Easy Pumpkin Spiced Coffee Cake Recipe | Moist Fall Dessert
Make pumpkin spiced coffee cake with this easy recipe. Moist, fluffy cake infused with pumpkin and warm spices, topped with a sweet crumb streusel. Perfect for breakfast, brunch, or fall gatherings.
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- 9x13 baking pan
- Oven thermometer
- Cooling rack
Ingredients
For Cake Batter
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- ½ cup butter or oil
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
For Streusel Topping
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup butter, melted
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 2 tbsp milk or cream
Instructions
- Prepare Pan – Grease and line a 9x13 baking dish.
- Mix Dry Ingredients – Combine flour, baking powder, baking soda, salt, and pumpkin spice.
- Mix Wet Ingredients – Whisk pumpkin puree, sugars, eggs, and butter/oil until smooth.
- Combine – Fold dry ingredients into wet mixture until just combined.
- Make Streusel – Mix flour, sugar, cinnamon, and butter until crumbly.
- Assemble – Pour batter into pan, sprinkle streusel evenly on top.
- Bake – Bake at 350°F (175°C) for 35–40 minutes, until a toothpick comes out clean.
- Cool & Glaze (Optional) – Cool for 15 minutes, drizzle glaze if desired.
Notes
- Make-Ahead: Best flavor after resting overnight.
- Variations: Add cream cheese swirl, maple glaze, or chocolate chips.
- Serving Idea: Pair with hot coffee, chai, or vanilla ice cream.
- Storage: Keeps 3 days at room temp, 5 days refrigerated, 2 months frozen.