Pumpkin Coffee Cake is a cozy, tender treat that blends the warm flavors of pumpkin with a soft, crumbly texture. You’ll notice the gentle sweetness balanced by a cinnamon-spiced crumb topping that gives every bite a little extra something special. It’s the perfect pick-me-up for chilly mornings or a sweet snack with your afternoon coffee.
I love making this cake when pumpkin season rolls around because it fills the house with the smell of cinnamon and spice that just feels like home. The cake is moist without being heavy, and the crumbly topping adds such a nice contrast. I usually bake it in a simple round pan, but it’s just as good in a square dish if you want to keep things easy for slicing and sharing.
My favorite way to enjoy this cake is with a hot mug of coffee or tea, especially when I have a few moments to relax and savor the flavors. It’s that kind of recipe that’s easy to make ahead and makes guests smile when you bring it out for breakfast or dessert. Plus, it’s great for leftovers, if it lasts that long!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for ease and consistent moisture. You can swap in fresh roasted pumpkin, just cook and mash it well first. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Sour Cream or Yogurt: These add moisture and tenderness. Greek yogurt is a great substitute for a bit of tang and less fat. You can also try buttermilk for a lighter crumb.
Spices (cinnamon, nutmeg, cloves): These bring warm flavor. If you don’t have cloves, more cinnamon and nutmeg work fine. Pumpkin pie spice is a simple one-to-one swap.
Butter in Crumb Topping: Use unsalted butter for control on saltiness. Cold butter helps create those nice crumbly bits. Coconut oil works as a dairy-free swap but the texture changes a bit.
How Do You Get a Perfect Crumb Topping That’s Soft Yet Crunchy?
The crumb topping balances soft cake with a crunchy sugar-spice bite. Here’s how to nail it:
- Mix dry ingredients (brown sugar, flour, cinnamon) first for even flavor.
- Add melted, slightly cooled butter—not hot! Stir until you get clumps but not a paste.
- Sprinkle evenly across the batter to get a consistent crust.
- Bake until golden and crisp on top; you’ll see contrast in textures once cool.
- If topping falls too flat, try using chilled or slightly softened butter next time to encourage crumb clusters.
Equipment You’ll Need
- 9×9 inch baking pan – I like it because it’s the perfect size for even baking and easy to cut into squares.
- Mixing bowls – useful for combining ingredients without mess, especially when making the crumb topping.
- Whisk or electric mixer – I prefer a mixer for smooth batter, but a whisk works fine if you’re patient.
- Measuring cups and spoons – crucial for accurate ingredient amounts like spices and pumpkin.
- Rubber spatula – great for scraping batter from bowls and spreading it evenly in the pan.
- Small bowl for crumb topping – for mixing brown sugar, flour, spices, and butter.
- Wire rack – helps the cake cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Chocolate chips – stir in ½ cup for pockets of melted chocolate that go well with pumpkin’s warmth.
- Nuts (pecans or walnuts) – fold in ½ cup for crunch and nutty flavor, sprinkled on top or mixed in batter.
- Spice blends – swap pumpkin pie spice for a custom mix of cinnamon, ginger, and allspice for a different aroma.
- Cheesecake swirl – gently fold in cream cheese before baking for a creamy, tangy ribbon in the cake.
How to Make Pumpkin Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup sour cream or plain yogurt
For the Crumb Topping:
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin coffee cake takes about 15 minutes to prepare and around 40-45 minutes to bake. Allow some extra time to prepare and drizzle the glaze, plus cooling before slicing. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch square baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until everything is well combined.
3. Combine the Wet Ingredients:
In a larger bowl, beat the sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and a bit pale in color. Then stir in the pumpkin puree and sour cream until fully blended.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Stir just until combined; make sure not to overmix to keep the cake tender.
5. Pour Batter and Add Crumb Topping:
Pour the batter evenly into the prepared baking pan. In a small bowl, combine the brown sugar, flour, cinnamon, and salt for the crumb topping. Add the melted butter and mix with a fork until coarse crumbs form. Sprinkle this crumb topping evenly over the cake batter.
6. Bake the Cake:
Bake in the preheated oven for 40-45 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the crumb topping is golden and crisp.
7. Make and Drizzle the Glaze:
While the cake cools slightly, whisk powdered sugar, milk (or cream), and vanilla extract together until smooth and pourable. Drizzle this glaze over the warm cake for extra sweetness.
8. Cool and Serve:
Let the cake cool completely before slicing it into squares. Serve with your favorite hot coffee or tea. Enjoy the moist, flavorful pumpkin cake with its delicious crumb topping and sweet glaze!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes! Just roast and puree fresh pumpkin first. Make sure it’s well-drained and thick like canned pumpkin so it won’t add extra moisture to the batter.
Can I Substitute the Sour Cream in This Recipe?
Absolutely. Greek yogurt or buttermilk are great alternatives that keep the cake moist and tender with a similar tangy flavor.
How Should I Store Leftover Pumpkin Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm slices gently before serving to bring back tenderness.
Can I Make This Pumpkin Coffee Cake Ahead of Time?
Yes, you can bake it a day ahead. Keep it covered at room temperature or refrigerate, and add the glaze just before serving for the freshest taste.
