This Pumpkin Coffee Cake Recipe is pure autumn magic in every bite! Imagine the cozy flavors of spiced pumpkin, buttery streusel, and a luscious vanilla glaze all nestled in a thick, tender cake. It’s the kind of treat that fills your kitchen with cinnamon-scented warmth and has everyone gathered around for “just one more piece.” Whether you’re brewing a fresh pot of coffee or planning your next holiday brunch, this Pumpkin Coffee Cake Recipe is a delicious way to bring comfort and cheer to any table.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pumpkin Coffee Cake Recipe is how it transforms everyday ingredients into something truly special. Each item brings its own essential touch – from rich pumpkin puree for moisture and color, to classic fall spices that add warmth, and of course, that irresistible crumbly streusel. Here’s what you’ll need, plus a few tips for each:

All-purpose flour: Forms the tender, fluffy base of both the cake and the streusel topping.
Brown sugar (packed): Deepens the flavor and ensures the crumb stays perfectly moist and rich.
Granulated sugar: Balances out the brown sugar and offers a clean, sweet finish.
Kosher salt: Boosts all those lovely flavors; use a little less if using table salt.
Cinnamon: Essential for that classic coffee cake aroma and gentle spice.
Pumpkin pie spice: The secret weapon for capturing that autumn flavor profile in every bite.
Butter (melted & softened): Both textures are used for the perfect mix of creamy batter and crisp, golden streusel.
Baking powder & baking soda: These two work together to give your cake a splendid rise and airy texture.
Pumpkin puree (not pie filling): The star of the show – opt for pure pumpkin for best results.
Large eggs: Hold everything together while adding richness and structure.
Vegetable oil: A splash keeps your cake extra moist; a light-flavored olive oil works too!
Vanilla extract: Enhances the sweetness and rounds out the spices for depth.
Milk: Just a bit, to create a silky-smooth icing to drizzle over your masterpiece.
Powdered sugar: For a creamy, glossy finish on top of the warm cake.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350 degrees F so it’s perfectly hot by bake time. Then, generously grease a 9×13 inch cake pan with nonstick spray or butter. Giving it a good coating ensures your Pumpkin Coffee Cake Recipe comes out cleanly, and the edges turn golden and delicious.

Step 2: Whip Up the Streusel

In a large bowl, combine the flour, both sugars, kosher salt, cinnamon, and pumpkin pie spice. Melt your butter and pour it in, stirring everything together until the mixture has the texture of wet sand with some clumps. Don’t overwork it – those buttery chunks are what make every bite extra special! Set aside (or refrigerate if you have room) while you start the cake batter.

Step 3: Blend the Dry Cake Mix

Grab another large bowl or use your stand mixer. Whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This mix is your cake’s foundation, and blending in the spices at this stage ensures every crumb sings with flavor.

Step 4: Add Butter and Pumpkin

Chop your softened butter into small pieces and add it to the dry ingredients, along with about half your can of pumpkin puree. Use the paddle attachment or hand beaters to blend until everything just comes together. Don’t worry if the mixture looks a little thick or chunky at first – it’ll smooth out as you add the wet ingredients.

Step 5: Mix the Wet Ingredients

In your butter-melting bowl, combine the remaining pumpkin puree with eggs, oil, and vanilla. Whisk thoroughly so the eggs are fully incorporated. This step ensures your Pumpkin Coffee Cake Recipe will be light and moist, with no pockets of pumpkin or streaks of egg.

Step 6: Bring the Batter Together

Add the egg mixture to the flour mixture in three parts, beating each time until just combined. After the last addition, let it mix for about one minute until the batter is fluffy and smooth. This little extra mixing helps your cake rise and develop a dreamy, tender crumb.

Step 7: Assemble the Layers

Now for the fun part! Spread 2 cups of batter into your prepared pan, then sprinkle 1 cup of streusel over the top. Add another 2 cups of batter, smooth it out gently, then layer on another cup of streusel. Repeat once more with remaining batter and a final 2 cups of streusel (save any extra for later!). This creates those beautiful ripples of crumbly goodness in your Pumpkin Coffee Cake Recipe.

Step 8: Bake the Cake

Slide the pan onto the center rack and bake for 35 minutes. Remove from the oven, quickly sprinkle on the reserved streusel (focus on any places where the batter has puffed up), then return the cake for another 10-15 minutes. It’s done when a toothpick comes out clean and the cake no longer jiggles.

Step 9: Cool and Drizzle

Let the cake cool in the pan for at least 15-20 minutes. Meanwhile, whip up your icing by beating soft butter with vanilla, salt, milk, and powdered sugar until smooth and pourable. Drizzle over the warm cake for that sweet, irresistible finish your Pumpkin Coffee Cake Recipe deserves.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

The finishing touches can elevate each slice! A generous drizzle of vanilla glaze is classic, but you could also dust with a little extra cinnamon, scatter chopped toasted pecans, or finish with a sprinkling of powdered sugar for a bakery-worthy look. If you’re feeling decadent, a dollop of whipped cream alongside each piece is always welcome.

Side Dishes

This cozy coffee cake pairs beautifully with piping hot coffee (naturally), but you could also offer a chai latte, spiced tea, or even a hot cocoa bar for younger guests. For a brunch spread, serve alongside fresh fruit salad, crispy bacon, or soft scrambled eggs to round out the flavors and textures on your table.

Creative Ways to Present

For a special touch, cut the Pumpkin Coffee Cake Recipe into generous squares and serve on a rustic wooden board with scattered cinnamon sticks and mini pumpkins for a festive look. You can also bake in muffin tins for individual servings, or stack smaller squares on tiered cake stands at a fall buffet or brunch party.

Make Ahead and Storage

Storing Leftovers

This Pumpkin Coffee Cake Recipe keeps well covered on the counter for two to three days. Just wrap tightly with plastic or foil, or transfer to an airtight container to maintain its moist crumb and fresh flavor. If your kitchen is warm or you plan to keep it longer, pop the cake in the fridge after day two.

Freezing

Want to enjoy pumpkin coffee cake all season long? Wrap individual slices or the whole cake securely in plastic wrap and foil, then freeze for up to three months. Let thaw at room temperature or overnight in the fridge, and you’ll have homemade pumpkin goodness on hand whenever the craving strikes.

Reheating

To recapture that “just baked” warmth, microwave individual slices for 10 to 20 seconds until soft and fragrant. If serving a larger portion, cover with foil and reheat in a 300 degree F oven for about 10 minutes. Finish with an extra drizzle of icing if desired!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your puree is thick and well-drained, as homemade versions can sometimes be more watery. Either way, your Pumpkin Coffee Cake Recipe will still be moist and full of flavor.

How do I make sure my streusel turns out crumbly and not dense?

The key is not to overmix after adding the melted butter—those little clumps are what create the classic crumb! If you want larger chunks, gently squeeze some of the sugary mixture together as you scatter it over the cake.

Can I make this Pumpkin Coffee Cake Recipe gluten-free?

Yes, just substitute a good-quality 1-to-1 gluten-free flour for the all-purpose. The results are still rich, tender, and just as satisfying—perfect for anyone avoiding gluten.

What’s the best way to store leftover icing?

Store it in an airtight container in the fridge for several days. If it thickens up, simply whisk in a tiny splash of milk until it’s pourable again before drizzling over reheated cake slices.

Is this cake sweet enough for dessert or just breakfast?

This treat truly shines whenever you serve it! The Pumpkin Coffee Cake Recipe strikes the right balance—sweet and spiced enough for dessert, yet cozy and comforting for breakfast or brunch. It’s delightful anytime!

Final Thoughts

If you’re craving something warm, spiced, and totally comforting, give this Pumpkin Coffee Cake Recipe a try. Each slice is loaded with autumn flavor and nostalgia, and it’s guaranteed to bring a little extra joy to your kitchen—no matter the season!