Hey y’all! If you crave cozy fall flavors and that irresistible aroma of pumpkin spice, this Pumpkin Coffee Cake will quickly become your new favorite. Combining fluffy, moist crumb cake with a buttery streusel, it’s perfect for breakfasts, brunches, holidays, or anytime you want a comforting treat. Ready to wow your taste buds and make your kitchen smell amazing? Let’s get cooking!
Why You’ll Love This Pumpkin Coffee Cake
- Super moist crumb thanks to real pumpkin puree and sour cream.
- Warm, aromatic spices infuse every bite with fall-inspired flavor.
- Easy, approachable steps—even beginner bakers can master it!
- Versatile: perfect for breakfast, snack, or an indulgent dessert.
- Sweet, crunchy streusel topping adds irresistible texture.
Pumpkin Coffee Cake Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60g) sour cream
- 2 tsp pure vanilla extract
For the Streusel Topping
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (70g) brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup (55g) unsalted butter, cold and cubed
- Pinch of salt
How to Make Pumpkin Coffee Cake – Step by Step
Prep Your Equipment & Ingredients
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch square baking dish with parchment paper.
Make the Streusel Topping
- In a small bowl, combine flour, brown sugar, cinnamon, and a pinch of salt.
- Add cold, cubed butter. Use a pastry cutter or your fingers to work it into pea-sized crumbles. Refrigerate until ready to use.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Combine the Wet Ingredients
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time.
- Add pumpkin puree, sour cream, and vanilla extract; mix until combined.
Bring It All Together
- Gradually fold the dry ingredients into the wet mixture with a spatula. Do not overmix—just until no flour streaks remain.
Bake the Pumpkin Coffee Cake
- Spread the batter evenly into the prepared baking pan.
- Sprinkle streusel topping over the batter.
- Bake for 38-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let cake cool in the pan for at least 20 minutes before slicing.
- Serve warm or at room temperature and enjoy!
Notes & Helpful Cooking Tips
- You can use canned or homemade pumpkin puree, but make sure it’s not pumpkin pie filling.
- For an extra boost, add 1/2 cup chopped pecans to the streusel (find tips on toasting pecans).
- Don’t overmix, or your cake could become dense—fold just until combined for the fluffiest results.
Pumpkin Coffee Cake Variations
- Gluten-Free: Substitute with your favorite 1:1 gluten-free flour blend.
- Maple Drizzle: Mix 1/2 cup powdered sugar with 1 tbsp milk and 1 tbsp maple syrup; drizzle over cake when cooled.
- Nutty Pumpkin Coffee Cake: Add 3/4 cup chopped walnuts or pecans to the batter for crunch.
Required Equipment for Pumpkin Coffee Cake
- 8-inch square baking pan
- Mixing bowls (small, medium, large)
- Whisk and spatula
- Pastry cutter (or fork/fingers for streusel)
- Parchment paper
Storage Instructions for Leftover Pumpkin Coffee Cake
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze slices for up to 2 months (wrap tightly in plastic first).
- To refresh: microwave individual slices for 10 seconds for that just-baked warmth.
Pairings & Serving Recommendations for Pumpkin Coffee Cake
- Enjoy with fresh-brewed coffee, pumpkin spice latte, or hot chai!
- Add a dollop of whipped cream or vanilla Greek yogurt for extra indulgence.
- Pair with a bowl of fruit salad for a hearty fall-inspired brunch.
Pro Tips for Pumpkin Coffee Cake Success
- Bring eggs and sour cream to room temperature before mixing—this ensures a smoother batter and even baking (see why it matters).
- Use a light-colored metal pan to avoid over-browning the cake edges.
- Let the cake cool before slicing to keep the crumb tender and moist.
Pumpkin Coffee Cake FAQ
- Can I use pumpkin pie filling instead of pumpkin puree?
- No, use pure pumpkin puree—pumpkin pie filling has added sugar and spices that would change the recipe’s taste and texture.
- Can I double this Pumpkin Coffee Cake recipe?
- Absolutely! Bake in a 9×13 inch pan and increase baking time to 45-55 minutes—check with a toothpick for doneness.
- What’s the difference between coffee cake and regular cake?
- Coffee cake typically has a crumb topping and is less sweet than traditional cakes, making it ideal for enjoying with coffee or brunch.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar (for streusel)
- 1/4 cup cold unsalted butter, cubed (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
-
1Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
-
2In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
-
3In another bowl, combine pumpkin puree, granulated sugar, melted butter, eggs, and sour cream. Mix until smooth.
-
4Gradually fold the wet ingredients into the dry ingredients until just combined. Spread the batter evenly into the prepared pan.
-
5To make the streusel, combine brown sugar, flour, and cold cubed butter. Mix with a fork or fingers until crumbly, then sprinkle evenly over the batter.
-
6Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then mix powdered sugar and milk for the glaze and drizzle over cooled cake.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310cal
Protein:
4 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
46 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
