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Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe (Moist, Crumbly & Easy!)

This Pumpkin Coffee Cake is a cozy fall favorite featuring a moist, spiced pumpkin base and a sweet, buttery crumb topping. It’s incredibly easy to make, requires no mixer, and is perfect for breakfast, brunch, or dessert. With warm spices like cinnamon and nutmeg, it delivers all the flavors of autumn in every bite.
Make it ahead, freeze it for later, or serve fresh with your favorite coffee, this recipe is a seasonal must-bake!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Servings
Calories 320 kcal

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 9x13-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.
Keyword Pumpkin Coffee Cake Cookies