Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake Recipe is a cozy fall dessert made with a tender pumpkin cake, a generous layer of cinnamon-pumpkin streusel, and a simple vanilla icing. The cake stays soft and moist from pumpkin puree, while the buttery crumb topping adds plenty of texture and warm spice.

It’s wonderful with a cup of coffee in the morning, but it’s also sweet enough to serve as an afternoon treat or easy dessert. If you love pumpkin spice flavors, this is a recipe worth keeping on repeat during the cooler months.

Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45–55 minutes
• Cooling Time: 30–45 minutes
• Total Time: About 1 hour 45 minutes
• Servings: 12–16
• Difficulty: Intermediate
• Course: Breakfast, Brunch, Dessert
• Cuisine: American

Ingredients

For the Streusel

• 3 cups all-purpose flour, spooned and leveled
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 cup unsalted butter, melted

For the Pumpkin Cake

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened but still cool
• 1 (15-ounce) can pumpkin puree, not pumpkin pie filling, divided
• 4 large eggs
• 1/4 cup vegetable oil or light-flavored olive oil
• 1 tablespoon vanilla extract

For the Vanilla Icing

• 1/4 cup unsalted butter, very soft
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt, or less if using table salt
• 3 tablespoons milk, plus more as needed
• 2 cups powdered sugar

How to Make Pumpkin Coffee Cake

1. Prepare the Streusel

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.

Pour in the melted butter and stir until the mixture forms large, buttery crumbs. Set the streusel aside while you prepare the cake batter.

2. Mix the Dry Ingredients

In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

This evenly distributes the leavening agents and spices throughout the flour.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.

Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.

4. Add the Pumpkin and Wet Ingredients

Measure out the pumpkin puree according to the recipe, reserving some if needed for the final batter mixture.

Add the pumpkin puree, vegetable oil, and vanilla extract to the butter mixture. Mix until smooth.

The batter may look slightly thick and soft at this stage, which is normal.

5. Combine the Batter

Add the dry ingredients to the wet ingredients in batches, mixing just until combined.

Avoid overmixing once the flour disappears. Overmixing can make the finished coffee cake heavier instead of soft and tender.

6. Layer the Cake and Streusel

Spread about half of the pumpkin cake batter evenly into the prepared pan.

Sprinkle a generous layer of streusel over the batter.

Carefully spread the remaining cake batter over the streusel layer. An offset spatula works especially well for this because the batter is fairly thick.

Finish by covering the top with the remaining streusel, pressing it very gently into the surface.

7. Bake

Bake for approximately 45–55 minutes, or until the center is set and a toothpick inserted into the cake portion comes out with a few moist crumbs.

Try not to judge the cake only by the color of the streusel. The topping can brown before the center is completely baked.

If the top begins browning too quickly, loosely cover the pan with foil during the final part of baking.

Let the cake cool in the pan for at least 30 minutes before adding the icing.

8. Make the Vanilla Icing

Beat the very soft butter until smooth.

Add the powdered sugar gradually, followed by the vanilla and salt.

Add the milk a tablespoon at a time, mixing until the icing reaches a smooth, pourable consistency.

If it is too thick, add a little more milk. If it becomes too thin, add a little extra powdered sugar.

9. Ice and Serve

Drizzle the icing over the cooled pumpkin coffee cake.

For cleaner slices, allow the icing to set for several minutes before cutting.

Serve the cake slightly warm or at room temperature with coffee, tea, or your favorite warm drink.

Recipe Tips for Success

Use Pumpkin Puree, Not Pumpkin Pie Filling

Make sure you use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture of the cake.

Don’t Overmix the Batter

Once the dry ingredients are incorporated, stop mixing. A few small streaks of flour are easier to work out with gentle mixing than a cake that has been overworked.

Make Large Streusel Crumbs

When mixing the streusel, squeeze some of the mixture between your fingers to create larger crumbs. These give the coffee cake a more substantial, bakery-style topping.

Cool Before Icing

The cake should be mostly cool before you drizzle on the icing. If it is too hot, the icing will melt and disappear into the cake instead of sitting on top.

Check the Center

Pumpkin adds moisture to the batter, so the center can take longer to bake than the edges. A toothpick inserted into the cake portion should come out with a few moist crumbs but no wet batter.

Ingredient Substitutions

• Butter: Unsalted butter is ideal, but salted butter can be used; reduce the added salt slightly.
• Vegetable oil: Canola, avocado, or another neutral oil works well.
• Olive oil: Use a light-flavored olive oil rather than a strongly fruity variety.
• Milk: Whole milk, 2% milk, or another dairy milk can be used for the icing.
• Pumpkin pie spice: If you don’t have a prepared blend, use a combination of cinnamon, ginger, nutmeg, and a small amount of cloves.
• Kosher salt: Table salt works, but use less because the crystals are finer.

Recipe Variations

Add Pecans or Walnuts

Fold chopped pecans or walnuts into the streusel for extra crunch and a nutty flavor.

Add Chocolate Chips

Sprinkle semi-sweet chocolate chips between the cake and streusel layers for a chocolate-pumpkin combination.

Make a Maple Icing

Replace part of the milk in the icing with pure maple syrup for a deeper fall flavor.

Add Extra Cinnamon

For a stronger cinnamon profile, add a small amount of extra cinnamon to the streusel or sprinkle a little over the icing before serving.

How to Store Pumpkin Coffee Cake

Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Bring individual pieces closer to room temperature before serving for the best texture.

You can also freeze the cake. Wrap individual pieces tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Serving Suggestions

This pumpkin coffee cake is especially good with:

• Hot coffee
• Black tea or chai tea
• A pumpkin spice latte
• Warm apple cider
• Whipped cream
• A light dusting of powdered sugar
• Chopped toasted pecans

For brunch, cut the cake into smaller squares and serve it alongside fresh fruit and a warm drink.

Nutrition Information

Estimated per serving, based on 16 servings: approximately 580 calories, 7g protein, 82g carbohydrates, 25g fat, 14g saturated fat, 2g fiber, 52g sugar, and 430mg sodium.

Nutrition information is an estimate and will vary depending on the brands, portion sizes, and exact ingredients used.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is already sweetened and seasoned, so it will change the balance of the recipe. Use plain canned pumpkin puree.

Can I make this coffee cake ahead of time?

Yes. You can bake it a day ahead and store it tightly covered. Add the icing shortly before serving if you want the freshest appearance.

Why is my pumpkin coffee cake still wet in the center?

Pumpkin puree adds significant moisture, and a thick cake can take longer to bake in the center. Continue baking until a toothpick inserted into the cake portion comes out with moist crumbs rather than wet batter.

Can I freeze pumpkin coffee cake?

Yes. Wrap cooled pieces tightly and freeze for up to 2–3 months. Thaw before serving.

Can I add nuts to the streusel?

Absolutely. Chopped pecans and walnuts both work well with pumpkin and cinnamon.

Can I make the icing thicker?

Yes. Add more powdered sugar a little at a time until you reach your preferred consistency.

Can I make this recipe without the icing?

Yes. The cake already has a buttery cinnamon-pumpkin streusel, so it is flavorful without the icing. You can also simply dust the cooled cake with powdered sugar.

What size pan should I use?

A 9×13-inch baking pan works well for this amount of batter and gives you a generous number of coffee cake squares.

Final Thoughts

This Pumpkin Coffee Cake Recipe brings together everything you want from a cozy fall bake: soft pumpkin cake, buttery cinnamon streusel, warm pumpkin spice, and a simple vanilla icing.

The layers make it look special, but the preparation is straightforward enough for a weekend breakfast, brunch, or homemade dessert. Make it ahead, slice it into squares, and enjoy it with a fresh cup of coffee.

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