Pumpkin Coffee Cake
Breakfast dessert snack

🎃 Easy Made Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

Pumpkin Coffee Cake ⭐️⭐️⭐️⭐️⭐️ (4.9 from pumpkin lovers and cozy breakfast fans)
☕ Soft | 🍂 Spiced | 🧡 Family-Approved

If you love the flavors of fall in a tender, crumbly coffee cake, this Pumpkin Coffee Cake is your new go-to. With warm spices, a soft pumpkin base, and a cinnamon streusel topping, it’s perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Ideal for cozy mornings, holiday gatherings, or a sweet fall pick-me-up.

Why You’ll Love This Pumpkin Coffee Cake

⏱️ Prep Time: 15 minutes
⏳ Bake Time: 35–40 minutes
🍽️ Serves: 8–10
💰 Budget-Friendly
✨ Flavor: Sweet pumpkin with cinnamon, nutmeg, and buttery streusel
🧡 Perfect For: Fall breakfasts, brunches, coffee breaks, and holiday treats

Ingredients – Moist, Spiced, and Simple

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ tsp vanilla extract
  • ½ cup sour cream or yogurt (for extra moisture)

For the Streusel Topping:

  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ tsp cinnamon
  • ¼ cup unsalted butter, cold and cubed
  • Optional: ½ cup chopped nuts (walnuts or pecans)

How to Make Pumpkin Coffee Cake

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 3: Mix Wet Ingredients

In another bowl, whisk together melted butter, brown sugar, eggs, pumpkin puree, vanilla, and sour cream until smooth.

Step 4: Combine & Pour

Gradually fold wet ingredients into dry ingredients until just combined. Pour batter into prepared pan.

Step 5: Make Streusel & Sprinkle

In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture is crumbly. Stir in nuts if using. Sprinkle streusel evenly over the cake batter.

Step 6: Bake to Golden Perfection

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before slicing.

Serving Ideas

  • Warm slices with butter or cream cheese spread
  • Pair with coffee, chai, or hot chocolate
  • Sprinkle with powdered sugar for extra sweetness
  • Serve with a side of fresh fruit for brunch

What Everyone’s Saying

“Moist, tender, and perfectly spiced. My favorite fall treat!”
⭐️⭐️⭐️⭐️⭐️ – Laura K.

“The streusel topping is heavenly. Everyone loved it at brunch.”
⭐️⭐️⭐️⭐️⭐️ – Mike T.

“I make this every fall. It’s become a family tradition!”
⭐️⭐️⭐️⭐️⭐️ – Sarah M.

Pumpkin Coffee Cake

Pumpkin Coffee Cake – Soft, Spiced, and Perfectly Crumbly

This Pumpkin Coffee Cake is tender, moist, and bursting with autumnal flavor. Featuring a soft pumpkin base, warm spices, and a buttery streusel topping, it’s perfect for breakfast, brunch, or a sweet snack with your morning coffee. Easy to make and irresistibly aromatic, it’s a fall favorite that disappears fast!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 310

Ingredients
  

For the Cake:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional
  • ½ cup vegetable oil
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree canned or fresh
  • 1 teaspoon vanilla extract
  • ½ cup milk
For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar packed
  • ½ teaspoon cinnamon
  • 3 tablespoons unsalted butter cold and cubed
Optional: ¼ cup
  • chopped nuts pecans or walnuts

Equipment

  • 9×13-inch baking pan
  • Mixing bowls
  • Whisk and spatula
  • Knife (for topping and slicing)

Method
 

  1. Preheat Oven – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. Mix Dry Ingredients (Cake) – In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. Mix Wet Ingredients (Cake) – In a large bowl, whisk together oil, melted butter, granulated sugar, brown sugar, eggs, pumpkin puree, vanilla, and milk until smooth.
  4. Combine – Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Prepare Streusel – In a small bowl, combine flour, brown sugar, cinnamon, and nuts if using. Cut in cold butter until mixture resembles coarse crumbs.
  6. Assemble – Pour cake batter into prepared pan. Evenly sprinkle streusel on top.
  7. Bake – Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool & Serve – Let cool for 10–15 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

Use canned pumpkin for convenience and consistent moisture.
Add a drizzle of cream cheese glaze for extra sweetness.
Cake can be stored at room temperature for 2–3 days or refrigerated up to 5 days.
Streusel topping can be made ahead and stored in the fridge.

FAQ – Pumpkin Coffee Cake

This Pumpkin Coffee Cake is moist, spiced perfectly, and the ultimate cozy treat for fall mornings or afternoon coffee breaks. If you love pumpkin desserts, you’ll also enjoy these Pumpkin Cinnamon Rolls, a sweet and indulgent recipe that’s perfect for make-ahead breakfasts.

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