Pumpkin Coffee Cake Recipe Recipe – Warm, crumbly comfort for chilly mornings

Introduction

I can still hear the tiny crackle of sugar as it meets hot butter, and the house fills with cinnamon and pumpkin steam. This Pumpkin Coffee Cake Recipe brings that cozy hum to my kitchen every fall, and I promise it smells even better than it looks. This always takes me back to Sunday dinners. For a twist on pumpkin desserts, I sometimes pair it with my easy pumpkin swirl cheesecake for company.

Why You’ll Love This

• Simple pantry ingredients most homes already have.
• Tender, spiced cake with a buttery crumb topping.
• Great for brunch, dessert, or a grab-and-go breakfast.
• Kid-approved texture; adults love the warm spice.

Quick Recipe Snapshot

• Servings: 12–16 slices
• Prep time: 20 minutes
• Cook time: 45–50 minutes total
• Total time: 1 hour 10 minutes
• Skill level: Easy
• Taste: sweet + spiced, buttery crumb
  You’ll feel confident making this; the steps are forgiving and the streusel hides small mistakes.

Ingredients You’ll Need

• 3 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 can (15 oz) pumpkin puree
• 4 large eggs
• 1 tablespoon baking powder
• 1 cup butter (2 sticks)
  Chef notes: Unsalted butter helps control salt. Use room-temp eggs for better mixing.

How to Make It

1. First, preheat your oven to 350°F and grease a 9×13 inch cake pan; you want the oven hot and the pan ready.
2. Meanwhile, make the streusel: mix flour, both sugars, a pinch of salt, cinnamon, and pumpkin pie spice in a bowl; then stir in melted butter until the mixture looks crumbly and holds small clumps.
3. Next, in a separate bowl whisk together 2 cups flour (from the 3 cups), granulated sugar, baking powder, a pinch of baking soda, salt, and your spices; then cut in softened butter until the mix resembles coarse crumbs.
4. Then, stir half of the pumpkin puree into the dry mix until moistened; the batter will be thick and slightly stringy.
5. Meanwhile, whisk the remaining pumpkin puree with the eggs, a splash of oil, and vanilla in another bowl until glossy and smooth.
6. Now fold the wet pumpkin mixture into the dry pumpkin batter and mix until just blended; avoid overmixing so the cake stays tender.
7. Next, spread half the batter into the prepared pan; it will be dense but spreadable. Sprinkle half the streusel evenly over the batter for a crunchy layer.
8. Then dollop the remaining batter on top, gently smooth, and finish with the rest of the streusel; aim for a generous crumb layer.
9. Bake about 35 minutes until the edges turn golden and a toothpick comes out with few crumbs. Add any reserved streusel and bake another 10–15 minutes if needed until fully set and fragrant.
10. Finally, let cool slightly; you want it warm but not burning, so flavors settle and the streusel crisps.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use melted butter for the streusel to speed mixing and get even crumbs.
2. Common mistake + fix: If your batter seems dry, add a tablespoon of milk; the cake should be thick but spreadable.
3. Simple variation: Stir a teaspoon extra pumpkin pie spice into the streusel for deeper warmth.

Serving Ideas

• Slice warm for a cozy weekend brunch with coffee.
• Serve squares after a weeknight roast; pair with whipped cream.
• Take it to holiday gatherings; guests love the crumb topping.
• Garnish with a light dusting of powdered sugar or a scoop of vanilla ice cream.
• For a breakfast plate, add yogurt and fresh fruit on the side.

Also, if you like other crumb-topped bakes, try this pumpkin coffee cake crumb topping guide for ideas.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in the fridge.
• Reheat: Warm single slices in a toaster oven at 325°F for 6–8 minutes to keep the streusel crisp.
  Leftover idea: Make a breakfast sandwich with cream cheese and a warm cake slice.

Also, for a different flavor profile, see my note about coconut-pecan topping in this recipe coconut pecan topped cake.

FAQs

Q: Can I make this Pumpkin Coffee Cake Recipe ahead?
A: Yes—bake it, cool fully, then wrap and refrigerate overnight; warm gently before serving for best texture.

Q: Can I substitute oil for butter?
A: You can replace some butter with oil, but keep at least half butter for richness and better streusel binding.

Q: How do I know it’s done?
A: Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.

Q: Can I freeze it?
A: Absolutely; cut into portions and freeze individually wrapped for easy thaw-and-heat breakfasts.

Also, if you want a similar crumb method, check out this blueberry coffee cake technique blueberry sour cream coffee cake for tips.

Final Thoughts

I love this cake because it’s honest—simple ingredients, strong flavor, and a streusel that makes people smile. Try it once, then tweak the spice or streusel to make it yours. Bring it to the next slow morning and watch how quickly it disappears.

Conclusion

If you want extra inspiration for crumb tops, I often reference Pumpkin Coffee Cake with Crumb Topping – Sally’s Baking Addiction for assembly ideas. For a different streusel style, this Pumpkin Coffee Cake with Streusel – The Food Charlatan shows a lovely variation on the classic.

This Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

Warm, crumbly comfort for chilly mornings, this Pumpkin Coffee Cake is perfect for brunch or as a grab-and-go breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cake

• 3 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 can pumpkin puree (15 oz)
• 4 large eggs Use room-temperature eggs for better mixing.
• 1 tablespoon baking powder
• 1 cup butter (2 sticks) Unsalted butter helps control salt.

For the streusel topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon salt A pinch of salt.
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup butter (melted) Speed up mixing and improve crumb texture.

Method

 

Preparation

1. Preheat your oven to 350°F and grease a 9x13 inch cake pan.
2. In a bowl, mix flour, both sugars, a pinch of salt, cinnamon, and pumpkin pie spice for the streusel topping; stir in melted butter until crumbly.
3. In a separate bowl, whisk together 2 cups flour, granulated sugar, baking powder, a pinch of baking soda, salt, and spices.
4. Cut in softened butter until the mix resembles coarse crumbs.
5. Stir half of the pumpkin puree into the dry mix until moistened.
6. Whisk the remaining pumpkin puree with eggs, a splash of oil, and vanilla until glossy and smooth.
7. Fold the wet pumpkin mixture into the dry batter until just blended.
8. Spread half the batter into the prepared pan. Sprinkle half the streusel over the batter.
9. Dollop the remaining batter on top, smooth it out, and finish with the rest of the streusel.

Baking

1. Bake for about 35 minutes until edges are golden.
2. If needed, add any reserved streusel and bake another 10-15 minutes until fully set.
3. Let cool slightly before serving.

Notes

Store in an airtight container for 3-4 days in the fridge. Wrap tightly and freeze for up to 2 months. Reheat single slices in a toaster oven at 325°F for 6-8 minutes.