Warm, spiced pumpkin coffee cake with a golden cinnamon streusel topping—honestly, is there any better way to kick off a crisp fall morning? The aroma alone gets me every time. You know that cozy, sweet scent that fills your kitchen and practically hugs you? That’s what this pumpkin coffee cake recipe does. I first stumbled upon the idea for pumpkin coffee cake during a “use what you have” weekend baking session. I was craving something comforting and autumnal, but didn’t want to tackle pie crust (let’s face it, sometimes you just want cake). One glance at my pantry, a leftover can of pumpkin purée, and a deep need for cinnamon led me here.
This recipe has become my go-to for chilly weekends, busy brunches, and even those late-night dessert cravings. The cinnamon streusel topping is honestly my favorite part—crunchy, buttery, with just the right hint of spice. It’s the kind of cake that makes you want to sneak an extra slice, then go back for more the next morning (trust me, it’s even better with coffee). I’ve baked this cake more times than I can count—sometimes swapping in Greek yogurt or adding a sprinkle of nuts. Each batch turns out moist, tender, and packed with flavor.
If you’re looking for a pumpkin coffee cake recipe that’s easy, reliable, and guaranteed to impress, this one’s for you. It’s perfect for feeding a crowd, treating your family, or just celebrating pumpkin season in style. Whether you’re a seasoned baker or just dipping your toes into fall baking, you’ll love how simple and satisfying this recipe is. Give it a try—I promise, this cake will become a staple in your kitchen too!
Why You’ll Love This Recipe
After years of baking pumpkin coffee cakes, tweaking streusel ratios, and taste-testing with friends and family, I can confidently say: this recipe is a keeper. You don’t need fancy ingredients or complicated steps—just good flavors and a few trusted techniques. Here’s why you’ll want to make this pumpkin coffee cake recipe again and again:
- Quick & Easy: Comes together in under an hour, so you can whip it up for unexpected guests or spontaneous cravings.
- Simple Ingredients: No need for a special shopping trip—you probably have everything on hand (canned pumpkin, flour, cinnamon, sugar, butter).
- Perfect for Brunch: This cake is a showstopper for holiday breakfasts, cozy weekend mornings, or even potlucks. It travels well and always gets compliments.
- Crowd-Pleaser: From picky kids to pumpkin-obsessed adults, everyone loves the moist crumb and crunchy streusel.
- Unbelievably Delicious: The combination of pumpkin, warm spices, and buttery topping creates a cake that’s both comforting and special.
Let’s be real, what sets this pumpkin coffee cake apart is its perfectly balanced streusel. I blend melted butter with just the right amount of brown sugar, cinnamon, and flour—so every bite is sweet and crumbly. The cake itself is moist (thanks to pumpkin purée and sour cream), and never dense or dry. I’ve tested this recipe to make sure it’s foolproof, whether you’re baking in a fancy stand mixer or just using a whisk.
This recipe isn’t just another pumpkin treat—it’s a celebration of fall flavors, made easy for home bakers. Every slice is like a little hug in cake form. Want to make brunch memorable, or just treat yourself? This pumpkin coffee cake is the answer.
Ingredients Needed
This irresistible pumpkin coffee cake recipe uses a mix of classic pantry staples and a few baking essentials. Each ingredient plays a crucial part in creating the tender crumb and signature cinnamon streusel topping. You probably have most of these items in your kitchen already! Here’s what you’ll need:
- For the Cake Batter:
- All-purpose flour (2 cups / 250g) – forms the base and structure of the cake
- Granulated sugar (3/4 cup / 150g) – adds sweetness without overpowering the pumpkin flavor
- Light brown sugar (1/4 cup / 50g) – adds moisture and a hint of caramel
- Baking powder (2 tsp / 8g) – for lift and fluffiness
- Baking soda (1/2 tsp / 3g) – helps with rise and tenderness
- Salt (1/2 tsp / 3g) – balances sweetness and enhances the spices
- Ground cinnamon (2 tsp / 5g) – brings warmth and depth
- Ground nutmeg (1/2 tsp / 1g) – optional, but adds a cozy flavor
- Pumpkin purée (1 cup / 240g) – use canned 100% pumpkin, not pie filling
- Sour cream (1/2 cup / 120g) – for moisture and tang (Greek yogurt works too)
- Vegetable oil (1/2 cup / 120ml) – keeps the cake super tender
- Large eggs (2, room temperature) – for structure and richness
- Vanilla extract (2 tsp / 10ml) – for a sweet, fragrant finish
- For the Cinnamon Streusel Topping:
- All-purpose flour (3/4 cup / 95g)
- Light brown sugar (1/2 cup / 100g)
- Ground cinnamon (1.5 tsp / 4g)
- Salt (1/4 tsp / 1g)
- Unsalted butter (6 tbsp / 85g, melted)
- Chopped walnuts or pecans (optional, 1/2 cup / 60g) – adds crunch and flavor
Ingredient Tips: For best results, use fresh baking powder and soda. If you want a dairy-free version, swap sour cream for coconut yogurt and use plant-based butter in the streusel. I personally love Libby’s pumpkin purée—it’s thick, smooth, and never watery. For the streusel, Kerrygold butter gives an extra rich flavor.
If you’re out of nuts or don’t want them, just skip them—the topping is still delicious. Gluten-free? Substitute your favorite 1:1 gluten-free baking flour. The batter is forgiving, so you can experiment a little and still get great results.
Equipment Needed
You don’t need a fancy kitchen setup to make this pumpkin coffee cake recipe. Here’s what I use every time, plus a few alternatives for budget-friendly baking:
- 9×13-inch (23x33cm) baking pan – glass or metal both work; if you only have an 8×8-inch, just halve the recipe
- Large mixing bowls (at least two) – one for the batter, one for the streusel
- Whisk and spatula – a silicone spatula makes scraping the bowl a breeze
- Measuring cups and spoons (US and metric)
- Small bowl for melting butter (microwave-safe)
- Wire rack – helps the cake cool evenly
If you don’t have a stand mixer, no worries—a hand mixer or just a sturdy whisk works fine. I’ve made this cake with nothing but a fork for mixing in a pinch (not ideal, but doable). For easy cleanup, line your baking pan with parchment paper. If your pan is prone to sticking, a quick spray of nonstick baking spray is worth it.
After many cakes, I’ve found that glass pans give a slightly softer crumb, while metal pans add a touch more browning to the edges. Either way, just keep an eye on your bake time. Clean your whisk and spatula right after mixing—the pumpkin can stain if left too long!
Preparation Method
Ready to bake your pumpkin coffee cake? Let’s walk through the steps. I’ll include tips and sensory cues along the way to make sure your cake turns out perfect every time.
- Preheat & Prep: Set your oven to 350°F (175°C). Grease your 9×13-inch (23x33cm) baking pan, or line with parchment paper for easy removal.
- Make the Streusel: In a medium bowl, combine 3/4 cup (95g) flour, 1/2 cup (100g) brown sugar, 1.5 tsp (4g) cinnamon, and 1/4 tsp (1g) salt. Pour in 6 tbsp (85g) melted butter and mix until crumbly. If using nuts, stir in 1/2 cup (60g) chopped nuts. Streusel should look like wet sand—clumpy but not runny.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 2 tsp (8g) baking powder, 1/2 tsp (3g) baking soda, 1/2 tsp (3g) salt, 2 tsp (5g) cinnamon, and 1/2 tsp (1g) nutmeg. Make sure there are no lumps.
- Combine Wet Ingredients: In a separate bowl, whisk 1 cup (240g) pumpkin purée, 1/2 cup (120g) sour cream, 1/2 cup (120ml) vegetable oil, 2 large eggs, and 2 tsp (10ml) vanilla extract until smooth. The mixture should be thick and creamy.
- Blend Batter: Pour wet ingredients into dry. Use a spatula to gently mix until just combined—don’t overmix, or the cake may turn dense. Batter will be thick, almost like muffin mix.
- Spread & Top: Transfer batter to your prepared pan, smoothing the top with a spatula. Sprinkle the streusel evenly over the batter, making sure to cover every inch for that irresistible crunch.
- Bake: Place pan on the center rack and bake for 35-40 minutes. Check at 35 minutes—cake should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Streusel will be crisp and fragrant.
- Cool: Remove from oven and set on a wire rack for at least 20 minutes. Cake firms up as it cools, making it easier to slice.
- Slice & Serve: Cut into squares and serve warm or at room temperature. Enjoy with a mug of coffee or a scoop of vanilla ice cream, if you’re feeling fancy.
Troubleshooting: If the streusel looks too dry, add another tablespoon of melted butter. If the cake is browning too quickly, cover loosely with foil. If your cake sinks in the middle, it may have been underbaked—give it a few more minutes next time.
Personal tip: I like to check my cake at 30 minutes and rotate the pan for even browning. The edges should look set, and you’ll smell that dreamy cinnamon aroma wafting through the kitchen.
Cooking Tips & Techniques
Baking pumpkin coffee cake isn’t rocket science, but a few pro tricks make all the difference. Here’s what I’ve learned over years (and a few kitchen mishaps):
- Don’t Overmix: Once you combine wet and dry ingredients, mix just until you stop seeing flour. Overmixing can make the cake tough.
- Use Room Temperature Eggs: Cold eggs can make the batter lumpy. Pop them in a bowl of warm water for five minutes before starting.
- Fresh Spices Matter: Old cinnamon loses its punch. Buy smaller jars and restock every autumn for that bold, warm flavor.
- Streusel Consistency: Melted butter gives a softer, clumpier topping than cold cubed butter. I prefer the melted method—less mess and better results.
- Multitasking: While the cake bakes, brew a pot of coffee and set up your serving plates. It makes brunch feel extra special.
- Avoid Dry Cake: Using pumpkin purée plus sour cream keeps the cake moist. If you swap for Greek yogurt, use full-fat for best texture.
- Oven Watch: All ovens run a little different. If your cake is browning too fast, check your oven temperature with an inexpensive thermometer. Learned this the hard way after one burnt batch!
Don’t worry if your streusel sinks a little into the cake—it means you’ve got extra cinnamon flavor in each bite. If you want a thicker topping, double the streusel recipe and heap it on. I’ve done this for potlucks, and it always gets rave reviews.
Consistency is key for coffee cake. Always measure flour by spooning and leveling (not scooping). If you’re scaling up for a crowd, stick with the same pan size ratio for even baking.
Variations & Adaptations
This pumpkin coffee cake recipe is flexible—so you can tweak it for different diets, seasons, or flavor cravings. Here are a few fun twists I’ve tried:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend. The cake stays moist and doesn’t get gritty.
- Dairy-Free: Use coconut yogurt instead of sour cream, and vegan butter in the streusel. The flavor is just as rich, with a subtle coconut hint.
- Nut-Free: Skip the walnuts or pecans in the topping, or add sunflower or pumpkin seeds for crunch without allergens.
- Chocolate Chip Twist: Fold 1/2 cup (90g) mini chocolate chips into the batter before baking. Kids adore it!
- Apple Cinnamon Version: Replace half the pumpkin with unsweetened applesauce and add a handful of diced apples on top of the batter before streusel.
- Mini Muffins: Divide batter into lined muffin tins and bake for 18-22 minutes—perfect for grab-and-go snacks.
My personal favorite is adding a layer of thinly sliced apples between the batter and streusel. It makes the cake extra juicy and adds a little tartness. If you’re baking for holidays, a sprinkle of dried cranberries in the streusel is festive and delicious.
Feel free to mix and match based on what’s in your pantry or your dietary needs. This pumpkin coffee cake is forgiving—so have fun customizing!
Serving & Storage Suggestions
Pumpkin coffee cake is best served slightly warm, straight from the pan. The streusel topping is at its crunchiest, and the cake is tender. For brunch, cut the cake into generous squares and arrange on a pretty platter—dust with powdered sugar for extra flair.
If you’re serving at a party or potluck, pair slices with a hot mug of coffee, chai tea, or even cold milk. This cake also works beautifully as a dessert, topped with whipped cream or a scoop of vanilla ice cream.
Storage: Let the cake cool completely, then cover tightly with foil or transfer to an airtight container. It keeps well at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze individual squares wrapped in plastic and foil—thaw overnight in the fridge.
To reheat, pop a slice in the microwave for 10-15 seconds or warm in a low oven (300°F/150°C) for 5 minutes. The spices seem to get even cozier after a day or two. Honestly, I think the leftovers taste better—the flavors meld and the cake stays moist.
If you like crunch, sprinkle fresh nuts or seeds on top before serving leftover slices. The streusel topping softens a bit over time, but a quick toast in the oven brings it back to life.
Nutritional Information & Benefits
Each serving of this pumpkin coffee cake (1/12 of the pan) provides roughly:
- Calories: 260
- Carbohydrates: 37g
- Fat: 11g
- Protein: 4g
- Fiber: 2g
- Sugar: 18g
Key Benefits: Pumpkin is loaded with vitamin A, fiber, and antioxidants—so you get a little nutrition boost with every bite. Using sour cream or Greek yogurt adds protein and keeps the cake light. You can make it gluten-free or dairy-free with simple swaps.
If you have nut allergies, skip the nuts in the streusel or use seeds instead. The recipe is vegetarian-friendly, and it’s easy to adapt for most diets. Personally, I love knowing this cake has real pumpkin and wholesome ingredients—not just lots of sugar.
Conclusion
If you’re looking for a pumpkin coffee cake recipe that’s easy, delicious, and full of cozy fall flavor, this one is a must-try. The cinnamon streusel topping is addictive, and the moist pumpkin cake underneath is pure comfort food. I’ve made this for everything from lazy Sunday mornings to big family gatherings—and it always disappears fast!
Don’t be afraid to play with the recipe—try new toppings, swap out ingredients, or bake it as muffins. That’s the joy of home baking. Personally, I love it best served warm with a cup of coffee and good company.
Ready to bake? Share your results, leave a comment, or tag me with your pumpkin coffee cake creations. I’d love to hear your twists and tips. Here’s to happy baking—and a kitchen that smells like cinnamon and pumpkin!
FAQs
Can I make the pumpkin coffee cake ahead of time?
Absolutely! Bake it the day before, then cover tightly. The flavors actually improve overnight.
Can I use fresh pumpkin instead of canned?
Yes, just roast and mash your pumpkin until smooth. Make sure it’s not too watery—strain if needed.
How do I make this recipe gluten-free?
Use a 1:1 gluten-free baking flour blend. The cake stays moist and the streusel still crisps up nicely.
What’s the best way to store leftovers?
Cover and store at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for longer storage.
Can I add chocolate chips or other mix-ins?
Definitely! Fold in 1/2 cup mini chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
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Pumpkin Coffee Cake with Cinnamon Streusel Topping
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This easy pumpkin coffee cake features a moist, spiced pumpkin base and a crunchy cinnamon streusel topping. Perfect for fall mornings, brunches, or dessert, it’s a cozy treat that comes together quickly and is sure to impress.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup pumpkin purée (canned, not pie filling)
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- Make the streusel: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1.5 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in 6 tablespoons melted butter and mix until crumbly. Stir in nuts if using.
- In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.
- In a separate bowl, whisk pumpkin purée, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix with a spatula until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Sprinkle streusel topping evenly over the batter.
- Bake for 35-40 minutes, checking at 35 minutes. Cake is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool on a wire rack for at least 20 minutes before slicing.
- Serve warm or at room temperature. Enjoy with coffee or ice cream if desired.
Notes
For dairy-free, use coconut yogurt and vegan butter. For gluten-free, substitute a 1:1 gluten-free flour blend. Nuts in the streusel are optional; seeds can be used for nut-free. Do not overmix batter for best texture. Streusel can be doubled for extra crunch. Cake keeps well at room temperature for 2 days, refrigerated for 5 days, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake (about a 3x3-inch square)
- Calories: 260
- Sugar: 18
- Sodium: 180
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
Keywords: pumpkin coffee cake, cinnamon streusel, fall baking, brunch, easy cake, pumpkin dessert, autumn recipe, moist coffee cake
