Introduction
The house fills with cinnamon and butter as this cake bakes; the air sounds like quiet Sunday morning chatter. Right away, I reach for my favorite Pumpkin Coffee Cake Recipe—warm, tender, and studded with little pockets of streusel. This always takes me back to Sunday dinners. If you like simple breakfast treats, you’ll find similar cozy ideas in my breakfast snacks collection.
Why You’ll Love This
- Warm, spiced flavor that feels like fall in every bite.
- Makes a large 9×13 pan — great for guests or leftovers.
- Streusel adds crunchy contrast to the tender crumb.
- Kid-approved, simple prep; minimal fuss.
Quick Recipe Snapshot
- Servings: 12–15 slices
- Prep time: 20 minutes
- Cook time: 45–50 minutes (two-stage bake)
- Total time: 1 hour 10 minutes
- Skill level: Easy
- Taste: sweet + spiced, buttery streusel
If you can whisk and spoon, you can confidently make this cake; also, it freezes beautifully for later.
Ingredients You’ll Need
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 tablespoon baking powder
- 1 cup butter (2 sticks)
Chef notes:
- Unsalted butter helps control salt.
- Use canned pumpkin for consistent texture.
- Measure flour by spooning into the cup.
How to Make It
- First, preheat your oven to 350°F and grease a 9×13 inch cake pan; the pan should feel warm, not cold, when you set it aside.
- For the streusel, mix flour, brown sugar, granulated sugar, a pinch of salt, cinnamon, and pumpkin pie spice in a bowl; then stir in melted butter until the mixture becomes crumbly and clumps when pressed. You’ll smell butter and spice together.
- Next, in another bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, a pinch of baking soda, salt, and your spices; cut in the softened butter until the mixture looks like coarse crumbs. The texture should be sandy.
- Meanwhile, scoop half of the pumpkin puree into the dry mixture and fold until it forms a thick, sticky dough; it will look slightly grainy but come together.
- In a separate bowl, combine the remaining pumpkin puree with the eggs, a little oil, and vanilla; whisk until smooth and glossy.
- Then pour the wet pumpkin mixture into the dry pumpkin-dough and stir until just blended — do not overmix. The batter should be thick and ribbon slightly when lifted.
- Layer half the batter into the prepared pan and smooth the top. Sprinkle with half the streusel so you get crunchy pockets. Add the remaining batter, spread gently, and top with more streusel.
- Bake for about 35 minutes until the edges turn golden and the center looks set; a toothpick should come out with a few moist crumbs. If the top needs more color, add any leftover streusel and bake an additional 10–15 minutes until a clean toothpick emerges.
- Finally, let the cake cool in the pan for 15–20 minutes so the crumbs settle; then slice and serve warm.
If you’re serving a crowd, consider pairing this with a simple banana pudding for a lighter finish — I like this banana pudding recipe.
Kitchen Tips (From My Kitchen)
- Time-saver: Use room-temperature eggs; they mix faster for a smoother batter.
- Common mistake + fix: Overbaking dries the cake — test at 35 minutes, then return in short bursts.
- Simple variation: Add 1/2 cup chopped pecans to the streusel for crunch.
Serving Ideas
- Brunch spread: serve slices with whipped cream and a pot of coffee.
- Holiday dessert: plate with a scoop of vanilla ice cream and toasted pepitas.
- Weeknight treat: warm a slice and drizzle with maple syrup.
Optional garnish: powdered sugar or a light cream-cheese glaze.
I also like to pair savory dishes when I serve this; try it alongside baked shells for a fuller meal like best Italian stuffed shells.
Storing & Leftovers
- Fridge: Store covered for 3–4 days.
- Freezer: Wrap slices tightly; freeze up to 2 months.
- Reheat: Warm slices 20–30 seconds in the microwave to keep crumbs tender.
Leftover idea: Turn a slice into a sweet sandwich with mascarpone and jam.
Pumpkin Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- For the streusel, mix the flour, brown sugar, granulated sugar, a pinch of salt, cinnamon, and pumpkin pie spice in a bowl; stir in melted butter until crumbly.
- In another bowl, whisk together 2 cups of flour, 1/2 cup of sugar, baking powder, a pinch of baking soda, salt, and spices; cut in softened butter until the mixture looks like coarse crumbs.
- Scoop half of the pumpkin puree into the dry mixture and fold until a thick dough forms.
- In a separate bowl, combine the remaining pumpkin puree with the eggs, oil, and vanilla, whisk until smooth.
- Pour the wet mixture into the dry dough and stir until just blended.
- Layer half the batter into the prepared pan and smooth the top, sprinkle with half the streusel.
- Add the remaining batter and top with more streusel.
- Bake for about 35–50 minutes until the edges turn golden and a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 15–20 minutes before slicing and serving warm.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — bake the day before, cover, and bring to room temp before serving.
Q: Can I substitute fresh pumpkin?
A: You can, but canned pumpkin gives consistent moisture and flavor for this Pumpkin Coffee Cake Recipe.
Q: How do I know it’s done?
A: A toothpick in the center should come out clean or with a few moist crumbs; edges will pull slightly from the pan.
Q: Can I freeze it?
A: Absolutely — slice, wrap, and freeze. Thaw overnight in the fridge.
Final Thoughts
I love how the buttery streusel and pumpkin keep this cake cozy and forgiving — it’s the kind of recipe I reach for when I want comfort without fuss. Try it, tweak the spices, and tell me which tweak you loved. This is my go-to Pumpkin Coffee Cake Recipe.
Conclusion
For another crumb-topped take, see Pumpkin Coffee Cake with Crumb Topping – Sally’s Baking Addiction. For a different streusel style, check out Pumpkin Coffee Cake with Streusel – The Food Charlatan.
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