Some recipes you make once and forget. Others become tradition. This Pumpkin Coffee Cake Recipe belongs in the second category. It’s the kind of fall bake that fills the whole house with the smell of cinnamon, spice, and buttery streusel—and you’ll find yourself craving it with your morning coffee long after pumpkin season ends.
What started as a weekend baking experiment quickly became my go-to when I wanted something cozy, crowd-pleasing, and extra generous with flavor. With three layers of rich pumpkin cake and heaps of crunchy spiced streusel, this isn’t your average coffee cake. And the vanilla icing drizzle? Game changer.
Part 1: The Story & Allure of Pumpkin Coffee Cake
More Than Just a Fall Treat
The first time I baked this cake, it was mid-October and raining. I had a can of pumpkin puree, an unopened bag of flour, and a serious craving for something warm and sweet. I didn’t want pumpkin pie. I didn’t want muffins. I wanted something in between—something spiced, dense, and covered in crumble.
What came out of the oven was tall, golden, and almost too pretty to cut into. But once I did? Instant obsession. This pumpkin coffee cake is tender and buttery with just the right amount of sweetness. Each forkful delivers a little cake, a little crunch, and that comforting hint of pumpkin pie spice that makes autumn feel official.
Why It Works Every Time
It’s not just the taste—it’s the structure. This cake is built in layers: batter, streusel, more batter, more streusel… until you have a thick, bakery-style slice with texture in every bite. You don’t even need a mixer for most of it, and there’s no need to frost or fuss once it’s baked. Just a drizzle of icing, and it’s ready.
The best part? It keeps well for days, making it ideal for holiday brunches, bake sales, or slow mornings with coffee in hand. Whether you’re baking for family or freezing slices for later, this pumpkin coffee cake recipe will be one you return to again and again.
Ingredients That Make the Magic (and How to Use Them Right)
What Sets This Pumpkin Coffee Cake Apart
This recipe may look like your average fall bake at first glance, but it’s anything but. What makes it special is the balanced layering of flavor and texture—each element working together without overpowering the others.
Here’s why each part matters:
- Pumpkin puree: This is the heart of the cake. It adds moisture, subtle earthiness, and that classic fall color. Be sure to use 100% pumpkin puree—not pumpkin pie filling.
- Pumpkin pie spice + cinnamon: This duo ensures the cake is warm, fragrant, and familiar.
- Butter in two forms: Melted for the streusel, softened for the cake. This brings richness to both textures without making the crumb greasy.
- Flour blend: Using all-purpose flour throughout ensures consistency. You’ll spoon and level it to avoid packing, which can lead to a dense cake.
- Brown sugar in the streusel: Adds a caramel-like depth that contrasts beautifully with the sweet vanilla icing.
Each layer—the streusel, the cake, the icing—brings something essential. Together, they turn a humble pumpkin cake into a bakery-level brunch centerpiece.
Layering Tips: From Crumb to Crown
To get the signature layered coffee cake look, there are a few tricks:
- Use half the pumpkin puree in the butter-flour mix first to create a solid, thick base.
- Add eggs, oil, and the rest of the pumpkin later, in stages. This builds a smooth, fluffy batter that rises evenly.
- Scoop the batter and streusel in layers: batter > streusel > batter > streusel. Don’t skip this—it’s what gives the cake its beautifully striated interior and that thick crumble top everyone loves.
Be sure not to use all the streusel at once. You’ll save some for the mid-bake topping step, which helps it stay crisp and visible rather than melting into the batter.
The result? A slice that’s moist, sweet, and spiced just right—with texture that’s both soft and crumbly in every bite.
Pumpkin Coffee Cake Recipe
Ingredients
- For the streusel
- ▢3 cups all purpose flour spooned and leveled
- ▢1 cup brown sugar packed
- ▢1/2 cup granulated sugar
- ▢1 teaspoon kosher salt
- ▢1 tablespoon cinnamon
- ▢1 tablespoon pumpkin pie spice
- ▢1 cup butter 2 sticks, melted
- For the cake
- ▢2 & 1/4 cups all purpose flour
- ▢1 & 1/2 cups cups granulated sugar
- ▢1 tablespoon baking powder
- ▢3/4 teaspoon baking soda
- ▢3/4 teaspoon kosher salt
- ▢1 tablespoon pumpkin pie spice
- ▢1 teaspoon cinnamon
- ▢1/2 cup butter 1 stick, softened but still cool
- ▢1 15-oz can pumpkin puree, NOT pumpkin pie filling (divided)
- ▢4 large eggs
- ▢1/4 cup vegetable oil I use light-flavor olive oil
- ▢1 tablespoon vanilla extract
- For the icing
- ▢1/4 cup butter half stick, very soft
- ▢1 teaspoon vanilla extract
- ▢1/2 teaspoon kosher salt use less if all you have is table salt
- ▢3 tablespoons milk more to taste
- ▢2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. (save the bowl)
- You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don’t try to smooth it out. It’s okay if there is still some loose flour at the bottom. See photo. Set aside. If you have room, place it in the fridge.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon
- Chop 1/2 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it’s not rock-hard, but don’t let it soften so much that it’s completely creamy. Add the chopped butter to the flour mixture.
- Open up your can of pumpkin puree. Use a spatula to get a big ol scoop of pumpkin (about half the can), and add it to the bowl with the flour and butter.
- Use the paddle attachment (or electric beaters) to blend the butter and pumpkin into the flour. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don’t over mix, just beat until all the butter is incorporated. Add a few extra dollops of pumpkin puree if the mixture doesn’t come together.
- In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well with a whisk until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan.
- Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Store the remaining streusel in the fridge, if you have room.
- Bake the cake at 350 for 35 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 10-15 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt (use less for table salt!), 3 tablespoons milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth. Add milk 1-2 teaspoons at a time if it is too thick.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Notes
Calories: 553kcal | Carbohydrates: 68g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Potassium: 126mg | Fiber: 2g | Sugar: 35g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg
Bake Like a Pro – From Batter to Beautiful Crumb
Step-by-Step: Building the Layers Right
This recipe involves layering both batter and streusel multiple times for a signature bakery-style finish. Here’s how to do it with confidence:
- Preheat to 350°F and prepare your 9×13-inch cake pan. Use nonstick spray or butter—especially in the corners.
- Mix your streusel first. You’ll whisk together flour, brown sugar, white sugar, salt, cinnamon, and pumpkin pie spice. Stir in melted butter to form a crumbly, wet-sand texture. Chill if needed while you make the cake batter.
- Start the batter by mixing dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices.
- Add cool-but-soft butter and half the pumpkin puree. Use a stand mixer or hand beaters until the mixture clumps together.
- In a separate bowl, whisk the remaining pumpkin with eggs, oil, and vanilla. Slowly beat this into the batter in stages, until it’s light, fluffy, and smooth.
Now the fun part—layering:
- Spoon 2 cups of batter into the pan.
- Sprinkle 1 cup of streusel over it.
- Repeat this two more times, ending with 2 cups of streusel on top. You’ll still have some crumb left.
Bake for 35 minutes, then remove quickly and add the final streusel layer. Get it back in the oven fast, and bake another 10–15 minutes, until a toothpick in the center comes out clean.
Cool It, Ice It, Serve It
Let the cake cool for at least 15–20 minutes on a wire rack before cutting—this helps the crumb set.
To make the icing:
- Whisk together soft butter, powdered sugar, vanilla, salt, and milk until smooth. Drizzle generously over the whole cake or per slice.
Serve warm or reheated—just zap individual slices in the microwave for 10–15 seconds. The crumb softens, the icing melts slightly, and every bite feels like it was baked fresh that morning.
This part is where all the work pays off. The layers hold beautifully, the streusel stays crisp, and the whole cake feels like a slice of fall comfort.
Make-Ahead, Store, and Serve with Style
Storing Your Pumpkin Coffee Cake Like a Pro
This cake is generous in size, but that’s actually a bonus. It keeps beautifully and tastes just as delicious on day three (if it lasts that long).
Here’s how to store it:
- Counter storage: Keep the cake covered at room temperature for up to 2–3 days. Use plastic wrap or foil to keep it from drying out.
- Refrigerator: After day three, move it to the fridge. Store it in an airtight container for up to 6 days.
- Freezer-friendly: Yes! You can freeze individual slices. Wrap each slice in plastic wrap, then foil, and store in a zip-top bag for up to 3 months. Reheat from frozen in the microwave for 30–60 seconds.
The layers of pumpkin cake and buttery streusel hold up beautifully even after chilling or freezing—meaning this coffee cake is great for meal prep, make-ahead holiday baking, or surprise guests.
How to Serve It for Any Occasion
This isn’t just a casual breakfast cake. With a little attention, it becomes a showstopping brunch centerpiece or a cozy dessert.
Here’s how to elevate it:
- Warm it up: A 15-second microwave zap revives that soft crumb and melty icing.
- Serve with toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like finish.
- Make it festive: Sprinkle chopped toasted pecans or a dusting of powdered sugar before serving.
- Gift it: Wrap individual slices in parchment, then tie with twine for a rustic, homemade gift.
No matter how or when you serve it, this pumpkin coffee cake delivers the ultimate fall flavor in every slice. Warm spices, rich pumpkin, and that buttery streusel all come together to create something you’ll look forward to baking again and again.
FAQs: Pumpkin Coffee Cake Recipe
Can I make this pumpkin coffee cake ahead of time?
Yes! It actually gets better with time. Bake it a day ahead, cover it tightly once cooled, and drizzle the icing just before serving for best texture.
Why do I add more streusel mid-bake?
Adding the last layer of streusel partway through baking helps it stay crisp and visible. If you add it all upfront, it can sink into the batter or overbake.
Can I use canned pumpkin pie filling instead of puree?
No—pumpkin pie filling is sweetened and spiced. Use pure pumpkin puree to control the flavor and sweetness of the cake.
What pan should I use—glass or metal?
Both work, but baking time differs. A metal pan bakes faster, so check for doneness around 40–45 minutes. Glass pans may need closer to 50 minutes.
Conclusion
This Pumpkin Coffee Cake Recipe is everything fall baking should be: warm, spiced, cozy, and generously topped with cinnamon streusel. Whether you’re serving it for brunch, dessert, or just because it’s a gray morning and you need a pick-me-up, this cake delivers big flavor with little effort.
From the rich layers to the melt-in-your-mouth crumb topping, it’s the kind of bake that turns your kitchen into the best-smelling room in the house. Make it once—and you’ll make it again every season.
