Pumpkin Spice Coffee Cake
This pumpkin spice coffee cake is soft, moist, and topped with a crunchy crumb topping. It’s packed with pumpkin flavor and fall spices. It’s easy to prepare and beautiful to serve.
The Canadian Thanksgiving is this weekend, so on my menu is this easy-to-make and easy-to-serve coffee cake that is flavored with the taste of fall – pumpkin spice! Served with a nice cup of coffee or tea, it’s the perfect ending to a lovely Thanksgiving meal. It presents beautifully and can be make ahead of time. It’s easy to slice without any mess.
This recipe starts with some flour, pumpkin spice, baking powder, baking soda and salt. Then you beat the butter with some sugar. Next come the eggs and pumpkin puree. Stir the dry and wet ingredients together and the batter is done. The streusel is simply flour, sugar, more pumpkin spice and some melted butter. Sprinkle it on top and bake!
I made my cake in a tube pan with a removable bottom. You can also make this cake in a bundt pan. Just skip the streusel, add another 1/4 cup of sugar to the batter, and dust with powdered sugar if desired before serving.
This pumpkin spice coffee cake is incredibly moist and tender. It’s bursting with pumpkin flavor and pumpkin spice. It’s topped with a sweet and spiced crumb topping. It can be served for breakfast, brunch, snack-time or dessert (basically you can eat it all day long).
Pumpkin Spice Coffee Cake
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 tsp pumpkin spice, or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, room temperature
- 1 1/4 cup (250g) granulated sugar
- 2 large eggs
- 1 cup (250g) pumpkin puree
Streusel
- 1/3 cup (42g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 tsp pumpkin spice, or cinnamon
- 2 tbsp (30ml) melted butter
Instructions
- Preheat oven to 350F. Butter and flour a 10″ tube pan.
- In a medium bowl, toss together the flour, pumpkin spice, baking powder, baking soda and salt. Set aside.2 cups (250g) all-purpose flour, 2 tsp pumpkin spice, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- In a small bowl, mix together all the dry streusel ingredients. Stir in the butter until all is moistened. Set aside.1/3 cup (42g) all-purpose flour, 1/3 cup (67g) granulated sugar, 1/2 tsp pumpkin spice, 2 tbsp (30ml) melted butter
- Using an electric mixer or stand mixer with paddle attachment, cream together the butter and sugar until combined.1/2 cup (114g) unsalted butter, 1 1/4 cup (250g) granulated sugar
- Beat in the eggs, one at a time, mixing well in between. Scrape the bottom of the bowl as needed. Mix in the pumpkin puree until smooth.2 large eggs, 1 cup (250g) pumpkin puree
- Stir in the dry ingredients until just combined. Batter will be thick. Spoon the batter into the prepared baking pan.
- Break up the streusel into small pieces and sprinkle over top of the batter.
- Bake for 38-40 minutes or until a toothpick inserted into the center comes out clean.
Really love your recipes, just last night I made your Cranberry Orange muffins, they’re my go to muffins. So nice to know you are a great Canadian baker.
Thank you for all the great recipes.
Thank you and you’re very welcome, Barbara! Also nice to meet a fellow Canadian:)
What is an alternate for the pumpkin puree? I have searched all over Dallas and can’t find it.
Hi Trevor,
You can use unsweetened applesauce. The color of the cake won’t be orange, so you could add a few drops of food coloring if you want. You can also make your own pumpkin puree if you can find fresh pumpkin or even butternut squash would work. Here’s how to make your own pumpkin puree: https://www.browneyedbaker.com/homemade-pumpkin-puree-recipe/
I hope that helps!
Will this fit in a 9 inch cake pan?
I would divide the batter into two 9″ round cake pans and double the topping.
I tried this recipe last night, and it was perfect! My whole family loved it, and they’re usually really hard to please. The flavor, texture, and color is extraordinary. This was my first time making a pumpkin spice cake, and I’m glad I chose your recipe. I used coconut oil because we ran out of butter, but it still came out really good. Thank you!! 10/10 would recommend!!
Thank you for your kind review, Angela! So glad you and your family loved it:) Stay safe and happy baking!
I made this for a brunch on Thanksgiving Monday and it was perfect! Everyone loved it. The pumpkin flavor and spice was perfect with a warm cup of coffee to end the meal with. Thank you for the recipe!
Thank you for your kind words, Gwen! I’m glad everyone enjoyed it:)
Strange – I just got it to print – I must have done something wrong and we all know how computers can be 🙂
I hear you. There always seems to be some sort of glitch from time to time when it comes to computers. I’m glad you got it to print properly, and I hope you enjoy the cake!
Now you’re talking – something sweet which is what I always expect from you 🙂 I like the streusel too. I can’t print your recipe without the facebook, twitter info on the left showing up which blocks the quantity of ingredients. So I just went to the top and printed the whole thing but only pages 5 and 6. Thanks for bringing a little touch of Fall to Fiesta Friday.
What a great coffee cake! This is just the perfect thing to have when friends are stopping by or maybe for after school for the kids!
Mollie
Thanks Mollie! I always appreciate your visits:)
Lily I am in love with the streusel on this cake! It looks so moist inside. Great job!
Thanks for stopping by Jessica! It’s been awhile. Hugs:)