Pumpkin Coffee Cake Recipe
Sink your fork into this irresistibly cozy Pumpkin Coffee Cake Recipe and you’ll quickly understand why it’s a star at autumn breakfasts and festive brunches. Packed with a dreamy layer of cinnamon streusel and finished with a buttery vanilla glaze, every bite is rich with pumpkin flavor and warming spices. It’s delightfully moist, perfectly sweet, and boasts a soft crumb that pairs beautifully with your favorite cup of coffee. Whether you’re sharing with friends or sneaking a slice for a late-night treat, this cake always makes any day feel special.
Ingredients You’ll Need
You’ll love how simple and familiar these ingredients are, yet together they create something truly spectacular. Each item brings a little magic—moistness from pumpkin, warmth from spices, a luscious crumb from the butter, and sparkle from the sweet sugars.
- All purpose flour: The backbone of the cake and streusel, providing structure for those tender layers.
- Brown sugar: Brings a deep molasses flavor to the streusel for crave-worthy crunch.
- Granulated sugar: Adds pure sweetness, letting pumpkin and spice shine.
- Kosher salt: Balances the sweetness and intensifies the key flavors.
- Cinnamon: The ultimate cozy spice; gives that classic coffee cake warmth.
- Pumpkin pie spice: A must for boosting those autumnal notes—don’t skip it!
- Butter: Creates a rich, tender cake crumb and buttery streusel topping.
- Baking powder: Helps the cake rise up soft and tall.
- Baking soda: Reacts with acid in the pumpkin for extra lift and lightness.
- Pumpkin puree (NOT pie filling): The heart of this cake, delivering moisture and true pumpkin flavor.
- Eggs: Bind everything together and add gorgeous texture.
- Vegetable oil (or light olive oil): Keeps the crumb ultra moist—just a small addition makes a big difference.
- Vanilla extract: Rounds out all the other flavors and gives the glaze its signature scent.
- Powdered sugar: The perfect base for a glossy, drizzly icing.
- Milk: Helps smooth out the glaze for the ultimate finishing touch.
How to Make Pumpkin Coffee Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees F. Grab a 9×13 inch cake pan and give it a generous grease with nonstick spray or a slick of softened butter. This helps the cake release easily (no sticky situations later), and gets your kitchen smelling like sweet anticipation!
Step 2: Make the Streusel
In a large bowl, mix together 3 cups of flour, 1 cup packed brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Pour in 1 cup melted butter, stirring gently to create a crumbly, sandy package with big chunky treasures—don’t overmix, those craggy bits are gold. If possible, pop your streusel in the fridge while you move on; cold streusel bakes up extra crisp!
Step 3: Start the Cake Batter
In your largest bowl (or stand mixer), whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. This dry base sets the stage for all that pillowy cake texture.
Step 4: Blend Butter and Pumpkin
Chop up 1/2 cup softened butter and add it right to the flour mixture. Take half of your pumpkin puree (about half the can) and plop it in with the butter and flour. Using the paddle attachment of your stand mixer (or hand beaters), blend until the butter and pumpkin are combined and the mixture clumps together. Don’t worry if there are a few bits of flour—just make sure the butter isn’t in big chunks anymore.
Step 5: Whisk Wet Ingredients
Back to your (now empty) medium bowl, add the remaining pumpkin puree. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract, beating until well blended. A thorough whisk brings in air and ensures your cake is fluffy and light!
Step 6: Combine and Aerate the Batter
Add the egg mixture into your flour-butter mixture in three separate additions. With each pour, beat about 20 seconds—this keeps everything blended without over-mixing. When all wet ingredients are in, give it another minute to lighten the batter, now gorgeously pumpkin-hued and silky smooth.
Step 7: Layer Batter and Streusel
Spread 2 cups of cake batter in your prepared pan—just enough to cover the base. Sprinkle 1 cup of cold streusel evenly over the top, using your hands to break up any very large clumps. Add another 2 cups of batter over the streusel and spread out as best you can, followed by another 1 cup of streusel. Top with the remaining batter, then finish with another generous layer of streusel (about 2 cups more). Don’t use all the streusel yet—save a bit for the next step!
Step 8: Bake, Streusel Magic, and Finish Baking
Bake your Pumpkin Coffee Cake Recipe for 35 minutes. Remove from the oven (but keep that oven on!) and quickly scatter the last of your streusel over any gooey, puffed-up spots. Get the cake back in the oven for 10 to 15 minutes, for a total bake time of 45 to 50 minutes. You’ll know it’s done when a toothpick comes out clean and the cake doesn’t jiggle.
Step 9: Cool, Ice, and Serve
Let your finished cake cool on a wire rack for 15 to 20 minutes; it’ll still be delightfully warm. Make an ultra-smooth vanilla icing by whisking 1/4 cup ultra-soft butter, 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar until glossy. Drizzle the icing over the cake (either the whole thing, or individual slices), slice, and serve while still a little warm for ultimate coziness!
How to Serve Pumpkin Coffee Cake Recipe
Garnishes
Dress up your pumpkin coffee cake with an extra dusting of cinnamon, a few toasted pecans, or even a dollop of whipped cream. The classic drizzle of vanilla icing brings that bakery feel right to your table. For a festive touch, try a sprinkle of orange zest or a light dusting of powdered sugar just before serving.
Side Dishes
Pair your Pumpkin Coffee Cake Recipe with sides that let its flavors shine. A bowl of fresh berries or sliced pears is bright and refreshing, while tangy Greek yogurt balances the cake’s sweetness. Of course, a piping hot mug of good coffee or chai makes the whole experience even better.
Creative Ways to Present
Cut the cake into squares or diamonds for easy sharing at brunch or potlucks. Serve individual slices on elegant plates with a fork and a little swirl of icing. For special gatherings, layer chunks of the cake with whipped cream or vanilla pudding in glass jars for stunning pumpkin spice trifles.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Coffee Cake Recipe moist and fresh, cover the cake tightly with foil or plastic wrap and store at room temperature for up to three days. If your kitchen is especially warm, you can transfer it to the fridge after the second day—just let it come back to room temp or pop it in the microwave for a cozier bite.
Freezing
This cake freezes beautifully! Once fully cooled, cut the cake into portions, wrap each piece in plastic wrap, then place them in a zip-top bag or airtight container. Freeze for up to three months. When you’re ready for a slice, let it thaw at room temperature or reheat gently in the microwave.
Reheating
For that just-baked flavor, microwave individual slices of Pumpkin Coffee Cake Recipe for 10 to 20 seconds. If reheating a larger portion, you can warm it in the oven at 325 degrees F for about 10 minutes. Add a fresh drizzle of icing or a new sprinkle of powdered sugar before serving to bring back the wow factor!
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Stick with pure pumpkin puree for this recipe! Pumpkin pie filling contains added sugars and spices that will throw off the flavor and texture balance of your cake.
What if I don’t have pumpkin pie spice?
No problem! Just substitute with a blend of cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Your Pumpkin Coffee Cake Recipe will still taste fantastic and warmly spiced.
Can I make this recipe gluten-free?
Yes, easily swap the all-purpose flour for a cup-for-cup gluten-free flour blend. The texture may be slightly different, but you’ll still enjoy all those scrumptious layers and flavors.
Is it possible to halve the recipe?
Of course! Simply halve all the ingredients and bake in an 8×8 inch pan. Check for doneness a bit earlier, since it will bake faster in the smaller size.
Can I add nuts or chocolate chips?
Absolutely! Stir in up to 1 cup of chopped toasted pecans, walnuts, or even mini chocolate chips into the batter or sprinkle them over the streusel before baking for extra crunch and richness.
Final Thoughts
There’s truly nothing like a fresh batch of this Pumpkin Coffee Cake Recipe to make an ordinary day feel extra special. Trust me, once you try it, you’ll be looking for excuses to bake it all season long—and perhaps even beyond! Share it, savor it, and let every slice remind you of the joy in homemade treats.
Print
Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 1 9×13-inch cake 1x
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and spices in a tender, crumbly cake topped with a sweet icing. Perfect for breakfast, brunch, or dessert!
Ingredients
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)
Cake Batter:
- 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 (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
Icing:
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven: Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan with nonstick spray or butter.
- Make the streusel: Whisk together flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and mix until crumbly. Set aside.
- Prepare the cake batter: Combine flour, sugar, baking powder, baking soda, salt, and spices. Add butter and pumpkin, mix until combined.
- Make the pumpkin mixture: Whisk together remaining pumpkin, eggs, oil, and vanilla until smooth.
- Combine the batters: Add pumpkin mixture to flour mixture in 3 additions, beating well after each. Spread half of the batter in the pan and top with streusel.
- Layer the cake: Add remaining batter and top with more streusel. Bake for 35 minutes.
- Finish baking: Sprinkle remaining streusel on the cake and bake for another 10-15 minutes until a toothpick comes out clean.
- Make the icing: Beat butter until smooth, then add vanilla, salt, milk, and powdered sugar. Drizzle over the cooled cake.
- Serve: Enjoy warm or at room temperature. Store leftovers covered.
Notes
- This cake is best served warm.
- Store leftovers in an airtight container.
- Feel free to customize the spice levels to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Coffee Cake, Fall Baking, Pumpkin Recipe, Streusel Cake
