Dessert

Pumpkin Coffee Cake

Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 2 large eggs; 1 cup pumpkin puree; 1/3 cup sour cream (or Greek yogurt); 1 tsp vanilla extract; 1/2 cup chopped pecans or walnuts (optional); 1/2 cup brown sugar (for streusel); 1/2 cup all-purpose flour (for streusel); 1 tsp cinnamon (for streusel); 1/4 cup unsalted butter, melted (for streusel)

Bysarra August 18, 2025

Jump to Recipe

A moist and flavorful pumpkin coffee cake infused with warm autumn spices and topped with a buttery streusel crumble. Perfect for breakfast, brunch, or as a cozy dessert, this cake pairs beautifully with a hot cup of coffee or tea.

Why You’ll Love This Recipe

This pumpkin coffee cake is an irresistible fall treat that strikes the perfect balance of sweet, spiced, and comforting. The pumpkin keeps the cake incredibly moist, while the streusel topping adds a delightful crunch. It is simple to prepare, versatile enough for gatherings or casual mornings, and can easily be made ahead of time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Pumpkin puree
Vanilla extract
Sour cream or Greek yogurt
Streusel topping (flour, butter, brown sugar, cinnamon)
Optional glaze (powdered sugar, milk, vanilla extract)

Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in pumpkin puree, sour cream (or yogurt), and vanilla extract.
Gradually add dry ingredients to wet ingredients and stir until combined.
Pour batter into the prepared pan.
Prepare the streusel topping by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before drizzling with optional glaze.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 15 minutes
Baking time: 40–45 minutes
Cooling time: 10 minutes
Total time: approximately 1 hour 10 minutes

Variations

Add chopped pecans or walnuts to the streusel topping for extra crunch.
Stir in chocolate chips to the batter for a sweeter twist.
Use maple glaze instead of vanilla glaze for a richer autumn flavor.
Swap sour cream with Greek yogurt for a lighter option.
Add a cream cheese layer between the cake and streusel for a decadent touch.

Storage/Reheating

Store the pumpkin coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm individual slices in the microwave for 15–20 seconds or place the whole cake (covered with foil) in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but ensure the fresh pumpkin is roasted and pureed until smooth. It should not be too watery.

Can I make this cake ahead of time?

Absolutely. You can prepare it a day in advance and store it tightly covered at room temperature.

Can I double this recipe?

Yes, you can double the recipe and bake it in two pans or a larger sheet pan.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend designed for baking.

Do I need to refrigerate the cake?

Not immediately. It can sit at room temperature for up to 2 days. Beyond that, refrigeration is recommended.

Can I skip the streusel topping?

Yes, but the streusel adds great texture and flavor. You could substitute it with a simple sugar sprinkle.

Can I freeze individual slices?

Yes, wrap slices individually in plastic wrap and store in an airtight container in the freezer.

How do I prevent the streusel from sinking?

Ensure the batter is thick enough and that the streusel is crumbly, not too wet.

What type of pan is best for this recipe?

A 9×13-inch baking pan works best, but you can also use two 8×8-inch pans.

Can I add a glaze on top?

Yes, a simple vanilla or maple glaze enhances both flavor and presentation.

Conclusion

Pumpkin coffee cake is a delightful seasonal bake that combines the rich flavor of pumpkin with warm spices and a buttery streusel topping. Simple yet impressive, it is perfect for fall mornings, holiday brunches, or as a cozy dessert. With its versatility and make-ahead convenience, this cake will quickly become a seasonal favorite

sarra