Pumpkin coffee cake is the kind of recipe that fills your kitchen with cinnamon-scented warmth and instantly makes any morning feel cozy. With a tender pumpkin base, a buttery cinnamon streusel topping, and a sweet glaze to finish, this cake is everything you love about fall baking wrapped into one easy recipe.
What makes this cake irresistible is its combination of textures: the soft, moist crumb from the pumpkin purée; the crunchy, cinnamon-packed streusel; and the light drizzle that ties everything together. It’s perfect for breakfast, brunch, dessert, or as an afternoon treat with a hot cup of coffee or tea.
If you’re looking for a fall-inspired cake that’s simple yet impressive, pumpkin coffee cake truly delivers.
Why You’ll Love This Pumpkin Coffee Cake
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Ultra-moist crumb thanks to pumpkin and oil
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Warm, cozy flavor from cinnamon, nutmeg, and brown sugar
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Buttery streusel topping that adds crunch
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Perfect for gatherings, potlucks, brunch, or gifting
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Can be made ahead and stays moist for days
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Versatile — serve plain or with a drizzle of glaze
This cake bridges comfort and simplicity, making it a fall essential.
Equipment
You will need:
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Mixing bowls
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Whisk
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Hand mixer or stand mixer
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Rubber spatula
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Measuring cups and spoons
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9×9-inch baking pan
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Oven
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Wire cooling rack
Ingredients for Pumpkin Coffee Cake
For the Cake
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 ½ teaspoons cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger
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½ teaspoon salt
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½ cup vegetable oil
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¾ cup brown sugar
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½ cup granulated sugar
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2 large eggs
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1 cup pumpkin purée
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2 teaspoons vanilla extract
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½ cup buttermilk
For the Streusel Topping
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¾ cup brown sugar
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¾ cup all-purpose flour
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1 tablespoon cinnamon
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6 tablespoons unsalted butter, melted
Optional Glaze
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¾ cup powdered sugar
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1–2 tablespoons milk or cream
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½ teaspoon vanilla extract
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 40–45 minutes
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Cooling Time: 20 minutes
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Total Time: 80–90 minutes
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Servings: 9–12 pieces
How to Make Pumpkin Coffee Cake
Step 1. Prepare the Streusel Topping
Mix brown sugar, flour, and cinnamon in a bowl. Add melted butter and mix until crumbs form. Set aside.
Step 2. Combine Dry Ingredients
In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 3. Mix Wet Ingredients
In a large bowl, beat oil with brown and granulated sugars. Add eggs and mix until smooth. Stir in pumpkin purée and vanilla.
Step 4. Add Dry Ingredients to Wet
Add half the dry ingredients, then the buttermilk, then the remaining dry mixture. Mix gently until just combined—do not overmix.
Step 5. Assemble the Cake
Pour batter into a greased 9×9-inch baking pan. Sprinkle the streusel evenly on top.
Step 6. Bake
Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7. Cool and Glaze (Optional)
Let cake cool for 15–20 minutes. Whisk glaze ingredients and drizzle over the warm cake, if desired.
Tips for the Best Pumpkin Coffee Cake
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Use pumpkin purée, not pumpkin pie filling
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Don’t skip the spices — they transform the flavor
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Avoid overmixing to keep the crumb soft
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Buttermilk adds tenderness and moisture
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Add nuts (pecans or walnuts) to the streusel for crunch
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Double the streusel layer if you love extra topping
Delicious Variations
Maple Pumpkin Coffee Cake
Add 2 tablespoons maple syrup to the batter and glaze.
Pumpkin Cream Cheese Coffee Cake
Add a cream cheese swirl layer for richness.
Nutty Streusel Cake
Mix chopped walnuts or pecans into the topping.
Chocolate Chip Version
Fold ¾ cup chocolate chips into the batter for a sweeter take.
How to Store & Freeze
Refrigerate
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Lasts 4–5 days when covered tightly
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Stays moist thanks to pumpkin
Freeze
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Freeze slices for up to 3 months
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Wrap individually for easy thawing
Serve
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Delicious at room temperature
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Even better slightly warmed
Nutritional Facts (Per Slice, Approx.)
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Calories: 330–380
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Protein: 4–5 g
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Carbohydrates: 48–52 g
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Total Fat: 14–17 g
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Sugars: 28–34 g
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Fiber: 1–2 g
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Sodium: 210–250 mg
If quick, homemade breakfasts are on your menu, you may also enjoy Freezer Breakfast Burritos, Brown Butter Apple Cider Donuts, or Banana Oatmeal Muffins.
Pumpkin Coffee Cake
Ingredients
Equipment
Method
- Mix brown sugar, flour, and cinnamon in a bowl. Add melted butter and mix until crumbs form. Set aside.
- In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat oil with brown and granulated sugars. Add eggs and mix until smooth. Stir in pumpkin purée and vanilla.
- Add half the dry ingredients, then the buttermilk, then the remaining dry mixture. Mix gently until just combined—do not overmix.
- Pour batter into a greased 9×9-inch baking pan. Sprinkle the streusel evenly on top.
- Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool for 15–20 minutes. Whisk glaze ingredients and drizzle over the warm cake, if desired.
Conclusion
Pumpkin coffee cake is the ultimate fall treat—moist, warmly spiced, and topped with a buttery cinnamon streusel that melts in your mouth. It’s easy, comforting, and perfect for any time of day, whether you’re hosting brunch, baking for the holidays, or simply craving something cozy with your morning coffee. With its balanced sweetness and irresistible texture, this recipe is guaranteed to become a seasonal favorite.
FAQs
1. Can I bake this cake in a loaf pan?
Yes, but increase the bake time to 55–65 minutes.
2. Can I replace buttermilk?
Use ½ cup milk mixed with 1 teaspoon vinegar as a substitute.
3. Can I make this cake dairy-free?
Use dairy-free butter and dairy-free milk in both batter and glaze.
4. Why is my cake dense?
Overmixing or using too much pumpkin can cause heaviness.
5. Can I use fresh pumpkin purée?
Absolutely—just make sure it’s well strained to remove excess moisture.
6. Can I make this without the glaze?
Yes, it’s delicious with or without it.