Pumpkin spice coffee cake is perfectly sweet and filled with warm, cozy spices. Topped with a crumbly streusel mixture and a powdered sugar glaze, it’s the perfect breakfast or dessert!
Love coffee cake? Try our apple sour cream coffee cake and cranberry coffee cake!
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The only Pumpkin Coffee Cake Recipe you’ll ever need
I’m a big fan of coffee cake, and pumpkin is my favorite variation. As a result, I’ve tried quite a few, and I can confidently say that this recipe for pumpkin coffee cake is by far the best!
I’ve been making it for years, and it’s always a hit with friends and family. In fact, it has become so popular in my house that it’s often requested for the holidays. Of course, I happily oblige. The only problem is that I never have any leftovers to keep for myself.
Luckily, all the ingredients come together quickly, and the recipe is so easy that even my kids can help in the kitchen. From start to finish you can be in and out of the kitchen with a slice of cake in hand in about an hour!
Try it for yourself, and I guarantee you’ll never go back to bakery or store-bought coffee cakes again.
What you’ll love about this Pumpkin Streusel Coffee Cake
- Ease – All you have to do is combine the ingredients for the separate components in different bowls, layer, and bake. With no complicated steps, this recipe is virtually failproof!
- Flavor – Every bite is infused with a sweet, spiced pumpkin flavor and offers a subtle hint of tang for a well-rounded taste.
- Stores well – If you’re lucky enough to have leftovers, they store well and keep for days. It also means this recipe makes for a great gift!
Pumpkin Coffee Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- Flour: Use all-purpose flour for the cake batter and streusel.
- Baking powder: To help the coffee cake rise. Do not confuse it with baking soda.
- Spices: Salt, cinnamon, pumpkin pie spice.
- Sugar: Granulated or cane sugar and brown sugar add the perfect touch of sweetness while keeping the cake moist.
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Sour cream: This makes for a moist cake. Feel free to substitute plain Greek yogurt.
- Eggs: Use large eggs at room temperature if possible.
- Oil: I like avocado oil in baked goods as it is neutral-tasting or light olive oil can be used instead.
- Butter: Cold and cubed butter for streusel topping.
Pumpkin Coffee Cake Recipe variations
This recipe for coffee cake is delicious as is, but feel free to get creative. Some variations include:
- Chocolate Chips: Folding chocolate chips into the batter.
- Nuts: Adding chopped nuts to the batter or streusel topping.
- Glaze: Omitting the glaze, or replacing it with cream cheese frosting.
- Gluten-Free: Use a 1:1 all-purpose gluten-free flour in place of regular flour to make this recipe gluten-free.
Tips for making Pumpkin Spice Coffee Cake
Follow these easy tips for the best pumpkin streusel coffee cake recipe:
- Use room temperature ingredients: Make sure all the cold ingredients are at room temperature before you begin baking. This will help create a smooth and evenly textured batter. A good rule of thumb is to take out your cold ingredients 1 hour before you begin.
- Measure carefully: For the best results, use a food scale to measure your ingredients. Or, if that’s not an option, use the spoon and level method to measure your flour.
- Avoid overmixing: Combine the cake batter ingredients just until no streaks remain. Continuing to mix can overwork the gluten, which will cause your cake to be tough and dense.
- Adjust the baking time: The exact baking time will vary depending on your oven and the type of pan used. So, be sure to keep a close eye on your cake, and remove it from the oven as soon as it has risen, is lightly browned, and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool completely: I know it’s hard to wait, but slicing into your pumpkin coffee cake before it cools will cause it to crumble and fall apart.
Serving this Recipe for Pumpkin Coffee Cake
Serve this coffee cake with a warm cup of coffee or tea for breakfast, brunch, or dessert. Or, add it to your holiday dessert table!
If serving it in the morning, it pairs well with savory brunch recipes such as:
Storing Pumpkin Coffee Cake with Streusel
Once cool, you can store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If possible, I recommend leaving off the glaze until just before serving.
You can also freeze leftovers for up to 3 months! Wrap the cooled coffee cake tightly in plastic wrap followed by aluminum foil to keep it fresh. Then, thaw at room temperature when you’re ready to serve.
If you try pumpkin coffee cake, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Make this easy pumpkin spice coffee cake recipe with a streusel topping and sweet glaze in about an hour for a crowd-pleasing dessert!
For the Cake:
For the Streusel Topping:
For the Glaze (optional):
- Preheat oven to 350°F. Grease a square 9×9-inch baking pan or a 9-inch springform pan. Set aside.
- For the Streusel Topping: In a bowl whisk together the flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter or fork until crumbly. Set aside.
- For the Cake: In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice, and both sugars.
- In a separate bowl, whisk together the pumpkin puree, sour cream, eggs, and oil. Add the flour mixture to the wet batter in thirds, whisking after each addition. Do not overmix.
- Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the streusel topping over the batter, covering the entire surface.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done. If it comes out with wet batter, bake for 5-10 more minutes and test again. Avoid areas with thick streusel, if possible. Streusel will be wet when testing the cake for doneness. Allow the cake to cool in the pan on a wire rack.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- Leftovers: Once cool, you can store coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If possible, I recommend leaving off the glaze until just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 336
- Sugar: 25.4 g
- Sodium: 121.2 mg
- Fat: 14.9 g
- Carbohydrates: 47.7 g
- Protein: 5.1 g
- Cholesterol: 42.7 mg
