If you love the cozy flavors of fall, you’re going to fall head over heels for this Pumpkin Coffee Cake Recipe. It’s a beautifully moist, tender cake bursting with warm spices like cinnamon and nutmeg, balanced perfectly by velvety pumpkin puree. Topped with a buttery, crumbly streusel, this cake is an irresistible treat for breakfast, brunch, or an afternoon pick-me-up. Whether you’re sharing with loved ones or enjoying a quiet moment with a cup of coffee, this recipe delivers comfort and flavor in every bite.
Ingredients You’ll Need
This Pumpkin Coffee Cake Recipe comes together with simple, everyday ingredients that each play a crucial role in crafting its irresistible texture and flavor. From the rich pumpkin puree that adds moisture and color, to the aromatic spices that make it so comforting, every element is essential.
- 1 cup pumpkin puree: Provides moisture, natural sweetness, and that vibrant fall color.
- 2 cups all-purpose flour: The base for a tender yet sturdy cake crumb.
- 1 cup granulated sugar: Sweetens the cake with a clean, classic sweetness.
- 1/2 cup brown sugar: Adds a hint of caramel richness and depth.
- 2 tsp baking powder: Ensures the cake rises beautifully and stays fluffy.
- 2 tsp ground cinnamon: The warming spice that’s synonymous with pumpkin desserts.
- 1/2 tsp ground nutmeg: Adds complementary warmth and complexity.
- 2 large eggs (room temperature): Binds ingredients and contributes to a tender texture.
- 1/2 cup unsalted butter (melted): Brings richness and keeps the cake moist.
- 1 tsp vanilla extract: Enhances the flavors with a lovely floral note.
- 1/3 cup brown sugar (for streusel topping): Gives the topping sweet, caramel undertones.
- 1/3 cup all-purpose flour (for streusel topping): Creates the crumbly texture of the streusel.
- 2 tbsp unsalted butter (melted, for streusel topping): Binds the streusel crumbs and adds buttery flavor.
How to Make Pumpkin Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to ensure your cake releases easily after baking. This simple first step sets you up for success right out of the gate.
Step 2: Make the Streusel Topping
In a small bowl, combine the brown sugar, flour, and melted butter designated for the streusel. Use a fork or your fingers to mix until the topping is crumbly and resembles coarse sand. Setting this aside now means it’s ready to sprinkle on later, delivering that signature crunchy, buttery topping.
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar. This blend of ingredients is the backbone of your cake’s spicy-sweet flavor and structure.
Step 4: Combine Wet Ingredients
In a separate bowl, mix pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well incorporated. This mixture brings the cake its tender crumb and delicious pumpkin flavor.
Step 5: Fold the Batter Together
Gradually add the dry ingredients into the wet pumpkin mixture, folding gently until just combined. Be careful not to overmix; you want to maintain that light, airy texture that makes this Pumpkin Coffee Cake Recipe such a delight.
Step 6: Assemble and Bake
Pour half of the batter into your prepared baking pan, then sprinkle half of your streusel topping over it. Layer the remaining batter evenly on top, and finish with the rest of the streusel for maximum crunch and flavor. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the irresistible pumpkin aroma fill your kitchen as it bakes.
How to Serve Pumpkin Coffee Cake Recipe
Garnishes
Add a dusting of powdered sugar or a drizzle of cream cheese glaze for an extra touch of sweetness and visual appeal. Toasted pecans or walnuts sprinkled on top complement the streusel beautifully, adding a delightful crunch.
Side Dishes
This Pumpkin Coffee Cake pairs wonderfully with a hot cup of your favorite coffee or spiced chai. For a fuller brunch spread, consider serving it alongside fresh fruit, yogurt, or even a dollop of mascarpone cheese for creamy contrast.
Creative Ways to Present
Try slicing the cake into squares and serving warm with a scoop of vanilla ice cream for a comforting dessert twist. Or cut into bite-sized pieces for a festive platter at gatherings—guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to two days to preserve freshness. For longer storage, refrigeration is best, where it will stay moist and delicious for up to a week.
Freezing
This Pumpkin Coffee Cake Recipe freezes beautifully. Wrap tightly in plastic wrap and foil, then place in a freezer-safe container. It can be frozen for up to three months without losing its wonderful texture or flavor.
Reheating
When ready to enjoy frozen or refrigerated cake, warm in an oven preheated to 300°F (150°C) for about 10-15 minutes, or microwave individual slices for 20-30 seconds. Reheating brings back that fresh-baked feeling every time.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is a great time-saver. Just be sure it’s 100% pumpkin without added sugars or spices.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. The texture might vary slightly, but it will still be delicious.
Can I prepare the batter the night before?
Yes! You can mix the batter and refrigerate it overnight. Just give it a gentle stir before baking, and add your streusel topping fresh right before going into the oven.
What is the best way to store the streusel topping if I make it in advance?
If you prepare the streusel ahead, keep it in an airtight container at room temperature for up to two days. Avoid refrigeration as this can cause the topping to clump.
Can I add nuts or chocolate chips to the cake?
Definitely! Adding chopped walnuts, pecans, or chocolate chips into the batter adds delightful texture and flavor variation. Just fold them in right before pouring the batter into the pan.
Final Thoughts
This Pumpkin Coffee Cake Recipe is one of those heartwarming, “stop everything and savor” treats that you’ll want to make all season long. The balance of spices, tender crumb, and buttery streusel topping is just pure magic. Give it a try and watch how quickly it becomes a beloved classic in your home.
Print
Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Coffee Cake is a moist, warmly spiced dessert perfect for fall gatherings or a cozy breakfast treat. Featuring a tender pumpkin-infused batter layered with a buttery cinnamon streusel topping, it combines classic autumn flavors with a delightful crumbly texture, baked in a single pan for easy preparation and cleanup.
Ingredients
Cake Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Make Streusel Topping: In a small bowl, combine the brown sugar, flour, and melted butter for the streusel topping. Mix until the mixture is crumbly and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, blend the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet mixture gently until just combined to avoid overmixing, which can toughen the cake.
- Layer Batter and Streusel: Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over this layer. Then, spread the remaining batter over the streusel, and top with the remaining streusel mixture, creating layers for texture and flavor contrast.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. This lets the flavors set and makes cutting easier.
Notes
- Use room temperature eggs to ensure better mixing and a lighter texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- You can substitute the all-purpose flour with a gluten-free flour blend if needed.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The streusel topping can be doubled if you prefer a crunchier topping.
- For an extra flavor boost, add chopped nuts like walnuts or pecans to the streusel.
