Easy Pumpkin Coffee Cake is like autumn wrapped up in a cozy, delicious treat! Picture a moist, spiced pumpkin cake that's perfectly balanced with a crumbly, buttery streusel topping. Each bite brings a blend of cinnamon, nutmeg, and cloves, making it taste like a warm hug on a crisp fall morning. Whether enjoyed with a steaming cup of coffee or as a delightful dessert, pumpkin coffee cake is seasonal comfort.
Get ready to fall in love with pumpkin coffee cake – it's like a hug from autumn wrapped in a warm, delicious treat! Imagine a tender, moist cake infused with pumpkin and cozy spices, crowned with a golden, buttery streusel that crumbles with every bite. Perfect for breakfast, brunch, or any time you need a little seasonal cheer, this cake pairs beautifully with your favorite cup of coffee. Trust me, once you take a bite, you’ll be craving this cozy comfort all year round.
Give it a try and let us know what you think in the comments below!
Try some of our other sweet recipes: Dr. Pepper Chocolate Cake, Peanut Butter Texas Sheet Cake, No Bake Mocha Lush Dessert, or Apple Cider Donut Bundt Cake.
Jump to:
Ingredients for Pumpkin Coffee Cake
- all purpose flour
- canola or vegetable oil
- granulated sugar
- brown sugar
- ground ginger
- ground cinnamon
- ground cloves
- ground nutmeg
- canned pumpkin puree (not pie filling)
- baking powder
- baking soda
- milk
- all purpose flour
- brown sugar
- butter
- ground cinnamon
- powdered sugar
- vanilla extract
- milk or creamer
FAQs
Pumpkin coffee cake is a delightful baked treat combining the flavors of pumpkin and warm spices, topped with a crumbly streusel. It’s often enjoyed as a breakfast item or dessert.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum for the best texture.
Yes, you can use fresh pumpkin puree. Simply roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Make sure to strain any excess water for the best texture.
Absolutely! Chopped nuts like pecans or walnuts, or even chocolate chips, can be added to the batter or sprinkled on top of the streusel for added texture and flavor.
Yes! Pumpkin coffee cake freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Top Tips
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar added, which can make the cake too sweet.
- Try layering the batter and streusel for a marbled effect. Pour half the batter into the pan, sprinkle with half the streusel, then add the remaining batter and top with the rest of the streusel.
- Spoon and level your flour into the measuring cup to avoid packing it down, which can result in a dense cake.
- Fold in chopped nuts, such as pecans or walnuts, or even chocolate chips for added texture and flavor.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to a tough texture.
- Store the cake for 3-4 days, keeping it tightly covered. Or store it in the refrigerator for up to 6 days.
How to make Pumpkin Coffee Cake
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine flour, brown sugar, softened butter, and cinnamon until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium bowl, whisk pumpkin puree, granulated sugar, milk, oil, and brown sugar until light and fluffy.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, do not overmix. The batter will be thick.
- Spread batter into the prepared 9x9" pan. Sprinkled the prepared streusel topping over the top. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- Cool for about 20-30 minutes. Mix the glaze ingredients and spread over top. Slice and enjoy!
Easy Pumpkin Coffee Cake
Ingredients
Streusel Topping
- ½ cup all purpose flour
- ¼ cup (4 tbsp) unsalted butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
Coffee Cake
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmetg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup brown sugar, packed
- ½ cup canola or vegetable oil
- ¼ cup milk
- ¼ cup granulated sugar or maple syrup
Glaze
- 1 cup powdered sugar
- 2 tablespoon milk or creamer
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine flour, brown sugar, softened butter, and cinnamon until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium bowl, whisk pumpkin puree, granulated sugar, milk, oil, and brown sugar until light and fluffy.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, do not overmix. The batter will be thick.
- Spread batter into the prepared 9x9" pan. Sprinkled the prepared streusel topping over the top. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- Cool for about 20-30 minutes. Mix the glaze ingredients and spread over top. Slice and enjoy!
Leave a Reply