Irresistible Pumpkin Coffee Cake Recipe for Cozy Mornings

Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 large eggs (room temperature); 1/2 cup vegetable oil; 1/3 cup brown sugar (for streusel topping); 1/3 cup all-purpose flour (for streusel topping); 1/4 cup butter (softened for streusel topping)

Recipe By:

Melisa Egan

Posted:

December 17, 2025

Updated:

December 17, 2025

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The aroma of freshly baked Pumpkin Coffee Cake wafts through the air, instantly warming your heart and igniting your senses. Imagine a golden-brown cake, swirled with spices and topped with a crunchy streusel, just waiting to be devoured with a steaming cup of coffee.

This delightful treat not only satisfies your sweet tooth but also evokes memories of cozy autumn mornings spent curled up with loved ones. Perfect for family gatherings or lazy weekend brunches, this Pumpkin Coffee Cake promises to elevate any occasion with its comforting flavors.

Why You'll Love This Recipe

This Pumpkin Coffee Cake is easy to whip up, making baking a delight rather than a chore.
Its warm spices create an irresistible flavor profile that dances on your taste buds.
Visually appealing with its golden hue and crunchy topping, it’s bound to impress anyone.
Versatile enough for breakfast or dessert, it fits seamlessly into any meal plan.

I remember the first time I made this Pumpkin Coffee Cake; my friends couldn’t believe I had baked something so delicious from scratch!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Pumpkin Puree: Go for 100% pure pumpkin puree; avoid pumpkin pie filling for the best flavor.
All-Purpose Flour: Use unbleached flour for a more natural taste; it’s essential for the cake’s structure.
Granulated Sugar: Regular sugar works well, but feel free to substitute part of it with brown sugar for added depth.
Baking Powder: Ensure your baking powder is fresh to give the cake that perfect rise.
Baking Soda: A must-have for creating that fluffy texture we all crave in our cakes.
Ground Cinnamon: The star spice that brings warmth and coziness to this fall-inspired cake.
Nutmeg: Just a pinch adds warmth and richness—this spice is like a hug in cake form.
Eggs: Bring these to room temperature for better mixing; they help bind everything together beautifully.
Vegetable Oil: Keeps the cake moist and tender; you can substitute with melted butter if preferred.
Streusel Topping Ingredients (Brown Sugar, Flour, and Butter): These combine to create a crunchy topping that contrasts perfectly with the soft cake below.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Pumpkin Coffee Cake

How to Make Pumpkin Coffee Cake

Preheat your oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with cooking spray or butter to prevent sticking.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This step ensures even distribution of all those amazing spices throughout your cake.

Combine wet ingredients: In another large bowl, mix canned pumpkin puree, granulated sugar, eggs, and vegetable oil. Stir until smooth and creamy—this mixture should resemble autumn sunshine in color.

Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix or you’ll end up with a dense brick instead of light fluffy goodness.

Prepare streusel topping: In a separate small bowl, combine brown sugar, flour, and softened butter using your fingers until crumbly. You want that satisfying crunch on top when it bakes!

Bake: Pour the batter into the prepared dish evenly. Sprinkle the streusel topping generously over the batter. Bake for 30-35 minutes or until a toothpick inserted comes out clean—your kitchen will smell divine by now!

Let cool: Once baked to perfection, let it cool in the pan for about 10 minutes before slicing into squares. You can serve warm or at room temperature—either way is pure bliss!

This delightful Pumpkin Coffee Cake combines ease of preparation with an unforgettable flavor profile that sings autumn in every bite. It’s visually stunning too! Each slice showcases beautiful hues of orange complemented by that golden-brown crust.

Remember this little culinary gem next time you’re looking to impress guests or simply indulge yourself on a cozy evening at home! Enjoy every mouthful as you sip on your favorite brew—it’s like happiness in cake form!

You Must Know

This Pumpkin Coffee Cake is a delightful autumn treat that combines rich pumpkin flavors with a hint of warm spices.
The crumbly topping adds a satisfying crunch, while the soft texture keeps every bite moist and heavenly.
It’s perfect for breakfast or an afternoon snack!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix your dry ingredients first, then cream the sugar and butter before adding eggs and pumpkin. This order helps ensure even mixing and baking.

Add Your Touch

Feel free to swap out regular flour for whole wheat for added nutrition. You can also add chocolate chips or nuts for extra texture and flavor, making it uniquely yours.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices for later indulgence.

Chef's Helpful Tips

When measuring flour, use a spoon to scoop it into the measuring cup instead of scooping directly from the bag to avoid dense cake.
Always check your baking powder’s freshness to ensure it rises properly.
Let the cake cool completely before slicing for cleaner pieces.

I remember making this Pumpkin Coffee Cake on a chilly fall day while my family huddled around the kitchen table sipping hot cocoa, their excited chatter filling the air. The smell wafting through the house was pure magic!

FAQ

What can I substitute for eggs in this Pumpkin Coffee Cake? Use flaxseed meal mixed with water or unsweetened applesauce as great egg replacements.

Can I use canned pumpkin instead of fresh? Yes, canned pumpkin puree works perfectly; just make sure it’s pure pumpkin without added spices.

How do I know when my coffee cake is done baking? Insert a toothpick into the center; if it comes out clean, your cake is done!

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