Pumpkin Coffee Cake – Cozy, Spiced, and Perfect with Your Morning Cup
Pumpkin coffee cake brings everything you love about fall into one warm, tender slice. It’s soft, packed with pumpkin puree and cinnamon, and topped with a buttery streusel that melts into the crumb as it bakes. This is the cake you serve for brunch, holidays, or a slow Saturday morning.
It’s simple to make, easy to customize, and it makes your kitchen smell incredible. You don’t need fancy tools—just a bowl, a whisk, and a baking pan.
What Makes This Recipe So Good
- Moist and tender crumb: Pumpkin puree keeps the cake soft without being heavy, so every bite feels just right.
- Big, buttery streusel: A thick layer of cinnamon-brown sugar crumble gives texture and sweetness on top.
- Warm spices: Cinnamon, nutmeg, ginger, and cloves round out the pumpkin flavor without overpowering it.
- No mixer needed: Everything comes together by hand, so the batter stays tender and you avoid overmixing.
- Great make-ahead: The flavor gets even better the next day, and it reheats beautifully.
Shopping List
- For the cake:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Fine sea salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves (optional but nice)
- Canned pumpkin puree (not pumpkin pie filling)
- Neutral oil (vegetable, canola, or light olive oil)
- Eggs
- Vanilla extract
- Buttermilk or plain yogurt (for extra moisture)
- For the streusel:
- All-purpose flour
- Light brown sugar
- Granulated sugar
- Ground cinnamon
- Cold unsalted butter
- Pinch of salt
- Chopped pecans or walnuts (optional)
- For the glaze (optional):
- Powdered sugar
- Milk or cream
- Vanilla extract
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment for easy lifting.
- Make the streusel: In a bowl, mix 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt.Cut in 1/2 cup cold butter until clumps form. Stir in 1/2 cup chopped nuts if using. Chill while you make the batter.
- Whisk the dry ingredients: In a large bowl, whisk 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of cloves.
- Combine the wet ingredients: In another bowl, whisk 1 cup pumpkin puree, 1/2 cup oil, 2 large eggs, 2 teaspoons vanilla, and 1/2 cup buttermilk or yogurt until smooth.
- Bring the batter together: Pour the wet mixture into the dry.Stir gently with a spatula just until no dry spots remain. The batter should be thick but spreadable. Avoid overmixing.
- Assemble: Spread the batter evenly in the pan.Sprinkle the chilled streusel evenly over the top. Press it very lightly so it adheres without sinking.
- Bake: Bake 28–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and set.
- Cool: Let the cake cool in the pan for at least 20–30 minutes.This helps the crumb set and makes slicing cleaner.
- Glaze (optional): Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla until pourable. Drizzle over the slightly warm cake.
- Serve: Slice into squares. Enjoy warm or at room temperature with coffee or tea.
How to Store
- Room temperature: Keep covered for up to 2 days.The streusel stays crispest on day one.
- Refrigerator: Store in an airtight container for up to 5 days. Warm slices in the microwave for 10–15 seconds to refresh.
- Freezer: Wrap individual slices snugly, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat gently.
Why This is Good for You
- Pumpkin adds nutrients: Pumpkin is rich in vitamin A and fiber, which can support eye health and digestion.
- Less butter in the batter: Using oil and pumpkin keeps the cake moist without heavy saturated fats.
- Spices bring benefits: Cinnamon and ginger offer natural warmth and may support healthy blood sugar balance and digestion.
- Portion control is easy: Baking in a 9×13 pan makes it simple to cut reasonable portions and share.
What Not to Do
- Don’t use pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the recipe.
- Don’t overmix: Overworking the batter makes the crumb tough and dense.
- Don’t skip chilling the streusel: Cold butter creates clumps that bake up crisp and crackly.
- Don’t overbake: Dry edges and a tough top mean it sat in the oven too long.Start checking at 28 minutes.
- Don’t cut it too hot: Letting it rest helps the structure set, so slices stay neat.
Variations You Can Try
- Cream cheese ribbon: Beat 8 ounces cream cheese with 1/4 cup sugar and 1 egg. Spread over half the batter, top with remaining batter, then add streusel.
- Maple glaze: Swap the milk in the glaze for pure maple syrup and reduce the powdered sugar slightly to keep it pourable.
- Chocolate chip twist: Fold 3/4 cup mini chocolate chips into the batter for a cozy pumpkin-and-chocolate combo.
- Nutty crunch: Add 1/2 cup chopped toasted pecans or walnuts to the batter and the streusel for extra texture.
- Whole wheat bump: Replace 1/2 cup of the all-purpose flour with white whole wheat flour for a heartier bite.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Check doneness a few minutes earlier.
- Dairy-free: Use a plant-based yogurt or dairy-free milk with 1 teaspoon lemon juice as a buttermilk swap, and dairy-free butter for the streusel.
FAQ
Can I make this the night before?
Yes.
Bake, cool, and cover the cake at room temperature overnight. Glaze just before serving. The flavor actually deepens by day two.
What can I use instead of buttermilk?
Use plain yogurt thinned with a splash of milk, or make a quick buttermilk by mixing milk with a teaspoon of lemon juice or vinegar and letting it sit for 5 minutes.
How do I prevent a gummy texture?
Measure flour accurately, don’t overmix, and bake until the center is fully set.
Let the cake cool at least 20 minutes before slicing so the crumb finishes setting.
Can I bake this in a smaller pan?
An 8×8 or 9×9 pan works, but the cake will be thicker and need extra time. Start checking around 38–40 minutes and tent with foil if the top browns too fast.
Is canned pumpkin the same as pumpkin pie filling?
No. Canned pumpkin is pure pumpkin.
Pumpkin pie filling has sugar and spices added, which will make the cake too sweet and unbalanced.
Can I reduce the sugar?
You can cut the sugar in the cake batter by 1/4 cup without hurting the texture. Keep the streusel amounts the same for best crunch and structure.
How do I know it’s done?
Look for a set top, edges that pull slightly from the pan, and a toothpick that comes out clean or with a few moist crumbs. If it’s wet, give it a few more minutes.
What coffee pairs well with this?
A medium roast with caramel or nutty notes is perfect.
If you like flavored coffee, a cinnamon or vanilla blend complements the spices nicely.
Wrapping Up
Pumpkin coffee cake is one of those reliable, cozy bakes that never disappoints. It’s easy to make, travels well, and tastes just as good on a weekday morning as it does on a holiday table. Keep a can of pumpkin in your pantry, and you can pull this together anytime the craving hits.
Warm slice, hot coffee, quiet moment—that’s a win every time.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x13-inch baking pan, or line it with parchment for easy lifting.
- Make the streusel: In a bowl, mix 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in 1/2 cup cold butter until clumps form. Stir in 1/2 cup chopped nuts if using. Chill while you make the batter.
- Whisk the dry ingredients: In a large bowl, whisk 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of cloves.
- Combine the wet ingredients: In another bowl, whisk 1 cup pumpkin puree, 1/2 cup oil, 2 large eggs, 2 teaspoons vanilla, and 1/2 cup buttermilk or yogurt until smooth.
- Bring the batter together: Pour the wet mixture into the dry. Stir gently with a spatula just until no dry spots remain. The batter should be thick but spreadable. Avoid overmixing.
- Assemble: Spread the batter evenly in the pan. Sprinkle the chilled streusel evenly over the top. Press it very lightly so it adheres without sinking.
- Bake: Bake 28–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and set.
- Cool: Let the cake cool in the pan for at least 20–30 minutes. This helps the crumb set and makes slicing cleaner.
- Glaze (optional): Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla until pourable. Drizzle over the slightly warm cake.
- Serve: Slice into squares. Enjoy warm or at room temperature with coffee or tea.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
