Pumpkin Coffee Cake

ByMadison Rae
Jump to Recipe·Print Recipe
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why make this recipe

Pumpkin Coffee Cake is perfect for fall gatherings, cozy mornings, or even a simple afternoon treat. Its warm spices and pumpkin flavor create a comforting aroma that fills your home. Whether you enjoy it with a cup of coffee or serve it to guests, this cake is sure to be a crowd-pleaser. Plus, the crumbly streusel topping adds a delightful crunch to every bite!

how to make Pumpkin Coffee Cake

Ingredients:

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 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 cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil works)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Directions:

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
  2. For the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
  3. Melt 1 cup of butter in a medium bowl. Pour it into the larger bowl and mix it in, creating a mixture that looks like wet sand. Set aside, and if there’s room, put it in the fridge.
  4. For the cake: In a large bowl, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Cut 1/2 cup softened butter into chunks and add to the flour mixture.
  6. Open the can of pumpkin puree and add about half of it to the butter and flour mixture. Mix until everything is combined but don’t over-mix.
  7. In the medium bowl you used earlier, add the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Beat well.
  8. Add the egg mixture to the flour mixture in three parts, mixing for about 20 seconds after each addition until the batter is light and fluffy.
  9. Spread 2 cups of batter into the prepared cake pan and sprinkle 1 cup of streusel on top.
  10. Spread another 2 cups of batter on top and then another 1 cup of streusel.
  11. Add the remaining batter and top with the last 2 cups of streusel.
  12. Bake for 35 minutes. Quickly sprinkle any remaining streusel on top, focusing on areas that puffed up after coming out of the oven. Bake for an additional 10-15 minutes until done.
  13. Once baked, let the cake cool on a wire rack for 15-20 minutes.
  14. For the icing: Beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adding milk if it’s too thick.
  15. Drizzle the icing over the cake once cooled. Serve warm!

how to serve Pumpkin Coffee Cake

Serve the cake warm or at room temperature. It pairs wonderfully with coffee, tea, or a glass of milk. You can drizzle icing over individual slices as you serve or cover the entire cake with icing for an eye-catching presentation.

how to store Pumpkin Coffee Cake

You can store the cake covered on the counter for 2-3 days. If you have leftovers after this time, it’s best to put them in the fridge to keep it fresh longer. Just be sure to cover it well to prevent it from drying out.

tips to make Pumpkin Coffee Cake

  • Make sure your butter isn’t too warm when mixing it with flour; it should be soft but not melted.
  • Use a spatula to scrape down the sides of your mixing bowl regularly to ensure everything is well mixed.
  • Don’t skip the streusel topping; it adds the perfect texture and flavor.
  • If you’re feeling adventurous, you can add nuts, such as walnuts or pecans, to the streusel for added crunch.

variation

You can substitute the pumpkin puree with applesauce for a different flavor. For a chocolate twist, add chocolate chips to the batter or include cocoa powder in the flour mix.

FAQs

  1. Can I use fresh pumpkin instead of canned?
    Yes, you can use fresh pumpkin, but make sure it is cooked and pureed until smooth.

  2. What if I don’t have pumpkin pie spice?
    You can easily make your own by combining cinnamon, nutmeg, ginger, and allspice.

  3. Can I freeze Pumpkin Coffee Cake?
    Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and then in foil. It can last for about 2 months in the freezer.

Print
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Pumpkin Coffee Cake

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A deliciously spiced Pumpkin Coffee Cake with a crumbly streusel topping, perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 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 cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
  2. For the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
  3. Melt 1 cup of butter in a medium bowl. Pour it into the larger bowl and mix it in, creating a mixture that looks like wet sand. Set aside, and if there’s room, put it in the fridge.
  4. For the cake: In a large bowl, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Cut 1/2 cup softened butter into chunks and add to the flour mixture.
  6. Open the can of pumpkin puree and add about half of it to the butter and flour mixture. Mix until everything is combined but don’t over-mix.
  7. In the medium bowl you used earlier, add the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Beat well.
  8. Add the egg mixture to the flour mixture in three parts, mixing for about 20 seconds after each addition until the batter is light and fluffy.
  9. Spread 2 cups of batter into the prepared cake pan and sprinkle 1 cup of streusel on top.
  10. Spread another 2 cups of batter on top and then another 1 cup of streusel.
  11. Add the remaining batter and top with the last 2 cups of streusel.
  12. Bake for 35 minutes. Quickly sprinkle any remaining streusel on top, focusing on areas that puffed up after coming out of the oven. Bake for an additional 10-15 minutes until done.
  13. Once baked, let the cake cool on a wire rack for 15-20 minutes.
  14. For the icing: Beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adding milk if it’s too thick.
  15. Drizzle the icing over the cake once cooled. Serve warm!

Notes

Store covered at room temperature for 2-3 days. For longer storage, refrigerate. This cake can be frozen for about 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin, coffee cake, fall dessert, pumpkin spice

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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