There’s something magical about the aroma of pumpkin spice wafting through your home on a crisp autumn morning. That’s exactly what you’ll experience with this Pumpkin Spice Coffee Cake—a slice of fall comfort that pairs perfectly with your morning brew. It’s not just another pumpkin recipe; it’s that special weekend breakfast that makes everyone linger at the table a little longer, savoring each spiced, crumbly bite while the world outside turns golden and red.
Why This Recipe is Awesome
This Pumpkin Spice Coffee Cake stands out because it strikes the perfect balance between moistness and texture.
Unlike many coffee cakes that can be dry or bland, the pumpkin puree infuses each slice with incredible moisture and authentic fall flavor. The double layer of streusel—yes, there’s one in the middle and one on top—creates these pockets of cinnamon-sugar bliss that make every bite an adventure. It’s also remarkably versatile—elegant enough for holiday brunches but simple enough for a Tuesday morning pick-me-up.
What I particularly love is how the warm spices develop overnight, making this cake even better the next day (if it lasts that long). It’s that rare recipe that’s both impressive and foolproof, even if you’re not a seasoned baker.
Equipment needed: 9×13 baking pan, mixing bowls, whisk, rubber spatula, measuring cups and spoons
Pumpkin Spice Coffee Cake
Ingredients
- For the Streusel:
- 1 cup all-purpose flour
- 2/3 cup brown sugar packed
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup unsalted butter softened
- 3 large eggs room temperature
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- For the Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare your pan and oven. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, then line with parchment paper, leaving overhang on the sides for easy removal.
- Make the streusel topping. In a medium bowl, whisk together flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Pour in the melted butter and stir with a fork until crumbly. The mixture should hold together when squeezed but break apart easily. Set aside.
- Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined.
- Cream the butter and sugars. In another large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming creates a tender cake structure.
- Add the eggs and wet ingredients. Beat in eggs one at a time, then mix in pumpkin puree and vanilla until well incorporated. The mixture might look slightly curdled, but that’s normal.
- Combine wet and dry ingredients. Gradually fold the dry ingredients into the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined—overmixing will make your cake tough.
- Layer the batter and streusel. Pour half the batter into the prepared pan and spread evenly. Sprinkle with one-third of the streusel mixture. Top with remaining batter, spreading carefully, then sprinkle the remaining streusel over the top.
- Bake until perfectly done. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should spring back when lightly touched.
- Cool before glazing. Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it out. Let it cool completely on a wire rack.
- Add the optional glaze. If using, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before slicing.
Notes
- For the richest flavor, use dark brown sugar in both the cake and streusel.
- Make sure your pumpkin puree is blotted with paper towels if it seems watery.
- This cake can be made a day ahead—the flavors deepen overnight.
- Store covered at room temperature for up to 3 days or refrigerated for up to a week.
- The cake freezes beautifully for up to 3 months. Wrap individual slices for quick breakfast options.
Calories & Nutritional Info
- Calories: Approximately 420 per slice (without glaze)
- Fat: 21g (13g saturated)
- Carbohydrates: 56g
- Protein: 5g
- Fiber: 2g
- Allergens: Contains wheat, dairy, eggs
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree – The pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
- Overmixing the batter – This develops gluten and results in a tough, dense cake instead of a tender crumb.
- Opening the oven door too early – This causes temperature fluctuations that can make your cake sink in the middle.
- Underbaking – Because of the pumpkin’s moisture, the center needs to be fully set. A slightly damp toothpick means it needs more time.
- Glazing while the cake is still warm – The glaze will soak in rather than create that pretty finish on top.
Alternatives & Substitutions
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free version: Substitute the butter with coconut oil or plant-based butter, and use coconut yogurt instead of sour cream.
- Reduce sugar: Cut the sugar by up to 1/4 cup in the cake without significantly affecting texture.
- Spice variations: Add 1/4 teaspoon of cardamom or allspice to the pumpkin pie spice for a unique flavor profile.
- Mix-ins: Fold in 1/2 cup chopped pecans, walnuts, or chocolate chips to the cake batter for added texture.
- Butternut squash: Roasted and pureed butternut squash works beautifully as a substitute for pumpkin.
FAQs
Can I make this coffee cake ahead of time?
Absolutely! In fact, I recommend making it a day ahead if possible. The flavors meld beautifully overnight, and the cake stays moist for days when properly stored in an airtight container.
Why did my streusel sink into the cake?
This usually happens if the streusel pieces are too large or heavy. Try breaking the streusel into smaller crumbs before sprinkling it on, and make sure your cake batter is thick enough to support the topping.
Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling contains added sugar and spices that will throw off the flavor balance of this recipe. Stick with pure pumpkin puree for the best results.
How do I know when the coffee cake is done baking?
Insert a toothpick into the center of the cake—it should come out with a few moist crumbs but no wet batter. Also, gently press the center with your finger; it should spring back rather than leave an indentation.
Can I freeze leftover coffee cake?
Definitely! This Pumpkin Spice Coffee Cake freezes beautifully for up to 3 months. Wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw at room temperature or microwave for 20-30 seconds for a quick breakfast.
Final Thoughts
This Pumpkin Spice Coffee Cake isn’t just a recipe—it’s an experience that captures autumn’s essence in every bite. Whether you’re serving it for a special brunch or enjoying a quiet moment with your coffee, it brings that perfect balance of comfort and indulgence. So embrace your inner baker, fill your home with those intoxicating spice aromas, and savor the season one delicious slice at a time.
