Pumpkin Coffee Cake is an absolute celebration of cozy fall flavors, buttery streusel, and soft, moist crumb that melts in your mouth with every bite. Imagine the gentle spice of cinnamon, nutmeg, and cloves swirling through tender pumpkin cake, topped with a layer of irresistible brown sugar crumble. This Pumpkin Coffee Cake is an invitation to linger over a warm cup of coffee, share sweet moments at brunch, or surprise someone with a comforting homemade treat. Whether you’re baking for a holiday gathering or just craving something special on a crisp morning, this recipe never fails to deliver big flavor and happy smiles.
Ingredients You’ll Need
Each ingredient in Pumpkin Coffee Cake plays a starring role, from the rich pumpkin puree to the fragrant blend of spices and the melt-in-your-mouth streusel. Gather these kitchen staples and a few seasonal must-haves, and you’ll be ready to whip up this show-stopping cake in no time!
- All-purpose flour: The backbone for both the cake and the streusel, flour ensures a perfect, tender structure.
- Baking powder: Gives the cake its delightful lift and fluffiness.
- Baking soda: Works with the sour cream (or Greek yogurt) and pumpkin puree for the right rise and texture.
- Salt: Just a pinch rounds out the sweetness and brings forward the warm spices.
- Ground cinnamon: The classic spice that ties all the autumn notes together in every bite.
- Ground nutmeg: Adds depth and a slightly nutty, earthy warmth.
- Ground cloves: A little goes a long way—this brings bold, spicy undertones.
- Ground ginger: Brightens the overall spice blend and gives a hint of zing.
- Unsalted butter: Both softened (for the cake) and cold (for the streusel); it’s what makes the crumb so rich and the topping so crumbly.
- Granulated sugar: Sweetens the cake and helps achieve that classic light, fluffy texture.
- Brown sugar: Packed brown sugar adds a caramel note, both in the cake and the irresistible streusel.
- Eggs: Bind everything beautifully and create a cake that’s both moist and tender.
- Canned pumpkin puree: The star ingredient! Make sure it’s pure pumpkin, not pumpkin pie filling.
- Sour cream or Greek yogurt: Adds moisture, tang, and a bit of richness for unbeatable texture.
- Vanilla extract: Rounds out and enhances all the flavors in the cake.
- Powdered sugar: For the optional glaze, giving a sweet finishing touch.
- Milk or cream: Just a splash brings the glaze to drizzling perfection.
How to Make Pumpkin Coffee Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Grease an 8×8-inch baking dish, or line it with parchment paper for easy cake removal (trust me, it makes slicing and serving a breeze). This step ensures your Pumpkin Coffee Cake comes out beautifully golden and doesn’t stick!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This not only blends the flavors perfectly but also guarantees an even texture throughout your cake. Set this aside for a moment while you move on to the wet ingredients.
Step 3: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for several minutes, until the mix is noticeably light and fluffy. This step is crucial for achieving that signature tender crumb in your Pumpkin Coffee Cake. Take your time—it’s worth it!
Step 4: Add the Eggs and Pumpkin
Beat in the eggs, one at a time, making sure each is fully incorporated. Now stir in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract. These ingredients bring moisture, depth, and classic fall flavor to the cake, making it stand out from ordinary coffee cake recipes.
Step 5: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Don’t overmix—just fold until you stop seeing flour. This helps keep your Pumpkin Coffee Cake soft and tender, not dense.
Step 6: Spread the Batter
Pour the batter into your prepared baking dish and use a spatula to spread it evenly to all corners. Doing this ensures your coffee cake bakes up with a perfect, level top and an even bake.
Step 7: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter, and cut it in using a fork or pastry cutter until the mixture looks crumbly and the butter is dispersed throughout. This topping is what makes Pumpkin Coffee Cake so special!
Step 8: Top and Bake
Sprinkle the streusel mixture generously over the batter. Slide the pan into your preheated oven and bake for 35–40 minutes. The aroma will fill your kitchen and a toothpick inserted in the center should come out clean when it’s done. Allow the cake to cool for at least 15 minutes.
Step 9: Glaze and Serve
For a finishing touch, whisk powdered sugar with just enough milk or cream until you get a smooth, drizzly glaze. Drizzle this over the cooled Pumpkin Coffee Cake. Then, slice, serve, and soak in the rave reviews!
How to Serve Pumpkin Coffee Cake
Garnishes
While this cake is loaded with flavor on its own, you can add a dusting of powdered sugar, a sprinkle of extra cinnamon, or a handful of toasted nuts on top for a tasty twist. Whipped cream or even a scoop of vanilla ice cream takes an afternoon treat or brunch to the next level of decadence.
Side Dishes
Pumpkin Coffee Cake is a natural companion to a creamy latte, hot apple cider, or a classic cup of coffee. For brunch, pair it with scrambled eggs, a fresh fruit salad, or crispy bacon to balance that sweet, spicy richness with savory notes.
Creative Ways to Present
If you’re serving a crowd, cut your Pumpkin Coffee Cake into small squares and stack them on a tiered platter for a brunch buffet. For special occasions, serve warm slices in individual ramekins topped with glaze and a dollop of Greek yogurt or whipped cream. Edible flowers or a sprinkle of toasted pepitas make for an eye-catching, autumn-inspired finish.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Coffee Cake extra fresh by covering it tightly with plastic wrap or storing it in an airtight container. It will stay soft and flavorful at room temperature for up to two days, or slightly longer when refrigerated.
Freezing
This coffee cake freezes beautifully! Once cooled, wrap individual squares or the whole cake (without glaze) tightly in plastic wrap and then foil. Store in a zip-top bag or airtight container for up to three months. Thaw at room temperature before serving, and add fresh glaze for best results.
Reheating
To rewarm, microwave individual pieces for about 15 seconds, or place the cake (covered with foil) in a 300°F oven for 10-15 minutes. This revives the moisture and brings back that fresh-from-the-oven aroma—especially delightful on chilly mornings!
FAQs
Can I use homemade pumpkin puree?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and similar in consistency to canned pumpkin. Too much moisture can make the cake dense or gummy.
What’s the best way to cut neat slices?
Let your Pumpkin Coffee Cake cool for at least 15–20 minutes before slicing. For super-clean pieces, use a sharp knife wiped clean between cuts, especially after adding glaze.
Can I double this recipe?
Yes, you can! Just bake the batter in a 9×13-inch dish and adjust your bake time to around 40–45 minutes. Keep an eye on the center of the cake, and test doneness with a toothpick.
Is there a dairy-free version?
You can substitute plant-based butter and a non-dairy yogurt (like coconut or almond yogurt) for the butter and sour cream. The flavor and texture will still shine, though the cake may be slightly less rich.
How do I store the streusel if I want to make it ahead?
Prepare the streusel in advance and keep it in a sealed container in the fridge for up to three days, or in the freezer for up to a month. Sprinkle it right onto the cake batter before baking as usual.
Final Thoughts
There’s truly something magical about sharing a freshly baked Pumpkin Coffee Cake, whether it’s at a festive breakfast table or during a quiet afternoon break. Let this recipe fill your home with warm, spiced aromas and create those “mmm, can I have the recipe?” moments you’ll cherish. Happy baking!
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Pumpkin Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Pumpkin Coffee Cake. Moist pumpkin cake is topped with a buttery streusel and a sweet glaze, making it the perfect treat for breakfast or dessert.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold, cubed
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8×8-inch baking dish or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Combine wet ingredients: Beat in the eggs, one at a time, followed by the pumpkin puree, sour cream, and vanilla.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly in the prepared baking dish.
- Make streusel: Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly. Sprinkle evenly over the batter.
- Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
- Prepare glaze: Whisk powdered sugar with enough milk to reach a drizzle consistency. Drizzle over the cooled cake.
Notes
- This coffee cake is perfect for fall brunches, potlucks, or cozy mornings.
- You can double the recipe and bake it in a 9×13-inch dish for larger crowds.
- Streusel can be made ahead and chilled for easy prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
