Pumpkin Coffee Cake
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When fall rolls around, I always find myself making Pumpkin Coffee Cake, partly because it fills my kitchen with the cozy aroma of pumpkin spice, and mainly because it’s sweet and satisfying. It’s soft with a bit of crunch and all the pumpkin flavor you expect from a classic spiced treat, but with a little surprise once you bite into it, making it unlike other pumpkin cakes you might’ve tried before.
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This recipe feels just right at home in the morning but also doubles as a sweet dessert later in the day, which is why this is my go-to for Thanksgiving breakfasts, Christmas brunch, Easter gatherings, or even to share at a potluck. You can bake it ahead, keep it stored for days, or even freeze slices so there’s always something ready to bring out when company drops by.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Coffee Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my steps, and you’ll find that making this easy pumpkin coffee cake recipe is much simpler than it looks, with a great payoff.
Make the Streusel Topping
For the best part of coffee cake, the streusel, thoroughly combine brown sugar, flour, finely chopped pecans, and pumpkin pie spice in a medium bowl. If you’re chopping whole pecans from scratch, a mini food processor makes quick work of it.
Add the melted or softened butter and stir with a fork until the mixture turns crumbly. A pastry cutter like this is also helps keep the texture just right. Set it aside for later.
Prepare the Baking Pan
Preheat your oven to 350°F (180°C). Lightly grease the bottom of an 8-inch square baking pan with nonstick spray or line it with parchment paper to prevent the cake from sticking.
I use this carbon steel square baking pan with silicone grips for safe handling and comfort. If you go with parchment, make sure to leave a bit of overhang on the sides so you can easily lift the cake out cleanly later.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar, and granulated sugar until well blended.
A glass mixing bowl set like this one, especially comes in handy for this recipe, where you’ll need multiple bowls, while a balloon whisk for this step is great at getting everything incorporated without any clumps.
Combine the Wet Ingredients
In another bowl, whisk together pumpkin purée, vegetable oil, sour cream, and eggs until the mixture comes together and feels smooth and creamy. You can do this by hand or with an electric mixer on medium speed if you want to save time and effort.
This hand mixer helps whip everything together quickly and evenly. Using a mixing bowl with a spout also makes it easier to pour this wet mixture into the dry without splashing when you’re ready.
Bring the Batter Together
Make a well in the center of the dry ingredients and pour in the wet mixture; the well helps everything blend in more easily and evenly.
Be careful not to overmix at this point, since that can make the cake tough. Stir gently just until the batter is combined so the cake stays tender. A silicone spatula is just right for folding the batter and scraping down the sides of the bowl cleanly.
Assemble the Layers
Spread half of the pumpkin spice coffee cake batter evenly into the prepared pan. Sprinkle half of the streusel on top of the batter, then add the rest of the batter and finish with the remaining crumb topping.
Make sure you spread the batter in smooth, even layers to help the streusel stay in place. This will give you a nice ribbon of pumpkin spice flavors and crunch throughout.
Bake the Coffee Cake
Place the pan in the oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. A simple wooden toothpick works well, or you can use a reusable cake tester for a more long-lasting option.
Let the cake cool in the pan for at least 15 minutes before moving on to the glaze. This resting time helps the glaze set nicely instead of soaking in later.
Make and Add the Glaze
In a small bowl, whisk together powdered sugar and milk until it becomes smooth and pourable. This mini whisk is perfect for this; it lets you mix comfortably even in small bowls.
After that, drizzle generously over the warm cake before slicing and serving. For mess-free and neat drizzles, you can scoop the glaze and pour it using a ladle with spouts like this one.
Slice and Serve the Coffee Cake
Once the glaze has set slightly, use the parchment paper overhang to lift the cake out of the pan. Place it on a flat surface, then slice into squares. I use this sharp chef’s knife to make slicing clean and easy, especially once the glaze firms up.
Now, serve it on its own or with a hot cup of coffee if you want to go classic, and enjoy!
If you’re bringing this to a potluck or holiday brunch, pack it in a hard-sided container to protect it from getting smushed during transport. Then, slide the container into an insulated casserole carrier to help keep it warm or protected from the chill.
Recipe Notes and Expert Tips
I like to keep a few notes and tips in mind whenever I make this recipe, and they really help turn it into the best pumpkin coffee cake every time.
- Toast the pecans: Lightly toast them before adding to the streusel for deeper flavor and extra crunch.
- Measure flour correctly: Spoon flour into your measuring cup and level it off to get the accurate amount you need, instead of scooping straight from the bag. This method keeps it from getting too packed or dense.
- Boost with warm spices: Add nutmeg, ground cinnamon, or a pinch of cloves along with the pumpkin pie spice to create that classic pumpkin crumb cake flavor.
- Choose your pumpkin wisely: Use homemade pumpkin puree if you want fresher flavor and a softer texture. If using canned pumpkin pie filling, reduce the sugar and spices as it’s already sweetened and seasoned.
- Use room temperature sour cream and eggs: This helps the batter blend smoothly and bake evenly. If you use them chilled, the fat can seize up and the batter may become lumpy, which can lead to uneven baking.
- Adjust flavor or texture: Stir vanilla extract into the wet ingredients for more balance, or replace sour cream with buttermilk if you want a lighter, softer texture.
- Switch up nuts and streusel texture: Use walnuts instead of pecans for a stronger crunch, and cut cold butter into the streusel if you prefer a chunkier, more traditional crumb topping.
- Check early for doneness: Start testing at 40 minutes, since some ovens run hotter or cooler than others.
How to Store Leftovers
Store slices in an airtight container at room temperature for up to 3 days to keep them moist and fresh. I use these glass airtight storage containers to keep them soft and lock their moisture in.
If you’d like them to last a little longer, put them in the refrigerator for up to 5 days. You can also freeze them by wrapping them in plastic wrap and placing them in a freezer container. They’ll keep well for about 2 months.
A durable plastic wrap will prevent them from drying out, while a freezer-safe container like this one helps protect them against freezer burn. When you’re ready to enjoy them again, just let them thaw overnight in the fridge.
More Easy Recipes for You to Try at Home
I like keeping a few more recipes ready when pumpkin season hits, and these are full of cozy fall flavor you’ll want to bake again and again.
- Pumpkin Cheesecake
- Pumpkin Bars
- Pumpkin Roll
- Pumpkin Cinnamon Rolls
- Copycat Crumbl Caramel Pumpkin Cookies
Equipment
Ingredients
For the Streusel:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ cup finely chopped pecans
- 1 teaspoon pumpkin pie spice
- 3 tablespoons unsalted butter melted
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 ounces sour cream at room temperature
- 2 large eggs beaten
For the Glaze:
- ½ cup powdered sugar sifted
- 2 tablespoons milk
Instructions
- In a medium bowl, mix together the brown sugar, flour, pecans, and pumpkin pie spice. Add the melted butter and stir with a fork until the mixture becomes crumbly. Set aside.½ cup brown sugar, ¼ cup all-purpose flour, ½ cup finely chopped pecans, 1 teaspoon pumpkin pie spice, 3 tablespoons unsalted butter
- Preheat oven to 350°F (180°C). Lightly grease the bottom of an 8-inch square baking pan.
- In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar, and granulated sugar.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 ½ teaspoons pumpkin pie spice, ½ cup brown sugar, ½ cup granulated sugar
- In a separate bowl, whisk together pumpkin puree, vegetable oil, sour cream, and eggs.1 cup pumpkin puree, ½ cup vegetable oil, 4 ounces sour cream, 2 large eggs
- Make a well in the center of the dry mixture, then pour in the wet ingredients. Stir gently until just combined—do not overmix.
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter, then top with the rest of the streusel.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- In a small bowl, whisk powdered sugar with milk until smooth and pourable.½ cup powdered sugar, 2 tablespoons milk
- Drizzle the glaze over the warm cake before serving.
Video
Notes
- Toast the pecans: Lightly toast them before adding to the streusel for deeper flavor and extra crunch.
- Measure flour correctly: Spoon flour into your measuring cup and level it off to get the accurate amount you need, instead of scooping straight from the bag. This method keeps it from getting too packed or dense.
- Boost with warm spices: Add nutmeg, ground cinnamon, or a pinch of cloves along with the pumpkin pie spice to create that classic pumpkin crumb cake flavor.
- Choose your pumpkin wisely: Use homemade pumpkin puree if you want fresher flavor and a softer texture. If using canned pumpkin pie filling, reduce the sugar and spices as it’s already sweetened and seasoned.
- Use room temperature sour cream and eggs: This helps the batter blend smoothly and bake evenly. If you use them chilled, the fat can seize up and the batter may become lumpy, which can lead to uneven baking.
- Adjust flavor or texture: Stir vanilla extract into the wet ingredients for more balance, or replace sour cream with buttermilk if you want a lighter, softer texture.
- Switch up nuts and streusel texture: Use walnuts instead of pecans for a stronger crunch, and cut cold butter into the streusel if you prefer a chunkier, more traditional crumb topping.
- Check early for doneness: Start testing at 40 minutes, since some ovens run hotter or cooler than others.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
