Pumpkin Spice Coffee Cake Recipe for Fall Gatherings

This pumpkin coffee cake is moist, tender, spiced with pumpkin seasonings and finished with a crunchy cinnamon streusel. It’s an easy crumb cake perfect for breakfast, brunch, or afternoon tea — a true fall favorite.

Post updated September 24, 2023 with new photos and step-by-step recipe tips.

Pumpkin, cinnamon, streusel — and cake for breakfast. This pumpkin coffee cake combines a soft, spiced pumpkin batter with a crisp brown sugar-cinnamon crumb topping and a light vanilla glaze. It’s flavored with vanilla and brown sugar, and loaded with warm spices for the classic pumpkin spice profile. The contrast between the moist cake and crunchy streusel makes every bite irresistible.

Pumpkin Coffee Cake Recipe

Start by preparing the streusel topping. This version uses melted butter, which produces a slightly more tender, moist crumble that cuts cleanly and pairs well with the pumpkin cake.

1. In a bowl whisk together flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Break up any brown sugar clumps so the mixture is even.
2. Stir in the melted butter until the mixture resembles damp sand. Crumbles may vary in size. Set aside.

Next make the cake batter. The recipe is simple and can be mixed by hand.

1. Whisk together the dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Mixing the dry ingredients first ensures the spices and leavening are evenly distributed.
2. In a large bowl whisk the wet ingredients: oil, packed brown sugar, eggs, vanilla, sour cream, and pumpkin puree. Whisk the eggs first so the mixture comes together smoothly. The oil, sour cream, and pumpkin are what keep this cake wonderfully moist.
3. Add the dry ingredients to the wet ingredients in two additions. Fold with a rubber spatula a few times, then whisk gently until just combined. The batter will be thick — avoid overmixing to prevent a tough cake or large air tunnels.

Pour the batter into a prepared 9×13 inch pan, evenly sprinkle the streusel over the top, and bake at 350°F (180°C) for about 38–43 minutes. To check for doneness, the center should no longer wobble and a toothpick inserted into the middle should come out clean. Allow the cake to cool in the pan on a wire rack before glazing.

When cool, whisk a simple glaze from powdered sugar and a little cream or milk until pourable, then drizzle over the cake. Reserve a little glaze to serve on individual slices if desired.

Baking Tips and Tricks

• Use a metal pan for more even baking; glass pans can bake slower and less evenly.
• Measure flour carefully — spoon and level or weigh it to avoid a dry cake.
• Room temperature eggs and sour cream mix together more smoothly.
• Greek yogurt can be substituted for sour cream in a pinch.
• Use 100% pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Avoid overmixing the batter to keep the cake tender.

Ingredients

Streusel Topping

• 1/2 cup unsalted butter (112 g), melted
• 1 1/3 cups all-purpose flour (167 g)
• 6 tablespoons brown sugar (79 g) (1/4 cup + 2 tbsp)
• 1/3 cup granulated sugar (67 g)
• 1 teaspoon ground cinnamon

Pumpkin Cake

• 3 cups all-purpose flour (375 g), spooned & leveled
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil (180 ml)
• 1 1/2 cups packed brown sugar (315 g), light recommended
• 3 large eggs, whisked (room temperature)
• 2 teaspoons vanilla extract
• 1/2 cup sour cream (120 ml), room temperature (or Greek yogurt)
• 2 cups canned pumpkin puree (100% pumpkin)

Glaze

• 1–1 1/2 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk

Instructions

1. Preheat oven to 350°F (180°C). Grease and lightly flour a 9×13 inch pan with sides at least 2 inches tall.
2. Make the streusel: whisk flour, brown sugar, granulated sugar, and cinnamon. Stir in melted butter until crumbly and damp. Set aside.
3. Whisk the dry cake ingredients in a medium bowl and set aside.
4. In a large bowl whisk oil, brown sugar, eggs, vanilla, sour cream, and pumpkin until even and smooth.
5. Add the dry ingredients to the wet in two additions, folding and whisking gently until just combined. Do not use an electric mixer.
6. Pour batter into the prepared pan and smooth the top. Evenly crumble streusel over the batter.
7. Bake 38–42 minutes, until the center no longer wobbles and a toothpick comes out clean. If unsure, bake a few extra minutes; the cake is forgiving.
8. Cool the pan on a wire rack. When cool, whisk glaze by combining powdered sugar with cream or milk to a drizzleable consistency. Drizzle over the cake, slice, and serve.

Notes

1. Pan sizes: The recipe can be halved and baked in an 8×8 inch pan; bake time will be about 30–35 minutes.
2. Flour: For accurate results, weigh your flour or spoon and level into measuring cups. Do not scoop directly into the cup.
3. Spices: You can use 1 tablespoon pumpkin pie spice in place of the individual spices.
4. Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling. One 15 oz can is slightly less than 2 cups; you can use a 15 oz can and add 1 tablespoon extra sour cream if needed.
5. Storage: Store in an airtight container at room temperature up to 4 days. Best served fresh.

Nutrition (Estimate per slice)

Calories: 444 kcal; Carbohydrates: 68 g; Protein: 5 g; Fat: 18 g; Saturated Fat: 12 g; Cholesterol: 55 mg; Sodium: 155 mg; Fiber: 2 g; Sugar: 43 g; Vitamin A: 4522 IU.