Valentina Ablaev
This classic pumpkin coffee cake features a pumpkin-spiced cake topped with buttery streusel. This sweet coffee cake is packed with pumpkin flavor from real pumpkin puree and finished with a perfectly spiced, buttery crumb topping. It brings all the cozy fall flavors together in one delicious cake that’s perfect for pairing with your morning cup of coffee or tea.
Don’t be misled by the name: this coffee cake doesn’t actually include coffee, but as the name suggests, it is a cake worthy of enjoying for breakfast! Inspired by our pumpkin cake with frosting, this recipe takes that same delicious pumpkin flavor and pairs it with the buttery crumb topping we love on our pumpkin cheesecake muffins!
Take advantage of the fall season by making all of our favorite pumpkin desserts, especially our pumpkin swirl bread, which features a warm pumpkin loaf swirled with a cheesecake center.
What Makes This Pumpkin Coffee Cake Special
- Made with real pumpkin. Pumpkin puree gives the cake a naturally moist texture and plenty of pumpkin flavor.
- Moist pumpkin cake. If you’ve ever had a dry pumpkin cake, you know why we’re so proud of how moist and fluffy this coffee cake is.
- One-bowl batter. The cake batter comes together in one bowl, making cleanup so easy.
- The best crumb topping. The streusel on this coffee cake is different from a classic coffee cake because it’s made with pumpkin spice, so you get pumpkin flavor throughout.
- Easy 9×13 cake. This recipe makes a generous cake that’s easy to slice and perfect for sharing at breakfast, brunch, or fall gatherings.
Ingredients for Pumpkin Coffee Cake
pumpkin cake –
- Eggs – Eggs give the cake structure and keep it soft and tender.
- Sugars – The key is a mix of granulated and brown sugar. This mix gives the cake a light texture while adding a subtle caramel flavor.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. It gives the cake its pumpkin flavor and keeps it moist.
- Vanilla – A little vanilla enhances the cake’s warm flavors.
- Milk – Adds moisture and helps create a soft, tender crumb.
- Oil – Canola oil, vegetable oil, or light olive oil all work well and keep the cake moist.
- All-purpose flour – Provides structure and forms the base of the dry ingredients.
- Pumpkin pie spice – Brings together all those cozy fall spices. This blend features cinnamon, nutmeg, ginger, allspice, and clove.
- Salt – Balances the sweetness and enhances the other flavors.
- Baking powder and baking soda – These help the cake rise and give it a light, fluffy texture.
streusel topping –
- Flour – Creates the base of the buttery streusel topping.
- Sugars – A blend of brown sugar and regular sugar gives the crumb a great flavor and texture.
- Pumpkin pie spice – Adds even more warm pumpkin-spice flavor to the streusel, so the cake tastes pumpkin throughout.
- Butter – Room-temperature butter helps create a rich, buttery, crumbly topping.
- Nuts – Chopped walnuts add a delicious crunch to the streusel. Though optional, they add a great bite to the crumb.
glaze –
- Powdered sugar – Creates the smooth, sweet base for the glaze.
- Milk – Thins the powdered sugar into a pourable glaze. Add a little extra milk if needed to reach your desired consistency.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!
- We use a 9×13-inch cake pan to get this beautiful coffee cake.
- An electric hand mixer helps achieve the perfect cake texture.
Expert Tips:
- Use pumpkin puree. Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing will make the cake dense and not airy and fluffy.
- Use room-temperature butter. When making the streusel, room-temperature butter makes it easier to combine the ingredients and create those perfect crumbs.
- Don’t skip the streusel. The buttery, spiced topping adds a delicious crunch and makes this pumpkin coffee cake extra special.
- Check for doneness. Start checking the cake around 30 minutes. Use a toothpick to check the center. Once the toothpick comes out clean, the cake is ready.
- Let the cake cool. Allow the coffee cake to cool completely before adding the glaze so it doesn’t melt into the cake.
How to Make Pumpkin Coffee Cake
The easiest step-by-step instructions:
- Mix wet ingredients. In a large bowl, beat the eggs and sugars with an electric mixer until fluffy, about 3 minutes. Add the pumpkin, vanilla, milk, and oil, and mix until combined.
2. Add dry ingredients. Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Gently mix until the batter is smooth.
3. Make streusel. In a separate bowl, combine the streusel ingredients with a pastry cutter or fork until crumbly. Sprinkle the mixture evenly over the batter.
4. Bake. Bake for 30-35 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Glaze. Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely. Once cooled, drizzle the glaze over the cake.
How to Serve Pumpkin Coffee Cake
Serve pumpkin coffee cake with a hot cup of coffee or tea for the perfect fall breakfast.
Store & Reheat
- Storage. Store leftover pumpkin coffee cake covered in the refrigerator for up to 5 days.
- Freeze. Freeze the cake in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
More Pumpkin Recipes
If you enjoyed this pumpkin coffee cake recipe, be sure to try our other fall dessert recipes; here are some of our favorites:
Roulades & Cake Rolls- Cupcakes & Muffins
- Pastry Desserts
- Cookies & Bars
- Sweet Bread & Loaves
- Sweet Bread & Loaves
- Pastry Desserts
If you tried this pumpkin coffee cake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Pumpkin Coffee Cake with Streusel
Ingredients
cake batter –
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 15 oz can pumpkin puree
- 1 ½ tsp vanilla
- 1/4 cup milk
- 3/4 cup oil canola, light olive oil, or vegetable oil
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 Tbsp baking powder
- 1 tsp baking soda
streusel topping –
- 1 cup all-purpose flour
- 1/2 cup brown sugar lightly packed
- 2 Tbsp granulated sugar
- 2 tsp ground pumpkin pie spice
- 8 Tbsp unsalted butter cubed, room temperature
- 1/2 cup chopped walnuts optional
glaze –
- 1 cup powdered sugar
- 1 Tbsp milk you may need 1 tsp more milk
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper and set aside.
- With an electric mixer, beat the eggs and sugars until fluffy, about 3 minutes. Add the pumpkin puree, vanilla, milk, and oil. On low speed, beat until combined.
- Sprinkle the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt over the egg mixture. Gently stir in the dry ingredients, then beat on low speed until combined.
- In a separate bowl, mix the streusel topping ingredients with a pastry cutter or fork until they form a crumble. Sprinkle over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven once slightly cooled, and transfer to a wire rack to cool completely.
- In a small bowl, whisk together the glaze ingredients and pour over the cooled cake.
Notes
- Use pumpkin puree. Be sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Use room-temperature butter. Room-temperature butter is easier to work into the streusel ingredients and helps create a crumbly, buttery topping.
- Don’t skip the streusel. The buttery, spiced streusel adds the perfect amount of crunch and extra flavor to the pumpkin cake.
- Check for doneness. Start checking the cake around 30 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready.
- Let the cake cool. Allow the coffee cake to cool completely before adding the glaze. This keeps the glaze from melting into the cake.
- Store properly. Keep leftover pumpkin coffee cake covered in the refrigerator for up to 5 days.
- Freeze for later. Freeze the cake in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
