There is nothing quite like the comforting warmth and irresistible aroma of a homemade Pumpkin Coffee Cake Recipe to make your morning or afternoon extra special. This cake perfectly combines tender pumpkin-infused batter with a spicy, buttery streusel that adds that incredible crunch we all love, topped off with a luscious vanilla icing that ties all the flavors together. The blend of cinnamon and pumpkin pie spice creates an inviting autumnal experience that feels like a warm hug with every bite. Whether you’re baking for a cozy family breakfast or an elegant brunch, this recipe is a guaranteed winner that will leave everyone asking for seconds.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Let me tell you, the magic of this Pumpkin Coffee Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each plays a vital role: from the flour that provides the cake’s structure, to the pumpkin puree that adds moisture and rich flavor, and the fragrant spices that make everything sing autumn. The combination of sugars and butter creates the perfect balance of sweetness and melt-in-your-mouth crumbiness.

3 cups all purpose flour (spooned and leveled): This ensures your streusel topping has the right texture without being too dense.
1 cup brown sugar (packed): Adds deep molasses notes to your streusel that complement the pumpkin perfectly.
1/2 cup granulated sugar: Balances sweetness and helps create a nice, crisp topping.
1 teaspoon kosher salt: Enhances all the flavors and keeps your cake from tasting flat.
1 tablespoon cinnamon: A classic spice that’s indispensable in pumpkin baking.
1 tablespoon pumpkin pie spice: Brings that signature warmth and complexity to both cake and streusel.
1 cup butter (2 sticks, melted): Responsible for rich, buttery richness in the streusel mix.
2 1/4 cups all purpose flour: The base for your tender, fluffy cake batter.
1 1/2 cups granulated sugar: Provides sweetness and moisture to the cake.
1 tablespoon baking powder: Helps your cake rise beautifully.
3/4 teaspoon baking soda: Works with the acid in pumpkin to give lift and tender crumb.
3/4 teaspoon kosher salt: Balances flavors in the batter.
1 tablespoon pumpkin pie spice: Continues the delightful spicy notes inside the cake.
1 teaspoon cinnamon: A little extra warmth never hurts!
1/2 cup butter (softened but still cool): For tenderness and moisture in the cake batter.
1 (15-oz) can pumpkin puree (NOT pumpkin pie filling): The star ingredient that gives the cake its signature flavor and moist texture.
4 large eggs: Bind everything together and add richness.
1/4 cup vegetable oil (light-flavor olive oil recommended): Keeps the cake soft and moist without overpowering flavors.
1 tablespoon vanilla extract: Enhances sweetness and depth of flavor.
1/4 cup butter (very soft): For making the smooth, luscious icing.
1 teaspoon vanilla extract: Gives the icing a fragrant, sweet finish.
1/2 teaspoon kosher salt: A pinch to balance the sweetness in icing.
3 tablespoons milk (more to taste): Adjusts icing consistency for perfect drizzling.
2 cups powdered sugar: Sweet and smooth component of the icing.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13-inch cake pan with nonstick spray or rub it with butter. This small prep step ensures your cake will release beautifully and gives you a fuss-free clean-up later.

Step 2: Make 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. Then melt 1 cup of butter and pour it into the dry mix. Stir until the mixture resembles coarse, wet sand, with plenty of big chunks. Don’t overmix! This streusel delivers that perfect sweet and crunchy topping you’ll want to dive into immediately.

Step 3: Mix the Cake Batter Dry Ingredients

In another large bowl, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This blend sets the flavorful base of your cake batter with the perfect rise and spice balance.

Step 4: Incorporate Butter and Pumpkin Puree

Chop the softened butter into chunks and add it to your dry ingredients. Then spoon in about half a can of pumpkin puree. Using an electric mixer with a paddle attachment, mix just until butter and pumpkin come together with the flour — forming a thick, cohesive dough that’s soft and slightly sticky. This step is crucial for that moist, tender crumb.”

Step 5: Prepare Pumpkin-Egg Mixture

In the medium bowl used for melting butter, whisk together the remaining pumpkin puree with 4 eggs, vegetable oil, and vanilla extract until smooth and fully blended. This mixture adds richness and moisture to anchor the cake’s flavors.

Step 6: Combine Wet and Dry Components

Add the pumpkin-egg mixture to the pumpkin-flour mixture in three parts, beating briefly after each addition. Once fully incorporated, beat for an additional minute until the batter is light and fluffy. This ensures a tender, airy texture in every bite.

Step 7: Layer Batter and Streusel

Spread 2 cups of batter evenly in your prepared cake pan. Top with 1 cup of streusel, breaking up large clumps for even coverage. Alternate layers by adding another 2 cups batter, 1 cup streusel, remaining batter, and finally 2 cups streusel sprinkled over the very top. Note: save some streusel aside for a finishing touch after baking.

Step 8: First Bake Session

Bake the layered cake for 35 minutes at 350 degrees Fahrenheit. This initial baking sets the layers and softens the batter nicely.

Step 9: Add Remaining Streusel and Final Bake

Carefully remove the cake from the oven but keep the oven door closed. Quickly sprinkle the remaining streusel over spots where the cake puffed up. Returning the cake to the oven promptly allows the streusel to bake perfectly onto the top. Bake for another 10 to 15 minutes, checking doneness by inserting a toothpick — it should come out clean.

Step 10: Cool and Prepare Icing

Let the cake cool on a wire rack for 15 to 20 minutes before icing. Meanwhile, beat softened butter until smooth, then whisk in vanilla, salt, milk, and powdered sugar until luscious and pourable. Adjust milk for desired drizzle consistency.

Step 11: Drizzle and Serve

Drizzle the icing over the warm cake. Feel free to get creative by drizzling some over the whole cake and adding more to individual slices just before serving. This Pumpkin Coffee Cake Recipe is at its best when enjoyed warm!

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

For an extra special touch, garnish slices with a dusting of cinnamon or a sprinkle of chopped toasted pecans. A dollop of whipped cream or a scoop of vanilla ice cream can elevate this simple cake into a dessert-worthy treat. These little additions brighten both flavor and presentation, making every bite feel indulgent.

Side Dishes

This Pumpkin Coffee Cake Recipe pairs beautifully with a warm cup of coffee or chai tea. For brunch, serve alongside crispy bacon or a fresh green salad with a light vinaigrette to contrast the cake’s sweetness. The cake’s spiced richness stands out best when balanced with simple, fresh sides.

Creative Ways to Present

Try serving this cake in individual ramekins or mini loaf pans to customize portions and add charm to your table setting. You can also layer pieces of the cake with whipped cream and caramel drizzle in clear glasses for a pumpkin parfait-style presentation that’s both stunning and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Coffee Cake Recipe keeps well when stored covered at room temperature for 2 to 3 days. If you want to extend its life, wrap it tightly and move it to the refrigerator, where it will stay fresh for up to a week. Make sure to keep it sealed to preserve moisture and prevent drying out.

Freezing

You can freeze the cake wrapped tightly in plastic wrap and then foil for up to 3 months. For best results, slice the cake before freezing so you can thaw individual portions easily. Defrost overnight in the refrigerator for a soft, fresh-baked taste.

Reheating

The cake is delightful when warm. Reheat individual slices in the microwave for 10-20 seconds, adding a quick sugar melt and soft crumb that tastes just like fresh-out-of-the-oven. Avoid overheating to keep the cake moist and tender.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree adds a lovely depth of flavor. Just make sure it’s well cooked and drained of excess moisture for the best cake texture in this Pumpkin Coffee Cake Recipe.

Is this cake gluten-free?

This version uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends that are designed for baking to see how they work in the recipe.

Can I make this cake dairy-free?

Yes, swap butter for a non-dairy alternative like coconut oil or vegan butter spreads, and use a plant-based milk for the icing to keep it dairy-free while maintaining flavor and texture.

Why does the recipe call for baking powder and baking soda?

Using both helps the cake rise perfectly. Baking powder provides lift, while baking soda reacts with the acidity in pumpkin to create a tender crumb with good volume.

Can I double the recipe for a larger gathering?

Absolutely! Just double the ingredients and bake in a larger pan or use two pans. Keep an eye on baking times as they may vary with pan size and depth.

Final Thoughts

If you’re craving a cake that speaks to the soul of fall with every bite, this Pumpkin Coffee Cake Recipe is your new best friend in the kitchen. It’s straightforward, rewarding, and full of the cozy flavors we all adore. I can’t wait for you to try it and share it with your loved ones — because good food made with care always tastes better when shared.