If you’re ready to fill your kitchen with the warm, cozy flavors of fall, this Pumpkin Coffee Cake Recipe is exactly what you need to try next. Imagine a tender, moist cake richly spiced with cinnamon and pumpkin pie spice, layered with a buttery streusel topping that crunches perfectly with each bite. Whether it’s a weekend brunch or an afternoon treat, this coffee cake manages to be both comforting and irresistible—a true crowd-pleaser that will have everyone asking for seconds without hesitation. From the first bite, you’ll understand why this Pumpkin Coffee Cake Recipe has found a special place in so many hearts.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

All the best recipes start with simple, essential ingredients that each play a vital role. In this Pumpkin Coffee Cake Recipe, you’ll find a beautiful blend of pantry staples and delicious fall spices that give the cake its incredible flavor and perfect texture.

All purpose flour: The sturdy base for both the cake and the streusel that provides structure and tenderness.
Brown sugar: Adds rich sweetness and depth, especially important for that caramelized streusel topping.
Granulated sugar: Balances sweetness for the batter and streusel without overpowering.
Kosher salt: Enhances the flavors and balances the sweetness beautifully.
Cinnamon: The warm, fragrant spice that’s a star player in pumpkin desserts everywhere.
Pumpkin pie spice: A perfect blend of spices that truly defines the fall-inspired flavor profile.
Butter: Used in different consistencies for moisture in the cake and richness in the streusel.
Pumpkin puree: Provides that moist, tender crumb and vibrant autumn color—just make sure to use pure pumpkin, not pie filling.
Eggs: Bind everything together and give the cake its lift and airy consistency.
Vegetable oil: Adds extra moisture to keep the cake soft and tender.
Vanilla extract: Enhances the sweetness and rounds out all those wonderful flavors.
Baking powder and baking soda: Help the cake rise and become light without being dense.
Powdered sugar, milk, and salt (for icing): Make up the sweet, smooth glaze that pairs perfectly with the spiced cake and crunchy streusel.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350 degrees F to ensure a nice steady heat for baking. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter; this helps prevent sticking and allows the cake to bake evenly.

Step 2: Make the Streusel Topping

In a large bowl, whisk together 3 cups of flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Then add melted butter and stir until the mixture looks like wet sand with chunky bits throughout. This streusel will bake into a crunchy, buttery topping that perfectly balances the softness of the cake.

Step 3: Mix the Dry Cake Ingredients

Whisk together the remaining 2 and 1/4 cups flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl or stand mixer. These dry ingredients create the flavorful foundation for your cake batter.

Step 4: Add Butter and Pumpkin to the Dry Mix

Cut softened butter into chunks and add them to the dry mix. Then mix in about half a can of pumpkin puree, using a paddle attachment or electric beaters until it all comes together in a thick ball—moist and ready for the next step.

Step 5: Prepare the Wet Ingredients

In the same bowl used for melting butter, whisk the remaining pumpkin puree with eggs, vegetable oil, and vanilla until smooth. This mixture adds moisture and richness to the cake, creating a light but tender crumb.

Step 6: Combine Wet and Dry Mixtures

Add the pumpkin and egg mixture to the flour and butter mixture in three additions, beating briefly after each. Beat for another minute until the batter is fluffy and smooth—yet be careful not to overmix, which can toughen the cake.

Step 7: Assemble the Cake Layers

Spread 2 cups of batter evenly in your prepared pan, then sprinkle 1 cup of streusel on top, breaking up large chunks. Repeat with 2 more cups of batter, another cup of streusel, then the remaining batter. Finally, add a final layer of 2 cups streusel on top, leaving some leftovers for a last-minute sprinkle before the final baking step.

Step 8: Bake the Cake

Bake at 350 degrees for 35 minutes, then quickly add the reserved streusel on top while the cake is still hot. Seal the oven door and continue baking for another 10-15 minutes until a toothpick inserted in the center comes out clean and the cake no longer wobbles in the pan.

Step 9: Cool and Prepare the Icing

Let the cake cool on a wire rack for 15-20 minutes. Meanwhile, beat softened butter until smooth before adding vanilla, salt, milk, and powdered sugar to create a luscious glaze. Adjust milk to reach a smooth, drizzle-ready consistency.

Step 10: Add the Finishing Touch

Drizzle the icing over the cake—whether all at once or individually per serving. The icing adds a sweet, creamy contrast to the spiced cake and crunchy streusel, making each bite totally irresistible. Serve warm for the very best experience.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

Enhance your beautiful coffee cake with a sprinkle of finely chopped toasted pecans or walnuts for extra crunch and a hint of earthiness. A light dusting of cinnamon or pumpkin pie spice on top of the icing also adds a pretty, aromatic touch that makes the cake even more inviting.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of coffee or tea, naturally — hence the name! For a more indulgent brunch, serve it alongside creamy scrambled eggs or a fresh fruit salad to balance the sweet and spiced flavors.

Creative Ways to Present

Try layering slices of this coffee cake alongside whipped cream or mascarpone for a dessert parfait. You can also cut it into small squares to serve as bite-sized treats during parties, making it easy for guests to grab and enjoy without utensils.

Make Ahead and Storage

Storing Leftovers

Once cooled and iced, keep your leftover Pumpkin Coffee Cake Recipe covered at room temperature for 2-3 days. Make sure it’s tightly wrapped or stored in an airtight container to maintain moisture and freshness.

Freezing

This cake freezes beautifully! Wrap individual slices or the entire cake tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready, thaw overnight in the fridge for the most tender texture.

Reheating

For best results, warm slices gently in the microwave for 10-20 seconds before serving. This revives the cake’s softness and melts the icing slightly for that just-baked taste and feel.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling already contains added sugars and spices that can throw off the balance in the recipe. Pure pumpkin will give you that perfect texture and flavor to shine.

How do I know when the Pumpkin Coffee Cake Recipe is done baking?

The cake is finished when a toothpick inserted in the center comes out clean, and the cake feels firm with no wobble when you gently shake the pan. This indicates it’s fully set and baked through.

Can I make this recipe gluten-free?

While this recipe relies on all-purpose flour for structure, you can experiment by using a gluten-free flour blend designed for baking. Just be mindful that texture and crumb might vary slightly.

Is it okay to use salted butter?

Yes, salted butter works fine. Just reduce or omit the additional salt in the recipe to prevent the cake from becoming too salty.

Can I substitute oil for the butter in the streusel?

Butter is key in the streusel for that crisp, rich texture and flavor, so it’s best not to substitute it entirely. If you must, try a mixture of butter and oil to keep some of the buttery goodness without losing the right texture.

Final Thoughts

This Pumpkin Coffee Cake Recipe is like a warm hug on a chilly day, bursting with those classic fall flavors we all adore. The combination of tender pumpkin cake, crunchy streusel, and sweet glaze makes for a truly unforgettable treat. I can’t recommend it enough for your next cozy gathering or simply to brighten up an ordinary day. So grab your ingredients, preheat that oven, and get ready to bake a slice of pure autumn magic!

Pumpkin Coffee Cake Recipe

★★★★★

5.2 from 17 reviews

Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 12–15 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Coffee Cake is a moist, flavorful treat perfect for autumn mornings or any time you crave a cozy, spiced dessert. Featuring layers of tender pumpkin-infused cake, crunchy cinnamon-spiced streusel, and a luscious vanilla glaze, this recipe combines classic fall flavors with a delightful texture contrast. It’s easy to assemble and makes a festive centerpiece for breakfasts, brunches, or dessert tables.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9×13-inch cake pan with nonstick spray or butter to prevent sticking.
Make streusel: 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. Melt 1 cup butter and pour into dry ingredients. Stir until mixture resembles wet sand with chunks. Set aside, refrigerate if possible.
Mix dry cake ingredients: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix well.
Add butter to dry cake mix: Chop softened 1/2 cup butter into chunks and add to the flour mixture.
Incorporate pumpkin puree: Add about half the can of pumpkin puree to the flour and butter mixture. Use a paddle attachment or beaters to combine until the mixture forms a ball and butter is incorporated. Add extra pumpkin puree if needed but avoid overmixing.
Make wet mixture: In the bowl used to melt butter, whisk together remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
Combine wet and dry mixtures: Add the wet pumpkin-egg mixture to the dry flour mixture in three parts, beating about 20 seconds after each addition. Then beat an additional minute until light and fluffy.
Assemble first layers: Spread 2 cups batter evenly in the prepared pan. Sprinkle 1 cup streusel evenly over the batter.
Add second layer: Spread another 2 cups batter on top, spread as evenly as possible. Sprinkle another 1 cup streusel evenly over this layer.
Add final cake batter layer: Spread remaining batter evenly on top.
Top with streusel: Evenly spread 2 cups of remaining streusel over the cake. Save remaining streusel for later; refrigerate if desired.
First bake: Bake cake at 350°F for 35 minutes.
Add last streusel quickly: Remove cake from oven, immediately sprinkle all remaining streusel on top focusing on puffed areas, then return cake quickly to oven, keeping oven door closed.
Finish baking: Bake for another 10-15 minutes, total bake time about 45-50 minutes. Test doneness with a toothpick; it should come out clean. Cake should not wobble when pan is shaken.
Cool: Let cake cool on wire rack for 15-20 minutes before cutting.
Make icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk gradually to reach desired consistency.
Drizzle icing: Drizzle icing over the whole cake or over individual servings. Cake can be served warm or at room temperature.
Serve and store: Best served warm. Reheat individual slices 10-20 seconds in microwave if cooled. Store cake covered at room temperature 2-3 days, then refrigerate.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
Butter for streusel should be melted, while butter for cake should be softened but cool for proper texture.
Do not overmix the streusel; it should remain crumbly with clumps for texture.
Keep the oven door closed as much as possible during baking for even cooking.
Adjust milk in icing to your preferred drizzle consistency.
Store leftover streusel in fridge to use on other baked goods.
The cake tastes best warm but holds well at room temperature for a couple of days.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American