When autumn arrives, our kitchens fill with warm spices, cozy aromas, and everything pumpkin. One of the most comforting and indulgent treats to enjoy during this season is Pumpkin Coffee Cake. Imagine a tender, moist pumpkin-spiced cake layered with a crunchy cinnamon streusel and finished with a sweet glaze – it’s the perfect pairing with your morning coffee or a cozy afternoon tea.
This post will dive into everything you need to know about making the best pumpkin coffee cake at home: from ingredients and step-by-step instructions to storage tips, variations, and why this recipe should become a seasonal staple in your kitchen.
Why You’ll Love Pumpkin Coffee Cake
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Moist and flavorful: The pumpkin puree keeps the cake soft and rich.
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Spiced to perfection: Cinnamon, nutmeg, and cloves create that classic fall flavor.
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Crunchy streusel topping: A buttery cinnamon-sugar layer adds texture and sweetness.
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Perfect for any time of day: Whether as breakfast, dessert, or a holiday brunch, pumpkin coffee cake fits right in.
Ingredients for Pumpkin Coffee Cake
To create a bakery-style cake at home, you’ll need pantry staples plus a few seasonal ingredients:
For the cake:
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2 cups all-purpose flour
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
For the streusel topping:
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½ cup all-purpose flour
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½ cup brown sugar
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1 teaspoon ground cinnamon
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¼ cup unsalted butter, melted
Optional glaze:
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½ cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare your pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Combine wet ingredients
In a large mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well combined.
4. Make the batter
Gradually fold the dry mixture into the wet ingredients. Stir until just combined – don’t overmix, as that can make the cake dense.
5. Create the streusel
In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until the mixture becomes crumbly.
6. Assemble the cake
Pour half of the batter into the prepared pan. Sprinkle a layer of streusel over it. Add the remaining batter and finish with the rest of the streusel on top.
7. Bake
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Add glaze (optional)
Once the cake cools slightly, drizzle with the glaze for extra sweetness and a beautiful finish.
Tips for the Perfect Pumpkin Coffee Cake
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Use pure pumpkin puree: Pumpkin pie filling has added sugar and spices that can throw off the flavor.
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Don’t skip the spices: Cinnamon, nutmeg, and cloves bring warmth and depth.
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Check for doneness: Insert a toothpick into the center; it should come out clean or with a few crumbs.
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Cool before slicing: Let the cake rest for at least 20 minutes before cutting to keep it moist.
Variations You Can Try
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Add nuts: Mix in chopped pecans or walnuts for extra crunch.
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Chocolate twist: Add mini chocolate chips to the batter for a decadent upgrade.
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Cream cheese swirl: Drop spoonfuls of sweetened cream cheese into the batter before baking and swirl with a knife.
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Make it dairy-free: Use plant-based milk for the glaze and coconut oil instead of butter.
How to Serve Pumpkin Coffee Cake
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Warm with a cup of coffee in the morning.
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As a dessert with a scoop of vanilla ice cream.
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At Thanksgiving brunch alongside fruit and eggs.
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Wrapped individually for lunchbox treats.
Storage & Freezing
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps for about a week. Warm slightly before serving for best flavor.
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Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition (approximate per slice, based on 12 servings)
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Calories: 280
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Fat: 12g
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Carbohydrates: 39g
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Sugar: 21g
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Protein: 3g
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Fiber: 2g
Why Pumpkin Coffee Cake Is a Must-Bake This Season
This Pumpkin Coffee Cake is more than just a recipe – it’s a cozy slice of autumn that brings comfort to your table. With its tender pumpkin base, crunchy streusel, and optional glaze, it checks all the boxes for a seasonal favorite. Whether you’re baking for your family, a holiday brunch, or simply to satisfy your pumpkin craving, this cake is guaranteed to impress.