Pumpkin Coffee Cake

Let’s be honest. Your coffee is lonely. It needs a best friend for fall. This pumpkin coffee cake is that friend. It’s not a fancy dessert. It’s a sturdy, crumbly, pumpkin-spiced hero ready for breakfast. It’s the cake you make when you want your house to smell like a happy autumn day.

What is This Pumpkin Streusel Coffee Cake?

This is a simple pumpkin coffee cake recipe. It has a soft, spiced pumpkin base. A buttery, crunchy streusel covers the top. Some people add a pumpkin cream cheese coffee cake layer, but we’re keeping it classic today. This cake is a star of Fall Baking and a perfect, easy addition to your Thanksgiving Desserts list.

Pumpkin Coffee Cake Recipe

Preparation Time
15 minutes

Cooking Time
40 minutes

Total Time
55 minutes

Servings
9 squares

Nutrition Information per serving
Calories: 410 | Fat: 17g | Saturated Fat: 10g | Carbohydrates: 63g | Fiber: 1g | Sugar: 41g | Protein: 4g

Ingredients

For the Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup melted unsalted butter

For the Cake Batter

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

How to Make Pumpkin Coffee Cake

Step 1
Heat your oven to 375°F. Grease an 8×8 inch baking pan.

Step 2
Make the streusel first. In a bowl, mix flour, brown sugar, cinnamon, and salt. Add the melted butter. Stir with a fork until crumbs form.

Step 3
Make the cake batter. Whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.

Step 4
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, milk, oil, egg, and vanilla.

Step 5
Pour the wet pumpkin mixture into the dry flour mixture. Stir until just combined.

Step 6
Spread the batter into your prepared pan. Sprinkle all the streusel topping over the batter.

Step 7
Bake for 35-40 minutes. A toothpick poked in the center should come out clean.

Step 8
Let the cake cool in the pan for 20 minutes. This is the hardest part of all coffee cake recipes.

How to Make Pumpkin Coffee Cake Even Better

This pumpkin coffee cake recipe is great on its own. For a pumpkin cream cheese coffee cake, add a layer.

• Beat 4 oz cream cheese with 1/4 cup sugar and 1 egg.
• Pour half the batter in the pan.
• Spread the cream cheese mix.
• Top with remaining batter and streusel.
• Bake.

This is one of the best pumpkin recipes for Thanksgiving gatherings. It is a simple cake recipe that feels special. Enjoy this pumpkin dessert with a hot cup of coffee!

Continue to Content

Pumpkin Coffee Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This pumpkin coffee cake is a textural dream. A supremely moist, spiced pumpkin base sits beneath a thick, crunchy blanket of buttery streusel. Each forkful is a perfect contrast: the tender, soft crumb of the cake giving way to the sweet, sandy crunch of the topping. It’s the kind of cake that makes you close your eyes for a second just to enjoy the feel of it. Pure autumn temptation in every single bite.

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Ingredients

For the Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup melted unsalted butter

For the Cake Batter

• For the Cake Batter
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch pan.
2. Make the streusel: Mix flour, brown sugar, cinnamon, and salt. Add melted butter and stir with a fork to create crumbs. Set aside.
3. Whisk all the dry ingredients (flour, baking powder, spices, salt) in a large bowl.
4. In a separate bowl, whisk all the wet ingredients (pumpkin, sugars, milk, oil, egg, vanilla) together.
5. Gently stir the wet mixture into the dry ingredients until just combined.
6. Spread the batter evenly into the greased pan. Top generously with all the streusel.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 20 minutes before slicing. This prevents it from falling apart.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 410Total Fat: 17gCarbohydrates: 63gFiber: 1gSugar: 41gProtein: 4g