Pumpkin Coffee Cake Recipe From Scratch — if autumn had a scent, this would be it. Imagine a moist, fluffy pumpkin cake loaded with warm spices, buried under a gloriously ridiculous amount of streusel, and finished with a cheeky glaze. Sound like too much? Good. That’s the point.
Pumpkin Coffee Cake Recipe From Scratch
This is the fall bake that steals the brunch spotlight and refuses to give it back. It’s my sour-cream-coffee-cake, but pumpkin-ified, streusel-balanced, and wildly selfie-ready. Think: your favorite Pumpkin Coffee Cakes but amplified—more layers, more crumb, more everything. If you don’t add pumpkin spice to at least one thing this season, are you even trying?
What makes this recipe so irresistible?
- Multi-layer streusel: Not one, not two — four layers of buttery streusel. Yes, four. I treat cake as a vehicle for streusel.
- Perfect texture: A butter + oil combo keeps the cake moist while butter gives the flavor. Fat = moistness, every time.
- Pumpkin-powered flavor: Pumpkin puree adds both moisture and that seasonal orange-hued charm, without being overly “pumpkin-y.”
- Simple glaze: A quick butter, powdered sugar, and vanilla drizzle seals the deal. Don’t skip it. Trust me.
Ingredients (with short notes)
Here’s your quick shopping list — with mini-explanations so you don’t end up debating spice ratios at 2 AM.
- Flour — All-purpose; the backbone.
- Brown sugar — For that molasses warmth in streusel and cake.
- Granulated sugar — Balances sweetness in the batter.
- Kosher salt — Enhances everything (don’t skip).
- Cinnamon — Must-have fall friend.
- Pumpkin pie spice — Use good stuff; don’t be shy.
- Butter — For flavor and streusel richness.
- Baking powder + baking soda — Lift and lightness.
- Vegetable oil — Keeps the cake moist (100% fat, FYI).
- Eggs — Structure and richness.
- Pumpkin puree — Not pumpkin pie filling — pure pumpkin.
- Vanilla extract — Because it makes desserts smell like heaven.
- Milk — A splash to adjust batter consistency.
- Powdered sugar — For glaze.
How to make it (simple and straightforward)
- Streusel first. Mix flour, brown sugar, granulated sugar, salt, cinnamon, and a good scoop of pumpkin pie spice. Add melted butter and stir — stop before the flour fully hydrates. Leave it chunky. Chill it (streusel chills better and bakes crisp).
- Dry mix. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl. Toss in chopped cold butter and scoop in a spoonful of pumpkin straight from the can. Coat the fat in flour; it’s weird but it works — gives texture.
- Wet mix. In another bowl, whisk remaining pumpkin puree, eggs, oil, vanilla, and milk. Add wet to dry in increments until you have a thick orange batter.
- Layer. Batter → streusel → batter → streusel. Repeat for 3–4 layers (don’t dump all streusel at once or the cake won’t rise properly).
- Bake. Until a skewer comes out mostly clean and the top springs back.
- Glaze. Whisk soft butter, powdered sugar, a pinch of salt, vanilla, and a little milk. Drizzle once the cake cools a bit. Don’t skip the glaze.
The story behind this cake
I took my favorite Sour Cream Coffee Cake and asked, “What if we invited pumpkin to the party and then doubled the streusel?” The idea sounded cute. The result? Fearless. This became my go-to fall show-off. It started as an experiment, then became a staple at every brunch, Halloween potluck, and “I need something that smells like fall” emergency.
Also, I have opinions about layering streusel. Overdo it? Never.
Pro tips for the best outcome
- Use both butter and oil. Butter = flavor. Oil = moistness. Together = magic.
- Chill your streusel. Cold streusel crisps up; warm streusel melts into nothingness.
- Layer gently. Big clumps of streusel can sink the cake. Break up chunks but keep the good pieces.
- Don’t overmix. Once wet meets dry, stir until combined. Over-beating equals toughness.
- If you want a Bundt version: Try a Pumpkin Spice Coffee Cake Bundt pan — reduce baking time slightly and watch for doneness. (Yes, Bundt = drama.)
Bold tip: If your kitchen is dry or hot, tent the cake with foil halfway through baking to prevent over-browning while the center finishes.
Variations to try
- Healthier twist: Make a Pumpkin Coffee Cake Healthy version by swapping half the flour for whole wheat, reducing sugar by 15%, and using applesauce for part of the oil. Still indulgent, just a little kinder to your conscience.
- Bundt-style: Use the Bundt pan for an easy-looking centerpiece — this is your Pumpkin Spice Coffee Cake Bundt moment.
- Pudding mashup: Serve warm slices with a spoonful of pumpkin puddings on the side for extra comfort.
- Martha-inspired riff: If you love a classic, riff on the Martha Stewart Pumpkin Spice Cake technique by using sour cream in the batter for extra richness. (IMO, sour cream is an unsung hero.)
Best ways to serve
Serve slightly warm with a hot cup of Pumpkin Coffee (yes, pumpkin spice lattes count). Top with a scoop of vanilla ice cream or a dollop of lightly whipped cream. Bring to brunch and watch the plate disappear. Want to impress? Toast some pecans and scatter them over the glaze.
Quick tips for storage & leftovers
- Store at room temp (covered) for up to 3 days.
- Make ahead: Bake, store the glaze separately, and drizzle before serving.
- Freeze: Wrap tightly (plastic + foil) or slice into portions and freeze in bags. Thaw at room temp, reheat briefly in the microwave or oven.
- Reheat: Microwave single slices for 15–25 seconds or place whole cake at 170°F for 15–20 minutes until warm.
FAQs
Is coffee cake actually made with coffee?
Nope. Coffee cake earned its name because it pairs beautifully with coffee (and excuses breakfast cake). No brewed beans in this batter — just big vibes.
How is this different from a regular cake?
Coffee cake often includes a streusel layer or crumb topping and lands in brunch territory. Add pumpkin, and it morphs into fall royalty—plus a glaze for good measure.
Can I make this gluten-free?
Yes. Swap a 1:1 gluten-free flour blend and add a tablespoon of xanthan gum if your blend lacks it. Texture changes slightly but flavor stays fierce.
Does it freeze well?
Absolutely. Freeze whole or sliced. Thaw completely before glazing or reheating for best results.
SEO-friendly shoutouts (because you asked nicely)
If you want to search for variations, you’ll find all sorts of takes: Pumpkin Spice Coffee Cake Recipe Allrecipes fans will spot similar crowdsourcing of tips and tweaks, and if you’re into brand-inspired versions, you might compare notes to Martha Stewart Pumpkin Spice Cake approaches. For lighter options, look up Pumpkin Coffee Cake Healthy versions and micro-variations in Pumpkin Recipes Dessert roundups. Want mini muffins instead? Search Pumpkin Coffee Cakes (plural) for portion-friendly ideas. And yes — if you’re pairing this with your morning cuppa, hush now and brew that Pumpkin Coffee.
Ready to bake? This is the sort of cake that makes you feel like you’ve got your life together for approximately 37 minutes — long enough for brunch, photos, and maybe a second slice. Go forth, layer that streusel like you mean it, and glaze with reckless abandon. Fall, served. 🍂
Pumpkin Coffee Cake Recipe From Scratch — No-Fuss Autumn Breakfast
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings
- Category: Breakfast
Ingredients
Streusel
- 3 cups all-purpose flour, spooned & leveled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin-pie spice
- 1 cup (2 sticks) unsalted butter, melted
Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, softened but still cool
- 1 (15-oz) can pumpkin puree, NOT pie filling (divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavored olive oil works)
- 1 tablespoon pure vanilla extract
Glaze
- 1/4 cup (1/2 stick) butter, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (reduce if using table salt)
- 3 tablespoons milk, plus more if needed
- 2 cups powdered (confectioners’) sugar
Instructions
- Heat the oven & prep pan. Preheat to 350°F (175°C). Grease a 9×13 pan with nonstick spray or rub with butter; set aside.
- Make the streusel. In a large bowl whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin-pie spice. Pour the melted butter into the dry mixture and stir just until the mixture forms large, irregular clumps and a coarse crumb — don’t try to make it smooth. Transfer the streusel to the fridge while you assemble the batter (if you have space).
- Combine dry cake ingredients. In a separate large bowl, whisk the 2 1/4 cups flour, 1 1/2 cups sugar, baking powder, baking soda, salt, pumpkin-pie spice, and cinnamon.
- Add butter and some pumpkin to the dry mix. Cut the 1/2 cup softened butter into small pieces and add to the dry ingredients. Scoop roughly half of the pumpkin puree into this bowl as well. Using the paddle attachment or a hand mixer on low, mix until the butter and pumpkin are incorporated and the mixture comes together into a thick, slightly sticky mass. Scrape the bowl as needed. If it still seems too dry, add a tablespoon or two of pumpkin.
- Whisk the wet ingredients. In the bowl you used for melting butter, combine the remaining pumpkin puree with the eggs, oil, and vanilla; whisk until smooth and uniform.
- Finish the batter. Add the wet mixture to the flour/butter mixture in three additions, mixing briefly after each addition (about 15–20 seconds). Once combined, beat for another minute until the batter is lighter and fairly even. Don’t overmix.
- Layer the cake. Spread about 2 cups of the batter into the prepared pan and smooth it gently. Sprinkle roughly 1 cup of the chilled streusel over the batter, breaking up any oversized pieces. Add another ~2 cups batter, spread, then another cup streusel. Top with the remaining batter and finish with about 2 cups streusel distributed evenly across the surface. Reserve any leftover streusel in the refrigerator.
- Initial bake. Bake at 350°F for 35 minutes.
- Add remaining streusel quickly. Remove the pan from the oven and close the oven door. Working fast, evenly scatter the remaining chilled streusel over areas of the cake that have puffed up (focus on gaps). Slide the cake back into the oven immediately and continue baking.
- Finish baking. Bake an additional 10–15 minutes, until a toothpick inserted in the center comes out with no raw batter attached and the cake no longer jiggles when shaken. Total baking time should be about 45–50 minutes; metal pans may cook faster than glass, so start checking a few minutes earlier if using metal.
- Cool slightly. Transfer the pan to a wire rack and allow the cake to cool for 15–20 minutes before slicing.
- Prepare the glaze. In a medium bowl, beat the very soft butter until smooth. Add the vanilla, salt, milk, and powdered sugar; beat until silky. If the glaze is too thick, add milk a teaspoon at a time until it reaches a drizzleable consistency.
- Glaze & serve. Drizzle the icing over the warm (or room-temperature) cake. You can pour over the whole pan or reserve some glaze to add to individual slices. The cake is especially lovely when served warm.
Notes
- Storage & Make-Ahead
- Keep the cake covered at room temperature for 2–3 days. After that, refrigerate.
- To make ahead: bake and cool, store the glaze separately, and add the icing just before serving.
- Freeze slices or the whole cake tightly wrapped (plastic + foil) for longer storage. Thaw completely before glazing.
- Notes
- If your kitchen runs hot, tent the cake with foil halfway through to prevent excessive browning while the center finishes.
- Baking time varies by pan material; glass pans often take a little longer than metal pans.
- Reheat individual portions in the microwave for 10–25 seconds to revive that freshly-baked warmth.
Nutrition
- Calories: 553kcal
- Sugar: 35g
- Fat: 29g
- Saturated Fat: 18g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 114mg
