Pumpkin Coffee Cake – Moist, Spiced & Perfect for Fall!
This Pumpkin Coffee Cake is the ultimate autumn treat! Moist, warmly spiced, and layered with a buttery cinnamon streusel, it’s perfect for cozy mornings, brunch gatherings, or holiday baking. Made with real pumpkin puree and topped with a sweet glaze, this easy recipe brings comforting fall flavor to every bite. Serve it with coffee or tea and enjoy the season in delicious style!
Equipment
- Mixing bowls (2)
- Whisk and spatula
- 9×13-inch baking pan
- Measuring Cups and Spoons
- Wire rack
- Toothpick (for doneness test)
Ingredients
Cake Batter:
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup canned pumpkin puree
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
Streusel Topping:
- ¾ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp cold butter, cubed
- ½ cup chopped pecans or walnuts (optional)
Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Mix wet ingredients: In another bowl, combine sugars, pumpkin puree, oil, eggs, sour cream, and vanilla.
- Combine: Gently fold dry ingredients into wet until just combined. Do not overmix.
- Prepare streusel: Mix flour, sugar, and cinnamon. Cut in butter until crumbly. Stir in nuts if using.
- Layer: Pour half the batter into the pan. Sprinkle half the streusel. Add remaining batter and top with remaining streusel.
- Bake for 35–45 minutes. Check with a toothpick—it should come out clean or with moist crumbs.
- Cool in pan for 15 minutes, then transfer to wire rack.
- Glaze: Once fully cooled, drizzle with glaze.
Notes
- For extra nutrition, add 1 tbsp ground flaxseed to the batter.
- Use oat flour or whole wheat flour for a heartier texture.
- Muffin or mini loaf versions bake in 20–25 minutes.
- Store in an airtight container at room temp for 3 days, or freeze for up to 3 months.
- Let cake cool completely before glazing to avoid melting.