There’s something about the warm spices and tender crumb that just feels like a cozy hug in every bite. This Pumpkin Coffee Cake Recipe combines just the right amount of pumpkin goodness with a buttery crumb topping that’s perfect for breakfast, brunch, or a sweet afternoon pick-me-up.
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Why You'll Love This Recipe
I’ve made my fair share of pumpkin treats, but this Pumpkin Coffee Cake Recipe is one I keep coming back to. It’s the perfect balance of moist, fluffy, and spicy, with just enough sweetness to satisfy without being overpowering. Plus, the cinnamon streusel topping adds that irresistible crunch that makes this cake a crowd-pleaser.
- Simple Ingredients: Uses pantry staples you most likely already have on hand.
- Moist & Tender: Greek yogurt keeps the cake irresistibly moist without extra fuss.
- Spiced to Perfection: A blend of classic fall spices gives it that warm, inviting flavor.
- Easy Streusel Topping: Adds a buttery crunch that makes every forkful extra special.
Ingredients & Why They Work
This Pumpkin Coffee Cake Recipe comes together with classic, comforting ingredients that each play a key role—from flavor to texture. Shopping tip: Choose fresh spices for the best aroma and flavor punch, and make sure to grab pure pumpkin puree, not pie filling, which has added sugar and spices you don’t want here.
- All-purpose flour: The base for a tender crumb; be sure to measure accurately for best results.
- Baking soda & baking powder: These work together to give your cake the right lift and fluffiness.
- Salt: Enhances the spices and balances sweetness beautifully.
- Cinnamon, nutmeg, ginger, allspice, cloves: Classic fall spices that bring warmth and depth to the cake.
- Pumpkin puree: Adds moisture, color, and that unmistakable pumpkin flavor, without extra sweetness.
- Brown & granulated sugar: Together they create a balanced sweetness and help with the cake’s texture.
- Butter (melted for batter & cold for topping): Adds richness; cold butter in the topping creates a lovely crumbly streusel.
- Greek yogurt: Keeps the cake moist and tender without an oily texture—such a delicious secret ingredient.
- Topping ingredients (flour, butter, brown sugar, cinnamon): Make a buttery, crunchy streusel that contrasts perfectly with the soft cake.
Make It Your Way
I love that this Pumpkin Coffee Cake Recipe is so adaptable—you can keep it classic or add your favorite twists to suit your mood or occasion. Over the years, I’ve played around with different nuts, swaps for dairy, or even added a drizzle of cream cheese glaze for extra indulgence.
- Add nuts or seeds: Walnuts, pecans, or pumpkin seeds add a lovely crunch—I toss them into the streusel or mix some into the batter.
- Swap for dairy-free: Use coconut yogurt and vegan butter for a dairy-free version that still tastes rich and moist.
- Make it gluten-free: I’ve had success substituting a 1:1 gluten-free flour blend, but be gentle when mixing the batter to keep it tender.
- Glaze it: A simple cream cheese glaze or maple drizzle elevates this cake for brunch or a special treat.
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F — this sets you up for even baking. Then, grease a 9x9-inch pan with butter or a nonstick spray. I prefer butter; it adds flavor and gives the edges that slightly caramelized finish I adore.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all your dry ingredients: flour, baking powder and soda, salt, and those cozy spices—cinnamon, nutmeg, ginger, allspice, and cloves. Whisking well ensures even flavor and prevents clumps.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth. This wet mix brings moisture and richness, so don’t rush it!
Step 4: Bring It All Together
Add the wet ingredients to the dry, stirring gently until just combined. Be careful not to overmix — a few lumps are okay and will keep the cake tender. Then, spread the batter evenly in your prepared pan.
Step 5: Make the Streusel Topping
Mix the topping ingredients—flour, brown sugar, and cinnamon—in a bowl. Cut in the cold butter using a pastry blender, two forks, or your fingers until the mixture looks like coarse crumbs. I like this part—it feels a bit like playing with dough! Sprinkle this crumbly mixture evenly over the batter.
Step 6: Bake and Test
Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). The top should be golden and smell absolutely heavenly—one of my favorite kitchen moments.
Step 7: Cool and Serve
Let the cake cool a bit before slicing—it tastes great warm or at room temperature. I sometimes reheat my slice for 10 seconds in the microwave to bring back that fresh-baked softness.
Top Tip
Over time, I’ve realized that the secret to the best Pumpkin Coffee Cake isn’t just the recipe—it’s all about technique. From my first bake, I learned these simple tips to keep your cake moist and flavorful every single time.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife to prevent a heavy, dense cake.
- Don’t overmix: Mix batter just until combined; overmixing develops gluten and makes the cake tough.
- Use fresh spices: Old spices lose potency—freshly ground ones bring out the best pumpkin spice flavor.
- Cold butter for streusel: It’s key to achieving a crumbly topping that doesn’t melt right into the cake.
How to Serve Pumpkin Coffee Cake Recipe
Garnishes
I love sprinkling a little powdered sugar or extra cinnamon on top just before serving. Sometimes, I add a dollop of whipped cream or a drizzle of maple syrup for an indulgent finish that everyone smiles about.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or chai tea. For brunch, I like serving it alongside fresh fruit or a light yogurt parfait to balance the richness.
Creative Ways to Present
For special occasions, I’ve layered this cake with cream cheese frosting to make a simple pumpkin layer cake. I’ve also tried cutting it into squares and serving it on individual plates with a scoop of vanilla ice cream—such a hit with guests!
Make Ahead and Storage
Storing Leftovers
I wrap leftover pumpkin coffee cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to 2 days. If it’s warmer in your kitchen, storing in the fridge works well too—it just might need a quick warm-up before serving to bring back the softness.
Freezing
I freeze leftovers by wrapping individual slices in plastic wrap and then placing them in a freezer bag. This way, I have ready-made treats that thaw quickly at room temperature or can be warmed gently in the microwave.
Reheating
When reheating, I microwave slices for 10-15 seconds to soften without drying them out. You can also warm it in a low oven (about 300°F) wrapped loosely in foil for 10 minutes—great if you want to serve multiple slices warm.
Frequently Asked Questions:
Using canned pumpkin pie filling isn’t recommended because it contains added sugars and spices that will alter the taste and texture of the cake. Opt for plain pumpkin puree for best results.
Incorporating Greek yogurt helps keep the cake moist. Also, avoid overbaking—start checking for doneness a few minutes before the suggested baking time and remove it once a toothpick comes out mostly clean.
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Be gentle when mixing to maintain a tender crumb, and note that texture might be slightly different but still delicious.
Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness. Wrap tightly to avoid drying out, and reheat gently before serving for the best texture.
Final Thoughts
This Pumpkin Coffee Cake Recipe holds a special place on my weekend brunch table—and I hope it does in yours, too. Whether you’re welcoming guests or just treating yourself, it’s a simple way to celebrate cozy flavors and good company. So go ahead, bake it, enjoy the sweet aroma filling your kitchen, and savor every bite with someone who’ll appreciate it as much as you do.
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Pumpkin Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake combines warm autumn spices with moist pumpkin puree for a delightful treat perfect for breakfast or dessert. Topped with a crumbly cinnamon streusel, it's an easy-to-make cake that brings cozy flavors to your table.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup (1 stick) butter, melted
- ½ cup Greek yogurt
For the Topping:
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter, cold
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and well blended.
- Combine Wet and Dry Mixes: Add the wet ingredients to the dry ingredient mixture and gently stir until just combined, taking care not to overmix the batter.
- Transfer Batter to Pan: Pour the batter evenly into the prepared 9x9-inch baking pan, smoothing the top with a spatula.
- Make Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold unsalted butter and use a pastry blender, two forks, or your fingers to work the butter into the mixture until it forms coarse crumbs resembling streusel.
- Top the Batter: Sprinkle the streusel topping evenly over the cake batter in the pan, covering the surface completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan. Serve warm or at room temperature and enjoy the cozy, spiced pumpkin flavors.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that may alter the flavor.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter alternatives.
- Ensure the butter for the streusel topping is cold to achieve the perfect crumbly texture.
- You can add chopped nuts like pecans or walnuts to the streusel for extra crunch and flavor if desired.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
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