Pumpkin Coffee Cake

Why You’ll Love Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake is soft, moist, and filled with cozy fall spices. Topped with a buttery cinnamon streusel and sweet glaze, it’s the perfect balance of comforting pumpkin flavor and bakery-style indulgence. Ideal for breakfast, brunch, or a sweet afternoon treat with a cup of coffee or tea.

Ingredients

For the Cake Batter

• 3 cups all-purpose flour

• 2 tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp ground cloves

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup vegetable oil (or canola oil)

• 1 ½ cups brown sugar, packed

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• ½ cup sour cream (or Greek yogurt)

• 2 cups pumpkin puree

For the Streusel Topping

• 1 cup all-purpose flour

• ½ cup brown sugar

• ½ cup white sugar

• 1 tbsp ground cinnamon

• ½ cup unsalted butter, melted

For the Glaze

• 1 cup powdered sugar, sifted

• 2–3 tbsp milk or cream

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Make the streusel: Mix flour, sugars, and cinnamon. Stir in melted butter until crumbly. Set aside.

3. Dry mix: In a bowl, whisk together flour, spices, baking soda, baking powder, and salt.

4. Wet mix: In another bowl, whisk oil, sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.

5. Combine: Add dry ingredients to wet and fold until just combined — don’t overmix.

6. Pour batter into prepared dish, smooth the top, and sprinkle evenly with streusel.

7. Bake for 38–42 minutes, until a toothpick inserted comes out clean.

8. Glaze: Mix powdered sugar and milk until smooth. Drizzle over cooled cake.

Servings & Timing

• Servings: 16–18 pieces

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: ~1 hour

Variations

• Nutty streusel: Add ½ cup chopped pecans or walnuts.

• Cream cheese swirl: Drop spoonfuls of sweetened cream cheese into the batter before baking.

• Chocolate twist: Fold ½ cup chocolate chips into the batter.

• Mini loaves/muffins: Bake in muffin tins (20–22 minutes) or mini loaf pans.

Storage & Reheating

• Store covered at room temperature for 2–3 days.

• Refrigerate for up to 5 days.

• Freeze slices individually wrapped for up to 2 months.

• Reheat in the microwave for 15–20 seconds for that fresh-baked warmth.

FAQs

Q: Does this cake taste strongly of pumpkin?
A: It has a warm, spiced pumpkin flavor, but the streusel and glaze balance it perfectly.

Q: Can I use fresh pumpkin puree instead of canned?
A: Yes — just make sure it’s thick and well-drained to avoid excess moisture.

Q: Can I make it ahead of time?
A: Absolutely! It keeps well and the flavor actually improves the next day.

Conclusion

This Pumpkin Coffee Cake is everything you want in a fall-inspired treat: moist, spiced pumpkin cake, a crunchy streusel topping, and a drizzle of glaze. Perfect for holidays, brunch, or a cozy afternoon, it’s a recipe you’ll want to bake all season long!

Pumpkin Coffee Cake

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This Pumpkin Coffee Cake is the ultimate fall treat—moist, fluffy, and filled with warm pumpkin spice flavors. Topped with a buttery cinnamon streusel and finished with a sweet glaze, it’s perfect for breakfast, brunch, or an afternoon pick-me-up with coffee.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12–15 slices
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Streusel Topping:
• ½ cup all-purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 tsp cinnamon
• Pinch of salt
• 4 tbsp unsalted butter, melted
• For the Cake Batter:
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• ½ cup vegetable oil (or melted butter)
• 1 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream (or Greek yogurt)
• 1 cup pumpkin puree (not pumpkin pie filling)
• Optional Glaze:
• ½ cup powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
• Make the streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until the mixture looks like damp sand. Set aside.
• Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
• Mix wet ingredients: In another bowl, whisk together oil, brown sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
• Combine: Gently fold the wet ingredients into the dry until just combined (don’t overmix).
• Assemble: Pour the batter into the prepared pan, then sprinkle streusel topping evenly over the surface.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Optional glaze: Whisk together powdered sugar, milk, and vanilla, then drizzle over cooled cake.
• Slice, serve, and enjoy with coffee or tea!

Notes

• Make sure to use pure pumpkin puree (not pumpkin pie filling).
• The cake can be stored covered at room temperature for 2–3 days, or refrigerated for up to 5 days.
• Freezes well for up to 2 months—wrap slices individually for easy grab-and-go treats.
• For a stronger pumpkin spice flavor, add 1 tsp pumpkin spice blend instead of the individual spices.