There’s something irresistible about a warm slice of pumpkin coffee cake on a crisp fall morning. This version is soft, moist, warmly spiced, and finished with a buttery cinnamon crumb topping that adds just the right amount of crunch.
Made with real pumpkin purée and cozy spices, this cake is easy enough for a weekend breakfast but special enough for a holiday brunch. Pair it with a hot cup of coffee or tea, and you have the perfect autumn treat.
Table of Contents
What Is Pumpkin Coffee Cake?
Pumpkin coffee cake is a tender, moist cake made with pumpkin purée and classic fall spices such as cinnamon and nutmeg. Unlike a frosted layer cake, coffee cake is usually finished with a crumb or streusel topping.
The pumpkin adds natural moisture and a subtle earthy sweetness, while the cinnamon streusel provides a buttery, slightly crunchy contrast. Despite its name, coffee cake doesn’t usually contain coffee—it’s simply a cake traditionally served alongside coffee or tea.
This recipe is especially delicious in the fall, but there’s no reason to save it only for pumpkin season.
Why You’ll Love Pumpkin Coffee Cake – Moist and Delicious
- Incredibly moist and tender: Pumpkin purée helps keep every bite soft and flavorful without making the cake heavy.
- Packed with cozy fall flavor: Cinnamon, pumpkin, and warm spices create that classic autumn taste everyone loves.
- Easy enough for beginner bakers: The batter comes together with simple ingredients and straightforward preparation.
- Perfect for breakfast or brunch: Serve it alongside coffee, tea, or fresh fruit for a comforting morning treat.
- Great for sharing: It’s an easy dessert to bring to Thanksgiving gatherings, potlucks, or weekend brunches.
Ingredients You’ll Need
Pumpkin, warm spices, and brown sugar come together in this coffee cake for a soft, moist crumb topped with a buttery, sweet crumble. It’s the kind of cake that just tastes like fall in every bite.
A few tips for the best results: use pure pumpkin puree (not pumpkin pie filling), butter that’s properly softened, spices that are still fresh and fragrant, and good old-fashioned brown sugar for that deep, caramel-y flavor.
- All-purpose flour – Provides the structure for the cake while keeping the crumb tender.
- Pumpkin purée – The key ingredient that adds moisture, color, and rich pumpkin flavor.
- Brown sugar – Adds sweetness along with a delicious caramel-like depth.
- Granulated sugar – Helps balance the flavor and gives the cake a pleasant texture.
- Eggs – Bind the ingredients together and help create a soft, tender crumb.
- Vegetable oil – Keeps the cake wonderfully moist even after it cools.
- Milk – Adds moisture and helps create a smooth, pourable batter.
- Vanilla extract – Enhances the pumpkin and warm spice flavors.
- Ground cinnamon – Brings the signature cozy flavor to the cake.
- Ground nutmeg – Adds gentle warmth and depth to the pumpkin flavor.
- Baking powder – Helps the cake rise and become light.
- Baking soda – Works with the other ingredients to give the cake a good lift.
- Salt – Balances the sweetness and makes the spices taste more pronounced.
- Butter – Gives the streusel its rich, buttery flavor.
- Pecans – Add optional crunch and a delicious nutty contrast to the soft cake.
- Powdered sugar – Can be mixed into a simple glaze for an extra sweet finish.
Step-By-Step Direction
Step 1. Prepare the Baking Pan
Preheat the oven and lightly grease your baking pan. Line it with parchment paper if you want easier removal after baking.
Step 2. Mix the Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
Step 3. Combine the Wet Ingredients
In another bowl, whisk together the pumpkin purée, eggs, sugars, oil, milk, and vanilla until smooth and creamy.
Step 4. Make the Batter
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until the batter is just combined.
Step 5. Prepare the Streusel
Mix the butter with the streusel ingredients until crumbly. Add chopped pecans for extra crunch and nutty flavor.
Step 6. Assemble the Cake
Spread the pumpkin batter evenly into the prepared pan, then cover the surface with the cinnamon streusel mixture.
Step 7. Bake
Place the pan in the preheated oven and bake until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8. Cool and Serve
Allow the cake to cool before slicing. Drizzle with a simple powdered-sugar glaze and serve warm or at room temperature.
Serving Suggestions
This moist pumpkin coffee cake is delicious on its own, but a few simple additions can make it even better.
- Serve warm with freshly brewed coffee.
- Pair it with black tea, chai, or a pumpkin-spiced latte.
- Add a spoonful of whipped cream on the side.
- Serve with fresh berries or sliced apples for a lighter breakfast.
- Drizzle with maple syrup for extra sweetness.
- Add a light powdered-sugar glaze before serving.
- Include it on a Thanksgiving or fall brunch table.
Tips for the Best Results
- Use real pumpkin purée: Canned pumpkin purée gives consistent moisture and pumpkin flavor. Avoid pumpkin pie filling, which already contains added spices and sweeteners.
- Don’t overmix the batter: Stir only until the ingredients are combined. Overmixing can develop too much gluten and make the cake less tender.
- Use room-temperature ingredients: Ingredients at room temperature blend more easily and help create a smoother, more evenly textured batter.
- Don’t skimp on the streusel: The buttery cinnamon topping is one of the best parts of this recipe, so spread it generously over the batter.
- Let the cake cool before slicing: Giving the cake time to set makes it easier to cut clean slices while keeping the crumb moist.
Storage Tips
Refrigerator
Store leftover pumpkin coffee cake in an airtight container and refrigerate for up to 5 days. Let individual slices sit at room temperature briefly before serving for the best texture.
Freezer
Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator or let a slice thaw at room temperature.
Reheating
For a warm slice, microwave it for about 15–20 seconds. You can also warm it in a low-temperature oven until heated through.
Pro tip: Add the glaze after reheating if you want it to look fresh and taste extra delicious.
Pumpkin Coffee Cake – Moist and Delicious
Ingredients
Pumpkin Coffee Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup milk
- 2 teaspoons vanilla extract
Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ½ cup chopped pecans
Simple Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a rubber spatula just until the ingredients are combined. Do not overmix.
- To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until coarse crumbs form, then fold in the chopped pecans.
- Spread the pumpkin batter evenly into the prepared baking pan. Sprinkle the cinnamon pecan streusel evenly over the top.
- Bake for 38–42 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 15–20 minutes. Transfer to a wire rack if desired and allow it to cool further before slicing.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Slice and serve warm or at room temperature with coffee, tea, or your favorite fall beverage.
Notes
- Pumpkin: Use plain canned pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
- Streusel: The pecans are optional, but they add a wonderful buttery crunch. Walnuts can also be substituted.
- Don’t overmix: Mix the cake batter only until the dry ingredients disappear. Overmixing can make the finished cake dense.
- Glaze: For a thicker glaze, use less milk. For a thinner drizzle, add milk a little at a time.
- Pan: A 9×13-inch pan works best for this recipe and gives you approximately 12 generous servings.
- Storage: Store covered in the refrigerator for up to 5 days. Individual slices can be frozen for up to 3 months.
Nutrition Facts
- Calories: 540 kcal
- Carbohydrates: 75 g
- Protein: 7 g
- Fat: 25 g
- Saturated Fat: 8 g
- Cholesterol: 45 mg
- Sodium: 330 mg
- Fiber: 3 g
- Sugar: 48 g
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