This pumpkin coffee cake recipe is the cake I make when fall mornings turn cool and everyone wants something warm with their coffee. It is moist, gently spiced, and topped with a crunchy brown sugar streusel and a thin sweet glaze. It tastes like a bakery cake but it comes together in one pan with simple pantry ingredients.
I first made this pumpkin coffee cake recipe on a slow October weekend, mostly because I had half a can of pumpkin puree left after another recipe. It came out so soft that it never made it to the next day. Now I make it every fall, sometimes twice in one week, and it is the first thing gone at brunch.
Quick facts: This pumpkin coffee cake recipe takes 20 minutes of prep, 45 minutes in the oven, and serves 12.
Looking for more fall baking? My pumpkin bars recipe is another favorite. Save this cake to your Fall Baking board on Pinterest.
Why You’ll Love This Pumpkin Coffee Cake Recipe
- Moist for days. Pumpkin puree and sour cream keep the crumb soft.
- Crunchy streusel. A layer in the middle and a generous layer on top.
- A glaze that looks special. It adds a pretty finish without any extra work.
- One pan. No layering and no frosting skills needed.
- Breakfast or afternoon treat. Serve it warm in the morning, or at room temperature with coffee in the afternoon.
Ingredients for Pumpkin Coffee Cake
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the streusel:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ cup (about 5 tablespoons) cold butter, cubed
For the glaze:
- ½ cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla extract
Ingredient Notes
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Sour cream: Adds tenderness and a slight tang. Plain Greek yogurt works the same way.
- Streusel butter: Keep it cold. Cold butter forms crisp, crumbly clusters instead of a paste.
How to Make Pumpkin Coffee Cake
This pumpkin coffee cake recipe is simple. You make the batter, mix the streusel, layer them in the pan, and bake.
Step 1: Prep the pan and oven
Heat the oven to 350 degrees F. Grease a 9×9 inch baking pan and line it with parchment paper, leaving a little overhang on two sides so you can lift the cake out later.
Step 2: Mix the dry ingredients
Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. Set it aside.
Step 3: Cream the butter and sugar
Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs one at a time, then beat in the pumpkin puree, sour cream, and vanilla.
Step 4: Make the streusel
Stir the flour, brown sugar, and cinnamon together. Work in the cold butter with your fingers until the mixture forms large, pea-sized crumbs.
Step 5: Combine and layer
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Spread half the batter in the pan. Sprinkle half the streusel over it, then spread the rest of the batter on top and finish with the remaining streusel.
Step 6: Bake, cool, and glaze
Bake for 40 to 45 minutes, until a toothpick in the center comes out clean. Cool the cake in the pan for 20 minutes, lift it out onto a wire rack, and let it cool completely, about 40 more minutes. Whisk the glaze ingredients until smooth, drizzle over the cooled cake, and slice.
Why This Recipe Works
Pumpkin puree does two jobs here. It keeps the crumb moist and it adds natural sweetness and color. Sour cream adds tenderness and a slight tang that balances the sugar. The streusel layer in the middle melts a little into the cake, so every slice has a ribbon of cinnamon sugar inside, not just on top.
Tips for the Best Pumpkin Coffee Cake
- Use plain pumpkin puree, not pumpkin pie filling.
- Measure the flour with a spoon and level it off, because packed flour makes a dry cake. Tasting Table notes that a packed cup of flour can hold about 160 grams, while a spooned and leveled cup holds about 120 grams.
- Do not overmix once the flour goes in, or the cake turns tough.
- Tent the pan loosely with foil for the last 10 minutes if the streusel browns too fast.
- Let the cake cool completely before glazing, or the glaze will melt right off.
Variations
Chocolate chip pumpkin coffee cake
Fold ¾ cup chocolate chips into the batter. The chocolate melts into little pockets and makes the cake taste like dessert.
Nutty streusel
Add ½ cup chopped pecans or walnuts to the streusel. It adds crunch and a toasty flavor that suits fall mornings.
Maple glaze
Swap the milk in the glaze for maple syrup. It gives the cake a deeper fall flavor and looks beautiful drizzled on top.
What to Serve With Pumpkin Coffee Cake
Serve warm slices with hot coffee, chai, or hot apple cider. For brunch, add scrambled eggs, bacon, and fresh fruit. On a holiday dessert table, it sits happily next to my dutch apple pie recipe and my easy sweet potato casserole recipe on a Thanksgiving brunch table. For a rich holiday dessert, try this pecan pie bars recipe.
How to Store and Reheat Pumpkin Coffee Cake
Store this pumpkin coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Warm a slice in the microwave for 15 to 20 seconds before serving. It also freezes well: wrap unglazed slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature, then glaze.
Final Thoughts
This pumpkin coffee cake recipe is one of those recipes that makes a normal morning feel special. It is soft, spiced, crunchy on top, and easy enough for a weekday. Make it once, and I promise it will become a fall habit in your kitchen too.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree the pumpkin until smooth, then measure 1 cup. Drain off any extra liquid so the batter does not get too wet.
Can I make this pumpkin coffee cake recipe ahead of time?
Yes. Bake it the day before, cool it fully, and cover it tightly. Glaze it just before serving so it looks fresh.
Can I bake this in a different pan?
A 9 inch round pan works, but the baking time may change by a few minutes. Start checking at 35 minutes. A loaf pan also works, but it will need closer to 55 minutes.
Why did my streusel sink?
Streusel sinks when the butter is too warm or the batter is too thin. Keep the butter cold and cut it into the flour and sugar until it looks like coarse crumbs.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling already contains sugar and spices, which will throw the recipe off. Use plain pumpkin puree.
Why is my pumpkin coffee cake dry?
Usually it was overbaked, or too much flour went in. Spoon and level the flour, and take the cake out when a toothpick shows a few moist crumbs.
Can I use Greek yogurt instead of sour cream?
Yes. Use the same amount of plain Greek yogurt. The cake tastes just as good, with a slightly lighter tang.
Can I freeze pumpkin coffee cake?
Yes. Freeze unglazed slices, wrapped well, for up to 2 months. Thaw at room temperature, then glaze.
Ingredients
Equipment
Method
- Heat the oven to 350 degrees F. Grease a 9×9 inch baking pan and line it with parchment paper, leaving a little overhang on two sides so you can lift the cake out later.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. Set it aside.
- Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs one at a time, then beat in the pumpkin puree, sour cream, and vanilla.
- Stir the flour, brown sugar, and cinnamon together. Work in the cold butter with your fingers until the mixture forms large, pea-sized crumbs.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Spread half the batter in the pan. Sprinkle half the streusel over it, then spread the rest of the batter on top and finish with the remaining streusel.
- Bake for 40 to 45 minutes, until a toothpick in the center comes out clean. Cool the cake in the pan for 20 minutes, lift it out onto a wire rack, and let it cool completely, about 40 more minutes. Whisk the glaze ingredients until smooth, drizzle over the cooled cake, and slice.
Notes
Do not overmix.
Cool completely before glazing.
Freezes up to 2 months, wrapped tightly.
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