Pumpkin Coffee Cake Recipe

I baked this pumpkin coffee cake on a chilly Saturday morning when the windows were foggy and the coffee was extra hot. The scent of cinnamon and pumpkin filled every corner of the house. My little one wandered in, rubbing sleep from her eyes, and said, “It smells like fall.” That moment stayed with me. One warm bite and I knew I’d be making this again and again through sweater season.

Why You’ll Love This Pumpkin Coffee Cake

This pumpkin coffee cake is the kind of recipe that makes autumn feel special. It’s moist, tender, and gently sweet, with a cozy blend of cinnamon and pumpkin spice in every bite. The crumb topping is buttery and crisp, adding just the right contrast to the soft cake underneath.

You’ll love how easy it is to mix up. No mixer needed, just two bowls and a whisk. And it’s made with simple ingredients you likely already have in your pantry. It’s sweetened with maple syrup and brown sugar for rich, earthy flavor, and it’s lighter than most coffee cakes.

Perfect for a fall breakfast, weekend brunch, or even a last-minute dessert. I love serving it warm with a drizzle of glaze or alongside a mug of homemade pumpkin spice coffee. It’s the kind of cake that disappears quickly, so maybe save yourself a corner before sharing.

Ingredients You’ll Need

For the Coffee Cake

• All-purpose flour (2 cups): The base of our soft, sturdy cake. You can use a gluten-free 1:1 blend if needed.
• Cinnamon & pumpkin pie spice (2 tsp each): These warm spices bring all the cozy flavor. If you don’t have pumpkin pie spice, use a mix of nutmeg, cloves, and allspice.
• Baking powder (2 tsp): Gives the cake a gentle lift.
• Salt (½ tsp): Just enough to balance the sweetness.
• Canned pumpkin puree (1 cup): Be sure to use plain puree, not pumpkin pie filling.
• Canola, vegetable, or coconut oil (½ cup): Makes the cake tender. You can also use applesauce or Greek yogurt for a lighter option.
• Brown sugar (½ cup): Adds deep, molasses-rich sweetness.
• Milk (¼ cup): Any milk works here—whole, almond, oat, whatever you have.
• Pure maple syrup (¼ cup): Adds lovely flavor. Honey or extra brown sugar works too.

For the Streusel Topping

• Flour (¼ cup): Helps form the crumbly texture.
• Light brown sugar (¼ cup): Sweetens the topping just enough.
• Cinnamon (1 tbsp): Adds warmth and spice.
• Cold butter (4 tbsp): Cut in for those classic buttery crumbles. Vegan butter works too.
• Optional: Chopped pecans or walnuts (½ cup): For crunch and flavor.

How to Make Pumpkin Coffee Cake

1. Preheat the oven to 350°F. Grease or line a 9×9 inch square baking pan with parchment paper for easy cleanup.
2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
3. Whisk wet ingredients. In another bowl, combine the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
4. Combine the mixtures. Gently stir the wet ingredients into the dry. Be careful not to overmix, or the cake can turn dense.
5. Pour the batter into your pan. Smooth the top with a spatula.
6. Make the streusel. Mix flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or your fingers until crumbly. Stir in nuts if using.
7. Top the cake. Sprinkle the crumb topping evenly over the batter.
8. Bake for 35 to 40 minutes. Check with a toothpick—when it comes out mostly clean with a few crumbs, it’s done.
9. Let it cool for 10 minutes. Then slice and serve warm, plain or with a little glaze.

If you’re baking in a different pan, here’s a quick tip:

• Bundt pan: Bake 40 to 45 minutes
• 9×13 pan: Bake 25 to 30 minutes
• Muffins: Bake about 20 minutes

Substitutions and Variations

This recipe is easy to adjust based on what you have or need.

• Use gluten-free flour if needed. I like Bob’s Red Mill 1:1 blend.
• Swap oil with applesauce, Greek yogurt, or sour cream for less fat and a tangy flavor.
• Use coconut sugar or dark brown sugar instead of light brown sugar.
• Try vegan butter for the streusel if you’re dairy-free.
• Want more spice? Add extra cinnamon, nutmeg, or cloves.
• Don’t have maple syrup? Honey or agave works too.
• Add a simple glaze on top: mix 1 cup powdered sugar with 2 tbsp milk and ¼ tsp vanilla.

You can even turn this Pumpkin Coffee Cake into cozy pumpkin muffins. Just divide the batter into a lined muffin tin and bake for about 20 minutes.

For more fall favorites, try my Easy Pumpkin Bread or this Chocolate Chip Pumpkin Bread.

Storage Tips

Keep your Pumpkin Coffee Cake leftovers soft and fresh with these easy tips:

• Store the cake in an airtight container in the fridge for up to 4 or 5 days. Reheat slices gently in the microwave to bring back that just-baked texture.
• For longer storage, freeze individual slices wrapped in plastic and foil. They’ll keep well for up to 2 months. Let them thaw at room temperature or warm in the oven for a few minutes.

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Final Thoughts

This pumpkin coffee cake is a cozy little treat that always brings smiles in my kitchen. I hope it brings some warmth to yours, too. If you bake it, I’d love to hear how it turned out. Leave a comment or tag me on Pinterest so I can see your beautiful bakes.