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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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

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 9x13-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.