Indulge in Autumn’s Best: The Ultimate Pumpkin Coffee Cake Recipe

As the leaves begin to change and a crisp coolness fills the air, there’s an undeniable craving for the comforting flavors of autumn. Nothing quite encapsulates this seasonal warmth like a perfectly spiced, incredibly moist, and utterly delicious pumpkin coffee cake. This isn’t just any cake; it’s a culinary hug, a delightful symphony of pumpkin, aromatic spices, and a buttery, crunchy streusel topping that promises to become your go-to fall baking tradition. Imagine waking up to the inviting aroma, or sharing a slice with loved ones over a steaming cup of coffee – pure bliss.

Our Pumpkin Coffee Cake offers a remarkable blend of sweet, spicy, and nutty notes, making it a truly cherished recipe for the season. The tender pumpkin-infused crumb is beautifully complemented by a generous layer of crunchy streusel, often enhanced with toasted pecans. Whether gracing your breakfast table, serving as an elegant holiday dessert, or providing a cozy afternoon treat, this coffee cake effortlessly transports your taste buds to an autumn wonderland, rich with familiar flavors and inviting aromas. Its versatility makes it suitable for almost any occasion, promising a memorable experience with every bite.

Looking for more delightful dessert ideas? Explore our other tempting recipes like Key Lime Pie Bars, a refreshing and tangy treat, the light and airy Berry Pavlova Cake, or the smooth and zesty Creamy Lemon Pie.

Why This Pumpkin Coffee Cake Will Become Your Favorite

This Pumpkin Coffee Cake isn’t just another recipe; it’s a culinary experience designed for ease, enjoyment, and versatility. Here’s why we believe you’ll fall in love with it:

• Effortless Make-Ahead Option: Life gets busy, but delicious treats shouldn’t be complicated. This coffee cake is perfect for preparing in advance. You can bake it, let it cool, and store it for several days, often finding its flavors deepen and improve with a little time. This makes it an ideal choice for holiday gatherings, potlucks, or simply ensuring you have a delightful breakfast ready for the week.
• Perfect for Every Occasion: From a hearty breakfast to an elegant holiday dessert or a comforting afternoon snack, this pumpkin coffee cake fits seamlessly into any menu. Its balanced sweetness and comforting spices make it a crowd-pleaser for brunch with friends, a special Thanksgiving treat, or a simple indulgence when you need a moment of warmth.
• Unmatched Versatility: The beauty of this cake lies in its adaptability. Serve it warm with your morning coffee for a luxurious start to the day. Elevate it into a decadent dessert by adding a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a luscious caramel drizzle. It’s equally wonderful enjoyed plain, allowing the rich pumpkin and spice flavors to truly shine.

Essential Ingredients for Your Pumpkin Coffee Cake

Crafting this perfect pumpkin coffee cake requires a thoughtful selection of staple baking ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and aroma. Here’s a breakdown of what you’ll need, along with some helpful substitution notes:

For The Cake Mixture

• All-purpose flour: The foundation of our cake, providing structure and body. For a slightly nuttier flavor profile, consider substituting with a portion of whole wheat pastry flour, or use a certified gluten-free flour blend if you have dietary restrictions. Ensure your gluten-free blend contains xanthan gum for elasticity.
• Pumpkin pie spice: The heart of this autumn delight. This classic blend typically features cinnamon, nutmeg, cloves, and ginger. If you don’t have a pre-made mix, you can easily create your own by combining individual spices to taste. A common ratio is 2 parts cinnamon, 1 part ginger, 0.5 part nutmeg, and 0.25 part cloves.
• Baking soda: A key leavening agent that reacts with acidic ingredients (like pumpkin puree) to create lift and a tender crumb. If you’re out, you can substitute with three times the amount of baking powder (3 teaspoons) for a similar effect, though the texture might be slightly different.
• Baking powder: Another leavening agent, which often contains both an acid and a base. Together with baking soda, it ensures a beautifully airy and light texture. A homemade substitute can be made by mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar.
• Salt: Don’t underestimate the power of a pinch of salt! It’s vital for balancing the sweetness and enhancing all the incredible flavors in the cake, making them truly pop.
• Pumpkin puree: The star of the show, delivering that rich pumpkin flavor and contributing significantly to the cake’s moistness. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Sweet potato puree or butternut squash puree can be interesting alternatives, but expect a slight shift in the overall flavor profile.
• Sugar: Granulated sugar provides sweetness and helps with browning and moisture retention. For a less refined option or a deeper, caramel-like note, feel free to use coconut sugar or light brown sugar. These alternatives may slightly alter the cake’s color and moisture.
• Vegetable oil: A neutral-flavored oil that contributes to a remarkably moist cake. Canola oil or sunflower oil are excellent neutral substitutes. For a richer flavor, melted unsalted butter can be used, or for a healthier twist, unsweetened applesauce can replace some or all of the oil, keeping in mind it might slightly alter the texture.
• Milk: Any type of milk will work beautifully, allowing you to tailor the recipe to your dietary preferences. Almond milk, soy milk, oat milk, or even a dairy-free creamer can be used interchangeably with dairy milk.
• Vanilla extract: A flavor enhancer that complements the pumpkin and spices. Pure vanilla bean paste offers a more intense vanilla flavor and visible specks, while vanilla essence can be used as a convenient substitute.

For the Streusel Topping

• All-purpose flour: Forms the base of the streusel, giving it structure and a crumbly texture.
• Brown sugar: Essential for the classic streusel flavor and its slightly chewy texture. The molasses in brown sugar adds depth. If only granulated sugar is available, it can be used, but the flavor will be less complex. You can also make your own brown sugar by mixing granulated sugar with a small amount of molasses.
• Chopped pecans: These add a wonderful crunch and a buttery, nutty flavor that pairs exquisitely with pumpkin. Walnuts or almonds are fantastic alternatives if pecans aren’t available or preferred. Toasting them lightly beforehand can greatly enhance their flavor.
• Unsalted butter: Chilled and cut into cubes, butter is crucial for creating that signature crumbly streusel texture. Using unsalted butter allows you to control the total salt content in the recipe. If you only have salted butter, simply reduce or omit the added salt in the cake recipe to avoid an overly salty outcome.
• Ground cinnamon: A warming spice that is a cornerstone of streusel. While there’s no direct single substitute for cinnamon’s unique flavor, you can adjust the amount based on your preference or experiment with other warming spices like a pinch of ginger, clove, or allspice for a different aromatic profile.

Step-by-Step Guide: How To Make The Perfect Pumpkin Coffee Cake

Creating this delightful pumpkin coffee cake is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfectly moist cake with a delectable streusel topping:

Step 1: Prepare Your Equipment and Preheat Oven. Begin by preheating your oven to 350°F (175°C). Take an 8×8 inch square baking dish and thoroughly grease it with cooking spray or butter, or line it with parchment paper for easy removal. Set it aside. Gather all your mixing bowls and utensils, ensuring everything is within reach for a smooth baking process.

Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together all the dry ingredients for the cake: the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk well until they are evenly combined, ensuring the leavening agents and spices are thoroughly distributed. Set this bowl aside for later.

Step 3: Mix Wet Ingredients, Then Combine. In a separate, larger bowl, pour in the pumpkin puree, granulated sugar, vegetable oil, milk, and vanilla extract. Whisk these wet ingredients vigorously until they are thoroughly combined and the mixture is smooth and cohesive. Gradually add the dry ingredients from the medium bowl into the wet mixture, mixing gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the cake tender. Overmixing can develop the gluten too much, leading to a dense cake.

Step 4: Pour Batter and Prepare for Baking. Carefully pour the smooth cake batter into the prepared baking dish, spreading it evenly with a spatula. Place the dish into the preheated oven.

Step 5: Prepare the Streusel Topping and Bake. While the cake batter begins to bake, prepare your irresistible streusel topping. In a clean bowl, combine the all-purpose flour, brown sugar, chopped pecans, chilled unsalted butter (cut into small pieces), and ground cinnamon. Use your fingertips, a pastry blender, or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Once the streusel is ready, after the cake has baked for about 15-20 minutes, carefully pull the baking dish out of the oven. Sprinkle the prepared topping evenly over the partially baked cake batter. Return the dish to the oven and continue baking for another 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean with no wet batter attached.

Step 6: Cool and Serve. Once baked to golden perfection, remove the pumpkin coffee cake from the oven. Allow the cake to cool in the baking dish for at least 10-15 minutes on a wire rack before slicing and serving. This cooling period allows the cake to set properly and ensures the streusel topping adheres beautifully. Enjoy it warm, or at room temperature!

Expert Tips for a Flawless Pumpkin Coffee Cake

Achieving the perfect pumpkin coffee cake, with its tender crumb and crunchy topping, is easier than you think with a few expert tips. These small adjustments can make a big difference in the final result:

• Properly Grease the Pan: This might seem obvious, but thorough pan preparation is crucial. Ensure your baking pan is generously greased with cooking spray, butter, or lined with parchment paper. This vital step prevents the cake from sticking, making it incredibly easy to remove and serve neat, beautiful slices.
• Combine Dry Ingredients Separately: Always mix your dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) in a separate bowl before adding them to the wet ingredients. This ensures that all the spices and leavening agents are perfectly distributed throughout the flour mixture, leading to an evenly risen and flavored cake.
• Sift the Dry Ingredients: For an even lighter and more uniformly textured cake, consider sifting your dry ingredients. Sifting helps to break up any lumps in the flour and ensures a finer, airier texture, resulting in a more delicate crumb in your finished coffee cake.
• Don’t Overmix the Batter: This is one of the most important rules in baking. Once you combine the wet and dry ingredients, mix them until they are just combined. Stop mixing as soon as you see no more streaks of dry flour. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense, and less tender cake.
• Use Room Temperature Ingredients: For a smoother batter and a more even bake, ensure your wet ingredients (like milk and eggs, if using in a different variation) are at room temperature. Room temperature ingredients emulsify more easily, creating a uniform batter that traps air better, resulting in a lighter and fluffier cake.
• Toast the Pecans for Enhanced Flavor: To elevate the nutty notes in your streusel, lightly toast the pecans before incorporating them. Spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they become fragrant. This simple step intensifies their flavor and adds an extra layer of deliciousness to your streusel.
• Know Your Oven: Every oven is slightly different. Keep an eye on your cake as it bakes, especially towards the end of the specified baking time. Use the toothpick test to confirm doneness, but trust your senses – a beautifully golden-brown top and a fragrant aroma are good indicators.

Storing and Reheating Your Pumpkin Coffee Cake

One of the many joys of this pumpkin coffee cake is how well it stores, allowing you to enjoy its delightful flavors for days to come. Here’s how to keep it fresh and delicious:

Freezing: For longer preservation, this coffee cake freezes beautifully. Once completely cooled, you can wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Place the well-wrapped cake in an airtight container or a freezer-safe bag. It can be frozen for up to three months. When you’re ready to enjoy, simply thaw it at room temperature for a few hours, or overnight in the refrigerator.

Storing: Leftover coffee cake can be stored in an airtight container at room temperature for up to 2-3 days, maintaining its moist texture and rich flavor. If you want to extend its shelf life further, store it in the refrigerator where it will stay fresh for up to a week. Make sure it’s well-sealed to prevent it from drying out or absorbing other odors from the fridge.

Reheating: If you prefer your coffee cake warm, as if it just came out of the oven, reheating is simple. Individual slices can be warmed in the microwave for 7-10 seconds, or until heated through. Be careful not to overheat, as this can dry out the cake. Alternatively, you can warm slices in a preheated oven at 275°F (135°C) for about 5-10 minutes. This helps restore its wonderful moisture and brings out the aromatic spices even more.

Exciting Recipe Variations to Try

While this classic pumpkin coffee cake recipe is perfect on its own, it also serves as a fantastic canvas for creative culinary experimentation. Don’t hesitate to personalize it with these delightful variations:

• Make it Gluten-Free: Adapting this recipe for a gluten-free diet is simple. Just substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Look for blends that specifically state they are suitable for baking and contain xanthan gum for optimal texture.
• Enhance with Delicious Toppings: Elevate your coffee cake with an array of luscious toppings. A swirl of tangy cream cheese frosting adds a delightful contrast to the sweet pumpkin. For a lighter touch, a dollop of freshly whipped cream is perfect. A scoop of rich vanilla ice cream turns it into a decadent dessert, or a drizzle of warm caramel sauce provides an extra layer of indulgence.
• Add More Texture and Flavor: Introduce additional textural elements to make each bite even more interesting. Consider folding chocolate chips, white chocolate chunks, or dried cranberries into the cake batter for bursts of sweetness and chewiness. Increase the amount of chopped nuts, like pecans or walnuts, not just in the streusel but also lightly folded into the batter, to enhance the nutty crunch.
• Cream Cheese Swirl: For an extra layer of decadence, prepare a simple cream cheese swirl. Beat softened cream cheese with a little sugar, an egg yolk, and a splash of vanilla. Pour half of the pumpkin batter into the pan, dollop spoonfuls of the cream cheese mixture over it, then top with the remaining pumpkin batter. Swirl gently with a knife before adding the streusel.
• Glaze it Up: Instead of or in addition to the streusel, a simple glaze can add a beautiful finish. A basic powdered sugar glaze (powdered sugar mixed with milk or orange juice) or a maple glaze (powdered sugar, maple syrup, and a splash of milk) would be delightful.

Frequently Asked Questions About Pumpkin Coffee Cake

Explore More Delicious Pumpkin Recipes

If you’ve fallen in love with the comforting flavors of pumpkin, we have a collection of other amazing recipes featuring this versatile autumn ingredient:

• Pumpkin French Toast: A delightful breakfast twist.
• Mini Pumpkin Cheesecakes: Perfect individual desserts.
• Pumpkin Cake Roll: An elegant and impressive treat.
• Pumpkin Pie Cheesecake Bars: The best of two favorite desserts.
• Easy Pumpkin Bread: A simple, comforting classic.

And if you, like us, have a soft spot for coffee cakes, be sure to also try our Keto Coffee Cake for a low-carb option, or the timeless Cinnamon Streusel Coffee Cake.

With its perfectly crunchy, sweet streusel topping and its incredibly moist, warmly spiced pumpkin cake base, this Pumpkin Coffee Cake is truly a delightful dessert that embodies the spirit of autumn. Whether you choose to savor it with your morning cup of coffee, enjoy it as a special treat during an afternoon break, or serve it as the grand finale to a holiday meal, this coffee cake will undoubtedly transport your taste buds to a cozy, flavorful autumn wonderland. It’s more than just a recipe; it’s an invitation to experience the very best of fall baking.

If you try this recipe and love it as much as we do, please take a moment to leave a star rating and comment below. Your feedback helps other bakers! Don’t forget to share your delicious recreations with me on Instagram using my hashtag so I can see your wonderful creations! You can also follow Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all my latest recipes and social updates.

Pumpkin Coffee Cake

By: Mariam Ezzeddine

This Pumpkin Coffee Cake with streusel provides the perfect complement to your afternoon coffee. Perfectly spiced, incredibly moist, and topped with a delectable streusel, this cake is the epitome of Fall/Autumn comfort.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 9 servings

Equipment

• 1 8 x 8 inch Square Pan/Baking Dish

Ingredients

For The Cake

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup pumpkin puree
• ¾ cup sugar
• ½ cup vegetable oil
• ½ cup milk
• 1 teaspoon vanilla extract

For The Streusel Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup pecans, chopped
• 4 tablespoons unsalted butter, chilled and cubed
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8 inch square baking dish with cooking spray or butter and set it aside.
2. In a medium bowl, combine the dry ingredients for the cake: all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix well and set aside.
3. In a separate large bowl, combine the wet ingredients: pumpkin puree, sugar, vegetable oil, milk, and vanilla extract. Whisk vigorously until all ingredients are well combined and smooth.
4. Gradually add the dry ingredients into the wet mixture. Mix thoroughly until just combined, creating a smooth batter without any significant lumps. Pour the batter into the prepared baking dish.
5. While the cake batter bakes (for about 15-20 minutes initially), prepare the streusel topping: In a bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, ½ cup chopped pecans, 4 tablespoons chilled unsalted butter (cut into small pieces), and 1 teaspoon ground cinnamon. Use your fingertips or a pastry blender to mix until coarse crumbs form.
6. After the initial baking time for the cake, carefully remove the dish from the oven. Evenly sprinkle the prepared streusel topping over the partially baked batter. Return the dish to the oven and continue baking for another 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Once baked, allow the cake to cool in the baking dish for about 10-15 minutes on a wire rack before slicing and serving.

Notes

• Properly grease the pan: Ensure your baking pan is thoroughly greased or lined with parchment paper to prevent sticking and ensure easy removal.
• Combine dry ingredients separately: Always mix dry ingredients in a separate bowl first to ensure even distribution of spices and leavening agents.
• Sift the dry ingredients: Sifting helps break up lumps and contributes to a lighter, more evenly textured cake.
• Don’t overmix: Mix wet and dry ingredients until just combined. Overmixing can lead to a denser cake.
• Toast the Pecans: Toasting pecans before adding them to the streusel enhances their flavor significantly. Spread on a baking sheet and toast at 350°F (175°C) for about 5 minutes until fragrant.

Nutrition Information (per serving)

Calories: 504kcal |
Carbohydrates: 67g |
Protein: 6g |
Fat: 25g |
Saturated Fat: 6g |
Polyunsaturated Fat: 10g |
Monounsaturated Fat: 7g |
Trans Fat: 0.3g |
Cholesterol: 17mg |
Sodium: 335mg |
Potassium: 179mg |
Fiber: 3g |
Sugar: 34g |
Vitamin A: 4971IU |
Vitamin C: 1mg |
Calcium: 78mg |
Iron: 3mg