Fall is the perfect time to enjoy a delicious slice of pumpkin coffee cake. This recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg for a cozy treat that is perfect for gatherings or a quiet afternoon at home. The cake is soft, moist, and has a delightful streusel topping that adds a nice crunch. It’s a wonderful way to celebrate the season or simply enjoy a slice with your morning coffee. This pumpkin coffee cake is easy to make, and your kitchen will smell heavenly while it bakes.

Whether you are hosting a brunch or just looking for a sweet snack, this cake is sure to please. Serve it warm, with a light drizzle of icing, and enjoy a taste of fall in every bite.

Why You’ll Love This Pumpkin Coffee Cake

You will love this pumpkin coffee cake for several reasons. First, it’s super easy to make, even for beginners! Second, the flavor is unmatched – the pumpkin mixes perfectly with warm spices to create a comforting taste. Third, the streusel topping adds a tasty crunch that lifts the dessert to another level. It’s also great for sharing, making it a perfect recipe for family gatherings or coffee with friends. You might even want to enjoy a slice for breakfast!

How to Make Pumpkin Coffee Cake

Ingredients You’ll Need

3 cups all-purpose flour (spooned and leveled)

1 cup brown sugar (packed)

1/2 cup granulated sugar

1 teaspoon kosher salt

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 cup butter (2 sticks, melted)

2 & 1/4 cups all-purpose flour

1 & 1/2 cups granulated sugar

1 tablespoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1/2 cup butter (1 stick, softened but still cool)

1 (15-oz) can pumpkin puree (NOT pumpkin pie filling) (divided)

4 large eggs

1/4 cup vegetable oil (light-flavor olive oil works too)

1 tablespoon vanilla extract

1/4 cup butter (half stick, very soft)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt (use less if all you have is table salt)

3 tablespoons milk (more to taste)

2 cups powdered sugar

Step-by-Step Directions

Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.

Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in a medium bowl in the microwave. Pour melted butter into the flour mixture and stir until it looks like wet sand. Set aside, and refrigerate if you have space.

For the cake: In a large bowl or stand mixer, mix 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter and add it to the flour mixture.

Open your can of pumpkin puree. Scoop about half the can into the bowl with the flour and butter. Use a paddle attachment or electric beaters to blend everything together until it forms a ball. Add more pumpkin if needed.

In the melted butter bowl, add the rest of the pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Whisk well until mixed. Add this to the flour mixture in three parts, mixing for about 20 seconds after each addition. Beat for another minute until the batter is fluffy.

Spread 2 cups of batter in the bottom of the prepared cake pan. Sprinkle 1 cup of streusel on top. Spread another 2 cups of batter over the streusel. Repeat with 1 cup of streusel and then the rest of the batter. Top with another 2 cups of streusel.

Bake the cake at 350 degrees F for 35 minutes. Quickly add any remaining streusel, focusing on puffed areas, and bake for another 10-15 minutes until done. The cake should pass the toothpick test and not shake.

Let the cake cool for at least 15-20 minutes. To make the icing, mix together 1/4 cup butter, 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar until smooth. Drizzle the icing over the cake. This cake is best served warm.

How to Serve Pumpkin Coffee Cake

Serve warm slices of pumpkin coffee cake with a drizzle of icing on top. It pairs wonderfully with coffee or tea for a cozy afternoon or breakfast treat. You can also add a sprinkle of cinnamon or a dollop of whipped cream for extra delight.

How to Store Pumpkin Coffee Cake

Store the leftover cake in an airtight container on the counter for 2-3 days. If you need to keep it longer, place it in the fridge. Just warm it up in the microwave for 10-20 seconds before serving for the best taste.

Tips for the Best Pumpkin Coffee Cake

Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Using room temperature eggs and softened butter will help create a fluffy cake. Avoid over-mixing the batter to keep your cake light and airy.

Recipe Variations

You can add chocolate chips or nuts to the batter for extra texture. If you prefer a spicier cake, increase the amount of pumpkin pie spice. You can also swap some of the pumpkin puree for mashed bananas for a unique flavor.

Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just make sure it’s cooked and pureed until smooth.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean, with no wet batter sticking to it.

Can I freeze the pumpkin coffee cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Enjoy it within 2-3 months for the best quality.

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