin mixture into the flour mixture in three parts, beating after each addition. Once blended, beat for another minute until your batter is light, airy, and absolutely scrumptious.

Step 7: Assemble the Layers

Spread about 2 cups of batter into the cake pan, then sprinkle generously with 1 cup of streusel, breaking big chunks apart with your hands. Repeat layering with batter and streusel—this builds delightful texture contrasts in every bite. Finish with a final ladle of batter topped with a hefty layer of streusel, saving some streusel for later.

Step 8: Bake and Finish with Streusel

Bake for 35 minutes, then carefully sprinkle the remaining streusel on top while the cake is hot—this quick step ensures the topping sticks and bakes into a perfect crunchy crown. Return to the oven for another 10 to 15 minutes until a toothpick inserted comes out clean and the cake feels set.

Step 9: Cool and Prepare the Icing

Let your cake cool slightly on a rack while you whip the smooth icing by hand or mixer: creamy butter beaten together with vanilla, salt, milk, and powdered sugar until you get a luscious drizzle ready to take this dessert to the next level.

Step 10: Drizzle and Serve Warm

Drizzle the icing over the entire cake or serve portions topped individually. Warm it up just a bit before serving for that fresh-from-the-oven feeling that’ll have everyone begging for seconds.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

The obvious choice is a gentle dusting of powdered sugar or a light sprinkle of cinnamon to echo the warm spices in the cake. For a fancy touch, add toasted chopped pecans or a few delicate pumpkin seeds for texture and a subtle nutty flavor that pairs beautifully with the cake’s spices.

Side Dishes

This Pumpkin Coffee Cake Recipe pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to turn it into an indulgent dessert. For a breakfast or brunch spread, serve alongside fresh fruit, a cup of strong coffee, or creamy chai tea to complement the fall flavors perfectly.

Creative Ways to Present

Try cutting the cake into squares and serving on rustic wooden boards for a charming farmhouse vibe. Alternatively, layer slices with mascarpone cheese and fresh berries to create a beautiful trifle-style dessert. You could even turn this pumpkin coffee cake into cake pops by crumbling, mixing in cream cheese, and dipping in white chocolate for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin coffee cake can be stored at room temperature, tightly covered, for 2 to 3 days without losing freshness. After that, it’s best kept in the fridge to maintain moisture and prevent spoilage, especially in warmer climates.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and foil or place it in an airtight container before storing in the freezer. It can keep for up to 3 months and thawed overnight in the fridge, making it an ideal make-ahead option for busy days or unexpected guests.

Reheating

To bring back that fresh-baked warmth, microwave individual slices for 10 to 20 seconds. The icing softens and the spices bloom anew, delivering the same cozy, comforting experience as the first bite.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree since pumpkin pie filling contains added sugar and spices that can alter the flavor and texture of the cake. Pure pumpkin allows you full control over the seasonings and sweetness.

What type of pan works best for this Pumpkin Coffee Cake Recipe?

A 9×13 inch metal or glass pan is ideal. Metal pans tend to brown the cake edges a bit more, while glass pans may require slightly longer baking—just be sure to keep an eye on the cake and test for doneness.

Can I substitute the butter with a non-dairy alternative?

Yes! You can swap butter for a plant-based margarine or coconut oil, but keep in mind coconut oil will impart a slight coconut flavor. Make sure your substitute is solid at room temperature for the best texture.

Is this cake suitable for freezing after it’s been iced?

It’s better to freeze the cake before adding the icing. Frozen icing may change texture when thawed. You can always drizzle icing fresh after thawing to keep that smooth finish.

How spicy is this cake? Can I adjust the spices?

The spice level is warm and moderate, perfect for most palates. Feel free to adjust the cinnamon and pumpkin pie spice to your liking—add more for a stronger kick or less for a subtler autumn flavor.

Final Thoughts

This Pumpkin Coffee Cake Recipe is truly a hug in cake form, crafted to bring warmth and joy into any gathering or quiet moment at home. Its rich layers of spice, pumpkin, and buttery streusel topped with a smooth vanilla drizzle make it a treasured classic you’ll want to make again and again. So grab your mixing bowls, invite your favorite people over, and get ready to create memories one slice at a time!

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Pumpkin Coffee Cake Recipe

Print Recipe

★★★★★

5.2 from 25 reviews

A moist and flavorful Pumpkin Coffee Cake layered with a spiced pumpkin streusel topping and finished with a smooth vanilla glaze. Perfect for fall breakfasts or cozy dessert gatherings, this easy-to-make cake combines warm spices and pumpkin puree to deliver a tender crumb and a delightful texture contrast.

Author: Caleb
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 to 16 servings 1x
Category: Dessert, Breakfast Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 (2 sticks, melted)

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 (1 stick, softened but still cool)
1 (15-oz) can pumpkin puree (divided, not pumpkin pie filling)
4 large eggs
1/4 cup vegetable oil (light-flavor olive oil recommended)
1 tablespoon vanilla extract

For the Icing:

1/4 cup butter (half stick, very soft)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (less if using table salt)
3 tablespoons milk (add more as needed)
2 cups powdered sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
Prepare Streusel Mixture: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
Add Melted Butter to Streusel: Melt 1 cup butter in the microwave. Pour it into the streusel mixture bowl and stir until the mixture resembles wet sand with chunks. Some loose flour at the bottom is fine. Set aside and refrigerate if possible.
Mix Dry Ingredients for Cake: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
Incorporate Softened Butter: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. The butter should be cool but pliable.
Add Pumpkin to Dry Mixture: Scoop about half the can of pumpkin puree into the bowl. Use a paddle attachment or beaters to combine until a ball forms. Scrape bowl sides and add extra pumpkin if needed, but avoid over-mixing.
Mix Wet Ingredients: In the same bowl used for melting butter, whisk the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla until well blended.
Combine Wet and Dry Mixtures: Add the egg mixture to the flour mixture in three parts, beating briefly after each addition. Then beat for 1 minute until the batter is light and fluffy.
Layer Batter and Streusel: Spread 2 cups of the batter evenly in the prepared pan. Sprinkle 1 cup streusel over it, breaking large chunks as needed.
Continue Layering: Spread another 2 cups of batter over the streusel layer, then add another 1 cup streusel on top.
Finish Layers: Add the remaining batter and spread evenly. Top with 2 cups of streusel, leaving some streusel leftover to be added later.
Bake Initial Layers: Bake for 35 minutes at 350°F.
Add Remaining Streusel: Quickly remove the cake from the oven, close the oven door, sprinkle remaining streusel over the top focusing on puffed areas, then return the cake to the oven immediately.
Finish Baking: Bake an additional 10-15 minutes until a toothpick inserted into the center comes out clean and the cake no longer wobbles.
Cool Cake: Let the cake cool on a wire rack for at least 15-20 minutes before frosting.
Prepare Icing: Beat 1/4 cup very soft butter until smooth. Add vanilla, salt, milk, and powdered sugar and beat until smooth and pourable. Adjust milk if too thick.
Glaze Cake: Drizzle the icing over the cake, either over the whole cake or individual servings.
Serve Warm: The cake is best served warm; reheat slices for 10-20 seconds if served later.
Storage: Store covered at room temperature for 2-3 days, then refrigerate.

Notes

Use pumpkin puree, not pumpkin pie filling, for best results.
Let softened butter cool slightly before incorporating to maintain texture.
Do not overmix batter to keep cake tender.
The layering of batter and streusel provides a delightful texture contrast.
Adding streusel halfway through baking ensures a crisp, fresh topping.
Adjust milk in icing to reach preferred consistency for drizzling.
The cake is best enjoyed warm but can be stored covered for a few days.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 410 kcal
Sugar: 33 g
Sodium: 270 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: pumpkin coffee cake, pumpkin spice cake, streusel topping, fall dessert, spiced cake