This pumpkin coffee cake is soft, moist, and filled with warm pumpkin spice flavor. A tender pumpkin cake is topped with a buttery cinnamon streusel that bakes into a golden, crumbly layer. It’s the perfect treat for breakfast, brunch, or an afternoon coffee break.
Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Streusel Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ½ cup chopped pecans, optional
For the Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Pumpkin Coffee Cake
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Make sure the spices and leavening ingredients are evenly distributed throughout the flour.
Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
This should take about 2–3 minutes with an electric mixer.
Scrape down the sides of the bowl as needed.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Add the pumpkin puree, sour cream, and vanilla extract.
Mix until the ingredients are well combined.
The mixture may look slightly uneven at this stage, which is fine.
5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture.
Mix on low speed or use a spatula to gently stir until just combined.
Do not overmix the batter. Stop as soon as you no longer see large streaks of flour.
6. Prepare the Streusel
In a separate bowl, combine the flour, brown sugar, cinnamon, and salt.
Pour in the melted butter and stir with a fork until the mixture forms coarse crumbs.
If using pecans, stir them into the streusel.
The mixture should remain crumbly rather than forming a smooth dough.
7. Assemble the Cake
Pour the pumpkin cake batter into the prepared baking pan.
Spread it evenly with a spatula.
Sprinkle the streusel topping evenly over the entire surface of the batter.
Gently press the topping into the batter without compacting it too much.
8. Bake
Place the cake in the preheated oven and bake for 40–50 minutes.
Check the cake by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
The top should be golden brown and the center should feel set when gently touched.
9. Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for approximately 20–30 minutes.
Use the parchment paper to lift the cake from the pan and transfer it to a cutting board or serving plate.
10. Make the Glaze
Whisk the powdered sugar, milk, and vanilla extract together in a small bowl.
Start with 1 tablespoon of milk and add more, a few drops at a time, until the glaze reaches a smooth drizzling consistency.
11. Drizzle and Serve
Drizzle the glaze over the cooled or slightly warm coffee cake.
Allow the glaze to set for a few minutes before slicing.
Cut the pumpkin coffee cake into squares and serve.
Tips for the Best Pumpkin Coffee Cake
- Use pure pumpkin puree, not pumpkin pie filling.
- Make sure the butter is softened but not melted when making the cake batter.
- Don’t overmix after adding the flour.
- Keep the streusel crumbly so it develops a crisp, buttery texture.
- Allow the cake to cool slightly before adding the glaze.
- Use a toothpick to check the center before removing the cake from the oven.
How to Store Pumpkin Coffee Cake
Store the cooled coffee cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days. Let the cake sit at room temperature for a few minutes before serving.
Can You Freeze Pumpkin Coffee Cake?
Yes. Allow the cake to cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag.
Freeze for up to 3 months.
Thaw the cake at room temperature before serving. For the best texture, add the glaze after thawing if you plan to freeze the cak
Final Thoughts
This pumpkin coffee cake is a delicious combination of moist pumpkin cake, warm fall spices, buttery cinnamon streusel, and sweet vanilla glaze. It’s simple enough for a relaxed breakfast but special enough for a weekend brunch or fall gathering.
Serve a slice with your favorite coffee or tea for an easy and comforting seasonal treat.
