Name: Pumpkin Coffee Cake: Fall's Best Spiced Treat!
Prep time: 40 min
Cook time: 45 min
Total time: 2 h
Yield: 12 servings
Ingredients: 2 cups All-Purpose Flour; 1 cup Brown Sugar; 1 cup Granulated Sugar; 1 teaspoon Kosher Salt; 1 teaspoon Cinnamon; 1 teaspoon Pumpkin Pie Spice; 1/2 cup Butter, Melted; 1/2 cup Butter, Softened; 1 cup Pumpkin Puree; 2 large Eggs; 1/2 cup Vegetable Oil; 1 teaspoon Vanilla Extract; 2 tablespoons Milk; 1 cup Powdered Sugar

Pumpkin Coffee Cake — the very name evokes images of crisp autumn mornings, cozy kitchens, and the irresistible aroma of spices wafting through the air. As someone who truly cherishes the ritual of baking, I find that few treats capture the essence of fall quite like a perfectly crafted coffee cake. It’s more than just a dessert; it’s a comforting invitation to slow down, savor the moment, and enjoy a slice of pure seasonal bliss, ideally with a warm cup of coffee or tea.

Coffee cakes have a charming history, traditionally serving as a delightful accompaniment to morning coffee or as a light dessert. However, when you infuse this classic concept with the rich, earthy sweetness of pumpkin and a symphony of warming spices – cinnamon, nutmeg, ginger, and cloves – you elevate it to an entirely new level. People absolutely adore this particular Pumpkin Coffee Cake for its incredibly moist, tender crumb that practically melts in your mouth, perfectly balanced with the delightful crunch and buttery sweetness of a generous streusel topping. It’s the ultimate combination of textures and flavors, making it a beloved staple for breakfast, brunch, or an afternoon treat during the cooler months. Its versatility and sheer deliciousness make it a dish I return to year after year.

Why This Pumpkin Coffee Cake Is a Must-Try This Season

There’s an undeniable magic in how the pumpkin puree contributes not only to the cake’s vibrant color but also to its unparalleled tenderness, ensuring every bite is a burst of autumnal joy. The streusel, often the unsung hero, adds that essential textural contrast and a hint of caramelized sweetness that complements the spiced pumpkin beautifully. It’s a comforting classic, perfected for your enjoyment.

Ingredients:

For the Irresistible Streusel Topping:

½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
½ cup (100g) granulated sugar

¼ cup (50g) packed light brown sugar
1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

1 ½ cups (180g) all-purpose flour, spooned and leveled

For the Moist Pumpkin Coffee Cake Batter:

2 ¼ cups (270g) all-purpose flour, spooned and leveled
1 teaspoon baking soda

1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
½ cup (100g) packed light brown sugar

2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240g) pure pumpkin puree (not pumpkin pie filling)

½ cup (120ml) buttermilk, at room temperature

For the Tangy Cream Cheese Glaze:

4 ounces (113g) cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature

1 ½ cups (180g) powdered sugar, sifted
½ teaspoon pure vanilla extract
1-3 tablespoons milk or heavy cream, as needed for consistency

Preparation Steps:

Phase 1: Crafting the Irresistible Streusel Topping

Let’s kick things off with the star of any coffee cake: the streusel! This crumbly, spiced topping is absolutely essential for our delightful Pumpkin Coffee Cake. It adds both texture and a burst of warm spice that perfectly complements the pumpkin. Trust me, a generous streusel makes all the difference.

First, grab a medium-sized mixing bowl. Into this bowl, add your granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together thoroughly with a fork or a small whisk. You want to make sure all those beautiful spices are evenly distributed, so every bite of streusel delivers a delightful flavor punch.
Next, it’s time for the butter. Take your ½ cup of cold, cubed unsalted butter and add it to your bowl of dry ingredients. The key here is to use cold butter; this helps create those lovely, distinct crumbs rather than a pasty dough.

Now, we’re going to cut the butter into the flour mixture. You can do this in a few ways:
- Using a pastry blender: This is my preferred method. Work the pastry blender through the mixture, pressing down and twisting until the butter is incorporated.
- Using two forks: If you don’t have a pastry blender, two forks can work just as well. Use them to cut and mash the butter into the dry ingredients.
- Using your fingertips: For a more hands-on approach, you can use your clean fingertips to rub the butter into the flour mixture. Work quickly to prevent the butter from getting too warm.
Continue this process until the mixture resembles coarse crumbs, much like wet sand. You’ll see some larger pea-sized pieces of butter, which is exactly what we’re aiming for. These little pockets of butter will melt in the oven, creating incredibly flavorful and crisp streusel pieces. Do not overmix; if you work it too much, the butter will soften, and you’ll lose that wonderful crumbly texture. Once done, set this glorious streusel aside. This is going to be the crowning glory of your Pumpkin Coffee Cake.

Phase 2: Mixing the Moist Pumpkin Coffee Cake Batter

Now, onto the heart of our recipe: the incredibly moist and flavorful pumpkin cake batter. This is where the magic really happens, as we combine all the wonderful autumn spices with the smooth richness of pumpkin. Achieving a light and tender crumb requires careful mixing, so let’s walk through it together.

Before we start mixing, let’s prepare our baking pan. Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. I often cut a piece of parchment paper to fit the bottom and extend up the two long sides, leaving overhangs to use as handles later. This makes lifting the baked Pumpkin Coffee Cake out of the pan a breeze. Preheat your oven to 350°F (175°C).
In a large bowl, whisk together all of your dry ingredients for the cake: the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Make sure these are thoroughly combined. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for a uniform rise and consistent flavor in your Pumpkin Coffee Cake. Set this bowl aside.
In a separate, even larger bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together your softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and pale in color. Proper creaming is vital; it incorporates air into the butter and sugar, which contributes significantly to the cake’s light texture. Scrape down the sides of the bowl midway through to ensure everything is evenly mixed.

Next, add the eggs, one at a time, beating well after each addition. After adding the first egg, beat until it’s fully incorporated into the butter mixture before adding the second. This prevents the mixture from curdling and ensures a smooth, emulsified batter. Again, don’t forget to scrape down the sides of the bowl after each egg addition to catch any stray bits.
Stir in the pure vanilla extract. The vanilla enhances all the other flavors in our Pumpkin Coffee Cake, adding a warm, aromatic depth.
Now, add the pure pumpkin puree. Mix on low speed until just combined. Be careful not to overmix at this stage; we simply want to incorporate the pumpkin’s moisture and flavor into the wet ingredients. The batter will look thick and wonderfully orange – a promise of the delicious pumpkin goodness to come.

With the mixer on low speed, or by hand with a spatula, begin to alternately add your dry ingredient mixture and the buttermilk to the wet ingredients. Start and end with the dry ingredients. A good rhythm is to add about one-third of the dry ingredients, mix until just combined, then half of the buttermilk, mix, then another third of the dry, remaining buttermilk, and finally the last third of the dry ingredients. Mix only until just combined after each addition. The moment you see no more dry streaks of flour, stop mixing. Overmixing at this stage can develop the gluten in the flour too much, leading to a tough and dense cake, which is the opposite of what we want for a tender Pumpkin Coffee Cake. A few small lumps are perfectly fine and will bake out.

Phase 3: Baking Our Perfect Pumpkin Coffee Cake

We’re almost there! The batter is mixed, the streusel is ready, and now it’s time to assemble and bake this beautiful Pumpkin Coffee Cake. The aroma that will fill your kitchen during this phase is truly one of autumn’s greatest joys.

Pour the prepared pumpkin cake batter into your greased and floured 9×13-inch baking pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly across the bottom of the pan. You want a uniform thickness so the cake bakes evenly.

Now for the fun part: evenly sprinkle your reserved streusel topping all over the surface of the cake batter. Don’t be shy here! Ensure every inch is covered for that perfect streusel-to-cake ratio. Gently pat down the streusel ever so slightly with your hand to help it adhere, but don’t press too firmly. We want distinct crumbles, not a compacted layer.
Carefully place the pan into your preheated 350°F (175°C) oven. Bake for approximately 40-50 minutes. Baking times can vary depending on your oven, so it’s always good to keep an eye on it.
How to tell if your Pumpkin Coffee Cake is done?
- The streusel topping should be golden brown and look delightfully crisp.
- A wooden skewer or toothpick inserted into the center of the cake (avoiding a large streusel clump) should come out clean or with only a few moist crumbs attached, but no wet batter.
- The edges of the cake should be visibly pulling away from the sides of the pan slightly.
- The cake should feel set and spring back gently when lightly pressed in the center.
If you notice the streusel browning too quickly before the cake is fully cooked, you can loosely tent the pan with aluminum foil for the remaining baking time.
Once baked to perfection, carefully remove the Pumpkin Coffee Cake from the oven. Place the pan on a wire rack to cool for at least 30 minutes. Resist the urge to move it too soon! The cake is still delicate and needs this time to set up properly. After 30 minutes, if you used parchment paper overhangs, you can gently lift the cake out of the pan and transfer it directly to the wire rack to cool completely. If you didn’t use parchment, let it cool completely in the pan. Cooling completely is crucial before glazing to prevent the glaze from melting right off.

Phase 4: Whipping Up the Tangy Cream Cheese Glaze

No Pumpkin Coffee Cake is truly complete without a luscious, tangy cream cheese glaze. This glaze provides a wonderful counterpoint to the sweetness and spice of the cake and streusel, elevating it from great to absolutely divine. It’s quick and easy to make, but pays huge dividends in flavor.

While your Pumpkin Coffee Cake is cooling, let’s prepare the cream cheese glaze. In a medium bowl, or using a hand mixer, combine the softened cream cheese and softened unsalted butter. Beat them together on medium speed until the mixture is completely smooth and creamy, with no lumps of cream cheese or butter remaining. This usually takes 1-2 minutes. Ensuring both are at room temperature is key for a lump-free, silky smooth glaze. Cold ingredients will lead to a lumpy, unpleasant texture.
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increasing to medium-high speed. If you add it all at once, you’ll end up with a cloud of powdered sugar in your kitchen, so add it in two or three batches. Continue beating until the mixture is smooth and thick. Sifting the powdered sugar beforehand is a small but important step that helps prevent lumps and ensures a super smooth glaze.

Stir in the pure vanilla extract. Then, add milk or heavy cream, one tablespoon at a time, beating after each addition, until your desired drizzling consistency is reached. You want a glaze that is thick enough to cling to the cake but thin enough to spread or drizzle beautifully. Some days I like it thicker for more defined lines, other days I prefer a thinner, more translucent pour. Adjust to your personal preference!

Phase 5: Glazing and Serving Your Pumpkin Coffee Cake

The moment of truth has arrived! Your magnificent Pumpkin Coffee Cake is baked and cooled, and your creamy glaze is ready. Let’s bring it all together for a truly show-stopping treat that your friends and family will rave about. This is the final touch that makes this Pumpkin Coffee Cake utterly irresistible.

Ensure your Pumpkin Coffee Cake is completely cool before applying the glaze. This step cannot be stressed enough! If the cake is even slightly warm, the glaze will melt and run off, resulting in a mess rather than a beautiful finish. Patience is a virtue here, and it will be rewarded.

Once the cake is fully cooled, take your perfectly prepared cream cheese glaze and either drizzle it artistically over the top of the entire cake using a spoon or a whisk, or pour it over and gently spread it with an offset spatula. I love the rustic look of a generous drizzle, letting some of the streusel peek through, but a fully glazed top is equally delicious. Don’t be shy with the glaze; it’s an integral part of the experience.
Allow the glaze to set for about 10-15 minutes at room temperature, or even a bit longer if you want it to firm up more. This helps the glaze adhere nicely to the cake and makes for cleaner slices.
Slice your glorious Pumpkin Coffee Cake into generous squares. Serve it as a delightful breakfast pastry with your morning coffee, an afternoon treat, or a comforting dessert after dinner. This cake is truly versatile and shines at any time of day.

Storage Tip: Any leftover Pumpkin Coffee Cake, because of the cream cheese glaze, should be stored in an airtight container in the refrigerator for up to 3-4 days. While it’s best enjoyed at room temperature, take it out of the fridge about 30 minutes before serving to allow the cake and glaze to soften slightly.

Conclusion:

And so, we arrive at the culmination of our culinary journey – the moment where all the warmth, spice, and tender crumb of this incredible recipe truly shine. What makes this particular creation an absolute must-try? It’s more than just a cake; it’s an experience, a sensory delight that perfectly encapsulates the cozy embrace of autumn and the comforting spirit of home baking. The very first bite, with its moist, tender crumb infused with aromatic pumpkin and a symphony of warming spices like cinnamon, nutmeg, and ginger, immediately transports you. But the magic doesn’t stop there. That generous, buttery streusel topping, with its delightful crunch and sugary-spiced goodness, followed by the sweet, delicate drizzle of glaze, creates a textural and flavor contrast that is simply irresistible. This isn’t just any dessert; it’s a testament to the joy of simple ingredients coming together to form something truly extraordinary. It’s comforting, it’s inviting, and it’s surprisingly straightforward to achieve, making it a perfect project for bakers of all skill levels. You’ll be amazed at the professional-quality results you can achieve right in your own kitchen.

Serving Suggestions to Elevate Your Experience:

While this Pumpkin Coffee Cake is undeniably a star on its own, there are countless ways to enjoy it and truly make it your own. For the purist, a generous slice served alongside a steaming mug of strong, dark roast coffee or a fragrant cup of chai tea is simply perfection. It’s an ideal companion for a leisurely breakfast, a decadent brunch center-piece, or a much-deserved afternoon treat. Imagine the aroma filling your home as you pull this golden-brown beauty from the oven – it’s a memory in the making. But let’s not limit ourselves!

For an extra touch of indulgence, try serving a warm slice with a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting into the warm cake creates an absolutely divine sensation. A dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or a dash of bourbon, also makes a luxurious addition. Consider sprinkling some toasted pecans or walnuts over the top just before serving for an added layer of texture and nutty flavor. Don’t be afraid to experiment with your garnishes – a dusting of powdered sugar, a light drizzle of caramel sauce, or even a few candied cranberries can transform your presentation and enhance the flavors.

Creative Variations to Spark Your Culinary Imagination:

This recipe is also wonderfully adaptable, inviting you to put your own unique spin on it. If you love a little extra kick, feel free to increase the amount of ginger or add a touch of allspice or cloves to the spice blend. For those who adore texture, folding in half a cup of chopped toasted walnuts, pecans, or even white chocolate chips into the batter before baking can add another dimension of flavor and crunch. Imagine a version with a cream cheese swirl or a maple-pecan streusel – the possibilities are truly endless! You could even experiment with different glazes: a rich cream cheese glaze would add a tangy counterpoint, or a simple maple syrup glaze would lean into those autumnal flavors even further. For a more rustic touch, try adding some rolled oats to your streusel mix for a chewier texture. If you’re feeling adventurous, using homemade pumpkin puree instead of canned will infuse an even fresher, more authentic pumpkin flavor that is simply unparalleled. This cake also freezes beautifully, making it an excellent candidate for meal prep; simply wrap individual slices tightly and thaw as needed for a quick and comforting treat.

Ultimately, this Pumpkin Coffee Cake isn’t just a recipe; it’s an invitation to create, to share, and to savor. I genuinely believe that once you experience the sheer delight of baking and tasting this cake, it will earn a permanent spot in your recipe repertoire. It’s the kind of dish that brings people together, sparking conversations and creating cherished memories around the table.

So, please, don’t hesitate! I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the wonderful world of this pumpkin-spiced masterpiece. Give this recipe a try this season, share it with your loved ones, and let its comforting flavors fill your home and your heart. And when you do, I would absolutely love to hear all about your experience! Did you add a special twist? What did your family think? Share your successes, your photos, and your feedback in the comments below or on your favorite social channels. Your insights inspire me and help our community of bakers grow. Happy baking, my friends – I can’t wait to see what delicious magic you create!