Name: Pumpkin Coffee Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1/2 cup Greek yogurt; 1/2 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter, cold; 1/3 cup light brown sugar; 1/2 teaspoon cinnamon

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.

Two thick square slices of crumb cake are stacked on a white plate, placed on a white marbled surface. Each slice shows two layers: a dense, moist bottom layer with a rich orange-brown color and a lighter, textured crumbly top layer that is slightly uneven and golden brown. Crumbs are scattered around the plate, adding to the rustic look. In the background, there is a blurred glimpse of a baking pan and a leafy green view outside a window. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Top Tip
How to Serve Pumpkin Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Coffee Cake Recipe

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.

The image shows a close-up of a single square piece of coffee cake being lifted out of a metal baking pan. The cake has two main layers: the bottom layer is a smooth, dense, light brown base, while the top layer is a thicker, more crumbly, golden-brown streusel topping with a rough texture. The crumb topping looks slightly crunchy and coarse, contrasting with the moist and spongy bottom part. The background is softly blurred, showing a white marbled surface beneath the pan. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of rich orange pumpkin puree, warm golden light brown sugar, creamy white Greek yogurt, soft cubes of pale butter, a heap of fine all-purpose flour, vibrant ground cinnamon, deep brown nutmeg, and earthy ground ginger, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Pumpkin Coffee Cake - Serving Suggestion

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:

Can I use canned pumpkin pie filling instead of puree?

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.

How do I prevent the cake from drying out?

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.

Can I make this cake gluten-free?

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.

What’s the best way to store leftover coffee cake?

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.