Name: Pumpkin Coffee Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, spooned and leveled; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 teaspoon kosher salt; 1 tablespoon cinnamon; 1 tablespoon pumpkin pie spice; 1 cup (2 sticks) butter, 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 (1 stick) butter, softened but still cool; 1 (15-oz) can pumpkin puree (not pumpkin pie filling), divided; 4 large eggs; 1/4 cup vegetable oil; 1 tablespoon vanilla extract; 1/4 cup (half stick) butter, very soft; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt (use less if using table salt); 3 tablespoons milk, more to taste; 2 cups powdered sugar

If you’re searching for a show-stopping fall treat that’s soft, delightfully spiced, and irresistibly crumbly, this Pumpkin Coffee Cake Recipe is the one you’ll want to bake again and again. Picture a tall, tender pumpkin cake layered and topped with a buttery, spiced streusel, then drizzled with a sweet vanilla glaze that cracks ever so slightly when you cut into it. This is the kind of cozy dessert that fills your kitchen with incredible aromas and draws everyone to the table for “just a sliver” (that turns into a generous slice). Whether you’re making it for a special brunch, a holiday get-together, or simply to brighten up an ordinary afternoon with a mug of coffee, this Pumpkin Coffee Cake Recipe never fails to impress.

Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a handful of simple ingredients, each playing a key role in creating the cake’s flavor, texture, and signature layers. Don’t be intimidated by the list—most are pantry staples, and every one is essential for turning a good coffee cake into an unforgettable one.

All-purpose flour: The base for both the streusel and the cake, giving structure and softness to every bite.
Brown sugar: Adds depth and a caramel-like richness to the crumbly streusel topping.
Granulated sugar: Sweetens both the cake and the streusel just the right amount for perfect balance.
Butter: Melted for the streusel and softened for the cake and icing, butter ensures rich flavor and a tender crumb.
Kosher salt: Enhances all the sweet and spicy flavors—don’t skip it!
Cinnamon: Essential for warmth and that classic coffee cake aroma.
Pumpkin pie spice: Brings together nutmeg, ginger, and cloves for an unmistakably autumnal taste.
Baking powder and baking soda: Work together to create a fluffy, well-risen cake.
Pumpkin puree: Choose pure pumpkin (not pumpkin pie filling) for the moistest, most flavorful cake layer imaginable.
Eggs: Add structure, richness, and help everything bind beautifully.
Vegetable oil: Contributes extra moistness to keep the cake tender for days.
Vanilla extract: Lends a cozy, sweet aroma that ties everything together.
Powdered sugar: The base for that irresistible vanilla drizzle over the top.
Milk: Adjusts the consistency of the icing so it’s perfectly pourable.

How to Make Pumpkin Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350 degrees F. Generously grease a 9×13 inch cake pan—this will help every layer of your Pumpkin Coffee Cake Recipe release perfectly, especially all that glorious streusel around the edges.

Step 2: Mix the Streusel

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Pour in melted butter and stir until the mixture looks like wet sand, with big crumbly chunks—these chunks bake up into those bakery-worthy pockets of sweet-spiced crunch. Set the bowl aside (and if you have space, pop it in the fridge).

Step 3: Make the Cake Batter

In another large bowl or the bowl of a stand mixer, combine the flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Add the softened butter (cold but not rock hard) and half of the pumpkin puree. Blend together—the butter and pumpkin will work their magic, creating a rich, thick foundation for the batter.

Step 4: Add the Wet Ingredients

In your empty butter-melting bowl, whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. Add this pumpkin-egg mixture to the dry ingredients in three additions, beating briefly after each to keep the batter light and airy. When it’s fully combined, it’ll look fluffy and dreamy—resist the urge to taste it by the spoonful!

Step 5: Layer the Cake and Streusel

Spread about two cups of cake batter into your prepared pan, then sprinkle on a cup of streusel, breaking up any clumps with your fingers. Repeat with another layer of batter and streusel, then finish with the remaining batter and a generous final layer of streusel. You’ll likely have extra streusel—store it for next time or, honestly, for late-night munching.

Step 6: Bake and Add More Streusel

Bake the Pumpkin Coffee Cake Recipe for 35 minutes, then quickly add the remaining streusel where the cake has puffed up. Return to the oven and bake for another 10 to 15 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for at least 15 to 20 minutes before you slice in (this helps the crumb stay tender and the layers hold together).

Step 7: Make and Drizzle the Icing

In a medium bowl, beat the very soft butter until smooth, then add vanilla, salt, milk, and powdered sugar. Mix until you have a silky, pourable icing—thick enough to cling to the cake, but thin enough to drizzle. Pour the icing over the slightly warm cake or each individual serving for that bakery-style finish.

How to Serve Pumpkin Coffee Cake Recipe

Garnishes

Dress up each slice with a final sprinkle of cinnamon or pumpkin pie spice, a little extra drizzle of icing, or even a light dusting of powdered sugar. If you’re feeling fancy, add a dollop of whipped cream or a few crunchy toasted pecans for a touch of luxury—everyone loves that special homemade touch!

Side Dishes

This Pumpkin Coffee Cake Recipe pairs perfectly with hot coffee, spicy chai tea, or a tall glass of cold milk. For a fall brunch spread, serve alongside fresh fruit, scrambled eggs, or a bowl of Greek yogurt for balance. It’s the kind of cake that makes simple sides feel like an occasion.

Creative Ways to Present

Cut the cake into generous squares for a classic bakery look, or use a round biscuit cutter for pretty, coffee-shop-style rounds. You can even stack mini pieces with a skewer for a charming dessert kebab at brunch gatherings. For a festive touch, tuck a cinnamon stick or a tiny pumpkin candy alongside each plate.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (trust me, it’s a challenge!), cover the Pumpkin Coffee Cake Recipe tightly with foil or transfer to an airtight container. It stays moist and delicious on the counter for up to 3 days, and after that, a stint in the fridge keeps it fresh even longer.

Freezing

This Pumpkin Coffee Cake Recipe freezes beautifully! Wrap individual slices tightly in plastic wrap and place in a freezer bag. They’ll keep for up to two months—perfect for those moments when you need a sweet pick-me-up. Thaw overnight in the refrigerator or at room temperature.

Reheating

To recapture that just-baked warmth, microwave each serving for 10 to 20 seconds. The icing will soften, and the spices will bloom again, making it taste freshly baked. If you’re reheating the whole cake, tent it with foil and warm in a 300 degree F oven until heated through.

FAQs

Can I make this Pumpkin Coffee Cake Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free 1:1 baking flour blend. The cake’s texture will stay surprisingly tender and no one will miss the gluten.

Do I need to use canned pumpkin, or can I use homemade puree?

Homemade pumpkin puree works wonderfully in this Pumpkin Coffee Cake Recipe, as long as it’s thick and not watery. You may want to blot it gently with paper towels to match the texture of canned pumpkin.

What if I don’t have pumpkin pie spice?

No pumpkin pie spice? No problem! Just mix 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of cloves to make your own for this Pumpkin Coffee Cake Recipe.

Can I halve the recipe?

Definitely! Simply cut all the ingredients in half and bake in an 8×8 or 9×9 inch pan. Keep an eye on it early, as bake time will be a bit shorter.

Is it okay to make this Pumpkin Coffee Cake Recipe the night before?

It’s a great make-ahead option! Bake the cake the night before, let it cool, then cover. Add the icing just before serving for that perfect fresh drizzle and a little wow-factor.

Final Thoughts

If you’re craving something cozy, festive, and deeply satisfying, you simply have to try this Pumpkin Coffee Cake Recipe. Every bite is fluffy and spiced, swirled with tender pumpkin and those clouds of cinnamon streusel. I can’t wait for you to bake it and share it with your favorite people—just be prepared for the recipe requests to roll in!