Get ready to fall in love with your mornings all over again! This Pumpkin Coffee Cake is everything you crave when the leaves start to turn: soft, warmly spiced, and topped with the most irresistible buttery crumble. Whether you’re cuddling up with a mug of coffee or hosting a weekend brunch, this cozy dessert-meets-breakfast treat is here to steal the show. It’s the ultimate Moist Cinnamon Streusel Pumpkin Coffee Cake that might just become your new favorite fall bake.
For another pumpkin-packed favorite, check out our Healthy Moist Pumpkin Bread.
Table of Contents
Why You’ll Love This Recipe
- Bursting with real pumpkin flavor and warming spices
- Irresistible cinnamon streusel topping with a slight crunch
- Moist, tender crumb that stays fresh for days
- Perfect for breakfast, brunch, or a sweet afternoon pick-me-up
- Easy to make with simple pantry staples
- Great alternative to boxed Pumpkin Spice Cake Recipes Boxed or a classic Pumpkin Cake Mix Dessert
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert (also perfect for Breakfast!) |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 9 generous slices |
Pumpkin Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- For streusel: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
- In a large bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Combine wet and dry mixtures, stir until just mixed. Pour into pan and smooth the top.
- Sprinkle streusel on top. Bake for 38–42 minutes or until a toothpick comes out clean.
- Let cool slightly before slicing and serving.
Notes
How to Make Pumpkin Coffee Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a square baking pan and line it with parchment paper for easy removal.
Step 2: Make the Streusel Topping
In a small bowl, combine flour, brown sugar, cinnamon, and melted butter. Stir until crumbly and set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, white and brown sugar, oil, eggs, and vanilla until smooth and well combined.
Step 4: Combine the Dry Ingredients
In another bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step 5: Mix and Pour
Gradually add the dry ingredients to the wet, stirring just until no dry streaks remain. Pour the batter into your prepared pan and spread evenly.
Step 6: Add the Crumb Topping
Sprinkle the streusel evenly over the batter. Don’t press it down – let it sit lightly on top. This creates the best Cinnamon Streusel Pumpkin Coffee Cake texture!
Step 7: Bake
Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
Pro Tips for Perfect Results
- Use pure pumpkin puree – not pumpkin pie filling!
- Don’t overmix the batter to keep your cake tender.
- Room temperature eggs help blend everything more smoothly.
Flavor Variations
- Add a handful of chopped pecans or walnuts to the streusel for crunch.
- Swirl in a cream cheese ribbon for extra indulgence.
- Try a maple glaze drizzle on top once cooled.
- Use boxed cake mix to create a semi-homemade version like a Pumpkin Crumb Cake With Box Cake twist.
Serving Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a hot chai latte or pumpkin spice coffee.
- Dust with powdered sugar for a pretty finish. Want to impress guests? Try it as a Pumpkin Strudel Coffee Cake centerpiece!
Make-Ahead and Storage
You can make the Pumpkin Coffee Cake a day in advance – just cover tightly and store at room temperature.
Leftovers
Wrap leftover slices individually and store them in the fridge for up to 4 days.
Freezing
Freeze cooled cake (whole or in slices) wrapped well in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm slices in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes. This also brings out that Pumpkin Spice Coffee Cake With Brown Butter vibe we love.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree it until smooth. Be sure to strain excess liquid if it’s watery.
Can I make this gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for all-purpose flour.
What can I use instead of vegetable oil?
Melted butter or coconut oil works great here.
How do I know when it’s done baking?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready!
Final Thoughts
There’s something magical about baking with pumpkin. This Pumpkin Coffee Cake wraps up everything we love about fall into one warm, cinnamony bite. Whether you’re making it for a cozy Sunday morning or a festive gathering, this cake is a guaranteed crowd-pleaser. Whether you call it a Pumpkin Cake Mix Dessert or a Pumpkin Strudel Coffee Cake, it’s always a hit. So go ahead, slice it up and savor the season!