Pumpkin coffee cake is a soft, moist and fluffy spiced pumpkin cake layered with a sweet cinnamon sugar, topped with crunchy cinnamon streusel and maple glaze. This pumpkin crumb cake is perfect for fall breakfast, brunch or dessert.
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Why Should You Make This Recipe
I absolutely adore a delicious coffee cake recipe. My Banana Coffee Cake, Buttermilk Coffee Cake and Cream Cheese Coffee Cake are just a few I love from the blog. This pumpkin coffee cake recipe is filled with the coziest flavors and textures. If you’re a fan of decadent breakfast dishes or just love a wonderfully delicious streusel pumpkin cake paired with your coffee, this recipe is for you.
- Layers of flavors and textures. From the pumpkin cake with a soft, fluffy and moist crumb to the sweet cinnamon sugar and crunchy spiced streusel, this pumpkin coffee cake will have you going back for seconds (or thirds).
- Easy to make, bake and eat. This pumpkin coffee cake tastes like you just bought it from a bakery, but simple to make and comes together quickly. Simply make the streusel, mix up the streusel, cinnamon sugar and pumpkin cake batter, layer, top, bake and enjoy.
- You want a cozy pumpkin cake. Rather than making another loaf of pumpkin bread, make this quick and easy pumpkin crumb cake.
Ingredients
This moist cinnamon streusel pumpkin crumb coffee cake requires a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Streusel Topping and Sugar Cinnamon
Gather all purpose flour, light brown sugar, granulated sugar, cinnamon and butter.
Pumpkin Cake
Gather all purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, salt, oil, granulated sugar, light brown sugar, pumpkin puree, eggs, vanilla extract and buttermilk.
Substitutions
This pumpkin crumb coffee cake is as easy to make as it is delicious. Here are my recommended substitutions to make this cake if you need them.
- All purpose flour: To make this pumpkin coffee cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of weight (240 g) versus cup for cup.
- Baking Powder and Baking Soda: These both act as leaveners in this coffee pumpkin cake.
- Ground “Fall” Spices: This easy to make pumpkin crumb cake is full of the perfect blend of aromatics to make this easy pumpkin cake really shine. Feel free to use 2-3 teaspoons of Pumpkin spice, chai spice or apple pie spice in this recipe.
- Oil: Any neutral tasting oil will work well. You can also use ½ cup (113 g) melted and slightly cooled butter if you like.
- Granulated and Light Brown Sugar: This coffee cake with pumpkin calls for granulated and light brown sugar, but maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Eggs: This recipe has not been tested without eggs. For a eggless version, check out my Vegan Pumpkin Coffee Cake.
- Buttermilk: A thick and creamy greek yogurt works or sour cream can also work.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
Variations
- Pumpkin Coffee Cake Bundt Cake: Generously grease a 10 -12 cup capacity bundt pan. Prepare the streusel topping, cinnamon sugar and coffee cake according to the recipe directions. Transfer ½ of the pumpkin cake batter into the bundt pan and top with the cinnamon sugar layer. Repeat with the remaining pumpkin coffee cake and the streusel. Bake at 350 F (177 C) for 50 - 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then inverted onto a serving plate to cool to room temperature.
- 9 - inch springform pan: Prepare the recipe as written, but rather than use a 9 inch square pan, use a 9 inch (23 cm) springform pan. Bake for 40 - 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
How To Make
Learn how to make pumpkin coffee cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 9 inch (23 cm) cake pan with parchment paper. In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the melted butter a little at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping. In another bowl whisk the light brown sugar and cinnamon together until well combined. Set aside for now.
- In a medium bowl whisk the all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until well combined.
- In a large mixing bowl, whisk the oil, light brown sugar, sugar, pumpkin puree, eggs, vanilla extract and buttermilk until well combined. Whisk in the dry ingredients until just combined.
- Evenly spread half pumpkin cake batter into the prepared pan. Top the pumpkin cake layer with the cinnamon sugar. Repeat with a second layer of pumpkin cake. Top with the streusel. Bake the coffee cake for 45 - 60 minutes or until a toothpick inserted into the center of the pumpkin crumb cake comes out clean or with a few moist crumbs.
- Cool the cake pan in the pan for 15 - 20 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan. Make the maple glaze by whisking powdered sugar with maple syrup and milk or heavy cream. Top the pumpkin cake coffee cake with the glaze, slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Parts of these coffee cake can easily be made ahead of time. To do this simply prepare streusel topping according to the recipe directions and place it in an airtight storage container and refrigerate until you’re ready to make the coffee cake.
- Store: Place the slices of the pumpkin crumb cake in an airtight container for up to 3 days. Then the pumpkin crumb cake should be transferred to the fridge for up to another 2 - 3 days.
- Freeze: Make sure the pumpkin spiced coffee cake is completely cooled to room temperature. Individually wrap each slice in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. If you plan on freezing the coffee cake, I suggest leaving the glaze of until right before serving.
- Thaw: The easiest and tastiest way to thaw the coffee cake is to let it sit out at room temperature for at least two hours or until thawed. Enjoy at room temperature or microwave the coffee cake slice for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender coffee cake.
- Use whole fat ingredients. The more fat, the more tender and flavorful the cake will be. Use whole milk buttermilk, sour cream or yogurt.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the coffee cake becomes really fragrant, it’s a good idea to start checking. Begin checking on the coffee cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
FAQs
Does coffee cake have coffee in it?
No. The name “coffee cake” implies that this type of cake is perfect when served with coffee.
What makes coffee cake different than cake?
Coffee cake is a bit denser than regular cake and is usually topped with streusel. Coffee cake is typically flavored with cinnamon, nutmeg or ginger.
Can I make this pumpkin coffee cake in a different size pan?
Double the recipe to make this coffee cake in a 9 x 13 size pan. Keep in mind that the baking time may need to be a bit longer.
Does pumpkin coffee cake need to be refrigerated?
Pumpkin coffee cake can be stored at room temperature for up to 2 - 3 days. Then the cake should be transferred to the fridge for another 2 days.
Other Pumpkin Recipes to Try
- Pumpkin Chocolate Chip Bread
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Pumpkin Donuts
If you try this Pumpkin Coffee Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Pumpkin Coffee Cake
Pumpkin coffee cake is a soft, moist and fluffy spiced pumpkin cake layered with a sweet cinnamon sugar, topped with crunchy cinnamon streusel and maple glaze. This pumpkin crumb cake is perfect for fall breakfast, brunch or dessert.
Equipment
- 1 9x9 (23 cm) pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
Spiced Streusel Topping
- 1 cup (120 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (87 g) unsalted butter, melted
Cinnamon Filling
- 6 tablespoons (75 g) light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
Pumpkin Coffee Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (120 ml) neutral baking oil (canola, avocado, grapeseed, vegetable)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (245 g) pumpkin puree
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
Maple Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) maple syrup
- 1 - 2 tablespoons (15 - 30 ml) milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the melted butter a little at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.1 cup (120 g) all purpose flour, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon, 6 tablespoons (87 g) unsalted butter, melted
- In another bowl whisk the light brown sugar, cinnamon and pumpkin spice together until well combined. Set the cinnamon filling aside for now.6 tablespoons (75 g) light brown sugar, 1 teaspoon ground cinnamon , 1 teaspoon pumpkin spice
- In a medium bowl whisk the all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large mixing bowl, whisk the oil, light brown sugar, sugar, pumpkin puree, eggs, vanilla extract and buttermilk until well combined. Whisk in the dry ingredients until just combined.½ cup (120 ml) neutral baking oil , ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 cup (245 g) pumpkin puree, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 ml) buttermilk, room temperature
- Evenly spread half pumpkin cake batter into the prepared pan. Top the pumpkin cake layer with the cinnamon sugar. Repeat with a second layer of pumpkin cake. Top with the streusel.
- Bake the coffee cake for 45 - 60 minutes or until a toothpick inserted into the center of the pumpkin crumb cake comes out clean or with a few moist crumbs. Cool the cake pan in the pan for 15 - 20 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.
- Make the maple glaze by whisking powdered sugar with maple syrup and milk or heavy cream. Top the pumpkin cake coffee cake with the glaze, slice and enjoy.1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) maple syrup, 1 - 2 tablespoons (15 - 30 ml) milk, as needed
Notes
Store: Place the slices of the pumpkin coffee cake in an airtight container for up to 3 days. Then the pumpkin crumb cake should be transferred to the fridge for up to another 2 - 3 days.
See the Variations section of the blog post to make this pumpkin coffee cake in a bundt pan or in a 9 inch (23 cm) springform pan.
did you make this recipe?tag @olivesnthyme on Instagram
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