🎉 Introduction
When the weather cools down and leaves begin to fall, there’s nothing better than filling your home with the warm, comforting aroma of cinnamon, pumpkin, and freshly baked cake. This Pumpkin Coffee Cake is the perfect fall treat — soft, buttery, and infused with cozy pumpkin spice.
Unlike traditional coffee cake, this version features a moist pumpkin base and a thick, cinnamon-sugar crumble topping that adds irresistible texture and sweetness. And to finish it off? A drizzle of creamy vanilla glaze that makes every slice taste like it came straight from a café.
Perfect for breakfast, brunch, or dessert, this pumpkin coffee cake is a fall must-bake. It’s great for holiday mornings, cozy weekends, or simply when you want your kitchen to smell like autumn heaven. 🍂☕
🧰 Equipment Needed
To make your Pumpkin Coffee Cake perfectly fluffy and delicious, you’ll need:
- 9×13-inch baking pan (or two 8×8 pans)
- Mixing bowls (large, medium, and small)
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer (optional, for easy mixing)
- Measuring cups and spoons
- Sifter (optional, for flour)
- Cooling rack
🛒 Ingredients
Here’s everything you’ll need to make the perfect fall-inspired Pumpkin Coffee Cake:
🎃 Fruits & Vegetables
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
🥚 Fresh Ingredients
- 4 large eggs
🧂 Baking Aids & Spices
- 5 ¼ cups all-purpose flour (divided for batter and crumb topping)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 cup packed brown sugar
- 4 ½ cups granulated sugar (divided for cake and topping)
- 2 ¼ teaspoons kosher salt
- 2 tablespoons pumpkin spice
- 1 ⅓ tablespoons cinnamon
- 1 ⅓ tablespoons vanilla extract
- 2 cups powdered sugar (for glaze)
🫒 Oils & Vinegars
- ¼ cup vegetable oil
🧈 Dairy
- 3 sticks unsalted butter (divided: 1 cup + ½ cup + ¼ cup)
- 3 tablespoons milk (for glaze)
👩🍳 Directions
Follow these easy step-by-step directions for a perfectly moist and flavorful Pumpkin Coffee Cake that tastes like a slice of fall:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour your baking pan, or line it with parchment paper for easy removal.
Step 2: Make the Pumpkin Cake Batter
- In a large mixing bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar (2 cups), vegetable oil, and 1 stick (½ cup) melted butter.
- Mix until smooth and creamy.
- Add vanilla extract and stir well.
- In a separate bowl, combine flour (3 cups), baking powder, baking soda, pumpkin spice, cinnamon, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- The batter should be thick but spreadable.
Step 3: Prepare the Cinnamon Streusel Crumb Topping
- In a medium bowl, combine:
- 2 ¼ cups flour
- 2 ½ cups granulated sugar
- 1 ¼ teaspoons cinnamon
- 1 ¼ teaspoons salt
- Add 1 cup (2 sticks) melted butter and stir with a fork until the mixture forms large, sandy crumbs.
- Set aside — this will be your crunchy, buttery streusel layer.
Step 4: Assemble the Cake
- Spread the pumpkin batter evenly into your prepared pan.
- Sprinkle the crumb topping generously over the top of the batter.
- Press lightly to help it stick without pushing it into the batter.
Step 5: Bake the Cake
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- If the crumb topping starts to brown too quickly, cover loosely with foil during the last 10 minutes.
- Remove from oven and let cool completely in the pan before glazing.
Step 6: Make the Vanilla Glaze
- In a small bowl, whisk together powdered sugar, 3 tablespoons milk, and ½ tablespoon vanilla extract until smooth.
- Adjust consistency as needed — add more milk for a thinner glaze or more powdered sugar for thicker drizzle.
Step 7: Glaze and Serve
- Drizzle the vanilla glaze over the cooled coffee cake using a spoon or piping bag.
- Cut into generous squares and serve.
Enjoy warm or at room temperature with a hot cup of coffee or tea for the perfect cozy treat! ☕🎃
🍽️ Servings & Timing
- Servings: 12–16
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Perfect for holiday breakfasts, weekend brunches, or cozy family gatherings.
🧊 Storage & Reheating
To Store:
- Cover and store at room temperature for up to 3 days, or refrigerate for up to 5 days.
To Freeze:
- Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
To Reheat:
- Warm individual pieces in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5 minutes for that fresh-baked texture.
🥄 Variations
Try these delicious variations to make your Pumpkin Coffee Cake uniquely yours:
- Cream Cheese Swirl: Add dollops of sweetened cream cheese between the batter layers before baking for a cheesecake-style twist.
- Maple Glaze: Replace milk in the glaze with maple syrup for extra autumn flavor.
- Nutty Crumble: Add chopped pecans or walnuts to the streusel topping for crunch.
- Chocolate Chip Pumpkin Cake: Fold in 1 cup of mini chocolate chips to the batter for extra indulgence.
- Spiced Apple Layer: Add a layer of thinly sliced apples between the batter and streusel.
- Vegan Version: Substitute plant-based butter, non-dairy milk, and flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Mini Pumpkin Coffee Cakes: Bake in muffin tins for grab-and-go treats.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend — the cake stays just as soft and moist.
❓ 10 FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree fresh pumpkin — you’ll need about 1¾ cups.
2. What makes coffee cake different from regular cake?
It’s typically denser and less sweet, designed to be enjoyed with coffee or tea — no actual coffee required!
3. Can I skip the glaze?
Yes, but it adds a lovely sweetness and makes the presentation beautiful.
4. Can I make this cake ahead of time?
Absolutely! It tastes even better the next day as the flavors develop.
5. How do I keep the crumb topping crunchy?
Let the cake cool completely before covering or glazing to prevent moisture buildup.
6. Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains added sugar and spices that would alter the recipe’s balance.
7. Can I bake this in a bundt pan?
Yes, but reduce the streusel by half and bake for 55–60 minutes.
8. How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.
9. Can I reduce the sugar?
Yes — reduce by ½ cup in the batter and ½ cup in the crumb topping for a less sweet version.
10. What can I serve this with?
Pair with a cup of hot coffee, chai tea, or a scoop of vanilla ice cream for dessert.
🏁 Conclusion
This Pumpkin Coffee Cake is the very definition of fall comfort baking — soft, flavorful, and bursting with warm spices. The sweet pumpkin base, buttery cinnamon crumb, and luscious vanilla glaze come together to create a cake that’s as beautiful as it is delicious.
Whether you’re serving it at a festive brunch, enjoying it on a lazy weekend morning, or gifting it to friends during the holidays, this cake never fails to impress. It’s easy to make, deeply flavorful, and guaranteed to fill your kitchen with the cozy scent of autumn.
So grab your whisk, warm up your oven, and get ready to bake a little slice of pumpkin paradise.
Pumpkin Coffee Cake – A Cozy Fall Bake Full of Warm Spices
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Equipment
Method
- Follow these easy step-by-step directions for a perfectly moist and flavorful Pumpkin Coffee Cake that tastes like a slice of fall:
- Preheat your oven to 350°F (175°C).
- Grease and flour your baking pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar (2 cups), vegetable oil, and 1 stick (½ cup) melted butter.
- Mix until smooth and creamy.
- Add vanilla extract and stir well.
- In a separate bowl, combine flour (3 cups), baking powder, baking soda, pumpkin spice, cinnamon, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- The batter should be thick but spreadable.
- In a medium bowl, combine:
- 2 ¼ cups flour
- 2 ½ cups granulated sugar
- 1 ¼ teaspoons cinnamon
- 1 ¼ teaspoons salt
- Add 1 cup (2 sticks) melted butter and stir with a fork until the mixture forms large, sandy crumbs.
- Set aside — this will be your crunchy, buttery streusel layer.
- Spread the pumpkin batter evenly into your prepared pan.
- Sprinkle the crumb topping generously over the top of the batter.
- Press lightly to help it stick without pushing it into the batter.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- If the crumb topping starts to brown too quickly, cover loosely with foil during the last 10 minutes.
- Remove from oven and let cool completely in the pan before glazing.
- In a small bowl, whisk together powdered sugar, 3 tablespoons milk, and ½ tablespoon vanilla extract until smooth.
- Adjust consistency as needed — add more milk for a thinner glaze or more powdered sugar for thicker drizzle.
- Drizzle the vanilla glaze over the cooled coffee cake using a spoon or piping bag.
- Cut into generous squares and serve.
- Enjoy warm or at room temperature with a hot cup of coffee or tea for the perfect cozy treat! ☕🎃
Notes
Yes! Just roast and puree fresh pumpkin — you’ll need about 1¾ cups. 2. What makes coffee cake different from regular cake?
It’s typically denser and less sweet, designed to be enjoyed with coffee or tea — no actual coffee required! 3. Can I skip the glaze?
Yes, but it adds a lovely sweetness and makes the presentation beautiful. 4. Can I make this cake ahead of time?
Absolutely! It tastes even better the next day as the flavors develop. 5. How do I keep the crumb topping crunchy?
Let the cake cool completely before covering or glazing to prevent moisture buildup. 6. Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains added sugar and spices that would alter the recipe’s balance. 7. Can I bake this in a bundt pan?
Yes, but reduce the streusel by half and bake for 55–60 minutes. 8. How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. 9. Can I reduce the sugar?
Yes — reduce by ½ cup in the batter and ½ cup in the crumb topping for a less sweet version. 10. What can I serve this with?
Pair with a cup of hot coffee, chai tea, or a scoop of vanilla ice cream for dessert. 🏁 Conclusion This Pumpkin Coffee Cake is the very definition of fall comfort baking — soft, flavorful, and bursting with warm spices. The sweet pumpkin base, buttery cinnamon crumb, and luscious vanilla glaze come together to create a cake that’s as beautiful as it is delicious. Whether you’re serving it at a festive brunch, enjoying it on a lazy weekend morning, or gifting it to friends during the holidays, this cake never fails to impress. It’s easy to make, deeply flavorful, and guaranteed to fill your kitchen with the cozy scent of autumn. So grab your whisk, warm up your oven, and get ready to bake a little slice of pumpkin paradise.
