Pumpkin Coffee Cake
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Embrace the cozy vibes of fall with this delightful pumpkin coffee cake! Bursting with warm spices and adorned with a rich buttery streusel topping, this cake is the perfect treat for your next holiday gathering, brunch with friends, or a leisurely breakfast at home. Easy to make and even easier to enjoy, it’s sure to become a seasonal staple.
Fall is here, and it’s time to elevate your baking game with this delicious pumpkin spice coffee cake! If you’ve only ever tried the classic coffee cake, you’re in for a delightful surprise.
This pumpkin cake is moist and tender, infused with the warm flavors of pumpkin pie spice and cinnamon, wrapped in a buttery streusel topping that brings even more cozy autumn vibes to every bite.
Perfect for weekend brunch gatherings or those slow weekday mornings, it pairs beautifully with a steaming cup of coffee or tea. Whether you’re enjoying it with friends or treating yourself to a little midday snack, this pumpkin spice coffee cake is sure to be the highlight of your fall baking!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pumpkin puree: Be sure to look for pure pumpkin and not pumpkin pie filling.
- Oil: Vegetable or canola oil works best because they are neutral in flavor.
- Sugar: I like to use both brown and white sugar for flavor and sweetness.
- Milk: Whole milk will yield the best results as far as moisture goes. But you can use lower-fat milk or a milk alternative.
- Spices: I use pumpkin pie spice in the cake batter. You can use store-bought or make your own pumpkin pie spice. Cinnamon will add the perfect amount of warmth to the topping.
- Butter: For streusel topping, it is important to use cold butter. This prevents it from spreading too much and creates a crisp, chunky topping.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk all the wet ingredients for the cake together in a large bowl.
- Whisk all the dry ingredients together in a separate bowl, then add them to the wet ingredients.
- Whisk to combine, then spread in a lined baking pan.
- Combine the ingredients for the topping and sprinkle the streusel over the cake batter.
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs.
Tips For Success
- You can make the streusel topping in advance and keep it stored in the refrigerator until ready to use. It will keep for up to 2 days.
- Measure your flour correctly! For the best results, I recommend using a kitchen scale. Read my post on how to measure flour for more tips.
- Don’t overbake the cake! This is a moist coffee cake, but it can become dry if overbaked, or the topping can become too brown. Keep a close eye on it and remove it from the oven as soon as there are only a few moist crumbs on a toothpick inserted into the center.
More Recipes You’ll Love
- Chocolate Chip Coffee Cake
- Sweet Potato Coffee Cake
- Raspberry Coffee Cake
- Peanut Butter and Banana Coffee Cake
Pumpkin Coffee Cake
Ingredients
For the cake
- 1 cup (250 g) pumpkin puree
- ½ cup (120 ml) vegetable or canola oil
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (227 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
For the topping
- ⅔ cup (87 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ⅓ cup (75 g) cold unsalted butter, cut into small pieces
Instructions
Make the cake
- Preheat the oven to 350ºF. Line a 9-inch square pan with parchment paper. Set aside.
- In a large bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, milk, eggs, and vanilla until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until just no streaks of dry flour are visible.
- Pour the batter into the prepared pan and spread it evenly to the edges.
Make the topping
- Use fingertips or a fork to combine the flour, brown sugar, cinnamon, and butter together until crumbly.
- Sprinkle the topping evenly over the cake batter.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached.
- Cool the cake completely in the pan set on a wire rack.
Notes
- Cover tightly and store at room temperature or in the refrigerator for up to 3 days.
- Or wrap the completely cooled cake tightly in three layers of plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.