This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is the perfect Fall breakfast or dessert! The cake layer is made with pumpkin puree, butter and warm spices like cinnamon and nutmeg. The thick buttery streusel is my favorite part! Be careful because this coffee cake is disappears fast!


Before You Get Started
- Allow the cake to cool before drizzling it with the optional glaze: If you’re like me it’s hard to wait to dig into a dessert however it’s best to wait to drizzle the coffee cake with the glaze until it is cool. Otherwise the glaze with melt into the warm cake.
- Measure flour correctly! This is such a common baking mistake that happens a lot and can make a huge difference in the outcome of your cake. Adding too much flour can make your cake dense, dry and can cause it to not rise properly. Learn how to correctly measure flour here.
- This cake is best served warm: I like to pop it in the microwave for 30 seconds to warm it up. It is so good!
Pumpkin Coffee Cake Ingredients
- All purpose flour: Is used in this recipe, but you can make this a gluten free pumpkin coffee cake by substituting gluten free flour.
- Light brown sugar and granulated sugar: Sweetens up the cake and adds a light caramel flavor without making the cake too dark in color.
- Milk: We usually use 2% however whole milk or even buttermilk can be used.
- Baking powder and baking soda: Helps the batter rise and makes it fluffy.
- Pumpkin puree: Do NOT use pumpkin pie filling! This is a completely different ingredient. Opt for high-quality canned pumpkin, like Libby’s. If your feeling adventurous try making your own pumpkin puree at home.
- Pumpkin pie spice: Gives this coffee cake the quintessential flavors of fall — nutmeg, cinnamon, ginger, allspice, and cloves. Feel free to use store-bought or make your own!
- Canola oil: Keeps the cake moist without making it dense.
How To Make Pumpkin Coffee Cake
- Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.

- Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.

- Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!

- Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.

- Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!

What to make with leftover pumpkin puree

How to Store Coffee Cake
Room Temperature / Fridge: For best results store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store glaze separately and leave stored cake unglazed. Re-glaze before serving.
Freezer: Coffee cake freezes really well! The trick it to make sure its wrapped up really well in foil or plastic wrap then placed in an airtight container to maintain freshness. Store in the freezer for up to 3 months!

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Ingredients
Pumpkin Coffee Cake
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree,, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup milk
Streusel Topping
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 tsp pumpkin pie spice
Glaze
- 1/2 cup powdered sugar, sifted
- 1 tbsp milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
- Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
- Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
- Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
- Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
- Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!
Glaze
- Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
Streusel Topping
- Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.
Nutrition Information

Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Caiti
I’ve made this half a dozen times since the recipe was passed to me by a friend. It’s so fast and easy, using simple ingredients, but is one of the most moist and delicious coffee cakes—and the crumb really takes it over the top!
Shannon
This is a wonderfully moist coffee cake. I will be making this again. Thanks
Kelley Simmons
So glad you enjoyed this!!
Patricia Brewer
How do you change this so it’s gluten free? I know you can’t just swap flour for flour in a lot of recipes. I so desperately want to make this but needs to be gluten free. Thought you would know.
Kelley Simmons
Hi Patricia!
Yes you can definitely make this recipe gluten free by substituting gluten free flour. I think that would be your best bet. You can substitute the flour 1:1.
Thanks and enjoy!
Kelley
Betty P
Made this loved it added no cinnamon but added 1/8 tsp of clove and nutmeg 1 amd 1/2 cup pumpkin and cut the oil and milk a bit and added a egg and no cinnamon in the strudel.. 😋👍
Virginia
Very moist. Not too sweet. Easy and fast. Thank you!
If you have a recipe for banana bread, I’d love it. I’ve tried three others off Pinterest and they come out dry w/o a lot of banana flavor.
Christi
We made this for a staff meeting and it turned out just as delicious as the photos led me to believe. Would definitely make again.
Kelley Simmons
Yah I am so happy to hear that Christi!! Thank you so much for sharing!!
Absolam michal
Best ever! Can’t have dairy but ate it anyway totally worth it
Kelley Simmons
So glad you enjoyed this!! Thanks so much for sharing!!
Joni
This coffee cake is delicious. I divided the recipe for 2 small coffee cakes, so pretty! The only change was I added about 1/4 tsp of pumpkin pie spice to the glaze. Made it really pretty! And tasty!
Kelley Simmons
I am so glad you enjoyed this recipe Joni! Thank you so much for sharing!
Bella
This cake is delicious. We started eating it before I could even get the streusel on it.
I did put the vanilla in the batter…btw. I have been on a hunt for a great coffee cake and this is a keeper. Thanks for sharing.
Kelley Simmons
Yah that makes my day! So glad you enjoyed this Bella!
Sofia
delicious!! my go-to pumpkin coffee cake recipe; I love streusel so I double it and it is so good with browned butter. also you can make it vegan by using oat milk instead of milk and replacing the butter in the streusel with oil, and its still yummy
Kelley Simmons
Great tips Sofia! So glad you enjoyed this thank you so much for trying my recipe 😊