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High angled view of pumpkin coffee cake.

Pumpkin Coffee Cake

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.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12

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.