If you’ve been searching for a pumpkin coffee cake recipe, look no further! This easy pumpkin coffee cake comes together quickly and is perfect for cozy fall mornings or afternoon gatherings.
This Pumpkin Coffee Cake recipe addresses common issues like dense batter, unclear texture cues, and limited instructions for storage, serving, and ingredient understanding.
I remember the first time I tried to whip up a pumpkin coffee cake; I ended up with a dense mess instead of the fluffy goodness I wanted. This version solves all the pitfalls I faced, ensuring that you get a light, moist cake with a delightful crumb topping that won’t let you down.
What’s great about this pumpkin coffee cake is how it bakes up beautifully in just 30 to 35 minutes. The warm aroma of spices fills your kitchen, and trust me, you’ll want to take a slice while it’s still warm. If you want another tasty treat to go with your coffee, check out my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the all-purpose flour included in the ingredients.
- The recipe contains eggs and vegetable oil, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to the sugars and flour present.
- The recipe is vegetarian since it contains no meat or animal-derived ingredients aside from eggs.
- The recipe is not nut-free because of the chopped pecans or walnuts used as topping.
Why You Will Love This Recipe
- Warm Autumn Flavors The combination of cinnamon, nutmeg, and cloves brings a cozy, seasonal feel to this pumpkin coffee cake. Each bite reminds you of crisp fall days and festive gatherings.
- Moist and Tender Texture Using pumpkin puree and oil gives the cake a soft, moist crumb that stays fresh longer. You’ll enjoy a satisfying, rich texture that’s hard to resist.
- Simple Preparation With just a few easy steps and only about 50 minutes total time, this recipe is approachable for bakers of any skill level. Even if you’re short on time, you can whip it up in a flash.
- Versatile Use Perfect for brunch or dessert, this pumpkin coffee cake easily fits into any menu. It’s a delightful addition to holiday treats or a sweet snack with your morning coffee.
How to Make Pumpkin Coffee Cake
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious pumpkin coffee cake topped with a crumbly texture and vanilla icing, perfect for seasonal baking.
Ingredients
Scale
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
- 2 cups (252 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Step 1: Set your oven to 350°F (177°C) and allow it to warm fully. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray. Set aside.
- Step 2: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set aside.
- Step 3: In a large bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger together until evenly combined.
- Step 4: In a medium bowl, whisk 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup pure maple syrup, and 1/4 cup milk until smooth and combined.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick. Avoid overmixing to keep the cake tender.
- Step 6: Pour or spoon the thick batter into the prepared baking pan. Spread evenly to create a smooth surface.
- Step 7: Evenly sprinkle the crumb topping over the batter. Gently press the crumb mixture down into the batter. It is acceptable if some batter remains visible under the topping.
- Step 8: Bake for 30-35 minutes at 350°F (177°C). At 30 minutes, insert a toothpick into the center of the cake. If it comes out clean or with a couple moist crumbs, the cake is done. If batter clings, bake an additional 5 minutes or until the toothpick comes out properly clean. If edges brown too much before the center is done, cover top loosely with foil after 30 minutes to prevent burning.
- Step 9: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or milk), and 1/4 teaspoon pure vanilla extract until smooth. Add an extra splash of creamer or milk if thinning is desired for easier drizzling.
- Step 10: Drizzle icing over warm or cooled cake. Serving warm is recommended.
Notes
- Store cake in an airtight container at room temperature for up to 3 days.
- Store in an airtight container in the refrigerator for up to 7 days.
- Wrap tightly in plastic wrap and aluminum foil. Place in a freezer-safe container, freeze up to 3 months. Thaw at room temperature before serving.
- For crumb topping that does not clump well, cut in an additional tablespoon of cold butter.
- If batter feels too thick before baking, stir in an extra tablespoon of milk for better consistency.
- When cake edges brown excessively before center is done, cover with foil after 30 minutes of baking to prevent burning while the center finishes cooking.
- Allow cake to cool in baking pan for at least 15 minutes before transferring to a wire rack if the cake appears overly moist after baking.
- Serve alongside a warm cup of coffee or homemade chai.
- Pair with fresh fruit or Greek yogurt for a balanced meal.
- Use this coffee cake as a base for French toast or transform into breakfast muffins by adding spices.
- Top with maple syrup or drizzle vanilla icing for added sweetness.
- Sprinkle with chopped toasted nuts or toasted coconut for extra texture.
- Add 1/2 cup chopped pecans or walnuts toasted lightly to crumb topping or batter for crunch and nutty flavor.
- Use pumpkin spice coffee creamer in icing to add a seasonal twist.
- Use 100% pure pumpkin puree (not pie filling) for correct moisture and flavor.
- Light or dark brown sugar adds moisture and depth of flavor; packed measurement is necessary.
- Use fresh ground cinnamon and freshly grated nutmeg when possible for optimal flavor.
- Do not substitute baking soda; it is critical for proper leavening along with baking powder.
- Use neutral oils like canola or vegetable oil to keep cake moist and tender.
- Pure vanilla extract is essential in the icing for authentic flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin puree: Look for 100% pure pumpkin puree in a can, not pumpkin pie filling. It adds moisture and that signature pumpkin flavor.
- Granulated sugar: A good quality granulated sugar works well for sweetness. It helps create a tender crumb and balance the spices.
- Brown sugar: Use light brown sugar for a bit of extra moisture and a rich, caramel-like flavor that enhances the cake’s depth.
- Eggs: Large eggs at room temperature mix better and provide structure. They’re key for binding the ingredients together smoothly.
- All-purpose flour: Regular all-purpose flour creates a nice texture. Be gentle when mixing to avoid a dense cake; you want that fluffy feel!
- Ground cinnamon: Fresh ground cinnamon is best for a warm, cozy flavor. It blends beautifully with pumpkin for that seasonal taste.
- Ground nutmeg: A touch of freshly grated nutmeg elevates the spice profile. Just a little bit makes a big impact on flavor!
- Baking soda: This is important for leavening, helping the cake rise and become light. No substitutions here, stick to baking soda!
- Baking powder: It complements the baking soda for a fluffy texture, ensuring the cake rises to perfection and doesn’t turn out dense.
- Vegetable oil: A neutral oil keeps the cake moist and tender. It also helps hold everything together nicely.
- Chopped pecans or walnuts: These add a delightful crunch and nutty flavor. Opt for lightly toasted for enhanced taste.
- Vanilla extract: Use pure vanilla extract for the best flavor. It adds a warm background note that rounds out the sweetness and spices.
Recipe Tips
- If your crumb topping isn’t clumping, cut in an additional tablespoon of cold butter to help bind the ingredients together effectively.
- When the edges of the cake begin to brown too much, cover with foil 30 minutes into baking to prevent burning while the center cooks through.
- If the batter feels too thick, stir in an extra tablespoon of milk to achieve the desired consistency before pouring into the baking pan.
- For a nice glaze on your icing, add one teaspoon of coffee creamer to thin it out but keep a thick texture for drizzling.
- If the cake appears too moist after baking, let it cool in the pan for at least 15 minutes before transferring to a wire rack.
Serving Suggestions
Serve with a warm cup of coffee or homemade chai for comforting flavors. Pair it with a side of fresh fruit or Greek yogurt for balance.
Use to make French toast or breakfast muffins with added spices. Add to a layered dessert with whipped cream and caramel sauce.
Top with maple syrup or a drizzle of vanilla icing for sweetness. Sprinkle with chopped nuts or toasted coconut for added texture.
Recipe variations
- You can use canned pumpkin puree or fresh roasted pumpkin as the main vegetable ingredient in your pumpkin coffee cake, maintaining the same 1 cup measurement for moisture and flavor.
- Add 1/2 cup chopped pecans or walnuts to the crumb topping for additional crunch and texture, gently folding them in after combining the butter with the flour and brown sugar.
- Either canola oil or melted coconut oil can replace vegetable oil in the batter, both contributing moisture while subtly shifting the cake’s aroma and richness.
- If scaling up, double all ingredients for an 18-serving size and bake in a 9×13-inch pan, testing doneness after 40 minutes; this pumpkin coffee cake pairs well with Pumpkin Cream Cheese Monkey Bread as part of a fall brunch.
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How to Store?
To keep your pumpkin coffee cake fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin coffee cake in an airtight container at room temperature up to 3 days to maintain texture and flavor.
Refrigeration: Place pumpkin coffee cake in an airtight container in the refrigerator up to 7 days to extend freshness and slow spoilage.
Freezing: Wrap pumpkin coffee cake tightly in plastic wrap and aluminum foil, place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Coffee Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
