Nothing wraps you in warmth quite like a slice of freshly baked pumpkin coffee cake. It’s got everything—layers of moist, pumpkin-spiced cake, buttery cinnamon streusel, and a sweet drizzle that ties it all together. I first made this on a chilly October morning, inspired by a craving for something nostalgic and deeply cozy. It didn’t just make my kitchen smell amazing—it brought fall to life. Whether you’re prepping for brunch, holiday gatherings, or just need a comfort treat, this pumpkin coffee cake recipe is about to be your new seasonal must-have.

Why You’ll Love This Pumpkin Coffee Cake

Once you take your first forkful of this pumpkin coffee cake, you’ll know why it’s on repeat every autumn. Here’s why it stands out:

Incredible Texture: Each bite is soft and moist with layers of crunchy streusel in between.
Pumpkin-Forward Flavor: Thanks to real pumpkin puree and warming spices like cinnamon and pumpkin pie spice.
Beginner-Friendly Process: Clear steps, no fancy equipment—just simple mixing and layering.
Perfect for Sharing: A big 9×13-inch pan makes this ideal for gatherings or gifting.

This pumpkin coffee cake is a slice of fall you’ll want to share—if you can resist keeping it all to yourself!

The Story Behind Pumpkin Coffee Cake

Pumpkin coffee cake isn’t just a fall treat—it’s a symbol of the season. Here’s a look at its flavorful history:

Pumpkin Popularity: Canned pumpkin became a pantry staple in the 1920s, but its culinary roots go back centuries in Native American cooking.
Coffee Cake Culture: Traditionally served with coffee, these cakes gained popularity in Europe and were brought to America with German immigrants.
The Streusel Connection: Streusel toppings originated in Germany and were added to give simple cakes more flavor and texture.
Pumpkin + Spice: The pumpkin spice blend (cinnamon, nutmeg, cloves, ginger) became iconic thanks to its warm, comforting aroma and taste.

Key Ingredients in Pumpkin Coffee Cake

Pumpkin Puree: The star of the show—adds moisture, earthy sweetness, and fall flavor.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that screams autumn.
All-Purpose Flour: Forms the foundation for both the fluffy cake and the crumbly streusel.
Brown Sugar: Adds depth and a molasses-like sweetness to both the cake and topping.
Butter: Used in both melted and softened form to enrich the cake and build a perfect crumble.
Eggs and Oil: Combine for a tender, moist crumb with just the right structure.

How to Make Pumpkin Coffee Cake

Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan with butter or nonstick spray.
Make the Streusel
In a large bowl, mix 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 tsp salt, 1 tbsp cinnamon, and 1 tbsp pumpkin pie spice. Stir in 1 cup melted butter until the mixture resembles wet sand with crumbly chunks. Set aside (or chill if space allows).
Start the Cake Batter
In another bowl, whisk 2¼ cups flour, 1½ cups sugar, 1 tbsp baking powder, ¾ tsp baking soda, ¾ tsp salt, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon. Cut in ½ cup softened butter and mix with half the can of pumpkin until a thick dough forms. Add more pumpkin if needed.
Mix the Wet Ingredients
In the same bowl you used for the melted butter, whisk together the remaining pumpkin, 4 eggs, ¼ cup vegetable oil, and 1 tbsp vanilla.
Finish the Batter
Gradually add the egg mixture to the flour mixture in three additions, beating lightly between each. Mix for 1 minute until fluffy and fully combined.
Layer the Cake and Streusel
Spread 2 cups of batter in the pan. Top with 1 cup streusel. Repeat with another 2 cups batter and 1 cup streusel. Spread the final layer of batter, then top with 2 more cups of streusel. Save the rest for later.
Bake, Then Add More Streusel
Bake for 35 minutes. Quickly pull the cake out, sprinkle remaining streusel on any risen areas, and return to the oven. Bake 10–15 more minutes, or until a toothpick comes out clean.
Cool and Ice
Let the cake cool for 15–20 minutes. Mix ¼ cup very soft butter, 1 tsp vanilla, ½ tsp salt, 3 tbsp milk, and 2 cups powdered sugar until smooth. Drizzle over the cake, then serve warm.

Pumpkin Coffee Cake Tips and Twists

Pumpkin coffee cake shines with its flavor and texture, but here’s how to elevate it even more:

Tips:

Chill the streusel for bigger chunks.
Don’t overmix the batter—just combine until smooth.
Add pumpkin gradually to adjust texture.
Use a glass pan for a softer crust, metal for crisper edges.
Test with a toothpick near the center—not just the edges.

Variations:

Add Nuts: Stir chopped pecans into the streusel.
Cream Cheese Swirl: Layer in sweetened cream cheese for richness.
Chocolate Chip Kick: Add mini chocolate chips to the batter for a sweet surprise.

Storage, Reheating, and Make-Ahead Tips

Storage: Cover tightly and store at room temperature for 2–3 days. Refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 10–20 seconds to refresh that soft, just-baked texture.
Make-Ahead: Prepare both the batter and streusel the night before, store separately, and bake fresh the next day for best results.

Serving Suggestions for Pumpkin Coffee Cake

Wondering how to serve this dreamy dessert? Here are some easy pairings:

Coffee or Latte: No surprise—this is classic with a cup of coffee.
Chai or Hot Apple Cider: Lean into fall flavors with these warm drinks.
Whipped Cream or Ice Cream: A scoop of vanilla or cinnamon ice cream turns this into dessert perfection.
Holiday Brunch Table: Slice it up next to savory egg dishes and fruit platters.
Gift It: Wrap individual slices for fall treat boxes.

Frequently Asked Questions

Can I use homemade pumpkin puree?
Yes, just be sure it’s thick and not watery—drain excess liquid if needed.

Can I leave out the icing?
Absolutely! The cake is sweet and rich enough on its own, but the icing adds a lovely touch.

What if I don’t have pumpkin pie spice?
Make your own with cinnamon, nutmeg, ginger, and cloves in a 3:1:1:1 ratio.

Can I freeze this?
Yes! Freeze slices individually wrapped for up to 2 months. Thaw and reheat before serving.

Can I bake this in a different pan?
You can try a Bundt or two 8-inch pans—just adjust the baking time accordingly.

Enjoy Your Pumpkin Coffee Cake

This pumpkin coffee cake is the fall dessert you’ll crave on repeat. With its soft crumb, warm spices, generous streusel, and sweet drizzle, it’s a true comfort bake. Whether you’re sharing it with loved ones or enjoying a quiet morning treat with your coffee, this cake brings the coziness of autumn straight to your kitchen. And the best part? It’s easy enough for any home baker. So grab your canned pumpkin and let the aroma of cinnamon and spice fill your home—this is one cake you’ll come back to every fall and beyond.

Explore More Recipes from Abby’s Kitchen

If this pumpkin coffee cake warmed your soul, here are more fall favorites to add to your baking list:

Cinnamon Swirl Pancakes – Like a cinnamon roll in pancake form, perfect with coffee cake leftovers.
Blueberry Bread Pudding – A rich, fruity companion to your spice-filled cake.
Best Carrot Cake Cookies – If you love warmly spiced bakes, you’ll adore these cookies.
Easy Pecan Pie Cobbler – A gooey, nutty dessert that makes a decadent follow-up to pumpkin coffee cake.
Simple Avocado Toast with Egg – Balance your brunch spread with something savory and fresh.

Pumpkin Coffee Cake with Streusel & Vanilla Icing

This pumpkin coffee cake is tender, moist, and packed with fall spices. It’s layered with buttery streusel and finished with a sweet vanilla icing. A cozy bake that’s perfect for beginners and ideal for sharing with family over coffee or brunch.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword easy brunch recipe, fall baking, moist coffee cake, pumpkin coffee cake, streusel cake

Prep Time 25

Cook Time 50

Total Time 1 15

Servings 12 servings

Calories 440kcal

Author Abby Marlow

Ingredients

For the Streusel:

3 cups all-purpose flour spooned and leveled
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp kosher salt
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 cup butter melted (2 sticks)

For the Cake:

2¼ cups all-purpose flour
1½ cups granulated sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/2 cup butter chopped and softened (1 stick)
1 15-oz can pumpkin puree (not pie filling), divided
4 large eggs
1/4 cup vegetable oil
1 tbsp vanilla extract

For the Icing:

1/4 cup very soft butter 1/2 stick
1 tsp vanilla extract
1/2 tsp kosher salt
3 tbsp milk plus more if needed
2 cups powdered suga

Instructions

Preheat oven to 350°F and grease a 9×13-inch pan.
Make streusel: Mix flour, sugars, salt, cinnamon, and pumpkin spice. Stir in melted butter until crumbly. Set aside.
In a mixing bowl, whisk dry cake ingredients. Add chopped butter and half the pumpkin; beat until a thick dough forms.
In another bowl, whisk the remaining pumpkin, eggs, oil, and vanilla. Add to flour mixture in 3 parts, mixing after each addition.
Spread 2 cups of batter into pan. Top with 1 cup streusel. Repeat layers (batter, streusel), ending with batter and 2 cups streusel.
Bake 35 minutes. Remove briefly, sprinkle remaining streusel, and return to oven for 10–15 more minutes until set.
Cool 20 minutes.
Make icing: Whisk butter, vanilla, salt, milk, and powdered sugar. Drizzle over cake and serve warm.

Notes

To keep streusel crumbly, chill it while preparing the batter. You can swap half the icing for cream cheese frosting to change up this pumpkin coffee cake.