Pumpkin Coffee Cake
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This pumpkin coffee cake recipe is made with lots of warm spices, pumpkin puree for maximum pumpkin flavor! Topped with a cinnamon brown sugar streusel topping, and an easy vanilla glaze. It is the perfect dessert for the Fall and holiday season! And this cake is egg free too! No electric mixer is needed for this recipe!
This recipe combines two of my favorite things. Pumpkin season + a warm cake! I love a good coffee cake. Coffee cakes are a breeze to make, have a buttery streusel topping on top that can’t be beat, and usually a glaze. They’re hard to resist.
Probably why I have a few different coffee cake versions on the blog. Like this blueberry crumb cake, an apple coffee cake version, my classic sour cream cinnamon coffee cake and now this pumpkin coffee cake version!
This eggless pumpkin coffee cake recipe starts with an easy pumpkin batter made with pumpkin pie spice and pumpkin puree. You simply need to whisk and stir this batter together. Then a brown sugar crumb topping made from cutting cold butter into some flour, brown sugar, and cinnamon gets sprinkled on top before baking. After it’s baked then a three ingredient vanilla glaze made from powdered sugar is drizzled over the pumpkin coffee cake before serving.
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Ingredients Needed
- All-purpose flour – Be sure to measure your flour correctly so your cake doesn’t come out overly heavy and dry. Spoon the flour into your cup and level it off. Do not pack it down. Or measure with a kitchen scale for best results.
- Light brown sugar – I used light brown sugar, but if you use granulated sugar it may give you a sandier texture. Dark brown sugar with the extra molasses may affect the texture in the cake. If you have run out, make your own homemade brown sugar!
- Ground cinnamon
- Unsalted butter– Cold butter cut into cubes. You will use this for the streusel topping. You could also use salted butter. Read more here about salted butter, vs unsalted butter.
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice – For pumpkin flavor. You can also make homemade pumpkin pie spice.
- Neutral-tasting oil, such as canola or vegetable oil – To make it moist. You can also try swapping with melted coconut oil (may impart flavor) or melted butter (may make the cake a tad drier).
- Pumpkin puree – This not only gives us pumpkin flavor, but also binds the ingredients together so there’s no eggs needed! Do not use pumpkin pie filling which has added ingredients. You could also use homemade pumpkin puree. Here are 40 Ways to use up the rest of that leftover pumpkin puree.
- Milk – You can use any milk you’d like. I like to use whole milk for richness.
- Confectioners sugar – Or powdered sugar for the glaze. If you have run out, make your own powdered sugar in a high speed blender or food processor.
- Vanilla extract
How to Make Pumpkin Coffee Cake
Prepare pan and oven. Preheat the oven to 350°F (180oC). Prepare a 9×9 square pan by greasing it with butter or shortening, nonstick cooking spray and lining it with two small pieces of parchment paper. Set aside.
Make the streusel topping. In a small bowl, stir the flour, brown sugar, and cinnamon together, then add the cubes of butter.
Using your fingers, rub the dry ingredients into the butter until the butter has become crumbles about the size of a pea. You can also use a pastry blender.
Place the streusel topping in the fridge to keep it cool while you make the cake.
Prepare the pumpkin coffee cake. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a small or medium bowl.
In a separate large bowl, whisk the light brown sugar and oil together then mix in the pumpkin puree and vanilla extract.
Mix in the dry ingredients and milk until the batter is smooth and thick.
Bake coffee cake. Spread the cake batter evenly into the parchment-lined baking pan.
Then sprinkle the crumb topping over the top of the cake batter.
Bake the cake for 30-35 minutes, or until the streusel topping is crispy and a toothpick inserted into the center of the cake comes out clean. Let the cake cool to room temperature.
Make the icing. Stir the powdered sugar, milk, and vanilla extract until a thick and smooth icing is formed.
Drizzle the icing over the cooled cake, slice, and serve.
Recipe Tips
- Don’t overmix the cake batter. Once you add the dry ingredients, be sure to not mix too much or your cake can come out chewy and tough. Stop mixing once the last of the flour mixture has been mixed in.
- This recipe makes a thick glaze. For a thinner glaze that will spread more across the coffee cake, use 1 cup of powdered sugar and 2 tablespoons of milk or creamer.
- Test with a toothpick. It can be tough to tell if the cake is done because of the streusel topping, so be sure to test with a toothpick inserted until it comes out with a few moist crumbs or is clean.
- Use pumpkin puree not pumpkin pie filling. Canned pumpkin pie filling has added ingredients and is not the same thing.
Serving Suggestions
- Whipped cream: Serve with homemade whipped cream!
- Ice cream: Serve with vanilla ice cream or your favorite flavor!
Storage Instructions
Store the coffee cake in an airtight container, and leave it on the counter at room temperature for up to 3 days. Or you can store the cake in an airtight container, and place it in the fridge for up to 7 days.
Store the cake in an airtight container, and place it in the freezer for up to 2 months. Thaw the cake overnight on the counter or in the refrigerator before serving. I recommend freezing the cake before adding the icing on top.
Recipe FAQs
I baked in a 9×9 square pan, but you can bake in an 8×8 pan, it may take a few extra minutes of baking time and the cake will be a bit thicker.
I recommend a metal pan for best results. If baking in a glass baking time, it will take a few minutes extra of baking time.
If you wanted to make this in a bundt pan, I would recommend doubling the recipe.
This can be tricky because of the streusel topping. I use a toothpick in the center of the cake and go halfway down. There should be moist crumbs, but no wet batter.
More Pumpkin Recipes
If you love this pumpkin recipe, then be sure to check out these other pumpkin recipes! Like my soft and chewy pumpkin chocolate chip cookies and pumpkin chocolate chip bread!
Or my pumpkin spice bundt cake recipe!
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Pumpkin Coffee Cake
Ingredients
Streusel Topping
- ½ cup (60 g) all-purpose flour spooned and leveled
- ½ cup (107 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (½ stick, 57 g) unsalted butter, cold and cut into cubes
Pumpkin Coffee Cake
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (213 g) packed light brown sugar
- ½ cup (120 ml) neutral-tasting oil, such as canola or vegetable
- 1 teaspoon vanilla extract
- 1 cup (227 g) pumpkin puree
- ¼ cup (60 ml) milk
Icing
- 1 ½ cup (170 g) confectioners sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prep oven and pans.
- Preheat the oven to 350°F (180°C). Prepare a 9×9 square baking pan by greasing it with butter or shortening and lining it with two small pieces of parchment paper. Set aside.
Make the streusel topping
- In a small bowl, stir the flour, brown sugar, and cinnamon together, then add the cubes of butter. ½ cup (60 g) all-purpose flour ½ cup (107 g) packed light brown sugar 2 teaspoons ground cinnamon 4 tablespoons (½ stick, 57 g) unsalted butter,
- Using your fingers, rub the dry ingredients into the butter until the butter has become crumbles about the size of a pea. You can also use a pastry blender.
- Place the streusel topping in the fridge to keep it cool while you make the cake.
Prepare the coffee cake
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a small or medium bowl. 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 teaspoons pumpkin pie spice
- In a separate large bowl, whisk the light brown sugar and oil together then mix in the pumpkin puree and vanilla extract. 1 cup (213 g) packed light brown sugar ½ cup (120 ml) neutral-tasting oil, 1 teaspoon vanilla extract 1 cup (227 g) pumpkin puree
- Mix in the dry ingredients and milk until the batter is smooth and thick. ¼ cup (60 ml) milk
- Spread the batter evenly into the parchment-lined baking pan, then sprinkle the streusel topping over the top of the cake.
- Bake the cake for 30-35 minutes, or until the streusel topping is crispy and a toothpick poked into the center of the cake comes out clean. Let the cake cool to room temperature.
Make The Icing
- Stir the powdered sugar, milk, and vanilla extract until a thick and smooth icing is formed. Drizzle the icing over the cake, slice, and serve. 1 ½ cup (170 g) confectioners sugar 1 ½ cup (170 g) confectioners sugar ½ teaspoon vanilla extract
Notes
- Storage: Store the pumpkin coffee cake in an airtight container, and leave it on the counter for up to 3 days. Or store the pumpkin coffee cake in an airtight container, and place it in the fridge for up to 7 days.
- Freezing: Store the pumpkin coffee cake in an airtight container, and place it in the freezer for up to 2 months. Thaw the cake overnight on the counter or in the refrigerator before serving. I recommend freezing the cake before adding the icing on top.
- Neutral-tasting oil, such as canola or vegetable oil – To make it moist. You can also try swapping with melted coconut oil (may impart flavor) or melted butter (may make the cake a tad drier).
- Pumpkin puree – This not only gives us pumpkin flavor, but also binds the ingredients together so there’s no eggs needed! Do not use pumpkin pie filling which has added ingredients. You could also use homemade pumpkin puree.
This coffee cake is incredible! The cake part is moist and tender and the streusel takes it to another level.
So happy to hear you loved it! The streusel is one of my favorite parts, too. Thank you!
For the coffee cake step 2 says to add vanilla extract to the pumpkin puree, brown sugar and oil but the amount is not listed in the ingredients steps. How much vanilla extract in this step?
Hi Tracey! My apologies that ingredient got left off – it’s 1 teaspoon. Recipe is fixed now. Thank you for letting me know!