Imagine the aroma wafting through your kitchen as this Pumpkin Coffee Cake bakes, blending sweet spices and rich pumpkin into a moist, irresistible treat. This cake is one of those recipes I turn to every single autumn — or honestly, anytime I need a cozy pick-me-up with my morning coffee. The combination of a soft, spiced pumpkin base, a buttery, cinnamon-infused streusel topping, and a simple glaze makes every bite a celebration of fall flavors. It’s effortless to pull together, enough for a crowd, and just as perfect for brunch as it is for dessert. Whether you’re sharing it with family or making it as a little indulgence for yourself, Pumpkin Coffee Cake absolutely deserves a place in your baking rotation.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin Coffee Cake is that each ingredient has a real purpose, from the gentle warmth of the spices right down to the finishing touch of that sweet glaze. Every item contributes to a moist crumb, deep flavor, and an inviting golden color that’s bound to grab attention at the table.

All purpose flour: The sturdy backbone of your cake and streusel, giving each bite its satisfying structure.
Baking soda & baking powder: These leavening agents help your cake rise beautifully and stay light.
Salt: Just a pinch balances out the sweetness and wakes up the flavors.
Pumpkin pie spice: The signature blend—think cinnamon, nutmeg, ginger, and cloves—makes this cake taste like fall in every slice.
Pumpkin puree: Not just for color, it adds moisture and a gentle earthy sweetness; be sure you’re using puree, not pumpkin pie filling.
Light brown sugar: Adds a caramelly depth and helps keep the cake soft and rich.
Granulated sugar: Brightens up the flavor and contributes to the tender crumb.
Canola oil: Makes the cake especially moist and gives it a nice, light texture.
Milk: A splash helps bring the batter together and lightens the crumb.
Unsalted butter (cold): The secret to a streusel that’s lusciously crumbly—keep it cold for best results.
Powdered sugar (sifted): For a flawlessly smooth glaze to finish the cake with just a hint of extra sweetness.

How to Make Pumpkin Coffee Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees. Grease a 9 x 9 pan generously with nonstick spray—this ensures every glorious crumb of Pumpkin Coffee Cake comes out easily later. Getting your setup ready makes everything else a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This simple step evenly distributes all the leavening and spice, guaranteeing those classic autumnal notes are in every bite.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, stir together pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk. The mixture will look thick and creamy—this is what gives your coffee cake its tender crumb and moist texture.

Step 4: Bring It All Together

Add the wet mixture into the bowl of dry ingredients, mixing gently just until everything is combined. Resist the urge to overmix—the batter should be thick, and that’s exactly what you want for a beautiful, dense Pumpkin Coffee Cake.

Step 5: Make the Streusel Topping

In your food processor, pulse together flour, cold unsalted butter, brown sugar, and a pinch of pumpkin pie spice. It should look like damp sand once it’s ready. This layer bakes into delicious, buttery crumbles with spicy hints that perfectly complement the cake below.

Step 6: Assemble and Bake

Pour your thick batter into the prepared pan, smoothing it out. Generously sprinkle the streusel topping evenly over the surface. Bake for 30 to 35 minutes, or until a toothpick comes out mostly clean—just a few moist crumbs are what you’re looking for.

Step 7: Glaze and Enjoy

Let the cake cool for at least 30 minutes, then whisk together sifted powdered sugar and milk to form a silky glaze. Drizzle generously over the top. Have your coffee ready because your Pumpkin Coffee Cake is now ready to slice and savor!

How to Serve Pumpkin Coffee Cake

Garnishes

Serve your Pumpkin Coffee Cake with a festive sprinkle of extra pumpkin pie spice or cinnamon over the glaze for visual flair and a cinnamon-forward aroma. A small dollop of freshly whipped cream or even a scoop of vanilla ice cream transforms it into a dreamy dessert.

Side Dishes

Pair your cake with your favorite morning beverage—fresh-brewed coffee is a classic, but it’s fantastic alongside chai tea, spiced lattes, or even warm apple cider. For brunch, some crisp bacon or a simple fruit salad rounds out the cozy flavors.

Creative Ways to Present

Cut the Pumpkin Coffee Cake into squares and stack them on a rustic wooden board for a charming autumn display. Mini squares can be served on cupcake liners for easy grab-and-go snacking at gatherings, or dress it up on a cake stand with a dusting of powdered sugar for holiday brunches.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the Pumpkin Coffee Cake tightly with plastic wrap or store in an airtight container. It will stay moist and delicious for up to 3 days at room temperature (just keep it away from direct sunlight).

Freezing

For longer storage, slice the cooled cake and wrap individual pieces in plastic wrap, then pop them into a freezer-safe bag. The flavor stays fantastic for up to 2 months; just thaw overnight in the refrigerator before serving.

Reheating

To revive that just-baked warmth, heat individual pieces in the microwave for about 15–20 seconds. If you want to crisp up the streusel, pop a few slices in a 300-degree oven for 8–10 minutes. The Pumpkin Coffee Cake will taste like it just came out of your oven all over again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! As long as your homemade puree isn’t too watery, it will work wonderfully in this recipe. You may want to blot it with paper towels to remove excess moisture, which helps keep the Pumpkin Coffee Cake perfectly textured.

What if I don’t have pumpkin pie spice?

No problem—just use a blend of 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. The result is just as aromatic and brings the traditional warm flavor to your Pumpkin Coffee Cake.

Can this recipe be doubled for a crowd?

Yes! Simply double all the ingredients and bake the batter in a 9×13-inch pan instead. You may need to add a few extra minutes to the baking time, but the Pumpkin Coffee Cake will turn out just as incredible.

Can I substitute oil with melted butter?

You sure can. Using melted butter in place of canola oil adds a richer flavor, though the cake may be just a shade denser. Either way, your Pumpkin Coffee Cake will be absolutely delightful.

Is this cake very sweet?

The sweetness is balanced by the pumpkin and warming spices. If you prefer an even less sweet cake, feel free to reduce the sugar in the batter or glaze slightly—the Pumpkin Coffee Cake will still have all that comforting flavor.

Final Thoughts

If you’re searching for a friendly, crowd-pleasing bake that delivers comfort and autumnal goodness in every bite, you’ve just met your new favorite. Don’t wait for a special occasion—bake this Pumpkin Coffee Cake soon, pour yourself a hot drink, and enjoy a slice (or two) of the season’s best flavors!