If you’re on the hunt for the coziest, most irresistibly spiced treat to welcome autumn (or, honestly, any time you crave a little comfort), let me introduce you to Pumpkin Coffee Cake. This is the cake that makes your kitchen smell like a bakery, with plush pumpkin crumb, a cinnamon-streusel crown, and a drizzle of sweet glaze for good measure. Whether you serve it for breakfast, brunch, or as a snack with your afternoon coffee, this Pumpkin Coffee Cake is guaranteed to bring big smiles and warm hearts.
Ingredients You’ll Need
One of the best things about this recipe is how each ingredient plays a starring role, bringing flavor, moisture, and that signature pumpkin color to your table. With pantry staples and a few special additions, it’s simple to whip up yet never fails to impress.
- All-purpose flour: Provides structure and ensures the cake is soft and tender.
- Baking powder and baking soda: Work together for the perfect lift and light crumb.
- Salt: Enhances all the flavors, especially the warming spices.
- Ground cinnamon, nutmeg, ginger, and cloves: This quartet brings the classic pumpkin spice magic.
- Unsalted butter: Adds richness and moisture for that melt-in-your-mouth feel.
- Granulated sugar and light brown sugar: A duo that sweetens and deepens flavor, with brown sugar lending a hint of caramel.
- Eggs: Bind everything together and keep the cake fluffy.
- Canned pumpkin purée: The star ingredient, bringing moisture, color, and, of course, that signature pumpkin flavor.
- Vanilla extract: Rounds out the flavors with a subtle, fragrant note.
- Sour cream or Greek yogurt: Keeps the cake extra moist and tender.
- For the Streusel Topping: Flour, brown sugar, cinnamon, salt, and melted butter combine to form a crumbly, sweet crown that’s completely irresistible.
- For the Glaze (optional): Powdered sugar, milk, and vanilla extract make a silky, sweet drizzle that puts this cake over the top.
- Optional add-in: Chopped pecans or walnuts for a little crunch in every bite.
How to Make Pumpkin Coffee Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking pan. This ensures that your Pumpkin Coffee Cake bakes evenly and releases beautifully once it’s done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the cozy spices. Combining these first helps distribute the leaveners and spices throughout the cake, so every bite is perfectly flavored.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step adds air to the batter, which gives your cake that lovely, tender texture.
Step 4: Add Eggs, Pumpkin, and Dairy
Beat in the eggs one at a time, making sure each is fully incorporated. Next, mix in the canned pumpkin purée, vanilla extract, and sour cream (or Greek yogurt) until you have a smooth, creamy batter that smells like autumn in a bowl.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make the cake tough, so stop when you no longer see streaks of flour.
Step 6: Spread the Batter
Pour the batter into your prepared pan and use a spatula to spread it evenly to the edges. This ensures that your Pumpkin Coffee Cake bakes up nice and level.
Step 7: Make the Streusel Topping
In a bowl, mix flour, brown sugar, cinnamon, and salt, then stir in the melted butter until the mixture is crumbly. If you love a bit of crunch, fold in some chopped pecans or walnuts here. Sprinkle the streusel evenly over the batter for that signature bakery finish.
Step 8: Bake
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen and make it nearly impossible to wait, but let the cake cool for at least 15 minutes so it sets up just right.
Step 9: Glaze (Optional but Highly Recommended)
If you’re in the mood for a little extra sweetness, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake. It adds a beautiful finish and an extra touch of indulgence.
How to Serve Pumpkin Coffee Cake
Garnishes
A simple dusting of powdered sugar or a generous drizzle of the vanilla glaze is all you need to make this cake shine. For a touch of autumn flair, sprinkle a pinch of cinnamon on top or scatter a few toasted nuts over the glaze.
Side Dishes
Pumpkin Coffee Cake pairs perfectly with a hot cup of coffee or chai tea. If you’re serving it for brunch, add a bowl of fresh fruit or a dollop of whipped cream on the side for a little extra luxury.
Creative Ways to Present
Try cutting the cake into mini squares for a dessert platter, or serve warm squares in individual ramekins with a scoop of vanilla ice cream. For a holiday brunch, arrange slices on a cake stand and garnish with cinnamon sticks and a few decorative pumpkins for a festive touch.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Coffee Cake tightly and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavors deepen as it sits, making each bite even more delicious.
Freezing
This cake freezes beautifully! Wrap individual squares or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy that just-baked warmth, microwave individual slices for about 10–15 seconds. If you’re reheating a larger portion, cover with foil and warm in a 300°F oven for 10–15 minutes until heated through.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your fresh pumpkin purée is well-drained and smooth for the best texture in your Pumpkin Coffee Cake.
What’s the best way to keep the streusel crunchy?
Let the cake cool completely before covering or storing, and avoid wrapping it too tightly. A little airflow helps keep that crumbly streusel topping from getting soggy.
Can Pumpkin Coffee Cake be made gluten free?
Yes, you can substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour to make a gluten-free version that’s just as delicious.
Can I double the recipe for a crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. Just add a few extra minutes to the baking time and check for doneness with a toothpick.
Is the glaze necessary?
The cake is delicious on its own, but the glaze adds a little extra sweetness and that beautiful bakery look. It’s totally up to you and your sweet tooth!
Final Thoughts
There’s something so special about sharing a slice of Pumpkin Coffee Cake with friends and family — it’s comfort, tradition, and pure autumn joy all in one bite. I hope you find as much happiness in baking and eating this cake as I do. Give it a try, and don’t be surprised if it becomes your new seasonal favorite!
Print
Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake is a moist, spiced autumn treat perfect for breakfast or dessert. Featuring warm pumpkin and classic fall spices, the cake has a tender crumb enriched with sour cream and a buttery streusel topping for added crunch. An optional sweet glaze can be drizzled on top for extra indulgence.
Ingredients
For the 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 ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and wet ingredients: Incorporate the eggs one at a time, beating well after each addition. Then mix in the pumpkin purée, vanilla extract, and sour cream or Greek yogurt until the batter is smooth and uniform.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix to maintain a tender crumb.
- Pour batter into pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare streusel topping: In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Pour melted butter over the mixture and stir until crumbly.
- Top the batter: Evenly sprinkle the streusel topping over the cake batter in the pan, covering the entire surface.
- Bake the cake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for at least 15 minutes to set before removing or serving.
- Make and drizzle glaze (optional): Whisk powdered sugar, milk or cream, and vanilla extract together until smooth. Drizzle evenly over the cooled cake to add a sweet finishing touch.
Notes
- For extra crunch and flavor, fold 1/4 cup chopped pecans or walnuts into the streusel topping before sprinkling on the cake.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Use Greek yogurt instead of sour cream for a tangier flavor and a slight boost of protein.
- The glaze is optional but adds a lovely sweetness that complements the spices. Adjust milk quantity to get desired consistency.
Nutrition
- Serving Size: 1 square (approx. 1/9th of cake)
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
