Pumpkin coffee cake is an incredibly flavorful breakfast cake made with pumpkin pie spice and layered with cinnamon streusel.

plate of pumpkin coffee cake square with icing and white pumpkin behind plate

When it comes to coffee cake, I like mine flavorful, moist and with plenty of streusel topping. This pumpkin coffee cake is nothing short of those requirements. The pumpkin puree and fall spices make this coffee cake better than most. Plus, the pumpkin pie spice pairs so well with the brown sugar streusel!

Why you should make this recipe: Pumpkin coffee cake is the perfect fall breakfast treat. The pumpkin puree makes the cake soft and moist while the pumpkin pie spice provides plenty of flavor. The cake is easy to make from scratch too!

pumpkin coffee cake ingredients in bowls labeled with text
streusel and icing ingredients in bowls labeled with text

How to make pumpkin coffee cake

  1. Preheat the oven to 350 F. Line a 8×8 baking pan with parchment paper and set aside.
  2. Make the streusel: Whisk together flour, brown sugar and cinnamon. Add melted butter and mix until small clumps form.
  3. Make the pumpkin coffee cake batter: Whisk together the dry ingredients and set aside. Whisk together the wet ingredients until well incorporated. Add wet ingredients to dry ingredients and mix just until combined.
  4. Assemble: Transfer half the pumpkin cake batter to the prepared pan and spread evenly. Sprinkle half the streusel over the batter. Repeat with remaining batter and streusel.
  5. Bake the coffee cake at 350 F for 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
  6. Make the icing: Whisk together confectioners’ sugar, milk and vanilla. Drizzle over coffee cake, slice and serve.

Pro tip: The batter will be thick. To make spreading easier, drop the batter in dollops and connect them with an off-set spatula (see video for visual demonstration).

photo collage demonstrating how to make pumpkin coffee cake batter in a glass mixing bowls
photo collage demonstrating how to make streusel and layer it with pumpkin coffee cake batter in 8x8 baking pan
photo collage demonstrating how to make icing and drizzle it on pumpkin coffee cake

Helpful tips

For the best pumpkin coffee cake, be sure to use 100 % pure pumpkin puree (not pumpkin pie filling). I prefer Libby’s pumpkin puree. For best results, weigh your ingredients with a kitchen scale (it’s more accurate than measuring). To make spreading easy, drop the batter in dollops in the pan then use an offset spatula to connect the dollops in an even layer. This will keep the streusel in the center from spreading too much. I also find it helpful to use binder clips on the parchment paper to keep it from slipping.

pumpkin coffee cake squares on white round plate next to white pumpkin and mugs of coffee

Frequently Asked Questions

Can I use pumpkin pie spice?

Yes, instead of individual spices, 2 1/4 teaspoons pumpkin pie spice may be used in this recipe.

How to store pumpkin coffee cake

Store coffee cake in an airtight container at room temperature for up to 5 days.

Can you freeze pumpkin coffee cake?

Yes. Once the coffee cake has cooled completely, wrap it in plastic wrap and then aluminum foil (or freezer bag) to prevent freezer burn. Freeze for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature and adding icing.

Can I add chocolate chips to the batter?

Yes, 1/2 cup chocolate chips may be added to the batter.

Related recipes

Coffee cake is one of my favorite breakfast foods. My classic sour cream coffee cake is so moist and full of cinnamon flavor. It’s also good as coffee cake muffins with streusel topping. If you’re looking for more pumpkin breakfast recipes, then you have to try fluffy pumpkin pancakes as well as baked pumpkin donuts.

fork taking bite of pumpkin coffee cake on small white plate with larger plate with more coffee cake behind it

Pumpkin coffee cake is such a good recipe to make on a crisp fall morning. Pair it with chai tea or hot cider for an extra cozy treat. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.

pumpkin coffee cake with streusel and icing cut off the corner of the cake

Pumpkin Coffee Cake

Pumpkin coffee cake is an incredibly flavorful breakfast cake made with pumpkin pie spice and layered with cinnamon streusel.

Ingredients

Streusel Topping

  • cup (83 g) all purpose flour⁣
  • ½ cup (100 g) packed light brown sugar⁣
  • ½ teaspoon cinnamon, optional
  • 4 Tablespoons (56 g) unsalted butter, melted⁣

Pumpkin Coffee Cake

  • 2 cups (250 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves, or all spice
  • 1 cup (240 g) pure pumpkin puree, (not pumpkin pie filling)
  • ¾ cup (150 g) light brown sugar
  • ½ cup (120 ml) vegetable oil
  • ¼ cup (60 g) sour cream, room temperature
  • 1 large egg, room temperature

Icing

  • ½ cup (60 g) confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions 

  • Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and set aside.

Streusel

  • Whisk together flour, brown sugar and cinnamon. Add melted butter and mix until small clumps form. Set aside.

Pumpkin Coffee Cake

  • In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
  • In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, sour cream and egg until well combined. Pour wet ingredients into bowl of dry ingredients and stir just until combined (avoid over mixing).
  • Transfer half the batter to prepared baking pan. Use an offset spatula to spread evenly. Sprinkle half the streusel on top, then drop the remaining batter in dollops on top of the streusel (this will make it easier to spread). Spread dollops into an even layer and sprinkle remaining streusel on top.
  • Bake pumpkin coffee cake for 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let coffee cake cool slightly in the pan.

Icing

  • For the icing, whisk together confectioners’ sugar with vanilla and milk. Drizzle over coffee cake and serve warm or at room temperature.

Notes

Pumpkin pie spice may be substituted for individual spices. Use 2 1/4 teaspoons pumpkin pie spice and omit the cinnamon, nutmeg, ginger and all spice.
Sour cream substitution is plain Greek yogurt.
Store pumpkin coffee cake in an airtight container at room temperature for up to 5 days.
Freeze pumpkin coffee cake for up to 1 month. Wrap the cooled cake in plastic wrap and then aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and adding icing.
High altitude adjustments: This recipe was written for sea level. To adjust for high altitude (Denver, CO, altitude 5,280 ft), decrease baking powder to 1/2 teaspoon. Decrease brown sugar in cake batter to 2/3 cup. Use a high protein flour such as King Arthur All Purpose Flour. Baking time may vary slightly.
Recommended tools: kitchen scale, 8×8 baking pan, mixing bowls
Serving: 1serving, Calories: 258kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 145mg, Potassium: 115mg, Fiber: 1g, Sugar: 21g, Vitamin A: 2510IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

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