Pumpkin Coffee Cake
There’s just something magical about the first crisp mornings of fall when the air smells like cinnamon, nutmeg, and fresh coffee. This Pumpkin Coffee Cake is exactly the kind of treat I want to pull out of the oven on those cozy mornings. It’s moist, spiced with all the flavors of autumn, and layered with a buttery streusel topping that makes every bite irresistible. I grew up loving afternoons in my mama’s kitchen in Orlando, and even though the Florida sun didn’t bring fall leaves, we always brought fall to life with pumpkin treats. This recipe feels like wrapping yourself in a warm blanket while sipping your favorite coffee.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 minutes | 35 minutes | 50 minutes | 12 slices | Easy | American | Fall & Winter |
Why You’ll Love This Recipe
- Perfectly Moist Texture – Thanks to pumpkin puree, this cake stays soft and tender without being heavy.
- Warm Fall Spices – Cinnamon and nutmeg bring that cozy autumn flavor we all crave.
- Crispy Streusel Topping – A buttery mix of oats, sugar, and nuts adds crunch with every bite.
- Great Anytime of Day – Enjoy it with coffee in the morning, as an afternoon snack, or even a fall dessert.
- Make-Ahead Friendly – Stays fresh for days and freezes beautifully for later.
Cozy Pumpkin Coffee Cake with Streusel Topping
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Diet: Vegetarian
Description
Cozy, moist Pumpkin Coffee Cake topped with a crunchy brown sugar oat streusel—perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (optional)
- 2 tbsp melted butter
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
4. Mix the wet ingredients into the dry ingredients gently until just combined.
5. For the streusel topping, mix brown sugar, oats, chopped nuts (if using), a pinch of cinnamon, and melted butter until crumbly.
6. Spread half of the batter in the prepared pan. Sprinkle half of the streusel on top. Pour in the remaining batter and add the rest of the streusel.
7. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool slightly before serving.
Notes
Do not overmix; a few lumps keep the cake tender.
Use canned pumpkin puree (not pumpkin pie filling).
Room-temperature eggs help the batter combine smoothly.
Line pan with parchment for easy lifting and clean slices.
Add-ins: 1/2 cup chocolate chips or dried cranberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup chopped nuts (optional)
- 2 tbsp melted butter
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Pumpkin puree | Use 100% pure pumpkin, not pumpkin pie filling. Canned or homemade works great. |
| Flour | Spoon and level your flour for accuracy to avoid a dense cake. |
| Sugar | White sugar for the batter, brown sugar for the topping to add caramel notes. |
| Cinnamon & Nutmeg | Freshly ground spices make the flavor pop even more. |
| Eggs | Room temperature eggs mix more smoothly into the batter. |
| Vegetable oil | Keeps the cake moist can swap with melted butter if you prefer richer flavor. |
| Oats | Old-fashioned rolled oats add the best texture in the streusel. |
| Nuts | Pecans or walnuts add crunch but are optional if you prefer nut-free. |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Combine: Gently fold wet ingredients into dry until just combined, don’t overmix or the cake can turn dense.
- Make streusel: Mix brown sugar, oats, nuts (if using), cinnamon, and melted butter until crumbly.
- Layer batter: Spread half of the cake batter into the pan. Sprinkle half the streusel over it. Add the rest of the batter and top with remaining streusel.
- Bake for 30–35 minutes or until a toothpick comes out clean. Let cool slightly before serving.
Helpful Tips
- Don’t overmix the batter or the cake may turn tough.
- Use parchment paper in your baking dish for easy removal and slicing.
- If your streusel seems too dry, add a little extra melted butter.
- Let the cake cool at least 15 minutes before cutting for neat slices.
Expert Tips for the Best Results
- Balance the Layers – Spread batter evenly so the streusel doesn’t sink.
- Fresh Pumpkin – If using homemade puree, drain excess liquid first.
- Check Early – Ovens vary; start checking at 28 minutes to avoid overbaking.
- Double Batch – Make two pans and freeze one for busy mornings.
Recipe Variations
- Cream Cheese Swirl – Add dollops of sweetened cream cheese to the batter before baking.
- Glazed Finish – Drizzle a simple vanilla glaze on top for extra sweetness.
- Nut-Free – Skip the nuts and use extra oats for a crunchy but allergy-friendly topping.
- Mini Muffin Version – Bake in a muffin tin for 18–20 minutes for bite-sized treats.
Make Ahead & Freezer Tips
Store the cake at room temperature in an airtight container for up to 3 days or in the fridge for 5 days. To freeze, wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight at room temperature or warm briefly in the oven.
Serving Suggestions
Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for dessert. It pairs beautifully with coffee, hot apple cider, or a chai latte.
Pairing Ideas
- Drinks: Pumpkin spice latte, cappuccino, or chai tea.
- Sides: Fresh fruit salad, spiced pecans, or a small cheese board.
- Wine: A light Moscato or dessert wine complements the spices.
Storage and Reheating Tips
- Room Temp: Store in an airtight container on the counter for 2–3 days.
- Fridge: Keeps up to 5 days chilled.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheating: Microwave slices for 20 seconds or reheat in the oven at 325°F for 8–10 minutes.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree it until smooth, then drain excess liquid.
What if I don’t have oats?
You can skip them or replace with crushed graham crackers for crunch.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Can I use a different pan size?
Yes, a 9-inch square pan works but may need 5–10 more minutes baking time.
Can I reduce the sugar?
You can cut the granulated sugar to ¾ cup and the topping sugar to ⅓ cup. The cake will be less sweet but still delicious.
Why is my streusel sinking?
It may be too heavy or the batter too thin make sure the topping is crumbly, not wet.
Can I add chocolate chips?
Definitely! About ½ cup of mini chocolate chips adds a fun twist.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice (90g) | 220 | 3g | 34g | 9g | 2g | 10g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Pumpkin Coffee Cake with streusel topping is the ultimate cozy fall treat. Whether you’re serving it for brunch, snack time, or a holiday breakfast, it’s guaranteed to bring warmth and joy to your table. Try it once, and it’ll become a yearly autumn tradition! 🍂
