Pumpkin Coffee Cake Recipe

This pumpkin coffee cake combines the warm spices of fall with tender, moist cake that pairs perfectly with your morning coffee. As a baker who’s perfected this recipe over countless autumn seasons, I can tell you there’s nothing quite like the aroma of pumpkin spice coffee cake filling your kitchen on a crisp October morning.

My grandmother first introduced me to fall baking when I was eight years old. We’d spend entire weekends creating Thanksgiving desserts, and her pumpkin coffee cake was always the star. Today, I’m sharing this easy pumpkin cake recipe that brings those same cozy memories to life.

This pumpkin coffee cake recipe from scratch delivers everything you want in fall baking. The cake stays incredibly moist thanks to real pumpkin puree, while a buttery cinnamon crumb topping adds the perfect sweet finish. Whether you’re planning ahead for Thanksgiving or just craving some seasonal comfort food, this recipe will become your go-to pumpkin dessert.

Ingredients

For the Pumpkin Coffee Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup sour cream
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

For the Cinnamon Crumb Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/3 cup cold butter, cubed
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt

For the Optional Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons milk
• 1/2 teaspoon vanilla extract

The beauty of this pumpkin spice coffee cake lies in its accessible ingredients. Most items are likely already in your pantry, making this an ideal last-minute addition to your coffee cake recipes collection.

Instructions

Step 1: Prepare Your Kitchen

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. This size works perfectly for family gatherings and ensures even baking.

Step 2: Make the Crumb Topping

In a medium bowl, combine flour, brown sugar, cinnamon, and salt for the topping. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside. This step creates the signature texture that makes pumpkin crumb cake so irresistible.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all spices. This ensures even distribution of the pumpkin spice blend throughout your cake.

Step 4: Combine Wet Ingredients

In another bowl, whisk together melted butter, eggs, pumpkin puree, sour cream, milk, and vanilla until smooth. The sour cream is key to achieving that tender crumb that makes this easy coffee cake so special.

Step 5: Create the Batter

Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Don’t overmix, as this can lead to a tough cake. The batter should be slightly thick but spreadable.

Step 6: Assemble and Bake

Spread the batter evenly in your prepared pan. Sprinkle the crumb topping evenly over the surface. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before removing. If using glaze, whisk all glaze ingredients together and drizzle over the cooled cake.

Pro Tips and Variations

Expert Baking Tips:

Use Room Temperature Ingredients: This ensures better mixing and a more uniform texture. Take eggs and sour cream out 30 minutes before baking.

Don’t Skip the Sour Cream: This ingredient keeps the cake incredibly moist and adds a subtle tang that balances the sweetness.

Measure Pumpkin Carefully: Too much pumpkin puree can make the cake dense. Stick to the exact measurement for best results.

Healthy Pumpkin Coffee Cake Modifications:

• Replace half the all-purpose flour with whole wheat pastry flour
• Substitute Greek yogurt for sour cream
• Reduce sugar by 1/4 cup and add an extra 1/2 teaspoon of vanilla
• Use unsweetened applesauce for half the melted butter

Delicious Variations:

Pumpkin Spice Coffee Cake Bundt: Use a bundt pan and increase baking time to 50-55 minutes. This creates an elegant presentation perfect for special occasions.

Add-In Ideas: Fold in 1/2 cup of chocolate chips, chopped pecans, or dried cranberries before baking. These additions complement the pumpkin flavor beautifully.

Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese mixture throughout the batter before adding the crumb topping.

Serving Suggestions

This fall coffee cake shines in numerous serving scenarios. For morning gatherings, serve warm slices alongside freshly brewed pumpkin spice coffee or regular coffee. The combination creates the perfect autumn breakfast experience.

During afternoon gatherings, pair this pumpkin dessert with hot apple cider or chai tea. The spices complement each other wonderfully, creating a cozy atmosphere your guests will remember.

For Thanksgiving desserts, this coffee cake offers a delightful alternative to traditional pies. Serve it as part of a dessert buffet or as a morning treat for overnight guests.

Storage tips keep this cake fresh for days. Cover tightly and store at room temperature for up to three days. For longer storage, wrap individual slices and freeze for up to three months. This makes it perfect for meal prep or having a sweet treat ready whenever cravings strike.

Consider creating a coffee cake bar by serving this alongside other coffee cake ideas like cinnamon coffee cake or seasonal fruit versions. This gives guests options while showcasing your fall baking skills.

Conclusion

This easy pumpkin coffee cake recipe delivers all the warmth and comfort of fall baking in one simple, delicious package. The combination of tender pumpkin-spiced cake and buttery crumb topping creates a dessert that works equally well for casual family breakfasts and special holiday gatherings.

What sets this recipe apart is its reliability and versatility. Whether you’re a novice baker or experienced in the kitchen, this pumpkin coffee cake from scratch produces consistent, bakery-quality results every time. The healthy modifications mean you can enjoy this treat more often without guilt.

As someone who’s made countless batches over the years, I can confidently say this recipe will become a cherished addition to your fall baking repertoire. The combination of accessible ingredients, foolproof technique, and incredible flavor makes it a winner for any occasion.

FAQs

Can I make this pumpkin coffee cake ahead of time? Yes! This cake actually improves after sitting overnight as the flavors meld. Bake it the day before your event, cover tightly, and store at room temperature.

What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is plain cooked pumpkin, while pie filling contains added spices and sugar. Always use plain puree for this recipe to control the flavor and sweetness.

Can I freeze this coffee cake? Absolutely! Wrap cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight at room temperature before serving.

How do I know when the cake is done? A toothpick inserted in the center should come out with a few moist crumbs. The top should spring back lightly when touched, and the edges should just start pulling away from the pan sides.

Can I use fresh pumpkin instead of canned? Yes, but canned pumpkin puree provides more consistent results. If using fresh, roast pumpkin until tender, puree until smooth, and drain excess liquid.

What spices can I substitute if I don’t have all of them? You can use 2 teaspoons of pumpkin pie spice in place of the individual spices. Or increase cinnamon to 3 teaspoons and add 1/2 teaspoon of nutmeg for a simpler version.Why is my coffee cake dense? Overmixing the batter is the most common cause. Mix just until ingredients are combined. Also, ensure your baking powder is fresh (replace every 6 months).