Pumpkin Coffee Cake

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. This pumpkin spice coffee cake 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 easy 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.

Why is it called coffee cake?

Fun fact time! Coffee cake originated in Germany, but the Danish came up with the idea of serving sweet bread while drinking coffee.

It’s called a coffee cake because people enjoyed eating this sweet treat while chatting over a cup of coffee. So no there’s not coffee in this cake. Instead it’s meant to be served warm with a cup of coffee or tea!

See Also:

• If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Why You Will Love This Pumpkin Streusel Coffee Cake

• Loads of pumpkin spice flavor – The recipe uses canned pumpkin and pumpkin pie spice so it has wonderful pumpkin flavor, perfect for pumpkin season!
• Easy cake to share – Baked in a 9×9 pan, this pumpkin crumb cake is a perfect sized cake to serve to guests and not have a ton leftover!
• Great to freeze – A coffee cake, like this easy pumpkin coffee cake recipe, freezes well for up to months so you can enjoy for months after!

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 – To flavor the streusel topping.

• 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 – To make the cake rise. Make sure it’s fresh by testing in a small dish of hot water to see if it bubbles.

• Baking soda – To make the cake rise. To see if it’s fresh, test in a little bit of vinegar to see if it bubbles. Read up here on baking powder vs. baking soda.

• Salt – I prefer fine sea salt, but kosher or table salt also works.

• 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 – To flavor the icing. You can use pure vanilla or imitation vanilla extract.

How to Make this Pumpkin Coffee Cake

Prepare pan and oven. Preheat the oven to 350°F (180^oC). 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 Variations

• Butter: You can use salted butter instead of unsalted butter for the streusel topping. Or use vegan butter if need be.
• Pumpkin pie spice: Make your own homemade pumpkin pie spice! Instead of pumpkin pie spice, use 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of allspice.
• Oil: Use canola or vegetable oil for the cake. Or you can try using melted coconut oil, but it may impart flavor. You could also swap and use melted butter but the cake may not bas a moist.
• Use pumpkin spice creamer: Try using pumpkin spice coffee creamer instead of milk for the icing for an extra pumpkin spice flavor.
• Gluten free flour – You can swap the all purpose flour and use 1:1 gluten free flour instead for the pumpkin mixture and crumb topping.
• Make a maple syrup icing: Make a maple icing with pure maple syrup like I did for these maple bacon scones!
• Add chopped pecans – You could always stir some toasted pecans, or walnuts in to make for a crunchy streusel topping.
• Add chocolate chips. Stir 1 cup of chocolate chips into the pumpkin batter.

Serving Suggestions

• Whipped cream: Serve with homemade whipped cream!
• Ice cream: Serve with vanilla ice cream or your favorite flavor!

Recipe FAQs

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!