Pumpkin coffee cake is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall.
Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It combines my favorite coffee cake recipe with the best pumpkin cake. It’s filled with vanilla, brown sugar, and lots of cinnamon for the perfect pumpkin spice flavor. Then it’s topped with delicious brown sugar crumbles and a drizzle of sweet vanilla glaze.
Or after having a piece – you might just want to cancel plans with your friends and save all the cake for yourself… Because this pumpkin coffee cake is delicious.
Pumpkin Coffee Cake Recipe
First, we’ll make the crunchy brown sugar streusel by mixing together melted butter, sugars, flour and cinnamon. It will be the consistency of damp sand and form clumps when you squeeze it in your hand. You can also think of this recipe as a pumpkin crumb cake.
Then it’s time to get on with the cake. It’s full of flavor because we’re using:
- 2 whole cups of pumpkin puree (make sure not to use pumpkin pie filling)
- a healthy combo of cinnamon, nutmeg, ginger & ground cloves
- brown sugar because it adds a delicious caramel-like undertone. When in doubt – I use brown sugar whenever possible because of the delicious flavor it adds.
Because we’re making a coffee cake, the batter should be thick and the cake should be moist and dense in texture. To keep it moist we’re using:
- oil
- 3 eggs
- sour cream
- and the pumpkin.
Pro Tip: Because the batter is very thick, be careful not to over mix it or else the cake can get tough. If there’s lumps in the batter feel free to whisk it together with a few strokes – but be careful not to get overzealous. No need to be whisk happy here.
Then the batter is poured into a 9×13 inch pan (you’ll be happy that this recipe makes A LOT of cake), the streusel is crumbled on top, and it’s baked in the oven for about 35-40 minutes. If you’re unsure if the cake is done yet, you can also give the pan a little nudge and see if the cake wobbles in the centre. If there’s a wobble then it’s still gooey in the center and it’s not done yet. 
Then drizzle on the glaze, and get to work enjoying a delicious slice of cake. Happy fall!
Tips & Tricks
At the end of the day – here’s my main advice:
- Make sure your 9×13 inch pan has high enough sides, otherwise, the cake could overflow
- Use a metal pan instead of a glass pan for more uniform baking (baking the cake in a glass pan will also take longer)
- Room temperature eggs & sour cream make it easier to mix everything together
- If you don’t have sour cream, you can use Greek yogurt instead
- Make sure to use pure pumpkin instead of pumpkin pie filling
- Be careful not to over mix the batter – otherwise, it can get tough
For more pumpkin recipes, try these other favorites:
- Pumpkin Spice Cookies
- Pumpkin Cranberry Cake with Cream Cheese Frosting
- Pumpkin Bread with Cream Cheese Glaze
- Pumpkin Chocolate Chip Muffins
Pumpkin Coffee Cake
Ingredients
For the Streusel Topping
- ½ cup unsalted butter melted
- 1 and ⅓ cups all-purpose flour aka plain flour
- 6 tablespoons brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
For the Pumpkin Cake
- 3 cups all-purpose flour spooned & leveled (careful not to over measure)
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 and ½ cups packed brown sugar light or dark
- 3 large eggs
- 2 teaspoons vanilla
- ½ cup sour cream
- 2 cups canned pumpkin or just use one 15oz can
For the Glaze
- 3 tablespoons heavy cream
- 1 - 1 ½ cups powdered sugar sifted
Instructions
- Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Make the Streusel
- In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.
Make the Cake
- In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
- In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin and sour cream using until no lumps remain.
- Pour the flour mixture into the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If needed, give the mixture a few whisks until smooth.
- Pour the cake batter into your prepared pan and smooth out the top.
- Then crumble the streusel topping over the top until the entire cake batter is covered.
- Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
Make the Glaze & Serve
- In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
- Drizzle the glaze over the cooled cake and slice into pieces.
Notes
Nutrition
OMG…I made this cake several times and it is so delicious. All my family and friends absolutely loved it. They all now request that I make it again. This is my favorite cake and such a party pleaser. I will be making it again for the holidays. Thank you Fiona!!!
This is the most delicious cake I have ever made. I have made it several times and all my family and friends absolutely love it. It has been requested that I make this several times and if I don’t then I might as well stay home because I won’t be invited. It is such a party pleaser. The cake is super moist and the crumb topping is so fantastic, they compliment each other. I will be making it again and more than once over this holiday season. Thank you Fiona!!! 😋
Just found and made this cake.
The smell is amazing and my husband and I had a hard time waiting to dig in.
The cake is very good! I WILL be making this again and again and again!
I just made this cake this weekend and it was a huge hit and I plan on making it again it is delicious! Thank you for the recipe.
This recipe is amazing. I’ve made it 3 times in the past month and everyone gobbles it up. I used an applesauce cup as a sub for a 1/2 cup of the oil, and I used half whole wheat flour and half all purpose. It was still decadent and delicious. Thank you!
Thank you so much Amy, I’m so glad it’s been such a hit!
This cake is delicious!!! Light and bursting with flavor. I have made it twice in the last month and it goes as fast as I can make it:). If you have someone who doesn’t like pie, this is the perfect Thanksgiving replacement…no one will turn it down.
Thank you so much Tamie! I totally agree, it’s a great alternative to pie and I love having the leftovers the next morning too (I have a terrible sweet tooth!)
I forgot to rate it:)
I made this coffee and everyone loves it . Making it a tradition to have on Thanksgiving morning. I have made it with regular flour and I was wondering if it will turn out with gluten free flour.
I’m so glad it is such a favorite! I find that different brands of gluten free flour can behave pretty differently, so it’s hard for me to say with certainty. If there’s one that you regularly use and find works well – then it would likely be fine.
I add a cup of whole pecans into the streusel to give it a twist and my family rave about it!
What a great idea!