There's just something about the cozy spices mingling with moist pumpkin that makes this Pumpkin Coffee Cake Recipe an irresistible treat for any time of day. It’s the kind of cake that feels like a warm hug in every bite—perfect with a cup of your favorite coffee or tea.
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Why You'll Love This Recipe
I first made this Pumpkin Coffee Cake Recipe on a chilly fall morning, and instantly fell in love with how the spices and pumpkin created such a comforting flavor combo. It’s an effortless way to bring autumn vibes into your kitchen anytime you want.
- Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and warm spices makes each bite deeply flavorful without overpowering the pumpkin.
- Moist and Tender Texture: Thanks to the pumpkin puree and Greek yogurt, this cake stays soft and moist for days.
- Crumbly Streusel Topping: The buttery crumb topping adds the perfect sweet crunch, balancing the soft cake beneath.
- Simple Ingredients & Method: No fancy equipment or hard-to-find ingredients—just classic baking staples you likely already have.
Ingredients & Why They Work
Each ingredient in this Pumpkin Coffee Cake Recipe adds to the harmony of flavors and texture. Choosing quality spices and fresh pumpkin puree really makes a difference, so grab the best you can find.
- All-purpose flour: Gives structure to the cake but keeps it tender enough to stay soft.
- Baking soda & baking powder: Work together to create the perfect rise and light crumb.
- Salt: Enhances all the sweet and spicy flavors.
- Cinnamon, nutmeg, ginger, allspice, cloves: A classic pumpkin spice medley that brings warmth and depth.
- Pumpkin puree: Not pumpkin pie filling—the pure pumpkin keeps it moist and natural tasting.
- Brown sugar & granulated sugar: Brown sugar adds moisture and richness, while granulated sugar sweetens without heaviness.
- Butter (melted and cold): Melted butter blends into the batter for richness, cold butter is cut into the topping for that flakey crumb.
- Greek yogurt: Adds moisture with a slight tang, enhancing tenderness and flavor complexity.
Make It Your Way
This Pumpkin Coffee Cake Recipe is fantastic as is, but I love to mix things up depending on the season or what’s in my pantry. The flexibility makes baking it even more enjoyable.
- Variation: I’ve tried adding chopped pecans to the streusel topping for an extra nutty crunch—it’s a game-changer if you like texture contrast.
- Dairy-free option: You can swap Greek yogurt for coconut yogurt and butter for dairy-free margarine to suit dietary needs.
- Spice level: Feel free to tweak the pumpkin spice blend to your taste—maybe a pinch more ginger or less cloves if that suits you better.
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Step 1: Mix the Dry Spices and Flour
Start by whisking together the flour, baking soda, baking powder, salt, and spices in a large bowl. This step ensures the warm, cozy spices are evenly distributed so every bite is flavorful. I always give it a good whisk and occasionally sift it—it helps prevent lumps and clumps when we add the wet ingredients.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin puree with both sugars, melted butter, and Greek yogurt until smooth. The pumpkin makes the batter thick but luscious. Don’t worry if it looks dense—that moisture is exactly what creates the tender crumb you're after.
Step 3: Mix Wet and Dry Until Just Combined
Pour the wet into the dry and fold gently. I always remind myself not to overmix here—stop as soon as you see the flour disappear. Overworking the batter can make it dense rather than soft and tender.
Step 4: Make the Streusel Topping
Combine the topping flour, brown sugar, and cinnamon, then cut the cold butter in with your fingers, forks, or a pastry blender until it looks crumbly and pea-sized. This topping is what makes the Pumpkin Coffee Cake Recipe truly special—it adds a sweet, buttery crunch that contrasts perfectly with the soft cake.
Step 5: Bake and Enjoy
Spread the batter in a greased 9x9 pan, sprinkle the topping evenly, and bake at 350°F for 30–35 minutes. To check doneness, poke the cake with a toothpick—you want it mostly clean with a few moist crumbs. Let it cool a bit, then serve warm or room temperature.
Top Tip
From the many times I’ve baked this Pumpkin Coffee Cake Recipe, I’ve learned a few tricks that really make a difference in the final cake quality.
- Warm Your Ingredients: Bring your pumpkin puree and Greek yogurt to room temperature before mixing to get a smoother batter and even bake.
- Don't Skip the Streusel: That crumbly topping adds such a delightful texture—it’s the signature of this cake and worth the extra step.
- Use Fresh Spices: Freshly ground spices make a noticeable difference—stale cinnamon or nutmeg can dull the flavor.
- Avoid Overbaking: The cake will keep cooking a bit as it rests out of the oven, so pull it out when the toothpick is almost clean but still a bit moist.
How to Serve Pumpkin Coffee Cake Recipe
Garnishes
I like to sprinkle a light dusting of powdered sugar right before serving—it adds just a hint of sweetness and makes it look even more inviting. Sometimes, I add a dollop of whipped cream or a drizzle of maple glaze when serving to guests for an extra touch of indulgence.
Side Dishes
This cake pairs beautifully with hearty breakfast sides like scrambled eggs or avocado toast. For coffee breaks, I often serve it alongside a rich dark roast or a spiced chai latte to complement its flavors.
Creative Ways to Present
For holiday brunches, I like to cut the cake into mini squares and arrange them on a tiered stand with fresh cranberries and sprigs of rosemary. It creates such a festive centerpiece and makes guests feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cake in an airtight container at room temperature for up to three days. This keeps the cake moist and the streusel topping crisp. If your kitchen is warm, the fridge works too but can slightly dry the cake.
Freezing
Freezing slices individually wrapped in plastic and then foil allows you to enjoy this Pumpkin Coffee Cake Recipe anytime. When ready, thaw overnight in the fridge, then warm gently before serving.
Reheating
Reheat slices in a microwave for about 20 seconds or briefly in a low oven to revive that fresh-baked warmth and texture. Avoid overheating, or the cake can dry out.
Frequently Asked Questions:
You should use pure pumpkin puree, not pumpkin pie filling, since pie filling is sweetened and spiced. Using pure pumpkin puree allows you to control the sweetness and spice balance in this Pumpkin Coffee Cake Recipe.
Insert a toothpick into the center. It’s done when the toothpick comes out mostly clean with a few moist crumbs attached. Avoid waiting until it’s completely dry to keep the cake tender and moist.
Yes! Replace the butter with a vegan butter substitute, and swap the Greek yogurt for a plant-based yogurt. Keep in mind texture might be slightly different but it’s still delicious.
Stored properly in an airtight container at room temperature, this cake stays good for 2-3 days. You can also refrigerate it for up to a week or freeze for up to 3 months.
Final Thoughts
This Pumpkin Coffee Cake Recipe has become one of my go-to treats when I want something cozy yet simple. It's not just delicious; it’s an experience that brings the charm of fall right to your home with minimal fuss. I hope you enjoy making and sharing it as much as I do, maybe even on a quiet weekend morning or as a special surprise whenever you need a little sweetness in your day.
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Pumpkin Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake is a delightful autumn treat, combining warm spices and rich pumpkin puree for a moist, flavorful cake topped with a buttery cinnamon streusel. Perfect for breakfast or a cozy snack alongside your favorite coffee.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup (1 stick) butter, melted
- ½ cup Greek yogurt
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter, cold
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking. Set the pan aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared 9x9-inch pan, smoothing the top with a spatula.
- Prepare Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold butter and use a pastry blender, two forks, or your fingers to work the butter into the mixture until it forms coarse crumbs resembling small peas.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the cake batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature for best flavor and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- Ensure the butter for the streusel is cold; this helps create a crumbly topping.
- Check doneness by inserting a toothpick in the center; it should come out mostly clean.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
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