Pumpkin season is officially here, and there’s no better way to welcome it than with a slice of warm, cinnamon-spiced Pumpkin Coffee Cake.
Whether you’re baking for a holiday brunch, prepping a cozy weekend breakfast, or simply craving something sweet with your morning coffee, this recipe checks all the boxes.
We’ll sho you how to create a bakery-worthy pumpkin coffee cake from scratch, plus tips for storage, freezing, and making it your own.
Let’s dive in!
Why You’ll Love This Pumpkin Coffee Cake
- Moist, tender texture thanks to pumpkin puree and sour cream
- Perfectly spiced with warm fall flavors like cinnamon, nutmeg, and cloves
- Buttery crumble topping that adds crunch and sweetness in every bite
- No mixer needed, just a bowl, whisk, and a little fall spirit
- Make-ahead friendly and freezer-safe for busy mornings or gatherings
Ingredients You’ll Need
To make this pumpkin coffee cake, you’ll need a mix of pantry staples and fall-inspired ingredients:
- Flour – All-purpose works best, but you can substitute with gluten-free blends.
- Sugar – A mix of white sugar and brown sugar adds sweetness and depth.
- Pumpkin puree – Use canned 100% pumpkin (not pumpkin pie filling). Homemade puree also works.
- Eggs – For binding and moisture.
- Sour cream or Greek yogurt – Helps keep the cake soft and fluffy.
- Butter – For both the cake and the crumb topping.
- Baking powder & baking soda – Leavening agents that give the cake lift.
- Spices – Cinnamon, nutmeg, cloves, ginger, and a pinch of salt.
- Optional add-ins – Chopped pecans, walnuts, or a swirl of cream cheese.
Step-by-Step Instructions
1. Prep your pan and oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. Combine the wet ingredients:
In another bowl, mix the pumpkin puree, eggs, sugar, sour cream, and melted butter until smooth.
4. Combine and mix:
Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing, which can make the cake dense.
5. Prepare the crumb topping:
Mix brown sugar, flour, cinnamon, and melted butter in a small bowl until coarse crumbs form.
6. Assemble and bake:
Pour the batter into your prepared pan. Sprinkle the crumb topping evenly over the top. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and slice:
Let the cake cool in the pan for 20–30 minutes before slicing. Enjoy warm or at room temperature.
Streusel Topping Variations
Want to switch things up? Here are a few topping variations to make your pumpkin coffee cake unique:
- Maple Pecan Streusel: Add chopped pecans and a splash of maple syrup to the crumble.
- Oat Crumble: Mix in old-fashioned oats for a chewy texture.
- Cream Cheese Swirl: Add dollops of sweetened cream cheese before baking.
- Gluten-Free Option: Use almond flour or a gluten-free baking blend for the topping.
Serving Suggestions & Pairings
Pumpkin coffee cake pairs beautifully with your favorite hot drink—and it’s versatile enough for any time of day.
- Serve with coffee, chai, or spiced tea for a cozy autumn morning.
- Top with a maple glaze or cream cheese icing if you’re feeling indulgent.
- Make it a holiday brunch centerpiece with fruit, yogurt, and other baked goods.
- Cut into smaller squares for a sweet addition to lunchboxes or potlucks.
Storage Tips & Freezing Instructions
This cake keeps well and can even be made ahead of time.
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Keeps for 5–6 days chilled. Warm slices in the microwave for 15–20 seconds before serving.
Freezer:
Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight or heat directly in the oven.
Common Mistakes to Avoid
Even simple recipes can go wrong without a few helpful tips. Here’s what to watch out for:
- Overmixing the batter – Stir until just combined to avoid a tough texture.
- Using too much pumpkin puree – Follow the recipe amounts to prevent sogginess.
- Skipping the spices – Spices are essential to the flavor; don’t be shy!
- Cutting too early – Let it cool before slicing for clean, neat portions.
Recipe FAQ’s
Can I make this ahead of time?
Absolutely. It keeps well at room temperature for a few days or can be frozen for up to 2 months.
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it’s well-drained and smooth to avoid excess moisture.
Can I add a glaze or icing?
Yes! A simple maple glaze or cream cheese icing can be drizzled on top once the cake cools.
Pumpkin Coffee Cake Recipe (Moist, Crumbly & Easy!)
Ingredients
For the Cake Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup canned pumpkin puree
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Instructions
Prep your pan and oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Combine the wet ingredients:
- In another bowl, mix the pumpkin puree, eggs, sugar, sour cream, and melted butter until smooth.
Combine and mix:
- Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing, which can make the cake dense.
Prepare the crumb topping:
- Mix brown sugar, flour, cinnamon, and melted butter in a small bowl until coarse crumbs form.
Assemble and bake:
- Pour the batter into your prepared pan. Sprinkle the crumb topping evenly over the top. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Cool and slice:
- Let the cake cool in the pan for 20–30 minutes before slicing. Enjoy warm or at room temperature.