Pumpkin Coffee Cake

Hello sweet friends! This Pumpkin Coffee Cake is a cozy fall dessert with layers of moist pumpkin cake, spiced cinnamon filling, and a crumbly streusel topping. With a tender, fluffy texture and the warm flavors of pumpkin spice and cinnamon, it’s the perfect treat to enjoy with your morning coffee or at a festive gathering.

The cake is topped off with a drizzle of Pumpkin Spice Cream Cheese Glaze, adding the perfect finishing touch to this autumn-inspired dessert. This is one of my new favorite pumpkin recipes!

Best Pumpkin Coffee Cake Recipe

In this post, I’ll guide you through every step of making this delectable pumpkin coffee cake, from preparing the crumbly, buttery streusel topping that adds the perfect crunch, to creating a perfectly spiced, rich pumpkin filling that pairs beautifully with the tender and moist cake batter. Whether you’re serving this as a cozy fall breakfast or an indulgent afternoon treat, this cake is guaranteed to bring warmth and comfort to your table.

You’ll also find plenty of tips and tricks to ensure your cake bakes evenly, achieves the ideal crumb texture, and maintains its fresh flavor for days. We’ll also cover storage suggestions, including freezing options, to keep your coffee cake tasting just as delicious as the day it was baked.

And don’t forget, exact recipe amounts and step-by-step instructions can be found at the bottom of this post!

Pumpkin Streusel Topping

Begin by making the streusel topping. Mix the flour, white sugar, brown sugar, pumpkin spice, and cinnamon in a bowl. Add the butter and combine with a fork until crumbly. Set aside in the fridge while you prepare the cake.

For more tips on making streusel topping, check out my post here.

Pumpkin Pie Spice Filling

For the pumpkin pie filling, mix the flour, brown sugar, pumpkin spice, and cinnamon in a small bowl and set aside.

Pumpkin Coffee Cake Batter

Preheat your oven to 350ºF and line an 8” or 9” springform pan with parchment paper, spraying it lightly with oil. Check pictures below of how I like to line my pan. I cut slits around the diameter of the pan, and then fit the paper in the cake pan.

Use scissors to cut any more slits where the paper is creasing. Then cut the overhanging paper off the top.

Drain 1 ½ cups of pumpkin puree in a fine mesh sieve to remove excess moisture, leaving you with 1 cup of concentrated puree.

Prepare the dry ingredient mixture. In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.

In a separate large bowl, whisk the vegetable oil, sugars, egg, vanilla, buttermilk, and strained pumpkin puree until fully combined. Add the dry ingredients to the wet ingredients and mix with a spatula until smooth.

Spread 2/3 of the batter in the prepared pan, then sprinkle the pumpkin spice filling over it. Top with the remaining batter, smoothing the top. Finally, sprinkle the streusel crumb topping evenly over the top.

Baking

Bake for 60 minutes, checking at around 50 minutes. The cake is done when the center feels firm, and a toothpick comes out clean. Let the cake cool before adding the glaze.

Pumpkin Spice Cream Cheese Glaze

While the cake is baking, beat the cream cheese and butter until smooth in a medium bowl, then add the powdered sugar, pumpkin spice, and milk. Adjust the consistency as needed to make a pourable glaze.

Once the cake has cooled, drizzle the glaze over the cake and sprinkle a bit of extra pumpkin spice on top for garnish.

Storage

Store this cake at room temperature (without the glaze) for up to 2 days, or in the fridge for up to 5 days. If glazed, refrigerate the cake and let it come to room temperature before serving.

You can also freeze the cake for 1-2 months. Wrap it well in plastic wrap and thaw in the fridge overnight before serving.

Tips & Tricks

• Pumpkin Purée: Draining the pumpkin purée is essential to prevent excess moisture and ensure the perfect cake texture. You can drain it by placing the purée in a fine mesh strainer or cheesecloth for 15-20 minutes to remove any excess liquid.
• Baking Time: Adjust the baking time based on your pan size. A 9” pan may cook faster, while an 8” deep pan may need additional time. Be sure to check for doneness by inserting a toothpick into the center of the cake, if it comes out clean or with just a few moist crumbs, the cake is ready. Over baking the cake may cause the cake to be dry. But not baking enough can cause it to be raw and gooey in the middle. Make sure to test with the toothpick in a few spots.
• Glaze Consistency: Thin the glaze with milk if needed, or add extra powdered sugar if it’s too runny. For a thicker glaze, let it cool slightly before drizzling it over the cake to prevent it from running off the sides.
• Room Temperature Ingredients: For best results, make sure your eggs, butter, and any other refrigerated ingredients are at room temperature before mixing. This helps everything blend more smoothly and contributes to a lighter, more even cake texture.
• Spices: Adjust the spice levels to suit your taste! If you like a stronger spice flavor, you can increase the cinnamon, nutmeg, or add a pinch of cloves for extra warmth.
• Preventing Dryness: Avoid over mixing the batter, as this can result in a dense, dry cake. Stir just until the ingredients are combined for a light, tender crumb.
• Storage: To keep your coffee cake moist and fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, just wrap it tightly in plastic wrap and place it in a freezer-safe bag for 2 to 3 months. Thaw at room temperature before serving.

Variations on Pumpkin Coffee Cake

• Nutty Crunch: Add ¼ cup of chopped pecans to the streusel topping for extra crunch.
• Chocolate Swirl: Swirl ¼ cup of melted chocolate into the batter before adding the streusel for a rich chocolatey twist.
• Maple Glaze: Swap the milk in the glaze for maple syrup to add a hint of maple sweetness that pairs beautifully with pumpkin.
• Pumpkin Chocolate Chip: Mix in ½ cup of chocolate chips into the cake batter for a rich, sweet addition that pairs wonderfully with pumpkin and spices.
• Ginger Snap: Add 1-2 teaspoons of ground ginger and ground nutmeg to the cake batter and swap the streusel topping for crushed gingersnap cookies for a spicy, crunchy top.

Enjoy a slice of this indulgent Pumpkin Coffee Cake with your favorite cup of coffee!

Why you will love this Pumpkin Coffee Cake

This pumpkin coffee cake is a must-bake treat for the fall season, and here’s why:

• Warm Fall Flavors: The blend of cinnamon, nutmeg, and pumpkin spice fills every bite with the cozy flavors of fall. Whether you enjoy it with your morning coffee or as an afternoon snack, this cake captures the essence of autumn in every slice.
• Perfectly Moist: Thanks to the pumpkin purée and tender cake batter, this coffee cake stays incredibly moist without being too heavy. Each forkful is soft, flavorful, and melts in your mouth, making it the perfect balance of texture and taste.
• Crumbly Streusel Topping: The buttery, cinnamon-infused streusel adds a delicious crunch that contrasts beautifully with the moist cake beneath. It’s the ultimate topping that elevates this cake to bakery-worthy status.
• Easy to Make: Despite its impressive appearance and flavor, this pumpkin coffee cake is surprisingly easy to make. With simple ingredients and minimal prep time, it’s the perfect treat for both beginner bakers and seasoned pros alike.
• Crowd Pleaser: Whether you’re making it for a family breakfast, a holiday gathering, or just because, this coffee cake is sure to impress. Its inviting aroma and irresistible flavor make it a hit with everyone, from pumpkin spice lovers to those who prefer a subtler spice.
• Versatile: Serve it as is for a simple, comforting snack, or drizzle it with the sweet glaze for an added touch of indulgence. You can even customize it by checking the variations section above!

Once you bake this pumpkin coffee cake, you’ll find yourself coming back to it again and again—it’s that good!

If you like this recipe, you’ll love these other pumpkin desserts:

• Pumpkin Roll
• Pumpkin Cheesecake
• Pumpkin Bread
• Pumpkin Macarons
• Pumpkin Tiramisu
• Pumpkin Cookies
• Pumpkin Brigadeiros

If you make this recipe, please leave a comment and leave a rating! Your reviews are so helpful in deciding what to make next. Please also take a photo and tag me on Instagram!

Pumpkin Coffee Cake

Camila Hurst

This Pumpkin Coffee Cake features moist pumpkin-spiced cake, a rich streusel topping, and a luscious pumpkin spice cream cheese glaze, making it the perfect cozy treat for fall mornings or dessert.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 410 kcal

Ingredients

  

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Streusel Topping

• 2/3 cup all-purpose flour 76 grams
• 3 tbsp white sugar 42 grams
• 3 tbsp light brown sugar 42 grams
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon powder
• 1/3 cup unsalted butter 75 grams (room temperature)

Pumpkin Spice Filling

• 1 1/2 tbsp all-purpose flour
• 1 1/2 tbsp light brown sugar
• 1 1/2 tsp pumpkin spice
• 1/2 tsp cinnamon powder

Cake Batter

• 1 1/2 cups pumpkin puree 1 can (15 oz)
• 1 1/2 cup all-purpose flour 191 grams
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin spice
• 1/2 cup vegetable oil 120 ml
• 1/2 cup granulated sugar 100 grams
• 1/2 cup brown sugar 110 grams
• 1 large egg
• 1/2 tbsp vanilla extract
• 1/3 cup buttermilk

Pumpkin Spice Cream Cheese Glaze

• 1/4 cup cream cheese 56 grams (room temperature)
• 1 tbsp unsalted butter 14 grams
• 1/4 cup powdered sugar 31 grams
• 1/2 tsp pumpkin spice plus more to sprinkle on top
• 1-3 tbsp milk

Instructions

 

Streusel Crumb

• Add the flour, granulated sugar, brown sugar, pumpkin spice, and cinnamon powder to a bowl. Add the butter in. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
• Place it in the fridge while you make the cake batter.

Pumpkin Pie Filling

• In a small bowl, mix together the flour, brown sugar, pumpkin spice, and cinnamon. Set it aside.

Cake Batter

• Pre-heat the oven to 350ºF.
• Line a 8” or 9” springform pan cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s deep. Mine is 3” in height.
• Pour 1 1/2 cup of pumpkin puree in a fine mesh sieve sitting on top of a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 1 cup of puree. If you have more, either continue to drain, or measure out just what you need for the recipe, which is one cup.
• In a bowl, add the flour, baking soda, baking powder, salt, and pumpkin spice. Whisk to combine. Set aside.
• In a large mixing bowl, add the vegetable oil, granulated and brown sugars, egg, vanilla, buttermilk, and 1 cup of the drained pumpkin puree. Whisk until incorporated.
• Add the dry ingredients to the bowl and mix with a spatula until incorporated. Don't over mix the batter.

Assembly

• Spread 2/3 of the batter on the bottom of the prepared pan.
• Sprinkle the Pumpkin Spice Filling on top of the batter on an even layer.
• Top with the remaining batter. Smooth it out gently.
• Sprinkle the streusel crumb all over the top of the cake, on an even layer.

Baking

• Bake the cake in pre-heated oven for about 60 minutes, but check it at 50 minutes. The cake can take longer or shorter to bake depending on your oven and what size pan you use. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
• You will know the cake is done baking when you touch the top of the cake and doesn’t feel too jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
• Let the cake cool down before slicing.
• About Baking: if using a convection oven bake at 325ºF. Baking time will vary depending on cake pan size and on your oven. Make sure to start checking at around 50 minutes, so you don’t end up over baking the cake.

Pumpkin Spice Cream Cheese Glaze

• To make the glaze, beat the cream cheese and butter for 30 seconds using a hand mixer. Add the powdered sugar, the pumpkin spice, and mix to combine. Add 1 tbsp of milk and mix to combine. You can also use a whisk as long as you can vigorously whisk the mixture.
• Add more milk as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny.
• Once the glaze is smooth, it’s ready.
• Drizzle the glaze on top of the cake before serving, once the cake has cooled down.

Storage

• Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
• Once the cake has been stored in the fridge, it has to come to room temperature before being served.

Notes

Freezing: The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.

Baking: Time baking will depend on the size of pan you use. If you use a 9″ pan, it might cook faster, since the cake will be thinner. And if you use a 8″ cake pan, make sure it’s a deep one, to fit all the batter. Be sure to check for doneness by inserting a toothpick into the center of the cake, if it comes out clean or with just a few moist crumbs, the cake is ready. Over baking the cake may cause the cake to be dry. But not baking enough can cause it to be raw and gooey in the middle. Make sure to test with the toothpick in a few spots.

Cake pan: Line the cheesecake pan with parchment paper, and make sure to spray with oil. It helps if you cut slits around the parchment paper so you can fold the sides and tuck them in.

Nutrition

Serving: 1sliceCalories: 410kcal

Keyword coffee cake, pumpkin

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