Pumpkin Coffee Cake Recipe trouble? I’ve so been there! You want something just sweet enough for breakfast, still goes great with coffee (or tea if we’re friends), and feels like fall flavors just tackled you. I bet you’re hunting for a cozy dessert that doesn’t take five hours or force you to buy fancy pantry stuff, right? This is your answer, and trust me, it’s so simple, you’ll have plenty of time to browse my favorite cranberry orange bread or the classic banana nut muffins for later, too.
What is a Coffee Cake?
Alright, so let’s just clear this up—I used to think coffee cake had, like, actual coffee in it. Nope, it just means you eat it with coffee. Wild, right? Coffee cake is usually this soft, moist cake with a crumbly topping. It’s meant for sharing at breakfast or brunch, but honestly, I eat it afternoon, late night, whenever. Especially when you amp it up with pumpkin, it screams autumn (or any chilly morning). You get those warm spices, gooey bits, and a sweet, crunchy layer up top. The whole thing feels like a bakery treat but fits with your home kitchen vibes.
“Honestly, I was blown away by how quick I whipped this up. It’s now my go-to treat for book club… even my picky cousin grabs seconds.” -Emily, upstate New York
Ingredients for Pumpkin Coffee Cake
Don’t overthink the shopping list—this Pumpkin Coffee Cake recipe uses basic stuff. Here’s what you’ll want (no strange ingredients, promise):
- 1¾ cups all-purpose flour
- 1 cup plain pumpkin puree (not pie filling)
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter, if you’re wild)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup milk
You’ll need more for the topping, but hold on to your hat for that next. Honestly, most of this is just staple stuff I already had at home. Felt good not to make an extra trip.
How to Make Pumpkin Coffee Cake
Here’s the no-drama part. Making this Pumpkin Coffee Cake recipe doesn’t take fancy baking magic. Just follow along, and if you get flour everywhere (like me), that’s part of the fun.
First, mix your dry ingredients in a big bowl. That’s your flour, both sugars, all the spices, baking powder, and salt.
In another bowl, whisk your eggs, pumpkin puree, oil, vanilla, and milk. It gets kinda messy but, hey, less one-bowl at least. Now blend your wet with your dry ingredients, just until it all looks like cake batter. Don’t go nuts mixing or it’ll get tough.
Pour into a greased pan (I use 8×8 square but you do you) and smooth the top. Save a little of the batter for “tasting” (wink).
You’re almost there but don’t skip the topping. Trust me.
How to Make a Streusel Topping
Here’s where you become the hero of snacktime. Streusel is that crumbly, sweet topping all coffee cakes need. You don’t have to be precise. It’s forgiving.
- Take ⅓ cup brown sugar, ⅓ cup flour, 1 teaspoon cinnamon, and about ¼ cup cold butter (sliced up).
- Squish it all together with your hands (fun, honestly) until you’ve got pea-sized clumps.
- Sprinkle it in a generous blanket across your batter, and maybe press some down into the batter for surprise bites.
Pop it all in the oven at 350°F for about 35-40 minutes. It should smell like you spent all day baking, but it’s really quick. That’s the beauty of it.
| Tip | Description |
|---|---|
| Use Fresh Ingredients | Always use fresh pumpkin puree and baking ingredients for the best flavor and texture. |
| Don’t Overmix | Mix just until combined to avoid a dense cake. A few lumps are okay! |
| Cooling Time | Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling. |
| Experiment with Spices | Feel free to add ginger, cloves or allspice to give your cake a unique twist. |
| Perfect Pairings | Pair your coffee cake with a warm cup of chai or a pumpkin spice latte for an ultimate fall experience. |
Storage Tips
Okay, real talk. You’re not eating the whole pan in one sitting, right? (No judgment if you do.) Pumpkin Coffee Cake keeps perfectly on the counter for 2 days, just cover tightly with foil or plastic. After that, stick leftovers in the fridge for up to 5 days—they’ll stay moist, but maybe reheat for ten seconds if you want that just-baked vibe.
You can freeze pieces in a zip bag and defrost whenever the craving strikes. Handy for surprise guests or, let’s face it, midnight snacks. Oh! If you want other cozy eats to store, check out our maple pecan granola and easy cinnamon rolls—they both hold up well, too.
Common Questions
Q: Can I use pumpkin pie filling instead of puree?
A: Nope, pie filling has spices and sugar already. For best results, stick to pumpkin puree.
Q: Can I swap milk with non-dairy milk?
A: Totally! Almond, oat, whatever you’ve got—works fine.
Q: Can I add nuts or chocolate chips?
A: Yes, and I strongly recommend chocolate chips… just saying.
Q: My cake is dry, what gives?
A: Probably over-mixed or left in the oven too long. Try a shorter bake next time, friend.
Q: Why didn’t my streusel get crumbly?
A: Your butter might’ve melted. Make sure it’s cold for that classic crumb.
Go Bake and Enjoy!
You’ve got absolutely everything you need to make a deliciously easy Pumpkin Coffee Cake recipe that’s way better than any coffee shop snack (looking at you, Starbucks). Whether you want a cozy breakfast or a sweet treat for friends, this is the one. Oh, and you should peek at this helpful article about how to store baked goods if you love keeping leftovers perfect, or learn even more about pumpkin recipes from this trusted page. Now, get in that kitchen, make your house smell like a five-star restaurant, and tell me how many pieces you eat!
Pumpkin Coffee Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A quick and cozy Pumpkin Coffee Cake that’s perfect for breakfast or as a sweet treat, featuring warm spices and a delicious streusel topping.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup plain pumpkin puree
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup brown sugar (for topping)
- ⅓ cup flour (for topping)
- 1 teaspoon cinnamon (for topping)
- ¼ cup cold butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour, both sugars, baking powder, all spices, and salt together.
- In another bowl, whisk together the eggs, pumpkin puree, oil, vanilla, and milk.
- Combine wet ingredients with the dry ingredients until just mixed; do not overmix.
- Pour the batter into a greased 8×8 inch pan and smooth the top.
- For the streusel topping, mix together brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle streusel topping over the batter, pressing some down into the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use fresh pumpkin puree and baking ingredients for the best flavor. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American