Pumpkin Coffee Cake Recipe

If you have a soft spot for cozy, comforting desserts that smell like autumn sunshine itself, then this Pumpkin Coffee Cake is about to become your new obsession. It blends spiced pumpkin cake with a delightfully crisp streusel topping and a sweet drizzle of glaze that adds just the right touch of indulgence. Whether you’re serving it for a weekend brunch, a special holiday treat, or just because, this Pumpkin Coffee Cake never fails to bring warmth and happiness to the table with every tender, flavorful bite.

Ingredients You’ll Need

Gathering the right ingredients for this Pumpkin Coffee Cake might seem like a simple start, but each one plays a crucial role in building layers of richness, spice, and texture. From the fragrant spices that give it that quintessential pumpkin flavor, to the balance of sugars and baking essentials that create its perfect crumb, these staples come together harmoniously to make this dessert truly memorable.

• Unsalted butter (1/2 cup, melted): Adds richness and moisture while helping create that luscious streusel topping texture.
• All-purpose flour (1 1/3 cups + 3 cups): The backbone of the cake’s structure, carefully measured to keep it tender yet sturdy.
• Brown sugar (6 tablespoons + 1 1/2 cups, packed): Brings deep caramel notes, moisture, and sweetness that complement the spices and pumpkin.
• Granulated sugar (1/3 cup): Balances sweetness with a lighter texture, especially for the topping.
• Cinnamon (1 tsp + 2 tsp): Essential warming spice that hints of fall and pairs perfectly with pumpkin.
• Ground ginger (1/2 tsp): Adds a subtle kick and depth to the spice mix.
• Ground nutmeg (1/2 tsp): Infuses cozy, nutty warmth to the cake batter.
• Ground cloves (1/4 tsp): Delivers an earthy, aromatic complexity without overpowering.
• Baking soda (1 tsp): Helps the cake rise and contributes to tenderness.
• Baking powder (1 tsp): Provides additional lift and lightness to the crumb.
• Salt (1/2 tsp): Enhances all the flavors and balances the sweetness beautifully.
• Vegetable oil (3/4 cup): Keeps the cake irresistibly moist while ensuring a soft texture.
• Large eggs (3, whisked): Bind the ingredients together and add richness and structure.
• Vanilla extract (2 tsp): Adds subtle sweetness and depth that rounds out all the flavors.
• Sour cream (1/2 cup): Brightens the batter with a bit of tang and contributes to a tender crumb.
• Canned pumpkin (2 cups): The star ingredient, delivering that unmistakable autumn flavor and moistness.
• Heavy cream or milk (2-3 tbsp): Used in the glaze for a smooth, drizzle-able consistency.
• Powdered sugar (1 – 1 1/2 cups, sifted): Sweetens and thickens the glaze, making it perfect for a finishing touch.

How to Make Pumpkin Coffee Cake

Step 1: Prepping the Oven and Pan

Start by heating your oven to 350F (180C) and preparing your 9×13 inch pan with butter or cooking spray, then lightly flour it. Make sure your pan’s sides are at least 2 inches tall to prevent any cake overflow. This simple prep sets the stage for the perfect bake.

Step 2: Creating the Streusel Topping

In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon until the brown sugar lumps are gone. Then, add your melted butter and stir with a fork until you achieve crumbles that feel like damp sand. This topping will beautifully contrast the softness of the cake with its slight crunchy texture.

Step 3: Mixing the Dry Ingredients for the Cake

Whisk your flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt together in another bowl. This blend of spices and leaveners forms the flavorful foundation of the cake and makes sure it rises just right.

Step 4: Combining the Wet Ingredients

In a large bowl, whisk the oil, brown sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth and creamy. The sour cream adds a gentle tang that balances the sweetness, while the pumpkin infuses moisture and character throughout the batter.

Step 5: Bringing Wet and Dry Ingredients Together

Gradually fold the dry ingredients into the wet mixture in halves, mixing carefully with a rubber spatula first and then whisking to a smooth batter without lumps. Resist the temptation to use an electric mixer to keep the texture light and tender.

Step 6: Assembling and Baking

Pour the batter evenly into your prepared pan and smooth the surface. Generously crumble the streusel topping over the cake so it covers the entire surface with that lovely crunchy layer. Bake for 38-42 minutes until the cake is set – a toothpick should come out clean, and the middle should not wobble. When done, cool the cake in the pan on a wire rack to let it settle.

Step 7: Making the Glaze and Serving

Whisk together powdered sugar with 2 tablespoons of cream or milk to make a smooth, white glaze that’s thin enough to drizzle but still thick enough to coat the cake beautifully. Drizzle it over the cooled cake evenly, and save a little extra for those who love an added sweet touch on their slice.

How to Serve Pumpkin Coffee Cake

Garnishes

For an inviting presentation, sprinkle some chopped toasted pecans or walnuts on top of the glaze for crunch and a nutty aroma that complements the spices. A light dusting of cinnamon or a few dollops of whipped cream can add a lovely finishing flair that makes every bite feel special.

Side Dishes

This Pumpkin Coffee Cake pairs wonderfully with a simple cup of coffee or chai tea, creating an indulgent yet comforting combo. For an extra treat, serve alongside a bowl of fresh fruit or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Creative Ways to Present

Cut the cake into small squares for a buffet or brunch, and plate with a drizzle of maple syrup over each piece. Alternatively, layer slices between thinly spread cream cheese frosting for a mini cake stack that wows your guests with its rustic charm and decadent flavors.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Coffee Cake fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to 3 days. This method preserves the moist crumb and crisp topping perfectly for casual snacking or sharing with friends.

Freezing

If you want to enjoy this cake later, it’s easy to freeze! Wrap it securely in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator for best results without losing any of its tender texture.

Reheating

Warm leftover slices briefly in a microwave or oven to refresh that just-baked feel. Ten to fifteen seconds in the microwave or 5-7 minutes at 325F (160C) in the oven will warm the cake and soften the glaze slightly, bringing back those deeply spiced scents and flavors.

FAQs

Can I use fresh pumpkin instead of canned for the Pumpkin Coffee Cake?

Yes, you can! Just be sure to cook and puree your fresh pumpkin first, then drain any excess moisture to keep your batter from becoming too wet. This keeps the cake texture just right.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The cake’s moistness and spice will stay just as delightful.

Can I substitute the sour cream if I don’t have any?

You can use plain Greek yogurt as a good substitute in equal amounts. It adds the same tang and moisture that sour cream provides without altering the flavor much.

How long does the Pumpkin Coffee Cake keep fresh?

At room temperature, it’s best within 2-3 days. Refrigerating can extend freshness to about a week but may slightly dry out the cake, so always bring it back to room temperature before serving.

Does this Pumpkin Coffee Cake need to be refrigerated?

Because of the sour cream and pumpkin, refrigeration is recommended if you plan to keep it beyond a day or two. Covered well in an airtight container, it keeps moisture locked and flavors vibrant.

Final Thoughts

Making this Pumpkin Coffee Cake is like welcoming a slice of autumn into your kitchen, full of cozy spices, tender crumb, and irresistible sweet-tart glaze. There is something truly special about sharing a homemade treat that hugs you with warmth in every bite. I can’t wait for you to try this recipe and make it your go-to when you want to feel comforted, indulged, and simply joyful.

Print