There’s something truly magical about the scent of pumpkin spice wafting through your kitchen. This Pumpkin Spice Coffee Cake captures all that cozy autumn goodness in every tender, buttery bite. Perfect for a comforting breakfast, an afternoon treat, or a casual weekend brunch, it’s the kind of cake that makes you want to linger over a warm cup of coffee and good conversation.
I first stumbled upon this delightful coffee cake on a crisp fall morning when I was craving something more exciting than plain toast.
What drew me in was how the pumpkin and cinnamon mingle together with just the right touch of sweetness, plus a crumbly streusel topping that adds a perfect crunch.
Since then, it’s become a beloved staple in my kitchen during pumpkin season and beyond. It’s simple, satisfying, and just plain delicious.
Why You’ll Love This
1. Warm, Comforting Flavors
This cake combines classic pumpkin spice flavors—cinnamon, nutmeg, and ginger—that instantly evoke feelings of cozy mornings and crisp fall days. The pumpkin adds moisture and richness, while the spice mix brightens every bite with a balanced warmth. It’s like a hug in cake form.
2. Perfectly Tender and Moist Texture
Thanks to the pumpkin puree and just the right amount of butter, this coffee cake is incredibly moist and tender, yet it holds its shape beautifully. The crumb topping adds a delightful contrast with a buttery, crunchy finish that keeps every forkful interesting.
3. Easy to Make and Versatile
No fancy equipment or complicated techniques here. You just mix, layer, and bake—easy as that. Plus, it works wonderfully for breakfast, brunch, or even dessert. You can whip it up ahead of time, making it ideal for busy mornings or feeding a crowd.
4. Kid-Friendly and Crowd-Pleasing
Kids and adults alike love this cake. It’s not overly sweet, which means it appeals to those who don’t want dessert that’s too rich. Plus, it pairs perfectly with a glass of milk or a hot cup of coffee, making it a great choice for gatherings, school snacks, or weekend treats.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine Type: American, Fall-inspired
Servings: 8–10 slices
Estimated Cost: Moderate, depending on ingredient brands
Equipment Needed:
- 9-inch square or round baking pan
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- Electric mixer or hand whisk (optional but helpful)
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour (can substitute with gluten-free flour blend)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt (for extra moisture)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 tsp cinnamon
- ¼ cup unsalted butter, cold and cubed
Helpful Notes:
- Pumpkin puree adds moisture and flavor; avoid pumpkin pie filling as it’s sweeter and spiced.
- Sour cream or Greek yogurt keeps the cake moist and tender; you can omit for a dairy-free version but expect a slightly different texture.
- The streusel topping is optional but highly recommended for that signature crumbly texture.
Step-by-Step Instructions
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease your baking pan well with butter or nonstick spray and set aside. This helps prevent sticking and ensures the cake comes out cleanly.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is evenly combined so the cake will bake uniformly.
3. Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, melted butter, eggs, vanilla extract, and sour cream until smooth. The mixture should be creamy and well-blended with no lumps.
4. Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing here, or the cake can become tough. The batter will be thick and slightly lumpy, which is perfect.
5. Prepare the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. This crumbly topping adds texture and sweetness that makes the cake extra special.
6. Assemble and Bake
Spread half of the batter evenly into your prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then finish with the remaining streusel. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before slicing.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 45g
- Fiber: 2g
- Fat: 12g
- Sodium: 210mg
- Vitamin A: 40% DV (thanks to pumpkin)
- Calcium: 6% DV
- Iron: 8% DV
Tips for Success
Use Room Temperature Ingredients
Make sure eggs and sour cream are at room temperature before mixing. This helps everything blend smoothly and creates a better texture.
Don’t Overmix the Batter
Mix just until combined. Overmixing can develop gluten and make the cake dense rather than tender.
Keep Butter Cold for Streusel
Cold butter in the topping creates those perfect little crumbs when baked. If it melts into the flour before baking, the topping won’t be as crisp.
Test for Doneness Early
Start checking the cake at 40 minutes with a toothpick. Oven temperatures vary, so it’s better to check early than overbake.
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, but fresh pumpkin should be cooked and pureed until smooth, then drained to remove excess moisture. Use the same amount as canned puree.
Is this recipe gluten-free?
Not as written, but you can substitute a gluten-free flour blend 1:1. Just be sure your blend contains xanthan gum or a binder for best texture.
How should I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.
Can I make this dairy-free?
You can swap the butter with a dairy-free alternative and use coconut yogurt or another non-dairy yogurt in place of sour cream. The texture will be slightly different but still tasty.
Variations and Substitutions
- Add nuts: Fold in ½ cup chopped pecans or walnuts to the batter or sprinkle on top for extra crunch.
- Cream cheese swirl: Dollop softened cream cheese mixed with a little sugar and vanilla over the batter before adding the streusel, then swirl with a knife.
- Maple glaze: Drizzle a simple glaze made of powdered sugar and maple syrup over the cooled cake for a sweet finish.
- Spice it up: Add a pinch of ground cloves or cardamom to the spice mix for deeper flavor complexity.
Serving and Pairing Suggestions
Serve a warm slice of this Pumpkin Spice Coffee Cake alongside a steaming mug of your favorite coffee or chai tea. It’s also lovely with a dollop of whipped cream or a scoop of vanilla ice cream if you want to enjoy it as a dessert. For a full brunch, pair it with scrambled eggs and fresh fruit to balance the sweetness.
Pumpkin Spice Coffee Cake
Ingredients
- 1 ¾ cups all-purpose flour can substitute with gluten-free flour blend
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt for extra moisture
For the Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 tsp cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan well with butter or nonstick spray and set aside. This helps prevent sticking and ensures the cake comes out cleanly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is evenly combined so the cake will bake uniformly.
- In a separate bowl, whisk the pumpkin puree, melted butter, eggs, vanilla extract, and sour cream until smooth. The mixture should be creamy and well-blended with no lumps.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing here, or the cake can become tough. The batter will be thick and slightly lumpy, which is perfect.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. This crumbly topping adds texture and sweetness that makes the cake extra special.
- Spread half of the batter evenly into your prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then finish with the remaining streusel. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before slicing.
Notes
Make sure eggs and sour cream are at room temperature before mixing. This helps everything blend smoothly and creates a better texture. Don’t Overmix the Batter
Mix just until combined. Overmixing can develop gluten and make the cake dense rather than tender. Keep Butter Cold for Streusel
Cold butter in the topping creates those perfect little crumbs when baked. If it melts into the flour before baking, the topping won’t be as crisp. Test for Doneness Early
Start checking the cake at 40 minutes with a toothpick. Oven temperatures vary, so it’s better to check early than overbake.
Thanks so much for stopping by my kitchen today.
I hope this Pumpkin Spice Coffee Cake brings you as much cozy joy as it does me.
Whether you’re sharing it with loved ones or sneaking an extra slice for yourself, it’s a simple treat that feels like a warm hug.
Happy baking, and I can’t wait to hear how your cake turns out!
