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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

Soft, spiced, and layered with buttery streusel for the ultimate fall treat

Introduction: Why This Pumpkin Coffee Cake Recipe Is a Fall Essential

This Pumpkin Coffee Cake Recipe is everything we love about fall baking wrapped into one irresistible pan. It’s soft and moist thanks to real pumpkin purée, warmly spiced with cinnamon and pumpkin pie spice, and generously layered with thick, buttery streusel that melts slightly into the cake as it bakes. Finished with a sweet vanilla glaze, this cake strikes the perfect balance between indulgent and comforting.

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Unlike traditional coffee cakes that can sometimes lean dry or overly crumbly, this Pumpkin Coffee Cake Recipe is designed to stay tender for days. The pumpkin adds moisture and structure, the oil and butter combination keeps the crumb rich, and the layered streusel ensures you get that signature crumb topping in every bite—not just on the surface.

This cake is ideal for breakfast, brunch, holiday mornings, afternoon coffee breaks, or even as a casual dessert. It feels cozy and nostalgic, yet impressive enough to serve guests. Whether you’re baking for a fall gathering, a weekend treat, or simply to enjoy with a cup of coffee or tea, this Pumpkin Coffee Cake Recipe delivers every time.

What Makes This Pumpkin Coffee Cake Recipe Special

There are plenty of pumpkin cakes out there, but this Pumpkin Coffee Cake Recipe stands out for a few key reasons:

1. Real Pumpkin Flavor (Not Overpowering)

This recipe uses pure pumpkin purée—not pumpkin pie filling—so the pumpkin flavor is natural, earthy, and balanced. It complements the spices instead of overpowering them.

2. Multiple Layers of Streusel

Instead of only topping the cake with crumbs, this recipe layers streusel throughout the batter. That means buttery, cinnamon-sugar goodness in every slice.

3. Soft, Moist Crumb

The combination of butter, oil, eggs, and pumpkin purée ensures a tender texture that stays moist for days.

4. Simple Vanilla Glaze

The glaze adds sweetness and visual appeal without overwhelming the cake. It’s optional, but highly recommended.

5. Make-Ahead Friendly

This Pumpkin Coffee Cake Recipe tastes even better the next day, making it perfect for prepping ahead for brunches or gatherings.

Pumpkin Coffee Cake Recipe Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 slices
Pan Size: 9×13-inch baking dish

Ingredients Breakdown and Baking Tips

Understanding your ingredients is key to mastering this Pumpkin Coffee Cake Recipe.

Streusel Ingredients

  • All-purpose flour: Provides structure for the crumb topping. Spoon and level for accuracy.

  • Brown sugar: Adds moisture and deep caramel flavor.

  • Granulated sugar: Balances the richness of brown sugar.

  • Cinnamon & pumpkin pie spice: Warm, cozy fall spices that define the flavor.

  • Kosher salt: Essential for balancing sweetness.

  • Butter (melted): Creates those irresistible clumps of streusel.

Tip: Do not overmix the streusel. Big crumbs mean better texture and visual appeal.

Cake Ingredients

  • All-purpose flour: Gives the cake structure without heaviness.

  • Granulated sugar: Sweetens and helps with browning.

  • Baking powder & baking soda: Provide lift and balance the acidity of the pumpkin.

  • Pumpkin pie spice & cinnamon: Enhance the pumpkin flavor.

  • Butter (softened): Adds richness and flavor.

  • Pumpkin purée: The heart of this Pumpkin Coffee Cake Recipe—adds moisture and fall flavor.

  • Eggs: Bind the batter and provide structure.

  • Vegetable oil: Ensures lasting moisture.

  • Vanilla extract: Rounds out the flavors.

Icing Ingredients

  • Butter: Adds richness to the glaze.

  • Powdered sugar: Creates sweetness and smooth texture.

  • Milk: Adjusts consistency.

  • Vanilla extract & salt: Balance sweetness and enhance flavor.

Step-by-Step Pumpkin Coffee Cake Recipe Instructions

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray. This ensures easy slicing and clean edges.

2. Make the Streusel

In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in the melted butter and gently stir until the mixture resembles wet sand with large crumbs.

Set aside. For extra chunky streusel, refrigerate while you prepare the batter.

3. Make the Cake Batter

In a large mixing bowl or stand mixer, combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Add the softened butter and half of the pumpkin purée. Mix until the batter starts to come together. It will look thick at this stage.

In a separate bowl, whisk the remaining pumpkin purée with eggs, oil, and vanilla. Add this mixture to the batter in three additions, mixing briefly after each addition. Beat for one additional minute until light and fluffy.

4. Assemble the Cake

Spread 2 cups of batter evenly into the prepared pan.

Sprinkle 1 cup streusel evenly over the batter.

Add another 2 cups batter, spreading gently, followed by 1 cup streusel.

Add the remaining batter and spread evenly. Top with 2 cups streusel, reserving the rest.

5. Bake

Bake for 35 minutes, then remove the pan and sprinkle the remaining streusel over any puffed areas.

Return to the oven and bake for an additional 10–15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool and Ice

Let the cake cool for 15–20 minutes before icing.

To make the icing, beat softened butter until smooth. Add powdered sugar, vanilla, salt, and milk, adjusting the milk until you reach a drizzleable consistency. Drizzle over the warm cake.

Pro Tips for the Best Pumpkin Coffee Cake Recipe

  • Use pumpkin purée only, not pumpkin pie filling.

  • Do not overmix the batter, which can make the cake dense.

  • Serve warm for the best texture and flavor.

  • Layer carefully to ensure streusel in every bite.

  • Let the cake rest before slicing to allow the layers to set.

Variations and Customizations

This Pumpkin Coffee Cake Recipe is incredibly flexible:

Add Nuts

Mix chopped pecans or walnuts into the streusel for added crunch.

Cream Cheese Swirl

Add dollops of sweetened cream cheese between layers for a cheesecake-style twist.

Maple Glaze

Replace vanilla with maple extract and milk with maple syrup in the icing.

Muffin Version

Bake in lined muffin tins at 350°F for 18–22 minutes.

Less Sweet Option

Reduce sugar in the streusel by ¼ cup if you prefer a more subtle sweetness.

Serving Suggestions

  • Serve with hot coffee or chai tea

  • Pair with fresh fruit for brunch

  • Add a dollop of whipped cream for dessert

  • Warm slices slightly before serving for bakery-style results

Storage and Make-Ahead Tips

  • Room temperature: Store covered for 2–3 days.

  • Refrigerator: Keeps up to 5 days.

  • Freezer: Freeze slices individually for up to 3 months. Thaw overnight and warm before serving.

This Pumpkin Coffee Cake Recipe actually improves in flavor after the first day, making it ideal for advance preparation.

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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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This Pumpkin Coffee Cake is the ultimate fall baking treat—soft, moist, and warmly spiced, with thick layers of buttery streusel and a sweet vanilla glaze drizzled over the top. Made with real pumpkin purée and cozy pumpkin pie spices, it’s perfect for breakfast, brunch, or an afternoon coffee break. The crumbly topping and tender cake create an irresistible contrast that tastes just as good warm from the oven as it does the next day.

  • Author: salah

Ingredients

Scale

For the Streusel

  • 3 cups all-purpose flour, spooned and leveled

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 1 teaspoon kosher salt

  • 1 tablespoon cinnamon

  • 1 tablespoon pumpkin pie spice

  • 1 cup butter (2 sticks), melted

For the Cake

  • 2¼ cups all-purpose flour

  • 1½ cups granulated sugar

  • 1 tablespoon baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon cinnamon

  • ½ cup butter (1 stick), softened but still cool

  • 1 (15-oz) can pumpkin purée (not pumpkin pie filling), divided

  • 4 large eggs

  • ¼ cup vegetable oil (light olive oil works well)

  • 1 tablespoon vanilla extract

For the Icing

  • ¼ cup butter, very soft

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt (use less if using table salt)

  • 3 tablespoons milk, plus more as needed

  • 2 cups powdered sugar

Instructions

Prepare the Pan

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch cake pan with butter or nonstick spray.

Make the Streusel

  1. In a large bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.

  2. Melt the butter and pour it into the dry ingredients. Stir gently until the mixture looks like wet sand with plenty of large crumbs. Do not overmix. Set aside (refrigerate if space allows).

Make the Cake Batter

  1. In a large bowl or stand mixer, whisk flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

  2. Add chopped softened butter and about half of the pumpkin purée. Beat with paddle attachment or beaters until the mixture comes together. Do not overmix.

  3. In a separate bowl, whisk remaining pumpkin purée, eggs, oil, and vanilla until smooth.

  4. Add the egg mixture to the batter in three additions, beating briefly after each. Beat 1 minute more until light and fluffy.

Assemble the Cake

  1. Spread 2 cups batter into the pan.

  2. Sprinkle 1 cup streusel evenly over the batter.

  3. Add 2 cups batter, spread gently, then top with 1 cup streusel.

  4. Add remaining batter and spread evenly.

  5. Sprinkle 2 cups streusel on top (reserve remaining streusel).

Bake

  1. Bake for 35 minutes. Remove briefly and sprinkle remaining streusel over puffed areas.

  2. Return to oven and bake another 10–15 minutes, until a toothpick inserted comes out clean.

  3. Cool for at least 15–20 minutes before icing.

Make the Icing

  1. Beat butter until smooth. Add vanilla, salt, milk, and powdered sugar. Beat until smooth, adding milk as needed.

  2. Drizzle icing over the cake or individual slices.

Notes

  • Do not overmix the streusel: Big crumbs = better texture.

  • Use pumpkin purée only: Pumpkin pie filling already contains sugar and spices.

  • Serve warm: Briefly microwave slices for the best flavor and texture.

  • Storage: Keeps well covered at room temperature for 2–3 days or refrigerated longer.

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Nutrition Information (Approximate, Per Serving)

  • Calories: 390–420 kcal

  • Protein: 6 g

  • Fat: 20–22 g

  • Carbohydrates: 48–52 g

  • Fiber: 2–3 g

Frequently Asked Questions

Can I use homemade pumpkin purée?

Yes, but make sure it’s thick and well-drained to avoid excess moisture.

Can I reduce the sugar?

You can slightly reduce sugar, but keep enough to maintain structure and moisture.

Why did my streusel sink?

That’s normal! Streusel sinking slightly creates delicious pockets of flavor throughout the cake.

Final Thoughts

This Pumpkin Coffee Cake Recipe is the definition of cozy fall baking. From its tender pumpkin-spiced crumb to the generous layers of buttery streusel and smooth vanilla glaze, every bite feels comforting, indulgent, and perfectly seasonal. It’s the kind of recipe that fills your kitchen with warmth and your table with smiles.

Whether you’re baking for a holiday brunch, a weekend breakfast, or simply to enjoy with your afternoon coffee, this Pumpkin Coffee Cake Recipe is one you’ll come back to year after year. It’s reliable, crowd-pleasing, and endlessly adaptable—everything a great baking recipe should be.