There’s something downright magical about the first bite of Pumpkin Coffee Cake, especially when autumn’s chill sets in and you’re craving a cozy treat. Tender, spiced cake topped with a buttery streusel and, if you want, a drizzling of sweet glaze — this recipe has quickly become my go-to for fall brunches, easy desserts, and those afternoons when only a little comfort will do. With its bakery-worthy texture and classic flavors, Pumpkin Coffee Cake promises to be a hit wherever you take it.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple pantry staples, but don’t be fooled — each ingredient brings something special to the table, lending incredible moisture, fragrance, and irresistibly crumbly texture to the cake. Here’s the lineup and why they matter.

All-purpose flour (for cake and streusel): The backbone of your cake; keeps it tender while also giving the topping its delightful crunch.
Baking powder & baking soda: A dynamic duo ensuring your Pumpkin Coffee Cake bakes up perfectly fluffy and light.
Pumpkin pie spice & cinnamon: These warm, aromatic spices wrap the cake in cozy fall flavor with every bite.
Salt: Just the right amount sharpens the flavors and balances the sweetness.
Unsalted butter (softened & melted): Adds richness and that melt-in-your-mouth crumb, both in the cake and the streusel.
Granulated sugar & light brown sugar: Combining both sugars delivers depth, softness, and caramel notes to cake and topping.
Eggs: Provide structure and ensure a soft, moist texture.
Pumpkin puree: The star ingredient, infusing the cake with color, moisture, and gentle earthiness (be sure to use pure pumpkin, not pie filling).
Vanilla extract: A splash brings everything together and boosts those spiced cake notes.
Sour cream: Guarantees extra tenderness and keeps the crumb ultra-moist.
Powdered sugar, milk, vanilla (for glaze): Optional, but oh-so-pretty for a finishing touch of sweetness and shine.

How to Make Pumpkin Coffee Cake

Step 1: Prep the Baking Dish and Oven

Begin by preheating your oven to 350°F (175°C) — a nice, gentle heat that allows the flavors to develop while the cake bakes evenly. Grease and flour a 9×13-inch baking dish. This helps the cake lift out beautifully without sticking, so every slice comes out picture-perfect.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisking ensures all those essential leaveners and spices are evenly distributed, giving you a well-risen, perfectly flavored Pumpkin Coffee Cake every time.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step infuses air into the batter, creating a tender crumb and allowing the sugar to fully dissolve into the butter for that bakery-style texture.

Step 4: Add Eggs, Pumpkin, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the pumpkin puree and vanilla extract, enjoying the gorgeous deep orange color and the aroma that starts to fill the room. Your batter will be silky and inviting.

Step 5: Blend in Sour Cream and Dry Ingredients

Add the sour cream, mixing until fully combined. Slowly stir in the dry ingredients you prepped earlier, blending until just smooth — be careful not to overmix, as this keeps the Pumpkin Coffee Cake light and tender.

Step 6: Spread Batter and Make Streusel

Spread the thick, spiced batter evenly in your prepared baking dish. For the streusel, simply combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl, then add melted butter. Stir until you have delicious, clumpy crumbs, and sprinkle this generously over the batter — it’ll bake into a golden, crunchy topping.

Step 7: Bake to Perfection

Slide that beautiful pan into the oven and bake for 40 to 45 minutes, until your kitchen is filled with the scents of fall and a toothpick inserted in the center comes out clean. Try to wait until the cake is mostly cool to cut it, so the crumb sets and the streusel stays crisp.

Step 8: Drizzle Optional Glaze

If you love a touch of sweetness and shine, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Once your Pumpkin Coffee Cake has cooled, drizzle the glaze back and forth for sweet ribbons over each slice.

How to Serve Pumpkin Coffee Cake

Garnishes

This cake is dreamy all on its own, but you can elevate it further with a sprinkle of powdered sugar, a handful of toasted pecans or walnuts, or even a dollop of whipped cream or Greek yogurt when serving. Each option adds a lovely texture and finishing touch, making every bite feel like a treat.

Side Dishes

Pumpkin Coffee Cake pairs beautifully with a mug of hot coffee or chai latte. If you want to round out a brunch spread, consider serving it with a fresh fruit salad, crispy bacon, or fluffy scrambled eggs. It walks the line between dessert and breakfast so perfectly — everyone finds something to love.

Creative Ways to Present

Slices look beautiful arranged on a wooden board for family-style snacking, or you can cube the cake for a sweet after-dinner nibble at a buffet. If you’re feeling festive, add little edible flowers or extra glaze swirls for a show-stopping centerpiece. For parties, try baking in muffin tins for adorable single-serve portions of Pumpkin Coffee Cake.

Pumpkin Coffee Cake: Make Ahead and Storage

Storing Leftovers

When you’ve got leftovers (if you’re lucky!), cover the cooled Pumpkin Coffee Cake tightly with foil or plastic wrap. It’ll stay soft and luscious at room temperature for up to two days, or you can pop it in the fridge to extend its freshness — the flavors just keep developing!

Freezing

This cake handles freezing like a champ. Wrap individual squares or the whole cake (minus the glaze) in plastic wrap and foil, then freeze for up to three months. Let it thaw overnight in the fridge or a couple hours at room temperature — a great way to have Pumpkin Coffee Cake on standby for unexpected guests or future cravings.

Reheating

To recapture that freshly baked warmth, heat individual slices in the microwave for about 15-20 seconds. For larger portions, pop them in a 300°F oven, covered lightly with foil, until they’re just heated through. The streusel gets deliciously toasty again, making leftovers taste like new.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully in this recipe, as long as it’s not too watery. If needed, strain it a bit first to get that thick, creamy consistency you want for Pumpkin Coffee Cake.

What’s the best way to get a crumbly streusel topping?

The key is to mix the streusel just until clumps form, and make sure your melted butter isn’t too hot. Sprinkle it gently over the batter before baking — this will create those gorgeous, crunchy bits Pumpkin Coffee Cake is known for.

Could I make this dairy free?

Definitely! Swap the butter for a plant-based alternative, use a dairy-free sour cream, and make sure all other ingredients fit your needs. The result will still be moist and packed with all the pumpkin spice magic.

Can I add nuts or chocolate chips?

Yes, and I highly recommend trying it at least once! Chopped pecans or walnuts in the streusel add an irresistible crunch, while a handful of chocolate chips stirred into the batter turns your Pumpkin Coffee Cake into a dessert worthy of any celebration.

How do I make the glaze extra thick or thin?

If you prefer a thicker glaze, use less milk; for a lighter drizzle, add a touch more. Either way, whisk until it’s perfectly smooth and drizzle only after the cake has cooled — this ensures you get those pretty, bakery-style streaks on top.

Final Thoughts

Making this Pumpkin Coffee Cake has truly become one of my favorite autumn rituals, and I hope you’ll find as much joy in sharing it as I have. Whether you savor it warm for breakfast, bring it to a fall gathering, or simply treat yourself with a generous slice, this cozy cake will fill your kitchen — and your heart — with seasonal happiness. Give it a try soon and let it become your new cold-weather tradition!

Pumpkin Coffee Cake Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour–1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with this delicious Pumpkin Coffee Cake. Moist pumpkin cake is topped with a buttery streusel and optional glaze, making it perfect for breakfast or dessert.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup sour cream

For the Streusel Topping:

1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, melted

For the Glaze (optional):

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.

Beat in eggs one at a time, then add pumpkin puree and vanilla. Mix in sour cream until combined.

Gradually stir in dry ingredients until batter is smooth. Spread batter evenly in the prepared baking dish.
For the streusel, combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Pour in melted butter and stir until crumbly.

Sprinkle streusel evenly over cake batter. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

If glazing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before slicing.

Notes

For extra flavor, add chopped pecans or walnuts to the streusel topping.
Cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American