A moist, warmly spiced pumpkin coffee cake with a buttery cinnamon-streusel topping — this is the kind of cozy bake I love making in the fall. It’s perfect for breakfast alongside a hot cup of coffee, or as a dessert that tastes like autumn in every bite. The pumpkin purée keeps the crumb tender, while the streusel adds a sweet crunch on top.
Why You’ll Love This Recipe
I like this pumpkin coffee cake because it hits the sweet spot between comforting and indulgent. It’s simple to make, but tastes like something you’d find at a favorite bakery. The warm spices, rich pumpkin flavor, and crumbly topping make it a go-to recipe for any fall morning or afternoon treat. I also enjoy how versatile it is — I can serve it warm, at room temperature, or even dress it up with a drizzle of glaze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
½ cup + ¼ cup granulated sugar (or adjust sweetness to taste)
¼ cup brown sugar, packed
¾ cup unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 cup pumpkin purée (not pumpkin‑pie filling)
2 tablespoons sour cream (or plain yogurt) — optional, for extra moistness
1 ½ teaspoons vanilla extract
Streusel topping:
1 cup all-purpose flour
¾ cup brown sugar, packed
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon (or pumpkin pie spice)
6 tablespoons butter, melted (or melted and cooled slightly)
Directions
I start by preheating the oven to 350 °F (175 °C) and lining or greasing a 9×9‑inch baking pan.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large mixing bowl, I combine the melted butter, both sugars, eggs, pumpkin purée, sour cream (if using), and vanilla extract. I stir it all until smooth.
Then, I gently fold the dry ingredients into the wet mixture just until combined — making sure not to overmix.
For the streusel, I whisk the flour, brown sugar, granulated sugar, and cinnamon together in a separate bowl. Then I pour in the melted butter and use a fork to create crumbly bits.
I spread the batter evenly in the prepared pan, then sprinkle the streusel topping all over the surface.
I bake it for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
After letting the cake cool for 10 minutes in the pan, I transfer it to a wire rack to cool more. I love serving it warm or at room temperature with coffee.
Servings and timing
This pumpkin coffee cake makes about 9–12 servings, depending on how big I slice it. Prep time takes around 15 minutes, and the cake bakes in about 35 minutes — so I have a warm, fragrant treat ready in just under an hour.
Variations
I sometimes use a homemade pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves if I’m out of the store-bought mix.
When I want it extra rich and moist, I stir in sour cream or plain yogurt.
If I’m craving more sweetness or want a bakery-style finish, I drizzle a glaze made from powdered sugar and a splash of milk or coffee over the cooled cake.
For a nutty twist, I sprinkle chopped pecans or walnuts into the streusel.
storage/reheating
I keep any leftover cake in an airtight container at room temperature for up to 3 days — it stays soft and moist. If I want to store it longer, I freeze individual slices and reheat them in the microwave for about 20–30 seconds or in a 300°F oven until warm. The topping stays surprisingly crisp even after a quick reheat.
FAQs
How do I know when the cake is done?
I check by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs. If it’s wet, I give it a few more minutes.
Can I make this cake ahead of time?
Yes, I often bake it the night before and let it cool completely. I cover it well and it’s ready for breakfast or brunch the next day.
What’s the best way to get a crumbly streusel?
I make sure not to overmix the topping — just stir until crumbs form. Using melted but slightly cooled butter helps with the texture.
Can I use canned pumpkin pie filling instead of pumpkin purée?
I wouldn’t. Pumpkin pie filling has added sugars and spices that would throw off the balance of this recipe. I always use plain pumpkin purée.
Can I bake this in a different pan size?
Yes, I’ve used an 8×8 for a slightly taller cake or a round 9-inch pan. Just watch the baking time — it may vary slightly depending on the thickness.
Conclusion
This pumpkin coffee cake is one of those bakes I keep coming back to every fall. It’s easy, flavorful, and has the perfect blend of moist cake and crunchy topping. Whether I’m serving it to guests or sneaking a piece with my morning coffee, it never disappoints. I like to think of it as a little slice of autumn comfort.
A moist, warmly spiced pumpkin coffee cake with a cinnamon‑streusel topping — perfect for breakfast with coffee or as a dessert.
Ingredients
1 1/4 cups all‑purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
½ cup + ¼ cup granulated sugar (or adjust sweetness to taste)
¼ cup brown sugar, packed
¾ cup unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 cup pumpkin purée (not pumpkin‑pie filling)
2 tablespoons sour cream (or plain yogurt) — optional, for extra moistness
1 ½ teaspoons vanilla extract
Streusel topping:
1 cup all‑purpose flour
¾ cup brown sugar, packed
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon (or pumpkin pie spice)
6 tablespoons butter, melted (or melted and cooled slightly)
Instructions
Preheat your oven to 350 °F (175 °C). Line or grease a 9×9‑inch (or similar) baking pan with parchment paper or nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, combine the melted butter, sugars (granulated and brown), eggs, pumpkin purée, sour cream (or yogurt, if using), and vanilla. Stir until smooth.
Add the dry ingredients to the wet mixture and stir just until combined — do not overmix.
In a separate bowl, prepare the streusel: whisk together the flour, brown sugar, granulated sugar, and cinnamon (or pumpkin pie spice). Pour in the melted butter and stir with a fork until coarse crumbs form.
Pour the pumpkin batter into your prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for about 30 – 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes; then transfer to a wire rack to cool further. Serve warm or at room temperature, ideally with a cup of coffee.
Notes
You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
For a richer cake, you can add 2 tablespoons sour cream or yogurt — this helps keep the crumb moist.
If you like extra sweetness or a coffee‑house vibe, drizzle a simple glaze (powdered sugar + a splash of milk or coffee) over cooled slices.
Store leftover cake in an airtight container; it stays moist for a few days. You can also freeze slices for longer storage.
