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

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Make the streusel: Mix flour, sugars, and cinnamon. Stir in melted butter until crumbly. Set aside.
Dry mix: In a bowl, whisk together flour, spices, baking soda, baking powder, and salt.
Wet mix: In another bowl, whisk oil, sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
Combine: Add dry ingredients to wet and fold until just combined — don’t overmix.
Pour batter into prepared dish, smooth the top, and sprinkle evenly with streusel.
Bake for 38–42 minutes, until a toothpick inserted comes out clean.
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

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.