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!

pumpkin coffee cake with crumb topping and vanilla glaze on white plate
Kelley Simmons Kelley’s Tips

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!
Kelley

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.
dry ingredients in clear bowl
  1. Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
pumpkin puree, brown sugar, sugar, oil and milk in clear bowl
  1. 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!
adding wet ingredients to the dry ingredients
  1. 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.
sprinkling streusel on top of pumpkin coffee cake batter
  1. Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!

Don’t Skip the Streusel Topping or the Glaze

The crunchy streusel topping and sweet glaze MAKE this recipe. You do not want to leave them out! Here’s what you’ll need for them:

Ingredients for streusel

  • All Purpose Flour
  • Unsalted butter
  • Light brown sugar
  • Pumpkin pie spice
streusel ingredients in small food processor
drizzling white icing onto pumpkin coffee cake

What to make with leftover pumpkin puree

pumpkin coffee cake with thick crumb streusel topping

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!

square slice of pumpkin coffee cake on silver spatula

More Pumpkin Recipes To Try!

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    pumpkin coffee cake
    Recipe

    Pumpkin Coffee Cake

    4.82 from 27 votes
    This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Serves 9
    Rate Print

    Ingredients 

    Pumpkin Coffee Cake

    Streusel Topping

    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

    Calories: 424kcalCarbohydrates: 62gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 14mgSodium: 282mgPotassium: 162mgFiber: 2gSugar: 33gVitamin A: 4405IUVitamin C: 1mgCalcium: 56mgIron: 2mg
    pumpkin coffee cake

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