Pumpkin Coffee Cake is a comforting treat that combines the warm flavors of pumpkin and cinnamon in a soft, tender crumb topped with a crunchy streusel. It’s perfect for those cozy mornings when you want something sweet alongside your cup of coffee. The pumpkin adds moisture and a subtle earthiness that pairs wonderfully with the cinnamon and sugar topping.
I love making this cake on a chilly weekend morning when the house smells amazing and everyone is ready for a little homemade sweetness. One of my favorite things about this recipe is how easy it is to toss together, yet it feels like a special treat. I usually sneak a piece warm from the oven, and it always puts a smile on my face.
This pumpkin coffee cake is great for sharing with friends or enjoying as a simple breakfast at home. I find it goes perfectly with a latte or a strong black coffee. If you want, you can add nuts to the topping for a little extra crunch, but it’s delicious all on its own too. It’s the kind of recipe that makes fall feel even cozier and more welcoming.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. Homemade pumpkin puree works well too and adds freshness. For a different twist, try sweet potato puree instead.
Spices: Cinnamon, nutmeg, and cloves build the warm flavor here. Feel free to use pumpkin pie spice as a shortcut—it combines these spices perfectly.
Butter: Unsalted butter keeps control over salt levels. If you need a dairy-free option, try coconut oil or a plant-based margarine, but expect a slight flavor change.
Buttermilk: It adds moisture and tenderness. If you don’t have it, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let sit for 5 minutes before using.
Streusel Topping: Cold butter is key here to create crumbly bits. You can add chopped nuts like pecans or walnuts for extra crunch and flavor.
How Do I Make a Perfect Streusel Topping?
The secret to great streusel is cold butter and gentle mixing. Here’s how I do it:
- Combine dry ingredients (flour, sugar, cinnamon, salt).
- Cut cold butter into small cubes and add to dry mixture.
- Use pastry blender, two forks, or your fingers to work butter into the dry ingredients.
- Stop mixing when the mix looks like coarse crumbs — some larger bits are good!
- Sprinkle evenly over your batter before baking.
This method gives a crunchy, buttery topping that contrasts beautifully with the soft cake.
Equipment You’ll Need
- 9×9 inch square baking pan – I use this size for even baking and easy serving slices.
- Mixing bowls – for whisking dry ingredients and mixing wet ingredients separately.
- Electric hand mixer or stand mixer – makes creaming butter and sugars quick and smooth.
- Pastry blender or forks – for cutting in the cold butter to make the streusel topping.
- Measuring cups and spoons – for accuracy when measuring ingredients.
- Rubber spatula – helps scrape the batter and spread it evenly in the pan.
- Toothpick or cake tester – to check if the cake is baked through.
- Small bowl and whisk – for preparing the glaze.
- Cooling rack – to cool the cake before adding glaze.
Flavor Variations & Add-Ins
- Sticky Pecan Topping: Mix chopped pecans into the streusel for extra crunch and nutty flavor.
- Apple Spice: Fold in chopped apples or applesauce into the batter for a fruity twist.
- Swirled Cheesecake: Dollop cream cheese mixture onto the batter before baking and swirl with a knife for a creamy surprise.
- Chocolate Drizzle: Add a drizzle of melted chocolate or caramel over the glazed top for extra sweetness.
Pumpkin Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, cold and cut into cubes
For the Glaze:
- 1 cup powdered sugar, sifted
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40-45 minutes to bake. Allow an additional 15 minutes for cooling before adding the glaze and serving. So plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan or line it with parchment paper so the cake won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this mixture aside for now.
3. Cream Butter and Sugars:
In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 2-3 minutes.
4. Add Eggs and Pumpkin:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the pumpkin puree and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredient mixture and the buttermilk to the pumpkin mixture, beginning and ending with the dry ingredients. Mix just until everything comes together; avoid overmixing to keep the cake tender.
6. Prepare the Streusel Topping:
In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut the cold butter into cubes and use a pastry cutter or two forks to blend the butter into the dry mixture until it looks like coarse crumbs.
7. Assemble and Bake:
Pour the batter into your prepared pan and smooth it out evenly. Sprinkle the streusel topping all over the batter. Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Make the Glaze:
While the cake bakes, whisk powdered sugar, milk, and vanilla extract together in a small bowl. Add milk a little at a time until the glaze is smooth and pourable but not too runny.
9. Cool and Glaze:
Let the pumpkin coffee cake cool in the pan for about 15 minutes, then drizzle the glaze over the warm cake. You can slice and serve it while still slightly warm or wait until it reaches room temperature.
10. Enjoy!
Serve your pumpkin coffee cake with a cup of coffee or tea and enjoy the cozy, spiced flavors of fall in every bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Use roasted and pureed fresh pumpkin in the same amount as canned. Make sure it’s smooth and not watery to keep the cake texture perfect.
How Do I Store Leftover Pumpkin Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently before serving to refresh the flavors.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your leavening agents and spices are gluten-free too for the best results.
Is It Okay to Freeze Pumpkin Coffee Cake?
Yes, it freezes well! Wrap the cooled cake tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge before glazing and serving.
