This Pumpkin Coffee Cake is the perfect autumn treat to satisfy your pumpkin cravings. With its warm spices and delightful streusel topping, it’s a comforting dessert that you’ll want to bake again and again.

A slice of pumpkin coffee cake on a plate with a fork.

Why you’ll love this recipe:

  • Fall flavor extravaganza – This pumpkin coffee cake recipe is a delightful celebration of fall flavors. The aromatic blend of cinnamon, nutmeg, and ginger, combined with the rich pumpkin puree, creates a warm and comforting taste that perfectly captures the essence of autumn.
  • Moist and tender crumb – The addition of sour cream in the cake batter ensures that this coffee cake is incredibly moist and tender. It’s not overly sweet, allowing the pumpkin and spice flavors to shine through, and making it an ideal accompaniment to your morning coffee or tea.
  • Simple and impressive – While this coffee cake may look and taste like it came from a bakery, it’s surprisingly easy to make. With straightforward instructions and common pantry ingredients, you can impress your friends and family with a homemade treat that embodies the cozy spirit of fall.
A slice of pumpkin coffee cake being lifted from rest of cake.

Ingredients you’ll need:

  • all-purpose flour
  • pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
  • baking powder, baking soda & salt
  • vegetable oil
  • granulated & brown sugar
  • unsalted butter
  • eggs & sour cream
  • canned pumpkin puree
  • optional glaze: powdered sugar, vanilla extract & milk/cream

How to make pumpkin coffee cake:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make pumpkin coffee cake
  1. In a medium bowl, toss together the flour, spices, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, whisk together the oil, brown sugar, eggs, sour cream, and pumpkin puree.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Transfer the batter into a 9×13″ pan lined with parchment paper. Set aside.
  4. Using the same medium bowl, toss together the flour, sugar, and spice for the streusel. Mix in the melted butter with a fork until combined and crumbly. Sprinkle over the cake and bake at 350F for 35-40 minutes.

FAQ:

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. Simply roast your pumpkin until soft, then mash or blend into a smooth puree. Make sure it’s well-drained to avoid excess moisture in the cake. Here are full instructions on how to make your own pumpkin puree by Brown Eyed Baker.

Can I add walnuts or pecans to the recipe?

Yes, you can add chopped walnuts or pecans to the cake or the streusel for added texture and flavor. Fold them into the batter or sprinkle them on top of the streusel before baking.

How should I store leftover coffee cake?

To keep your pumpkin coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for up to a week.

A slice of pumpkin coffee cake on a plate with a piece on a fork.

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Pumpkin Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 25 min
  • Cook Time: 35 min
  • Total Time: 1 hour
  • Yield: 18
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This Pumpkin Coffee Cake is the perfect autumn treat to satisfy your pumpkin cravings. With its warm spices and delightful streusel topping, it’s a comforting dessert that you’ll want to bake again and again.

Ingredients

Pumpkin Cake

  • 3 cups (375g) all-purpose flour 
  • 1 tbsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (180ml) vegetable oil 
  • 1 & ½ cups (300g) lightly packed brown sugar 
  • 3 large eggs
  • ½ cup (120ml) sour cream
  • 15oz can (1 & 3/4 cups) canned pumpkin puree

Streusel 

  • 1 & 1/3 cups (166g) all-purpose flour 
  • 1/2 cup (100g) granulated sugar 
  • 1 tsp pumpkin pie spice or ground cinnamon
  • ½ cup (114g) unsalted butter, melted

 

Optional Glaze

  • ½ cup powdered sugar 
  • 1 tbsp milk or cream

Instructions

  1. Preheat oven to 350F and line a 9×13″ pan with parchment paper.
  2. In a medium bowl, toss together the flour, spices, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the oil, brown sugar, eggs, sour cream, and pumpkin puree.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Spoon the batter into the prepared pan and spread out evenly. Set aside.
  5. Using the same medium bowl, toss together the flour, sugar, and spice for the streusel. Mix in the melted butter with a fork until combined and crumbly. Sprinkle evenly over cake.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
  7. In a small bowl, whisk together the powdered sugar with the milk or cream until smooth and drizzle over cake before serving.

Notes

Leftovers can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Recipe adapted from Just So Tasty