Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1¾ cups all-purpose flour; Provides structure for the cake while keeping it soft.; 1 teaspoon baking powder; Helps the cake rise evenly.; ½ teaspoon baking soda; Works with the acid in the sour cream for lift and tenderness.; ½ teaspoon salt; Enhances flavor and balances sweetness.; 2 teaspoons pumpkin pie spice; Adds warm fall spices like cinnamon (nutmeg, and clove.); ½ cup unsalted butter (softened); Gives the cake a rich (buttery flavor.); ½ cup granulated sugar; Sweetens the cake and contributes to a light crumb.; ½ cup brown sugar; Adds depth (moisture, and a subtle molasses flavor.); 2 large eggs; Bind the batter and help with structure.; 1 cup canned pumpkin purée; Not pumpkin pie filling. Adds moisture (flavor, and a beautiful orange hue.); ½ cup sour cream; Makes the crumb extra moist and tender.; 1 teaspoon vanilla extract; Rounds out the flavor and enhances the spices.; ¾ cup all-purpose flour; Forms the base of the crumble.; ⅓ cup brown sugar; Adds sweetness and pairs well with pumpkin spice.; ¼ cup granulated sugar; Gives the crumb structure and crispness.

Pumpkin coffee cake is everything you love about fall wrapped into one delicious bite—moist, warmly spiced, and topped with a buttery crumb that melts in your mouth. This recipe takes the rich pumpkin flavor you crave and combines it with a soft cake base and a crunchy streusel topping, making it the perfect companion to your morning coffee or a cozy afternoon treat.

Jump to Recipe

It’s simple to prepare, full of seasonal spices, and uses real pumpkin purée to deliver depth and moisture in every slice. Whether you’re baking for a fall brunch, weekend guests, or just treating yourself during pumpkin season, this pumpkin coffee cake is the kind of easy recipe that delivers big on comfort and flavor.

Ingredients

This pumpkin coffee cake is made with simple, familiar ingredients that come together to create a moist, flavorful cake with a crunchy streusel topping. Below is a breakdown of everything you’ll need.

Pumpkin purée, flour, brown sugar, spices, and butter in bowls

For the Cake:

1¾ cups all-purpose flour
Provides structure for the cake while keeping it soft.

1 teaspoon baking powder
Helps the cake rise evenly.

½ teaspoon baking soda
Works with the acid in the sour cream for lift and tenderness.

½ teaspoon salt
Enhances flavor and balances sweetness.

2 teaspoons pumpkin pie spice
Adds warm fall spices like cinnamon, nutmeg, and clove.

½ cup unsalted butter, softened
Gives the cake a rich, buttery flavor.

½ cup granulated sugar
Sweetens the cake and contributes to a light crumb.

½ cup brown sugar
Adds depth, moisture, and a subtle molasses flavor.

2 large eggs
Bind the batter and help with structure.

1 cup canned pumpkin purée
Not pumpkin pie filling. Adds moisture, flavor, and a beautiful orange hue.

½ cup sour cream
Makes the crumb extra moist and tender.

1 teaspoon vanilla extract
Rounds out the flavor and enhances the spices.

For the Crumb Topping:

¾ cup all-purpose flour
Forms the base of the crumble.

⅓ cup brown sugar
Adds sweetness and pairs well with pumpkin spice.

¼ cup granulated sugar
Gives the crumb structure and crispness.

1½ teaspoons pumpkin pie spice
Echoes the flavor of the cake for a cohesive bite.

Pinch of salt
Enhances the overall taste of the streusel.

½ cup unsalted butter, melted
Binds the dry ingredients and helps create that golden, crunchy topping.

Optional Glaze:

½ cup powdered sugar
Whisked with a splash of milk or maple syrup for a drizzle on top.

1 tablespoon milk or maple syrup
Adjust to reach your desired consistency.

Instructions

This pumpkin coffee cake is easy to prepare and bakes beautifully with a rich aroma and moist crumb. Follow these simple steps for a perfect result every time.

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Make the Crumb Topping

Brown sugar and flour mixture with melted butter for streusel

In a small bowl, combine ¾ cup flour, ⅓ cup brown sugar, ¼ cup granulated sugar, 1½ teaspoons pumpkin pie spice, and a pinch of salt.
Pour in ½ cup melted butter and mix with a fork until large crumbs form. Set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

– 1¾ cups flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons pumpkin pie spice

Set this mixture aside.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat together ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy (about 2 minutes).

Step 5: Add Wet Ingredients

Beat in 2 eggs, one at a time. Then add:

– 1 cup canned pumpkin purée

– ½ cup sour cream

– 1 teaspoon vanilla extract
Mix until smooth and well combined.

Step 6: Combine Wet and Dry

Half of cake batter and crumb topping layered in round pan

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix—stop once no dry streaks remain.

Step 7: Assemble the Cake

Pour half of the cake batter into the prepared pan.
Sprinkle half of the crumb topping over the batter.
Spoon the remaining batter on top and gently spread it into an even layer.
Top with the remaining crumb mixture, covering the surface.

Step 8: Bake the Cake

Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool and Glaze (Optional)

Let the cake cool in the pan for 15–20 minutes, then transfer it to a wire rack.
If using the glaze, whisk together ½ cup powdered sugar with 1 tablespoon milk or maple syrup, then drizzle over the cooled cake.

Pro Tips and Variations

This pumpkin coffee cake is already a crowd-pleaser, but a few thoughtful tweaks can make it even more flavorful, festive, or tailored to your taste. Whether you’re keeping it classic or switching it up, these pro tips and variations will help you get the most out of this fall favorite.

Pro Tips

Use pumpkin purée, not pumpkin pie filling
Pumpkin pie filling contains added sugar and spices. Stick with 100% pure canned pumpkin or homemade pumpkin purée for best results.

Measure flour correctly
Spoon flour into your measuring cup and level it off with a knife to avoid packing in too much. Too much flour can make the cake dry.

Don’t overmix the batter
Stir just until the dry ingredients disappear. Overmixing can make the cake dense instead of soft and fluffy.

Cool before glazing
Let the cake cool completely before drizzling glaze. If it’s too warm, the glaze will melt and soak in rather than sit on top.

Store it right
Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. You can also freeze slices for up to 2 months.

Delicious Variations

Cream Cheese Swirl
Drop spoonfuls of sweetened cream cheese between the batter layers for a tangy contrast to the spiced cake.

Maple Glaze
Replace milk in the glaze with maple syrup for a seasonal twist that complements the pumpkin spice.

Nutty Crunch
Add chopped pecans or walnuts to the crumb topping for added texture and flavor.

Chocolate Chip Pumpkin Coffee Cake
Fold in a ½ cup of mini chocolate chips into the batter for a sweet surprise in every bite.

Pumpkin Muffins
Pour the batter into muffin tins and bake for 20–25 minutes for individual portions—perfect for breakfast on the go.

Gluten-Free Option
Swap the all-purpose flour with a 1:1 gluten-free flour blend. Check that all other ingredients are certified gluten-free.

Serving Suggestions

Pumpkin coffee cake is wonderfully versatile—perfect as a cozy breakfast treat, a sweet afternoon pick-me-up, or a simple dessert. Its moist crumb and spiced flavor pair well with a variety of drinks and sides. Here are some serving ideas to make the most of each slice.

1. Pair with a Warm Drink

– Hot coffee: A bold brew balances the sweetness of the crumb topping.

– Chai latte or spiced tea: Accentuates the warm pumpkin spice flavors.

– Hot cocoa: Adds a rich, indulgent note—great for dessert.

2. Serve Warm or Room Temperature

– Warm it briefly in the microwave for 10–15 seconds to soften the crumb and bring out the aroma.

– Top with a pat of butter or a drizzle of maple glaze for added richness.

3. Add a Scoop of Something Cool

– Serve with a dollop of whipped cream or a scoop of vanilla or maple ice cream for a comforting fall dessert.

4. Use as a Brunch Centerpiece

– Slice into squares or wedges and arrange on a platter with seasonal fruits, mini muffins, and yogurt parfaits.

– Include it on a holiday breakfast board with other baked goods and spreads.

5. Dress It Up for Dessert

– Dust with powdered sugar before serving.

– Add a drizzle of maple syrup, caramel sauce, or cream cheese glaze for a more decadent presentation.

6. For Kids or Guests

– Cut into small squares for easy-to-grab bites at parties.

– Serve with warm apple cider or hot chocolate for a kid-friendly option.

Conclusion

This fall-loving pumpkin coffee cake is everything you want in a seasonal bake—moist, spiced, and topped with a buttery crumb that makes each bite unforgettable. It’s the kind of recipe you’ll come back to every year, whether you’re hosting brunch, baking for guests, or just treating yourself to a quiet morning with a warm drink.

The balance of pumpkin purée, cozy spices, and a golden streusel topping makes it more than just a coffee cake—it’s a celebration of fall flavor made easy. With simple ingredients, flexible add-ins, and crowd-pleasing results, this is one recipe that earns a permanent spot in your seasonal baking rotation.

So grab your canned pumpkin, preheat the oven, and enjoy a slice of pumpkin comfort that’s perfect for breakfast, snack time, or dessert. This is the kind of homemade treat that makes pumpkin season feel complete.

Pumpkin Coffee Cake

Emily

This Pumpkin Coffee Cake is moist, spiced, and topped with a buttery crumb—an easy fall recipe perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Dessert

Cuisine American

Servings 8 Slices

Calories 320 kcal