This pumpkin coffee cake is the kind of recipe that makes your kitchen smell like fall but is delicious enough to bake all year long. With warm spices, tender pumpkin flavor, and a buttery crumb topping, it is the perfect treat for breakfast, brunch, or an afternoon pick me up with your favorite cup of coffee or tea.
I first made this pumpkin coffee cake when I had a can of pumpkin puree left in my pantry after baking pies. I wanted something less formal than pie but still filled with all the flavors of autumn. The result was a cake that became an instant family favorite. I have since baked it for holiday mornings, potlucks, and cozy weekends at home. Every time I serve it, someone asks for the recipe. That is when I knew it was too good to keep secret.
Why You’ll Love This
Warm and comforting flavor
This cake has the rich taste of pumpkin blended with cinnamon, nutmeg, and cloves. The warm spices bring depth while the pumpkin keeps it moist and tender. Each bite feels like a gentle reminder of cozy mornings and crisp evenings.
Perfect texture
The cake is soft and fluffy on the inside with a sweet crumb topping that adds a delicate crunch. The combination of tender crumb and buttery topping makes it feel special without being complicated. You get the best of both worlds in every slice.
Simple to make
You do not need fancy techniques or hours in the kitchen. A few bowls, basic pantry ingredients, and one baking pan are all it takes. Even if you are new to baking, this recipe will guide you smoothly from start to finish.
Versatile for every occasion
Pumpkin coffee cake works beautifully as a breakfast treat, an afternoon snack, or a sweet dessert. You can bake it ahead of time for gatherings or slice it into squares for grab and go moments. It is the kind of recipe that adapts to your life with ease.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisine Type: American, Fall Inspired Baking
Servings: 12 slices
Estimated Cost: Moderate
Equipment Needed:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- 9×13 inch baking pan
- Cooling rack
- Optional: parchment paper for easy cleanup
Ingredients
For the cake:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the crumb topping:
- 1 cup all purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ cup cold unsalted butter, cubed
Optional glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Notes: You can substitute half the flour in the topping with oats for more texture. If you want a dairy free option, swap butter with coconut oil or a plant based butter. Leftover pumpkin puree can be refrigerated for up to 5 days or frozen for later use.
Step-by-Step Instructions
Step 1: Preheat and prepare
Begin by preheating your oven to 350°F. Grease your baking pan with butter or line it with parchment paper for easy removal. Preparing the pan first ensures your cake goes into the oven at the right time.
Step 2: Mix the dry ingredients
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps distribute the spices evenly so you get balanced flavor in every bite.
Step 3: Combine wet ingredients
In another bowl whisk the pumpkin puree with both sugars, melted butter, eggs, vanilla, and milk. The mixture should look smooth and slightly thick. The pumpkin not only adds flavor but also keeps the cake moist without needing too much butter.
Step 4: Bring it all together
Slowly fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. Over mixing can make the cake dense, so stop as soon as the flour disappears. The batter will be rich and slightly orange.
Step 5: Make the crumb topping
In a medium bowl mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. This topping will bake into a golden sweet layer that makes the cake irresistible.
Step 6: Assemble and bake
Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the crumb topping generously over the surface. Bake for 38 to 42 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly on a rack before slicing.
Step 7: Optional glaze
If you like a touch of sweetness, whisk the powdered sugar, milk, and vanilla together. Drizzle lightly over the cooled cake. It adds a pretty finish and a hint of extra flavor.
Nutrition Facts (per serving, approx.)
- Calories: 310
- Protein: 4 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Fat: 12 g
- Sodium: 190 mg
- Vitamin A: 80 percent of daily value
- Iron: 8 percent of daily value
Tips for Success
Use room temperature eggs and milk for better mixing. Cold ingredients can sometimes cause the batter to separate.
Do not skip the cooling step. Cutting the cake too soon can cause it to crumble. Ten to fifteen minutes of cooling makes a big difference.
If you love a thicker crumb layer double the topping recipe. The extra crunch makes the cake even more bakery worthy.
For best results, measure your flour correctly. Spoon it into the measuring cup and level off the top. Too much flour can make the cake dry.
Common Questions
Can I use fresh pumpkin instead of canned puree?
Yes. Just cook and mash fresh pumpkin until smooth. Make sure to drain excess water to avoid a soggy cake.
How do I make this gluten free?
Use a one to one gluten free flour blend. The texture will be slightly different but still soft and delicious.
Can I freeze pumpkin coffee cake?
Absolutely. Wrap cooled slices tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge before serving.
What is the best way to reheat leftovers?
Warm slices in the microwave for about 20 seconds or in a 300°F oven for 5 minutes. This brings back the softness and makes the topping taste fresh again.
Variations and Substitutions
Try adding a handful of chopped pecans or walnuts to the crumb topping for nutty crunch. Dried cranberries or chocolate chips stirred into the batter also make fun twists. For a lighter version swap half the butter for unsweetened applesauce.
Serving and Pairing Suggestions
Serve this pumpkin coffee cake with a hot cup of coffee or spiced chai for a cozy breakfast. It also pairs beautifully with a scoop of vanilla ice cream if you want to enjoy it as a dessert. For brunch gatherings, add fresh fruit on the side to balance the sweetness.
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage keep it in the fridge for up to a week. To freeze, wrap slices individually so you can take out only what you need. Reheat gently to keep the crumb topping crisp.
This pumpkin coffee cake has become one of my favorite bakes because it feels effortless yet special. It is the kind of recipe that brings people together around the table with smiles and second servings. I hope you give it a try and enjoy the cozy flavor as much as my family does. Thank you for spending time in my kitchen today, and happy baking.
