You know those gray fall mornings when the air smells like leaves and your toes beg for slippers? That’s exactly when this pumpkin coffee cake shines. I baked it one misty Saturday while my toddler napped, and as the cinnamon hit the oven heat, our whole home turned cozy. Warm, spiced, and layered with a buttery crumb—this is fall in cake form.
Table of Contents
Why You’ll Love This Pumpkin Coffee Cake
This pumpkin coffee cake wraps you up in comfort with every bite. It’s soft and tender, thanks to canned pumpkin, and spiced just right with cinnamon and pumpkin pie spice. The brown sugar crumb topping adds a buttery crunch, which pairs perfectly with the light, moist base.
It’s simple enough for a slow weekend morning but special enough to serve at brunch or share at a potluck. You can enjoy it warm for breakfast, with tea in the afternoon, or as a not-too-sweet dessert. And because the batter comes together in minutes—no mixer needed—it’s a recipe you’ll return to all season long.
Ingredients You’ll Need
For the Coffee Cake
To make this flavorful pumpkin coffee cake, you’ll need:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup canned pumpkin
- ½ cup canola or vegetable oil
- ½ cup brown sugar
- ¼ cup milk (any kind)
- ¼ cup maple syrup
These simple ingredients come together to create a soft, warmly spiced pumpkin coffee cake that’s full of cozy flavor. It’s not overly sweet, which makes it perfect for breakfast or a midday treat. The real pumpkin keeps it moist for days, so it tastes fresh even after sitting overnight.
For the Crumb Topping
The topping is what gives this cake its coffee cake personality.
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter, cut into pieces
- Optional: ½ cup chopped pecans or walnuts for a little crunch
Mix it until crumbly, and you’ll get those golden clumps that everyone loves picking off the top.
Step-by-Step Instructions
Prepare the Batter
First, preheat your oven to 350°F. Grease or line a 9×9 inch pan with parchment.
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. In a separate bowl, whisk the pumpkin, oil, brown sugar, maple syrup, and milk until smooth.
Pour the wet mixture into the dry. Stir just until combined—don’t overmix or the cake can get tough. The batter will be thick and smooth.
Make the Crumb Topping
In a small bowl, combine the flour, light brown sugar, and cinnamon for the crumb topping. Add the cold butter and use your fingers or a fork to work it in gently. Keep pressing and mixing until the texture becomes crumbly and holds together in small clumps. If you’d like extra crunch, stir in chopped pecans or walnuts at this point.
Once the crumb topping is ready, sprinkle it evenly over the pumpkin coffee cake batter, covering the surface completely. This step adds the signature buttery crunch that makes coffee cake so satisfying.
Bake the Cake
Bake the pumpkin coffee cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if there are a few moist crumbs—just avoid any wet batter. Every oven runs a bit differently, so start checking around the 35-minute mark.
Once it’s done, place the pan on a wire rack and let the pumpkin coffee cake cool completely before slicing. Cooling allows the crumb to set properly, which makes it easier to cut clean pieces without crumbling or falling apart.
Substitutions & Variations
You can easily make this pumpkin coffee cake fit your needs, no matter your pantry or dietary preferences. Want it dairy-free? Swap the milk with almond, oat, or rice milk. Gluten-free? Use a 1:1 gluten-free flour blend. You can even replace the oil with unsweetened applesauce, sour cream, or Greek yogurt for a different texture. Out of pumpkin pie spice? No problem—just mix nutmeg, cloves, and allspice. This pumpkin coffee cake is flexible, forgiving, and always delicious, making it perfect for every kind of baker.
For dietary swaps:
For a gluten-free option, use a 1:1 gluten-free flour blend that bakes just like regular flour. To lighten things up, you can also swap the oil in this pumpkin coffee cake with unsweetened applesauce, plain Greek yogurt, or melted coconut oil. Each option adds moisture while reducing fat. Need a dairy-free twist? Almond milk, oat milk, or rice milk all work beautifully in the batter. These easy substitutions keep the texture tender and the flavor rich, making this pumpkin coffee cake both flexible and flavorful for a variety of diets.
To change the flavor:
No pumpkin pie spice in your pantry? Don’t worry—you can easily make your own with simple spices you probably already have. Just mix 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice. This blend gives you the same warm, cozy flavor that pumpkin coffee cake is known for. It’s a great DIY trick when you’re in a pinch and works beautifully in any fall recipe that calls for pumpkin pie spice. Keep this homemade mix on hand for future baking days!
Want a richer taste?
Try using buttermilk instead of regular milk to give your pumpkin coffee cake a slightly richer, tangier flavor. You can also swap light brown sugar with dark brown sugar for a deeper molasses taste that pairs beautifully with the warm spices. Want a sweet finishing touch? Add a quick vanilla glaze: mix 1 cup powdered sugar with 2 tablespoons milk and ¼ teaspoon vanilla extract. Drizzle it over the cooled pumpkin coffee cake for a little extra indulgence. It adds just the right amount of sweetness and shine to each bite.
For a different bake:
You can easily make this pumpkin coffee cake in different pans depending on your needs. For a stunning presentation, bake it in a bundt pan for 40 to 45 minutes. If you’re serving a crowd or want thinner slices, use a 9×13 pan and bake for 25 to 30 minutes. Want individual portions? Pour the batter into muffin tins and bake for about 20 minutes. No matter the shape, this pumpkin coffee cake stays moist, spiced, and perfect for any fall gathering or cozy weekend treat.
Pro Tips for the Best Results
Use fresh spices for the boldest flavor—cinnamon and pumpkin pie spice can fade in your pantry over time.
Don’t overmix the batter. Stir until just combined to keep the texture light and tender.
Let the cake cool before slicing so it doesn’t crumble. And if you’re storing it, keep it airtight to retain moisture.
Storage & Freezing
Refrigerate the cake in an airtight container for up to 5 days. It gets even more flavorful after a day.
To freeze, wrap slices in plastic wrap, then foil, then place in a freezer bag. They’ll keep for up to 2 months.
Warm individual slices in the microwave for 20–30 seconds for that fresh-from-the-oven feel.
Pumpkin Coffee Cake Recipe Card
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Pumpkin Coffee Cake – Soft, Spiced, and Perfect for Fall
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Soft, spiced, and topped with a buttery crumb, this pumpkin coffee cake is perfect for fall mornings, brunch spreads, or cozy desserts.
Ingredients
**For the Coffee Cake**
2 cups all-purpose flour
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
**For the Crumb Topping**
¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp cinnamon
4 tbsp cold butter, diced
½ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F and grease or line a 9×9-inch baking pan with parchment.
2. In a large bowl, whisk flour, cinnamon, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, mix canned pumpkin, oil, brown sugar, maple syrup, and milk.
4. Combine wet and dry mixtures until just combined—do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. For the crumb topping, combine flour, brown sugar, and cinnamon in a bowl.
7. Add cold butter and cut in with fingers or fork until crumbly.
8. Stir in chopped nuts if using, then sprinkle topping evenly over batter.
9. Bake for 35–40 minutes, until a toothpick comes out mostly clean.
10. Cool in pan before slicing and serving.
Notes
To make muffins, bake for 20 minutes. For a bundt pan, bake 40–45 minutes. For a 9×13 pan, bake 25–30 minutes.
Try adding a simple glaze of 1 cup powdered sugar, 2 tbsp milk, and ¼ tsp vanilla.
For substitutions: use applesauce or Greek yogurt in place of oil, or almond milk for dairy-free.
Cake stays moist and delicious for days!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg
Explore Similar Recipes
If you love this spiced treat, try my Pumpkin Magic Custard Cake – A Layered Fall Dessert for something creamy and surprising.
You might also enjoy Pumpkin Chocolate Chip Muffins for a Sweet Autumn Treat—they’re easy and kid-approved.
For dinner, cozy up with Creamy Pumpkin Pasta for a Cozy Fall Dinner or make a batch of Pumpkin Crisp That’s Cozy, Easy, and Packed with Flavor.
FAQ
What are some fun facts about coffee cake?
Coffee cake doesn’t usually contain coffee. It gets its name because it’s typically served with coffee. The crumb topping is its signature element, and it dates back to German streusel cakes.
Does a pumpkin cake need to be refrigerated?
Yes, if you want it to last more than a day or two. The moisture from the pumpkin makes refrigeration a good idea for keeping it fresh.
How long does coffee cake need to be refrigerated?
You can store pumpkin coffee cake in the fridge for 4 to 5 days in an airtight container. Let it come to room temperature before serving for best flavor.
Why is coffee cake called coffee cake if there’s no coffee in it?
It’s meant to be eaten with coffee, not made with coffee. The name is about pairing, not ingredients.
Final Thoughts
This pumpkin coffee cake is the kind of recipe that makes a slow morning feel special. It’s soft, spiced, and simple enough to whip up without fuss. If you try it, I’d love to hear how it went—leave a comment, rate the recipe, or tag your photos on Instagram or Pinterest.
Happy baking, and enjoy every cozy bite.