If there’s one breakfast recipe that deserves a spot on your fall baking list, it’s this Pumpkin Coffee Cake! Soft, moist pumpkin cake is filled with warm pumpkin spice flavor and topped with a buttery cinnamon streusel that makes every bite irresistible.
This easy pumpkin coffee cake is perfect for a cozy fall morning, weekend brunch, Thanksgiving breakfast, or an afternoon treat with a hot cup of coffee. And the best part? You don’t need any complicated ingredients to make it!
Why You’ll Love This Pumpkin Coffee Cake
This recipe has everything you want in a cozy fall dessert or breakfast cake. It’s incredibly moist from the pumpkin puree, packed with cinnamon and pumpkin spice, and finished with a thick, crumbly streusel topping.
Plus, it makes your kitchen smell AMAZING while it bakes!
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 9
Ingredients
For the Pumpkin Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ cup unsalted butter, melted
Optional Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Pumpkin Coffee Cake
1. Prepare Your Pan
Preheat your oven to 350°F. Grease an 8×8 or 9×9-inch baking dish or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3. Make the Pumpkin Batter
In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the pumpkin puree, eggs, vanilla, and milk. Mix until smooth.
Slowly add the dry ingredients to the pumpkin mixture. Stir just until everything is combined. Be careful not to overmix!
4. Make the Streusel
Combine the flour, brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Pour in the melted butter and mix with a fork until large, buttery crumbs form.
5. Assemble
Spread the pumpkin batter evenly into your prepared baking dish.
Sprinkle the cinnamon streusel generously over the entire top. Don’t be shy with those crumbs—that’s the best part!
6. Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the coffee cake to cool for about 15–20 minutes before slicing.
7. Add the Glaze
If you’re using the vanilla glaze, whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle it over the cooled coffee cake.
Tips for the BEST Pumpkin Coffee Cake
Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and can change the texture and sweetness of the cake.
Don’t overmix your batter. Mix just until the flour disappears to keep your coffee cake soft and fluffy.
For an extra-crunchy topping, add ½ cup chopped pecans or walnuts to the streusel.
And if you’re serving this for breakfast or brunch, warm each slice for a few seconds before serving. It’s especially delicious alongside hot coffee!
How to Store Pumpkin Coffee Cake
Store leftover pumpkin coffee cake in an airtight container at room temperature for about 2 days or in the refrigerator for up to 5 days.
You can warm individual slices in the microwave for about 10–15 seconds before serving.
This cake also freezes well! Wrap individual pieces tightly and freeze them for up to 2 months.
Nutrition Facts
Approximate nutrition per serving, based on 9 servings without optional glaze:
- Calories: 390
- Protein: 5g
- Carbohydrates: 58g
- Fat: 16g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 32g
- Sodium: 330mg
Nutrition information is an estimate and will vary depending on the exact ingredients and brands used.
What to Serve With Pumpkin Coffee Cake
This cozy pumpkin cake is delicious on its own, but it’s even better with a hot cup of coffee, chai tea, or a pumpkin spice latte. Serve it for breakfast alongside fresh fruit, or turn it into dessert with a scoop of vanilla ice cream.
The Perfect Cozy Fall Baking Recipe
If you love pumpkin recipes, easy fall desserts, and cozy breakfast ideas, this Pumpkin Coffee Cake needs to be on your fall baking list.
The moist pumpkin cake, warm cinnamon and pumpkin spice, and thick buttery streusel topping make it the kind of recipe you’ll want to bake all season long. It’s simple enough for a weekend breakfast but pretty enough to serve for Thanksgiving or a fall brunch.
Save this Pumpkin Coffee Cake recipe to your fall Pinterest board so you can make it all season long!
I hope you enjoyed learning about how to make this sweet Pumpkin Coffee Cake recipe! If you liked this one, you should check out my Pumpkin Spice Cake recipe and the rest of my blog. If you have any questions, please contact me at: [email protected]