There’s something magical about fall—the cozy sweaters, crisp air, and yes, pumpkin everything. If you’re looking to bring that autumnal comfort straight to your kitchen, this pumpkin coffee cake is your new go-to. It’s got layers of cinnamon streusel, a tender pumpkin-spiced crumb, and a buttery vanilla glaze that’ll have your family asking for seconds (and thirds). Whether you’re a weekend baker or just need a crowd-pleaser for your next brunch, this is the kind of bake that feels like a warm hug. Let’s dive into why this cake needs a permanent spot in your fall lineup.
Why You’ll Love This Pumpkin Coffee Cake
This isn’t just any fall coffee cake. It’s a pumpkin spice dessert dream layered with streusel, bursting with warm spices, and finished with a sweet icing drizzle. The pumpkin keeps the cake incredibly moist, while the streusel adds that addictive crunch. It’s indulgent enough for a dessert and cozy enough for your morning coffee companion. Plus, it’s a layered streusel cake—which means every bite has that perfect crumble-to-cake ratio. You’ll love how easily it comes together and how impressive it looks fresh out of the oven.
Ingredients
For the Streusel:
- 375 g all-purpose flour
- 220 g packed brown sugar
- 100 g granulated sugar
- 1 tsp kosher salt
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 226 g (2 sticks) unsalted butter, melted
For the Cake:
- 280 g all-purpose flour
- 300 g granulated sugar
- 1 tbsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 113 g (1 stick) butter, softened
- 1 can (425 g) pumpkin puree, divided
- 4 large eggs
- 60 ml (1/4 cup) vegetable oil
- 1 tbsp vanilla extract
For the Icing:
- 57 g (1/2 stick) very soft butter
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 45 ml (3 tbsp) milk
- 240 g (2 cups) powdered sugar
How to Make It
1. Preheat and Prep:
Set your oven to 350°F and grease a 9×13-inch pan with butter or nonstick spray.
2. Make the Streusel:
Whisk the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. Add melted butter and stir until crumbly. Pop it in the fridge while you make the batter.
3. Mix the Cake Batter:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add softened butter and half of the pumpkin puree. Beat until a thick dough forms.
In another bowl, mix the remaining pumpkin, eggs, oil, and vanilla. Slowly add this wet mixture to your dough in three parts, mixing between each addition. Beat for a minute until fluffy.
4. Assemble the Cake:
Spread 2 cups of batter into the pan. Sprinkle 1 cup of streusel.
Add 2 more cups of batter, another cup of streusel. Then the remaining batter, topped with 2 cups of streusel. Save any remaining streusel for the final touch.
5. Bake:
Bake for 35 minutes. Take it out, top with remaining streusel, and bake another 10–15 minutes until a toothpick comes out clean.
6. Cool and Ice:
Let it cool 15–20 minutes. Beat together icing ingredients until smooth and drizzle over warm cake or individual slices.
Tips for Pumpkin Coffee Cake Success
- Don’t overmix the batter—gentle mixing keeps the cake tender.
- For extra spice, toss in a pinch of nutmeg or clove.
- Want a more decadent topping? Add chopped pecans to the streusel.
- Store leftover icing in the fridge—it’s amazing on pancakes the next morning.
From My Oven to Yours
This pumpkin coffee cake holds a special place in my heart. I first baked it for a neighborhood brunch, and let’s just say, the plate came back cleaner than my kitchen counters on a Saturday morning. My kids love it warm with extra glaze, and I’ve been known to sneak a slice with my afternoon tea. It’s now a fall tradition that we look forward to every year—and I hope it becomes one of yours too.
What to Serve With Pumpkin Coffee Cake
Pair this layered streusel cake with a hot cup of chai or your favorite pumpkin spice latte for a cozy morning treat. If you’re hosting brunch, it’s perfect alongside scrambled eggs, crispy bacon, and a fresh fruit salad. For dessert? A scoop of vanilla ice cream takes it to another level. However you serve it, this cake brings the fall vibes in full force.
How to Store Your Cake
Let the cake cool completely before storing. Cover tightly and keep at room temperature for up to 2 days. For longer freshness, refrigerate it—it’ll last up to 5 days. Want to save some for later? Wrap slices individually and freeze for up to 2 months. Just thaw at room temp or warm in the microwave for 20–30 seconds.
FAQs
Can I substitute pumpkin puree with something else?
You can try sweet potato puree for a similar flavor, but pumpkin really gives it that classic fall coffee cake taste.
Can I make this ahead of time?
Absolutely! Bake it the night before and drizzle the icing just before serving.
Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for best texture.
What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and clove—homemade and just as tasty!
Fall is fleeting, but this pumpkin coffee cake makes the season a little sweeter. With its cosy flavours, buttery layers, and rich drizzle, it’s everything we love about autumn on a plate. Whether it’s for a family breakfast or a festive dessert table, this cake delivers comfort, joy, and just the right amount of spice. So grab your apron, and let’s bake up some fall magic together.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Coffee Cake
- Total Time: 1 hour 10 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake is the ultimate fall treat—moist, spiced, and loaded with layers of cinnamon streusel and a sweet vanilla glaze. With its tender pumpkin crumb and buttery topping, it’s perfect for brunch, dessert, or cozy mornings with coffee. Easy to prepare and beautiful to serve, this cake captures the warmth of autumn in every bite.
Ingredients
Streusel:
-
375 g all-purpose flour
-
220 g packed brown sugar
-
100 g granulated sugar
-
1 tsp kosher salt
-
1 tbsp ground cinnamon
-
1 tbsp pumpkin pie spice
-
226 g (2 sticks) unsalted butter, melted
Cake Batter:
-
280 g all-purpose flour
-
300 g granulated sugar
-
1 tbsp baking powder
-
¾ tsp baking soda
-
¾ tsp kosher salt
-
1 tbsp pumpkin pie spice
-
1 tsp cinnamon
-
113 g (1 stick) unsalted butter, softened
-
1 can (425 g) pumpkin puree, divided
-
4 large eggs
-
60 ml (¼ cup) vegetable oil
-
1 tbsp vanilla extract
Icing:
-
57 g (½ stick) very soft butter
-
1 tsp vanilla extract
-
½ tsp kosher salt
-
45 ml (3 tbsp) milk
-
240 g (2 cups) powdered sugar
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
Make streusel: In a bowl, mix flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter and stir into crumbles. Chill.
-
Mix cake batter: Combine flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Add softened butter and half the pumpkin puree. Mix into a thick dough.
-
In another bowl, mix remaining pumpkin puree, eggs, oil, and vanilla. Add to dough in 3 parts, mixing until fluffy.
-
Assemble layers: Spread 2 cups batter into pan, top with 1 cup streusel. Repeat twice more, finishing with 2 cups streusel.
-
Bake: Bake for 35 minutes, then top with any remaining streusel and bake 10–15 more minutes until a toothpick comes out clean.
-
Cool & glaze: Let cool 15–20 minutes. Mix icing ingredients until smooth. Drizzle over warm cake or individual slices.
Notes
For added crunch, stir chopped pecans into the streusel.
Don’t overmix the batter—mix just until combined.
Use homemade pumpkin pie spice if needed (cinnamon, nutmeg, ginger, clove).
Store glaze in fridge and repurpose for pancakes or muffins.
Great made a day ahead; just add icing before serving.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American