Pumpkin Coffee Cake

Why I Love This Recipe

I love how this cake captures everything I crave in autumn—the pumpkin keeps it incredibly moist, the spices make the whole kitchen smell amazing, and the streusel topping takes it over the top. It feels indulgent but is so simple to make with pantry staples. I also like that it stays moist for days, making it a great make-ahead bake for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons pumpkin pie spice (or 1 ½ tsp cinnamon + ½ tsp nutmeg + pinch cloves)

• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup vegetable oil (or melted butter)

• ½ cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream or Greek yogurt

For the Streusel Topping:

• ½ cup all-purpose flour

• ½ cup brown sugar, packed

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 4 tablespoons unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.

3. In a large bowl, I whisk the pumpkin puree, oil, sugars, eggs, vanilla, and sour cream until smooth.

4. I fold the dry ingredients into the wet mixture until just combined—being careful not to overmix.

5. For the streusel, I mix flour, brown sugar, cinnamon, and salt in a small bowl, then stir in the melted butter until crumbly.

6. I spread the batter into the prepared pan, sprinkle the streusel evenly over the top, and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cake cool for 15 minutes before slicing and serving.

Servings and Timing

This recipe makes about 9–12 servings. It takes around 15 minutes to prep and 35–40 minutes to bake, so I can have it ready in under an hour.

Variations

Sometimes I add ½ cup chopped pecans or walnuts to the streusel for extra crunch. If I want a sweeter finish, I drizzle the cooled cake with a simple glaze made from powdered sugar and milk. For a little indulgence, I fold chocolate chips into the batter before baking.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. This cake also freezes beautifully—wrapped tightly—for up to 2 months. To enjoy, I thaw at room temperature and warm slices in the microwave for 10–15 seconds.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the night before and keep it covered. The flavors deepen as it rests.

Do I need sour cream?

It helps keep the cake moist and tender, but I sometimes swap it with plain Greek yogurt for a lighter option.

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and not watery, or the cake may become too dense.

What if I don’t have pumpkin pie spice?

I use a mix of cinnamon, nutmeg, ginger, and cloves—it works just as well.

Can I double the recipe?

Yes, I bake it in a 9×13-inch pan and increase the baking time by about 5–10 minutes.

Conclusion

Pumpkin coffee cake is a cozy, flavorful treat I love baking when the weather cools down. The moist pumpkin base and crumbly cinnamon streusel topping make it irresistible and perfect for sharing. Whether I serve it at brunch, as a snack, or alongside coffee on a crisp fall morning, it’s always a hit.

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