I love a sweet treat with my morning coffee. That’s when I tried making pumpkin coffee cake. It’s soft, spiced, and feels just right for fall.

At first, I thought it would be tricky. But really, it was simple to mix up. The pumpkin keeps it moist, and the crumb topping makes it extra special.

Now it’s my go-to for breakfast or even dessert. It smells amazing and tastes even better. Let’s make it together and enjoy every slice.

Why You’ll Love This Pumpkin Coffee Cake Recipe

Autumn-Inspired Flavor: Packed with pumpkin, cinnamon, nutmeg, and allspice, this cake captures all the cozy flavors of fall.
Moist & Flavorful: The combination of canned pumpkin puree and buttermilk ensures a super moist cake that stays tender for days.
Simple Ingredients: You probably already have most of the ingredients in your pantry and fridge.
Easy to Make: It’s simple enough for beginner bakers, yet the end result is impressive enough for special occasions.
Perfect for Any Occasion: Serve it at breakfast, brunch, or as an afternoon snack, or bring it to a potluck. It’s a crowd-pleaser!

Required Kitchen Tools

Before we start, make sure you have these kitchen tools to help you make the perfect pumpkin coffee cake:

Mixing Bowls: For combining dry and wet ingredients.
Hand Mixer or Stand Mixer: To beat the cake batter to a smooth consistency.
Whisk: For mixing dry ingredients and adding air to the batter.
9×13-inch Baking Pan: The perfect size for this cake, giving it a soft, even bake.
Measuring Cups and Spoons: For accurate measurements.
Cooling Rack: To let the cake cool properly without getting soggy.
Small Bowl (for the drizzle): To make the smooth cream cheese drizzle.
Parchment Paper (optional): To line your pan and make removal easier.

Ingredients

Here’s what you’ll need to make the pumpkin coffee cake from scratch. I’ll break it down into categories for easy reference:

Streusel Topping

This streusel topping is the perfect balance of sweetness, spice, and crunch.

Unsalted Butter (softened): 1/2 cup (112 g)
Brown Sugar (packed): 1 cup (220 g)
All-Purpose Flour: 1 cup (125 g)
Pumpkin Pie Spice: 1 tbsp
Salt: A pinch (to balance the sweetness)

Pumpkin Coffee Cake Batter

This moist, flavorful base is enhanced by the pumpkin and buttermilk.

All-Purpose Flour: 1 3/4 cups (219 g)
Pumpkin Pie Spice: 1 tbsp
Baking Soda: 1 tsp
Salt: 1/2 tsp
Unsalted Butter (softened): 1/2 cup (112 g)
Granulated White Sugar: 1 1/4 cups (250 g)
Eggs (room temperature): 2
Vanilla Extract: 1 tsp
Canned Pumpkin Puree: 1 cup (244 g)
Buttermilk (room temperature): 3/4 cup (180 ml)

Cream Cheese Drizzle

This drizzle adds a creamy, sweet finishing touch to your coffee cake.

Cream Cheese (softened): 2 oz (56 g)
Pure Maple Syrup: 2 tbsp (30 ml)
Powdered Sugar: 3-4 tbsp (25-32 g, depending on how sweet you like it)
Whole Milk: 1 tbsp (15 ml)

Step-by-Step Instructions for Pumpkin Coffee Cake

1. Prepare the Streusel Topping

In a medium bowl, combine softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Use a pastry cutter, fork, or your hands to mix the ingredients together until you have a crumbly texture. The butter should be evenly distributed throughout the mixture. Once it’s ready, set it aside.

Tip: If you prefer a crunchier topping, you can make the streusel a little coarser by leaving larger chunks of butter in the mix.

2. Mix the Dry Ingredients for the Cake

In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and helps the cake rise perfectly during baking.

3. Cream the Butter and Sugar

In a stand mixer or with a hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy. This will take about 2-3 minutes. The sugar and butter should turn pale and creamy, which will help give the cake a soft, airy texture.

4. Add Eggs, Vanilla, and Pumpkin Puree

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and canned pumpkin puree. Beat the mixture until it’s smooth and well combined. The pumpkin puree will not only add flavor but also moisture, making the cake tender.

5. Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, slowly add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start with a little bit of dry ingredients, then add a bit of buttermilk, continuing this way until everything is well combined. Be careful not to overmix the batter, or the cake could become dense.

6. Assemble the Cake

Pour the batter into a greased 9×13-inch baking pan. Use a spatula to spread the batter evenly, making sure it reaches all corners of the pan.

7. Add the Streusel Topping

Sprinkle the prepared streusel topping evenly over the cake batter. Don’t be afraid to pile it on generously – the streusel is the star of this cake, and it adds that irresistible crunch.

8. Bake the Cake

Preheat your oven to 350°F (177°C). Bake the pumpkin coffee cake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake during the last 10 minutes of baking. If the streusel starts to get too dark, you can loosely cover the cake with aluminum foil.

9. Cool the Cake

Allow the cake to cool in the pan on a wire rack for at least 20-30 minutes. This gives the cake time to set and ensures that the streusel stays intact when you cut it.

10. Prepare the Cream Cheese Drizzle

While the cake is cooling, make the cream cheese drizzle. In a small bowl, combine softened cream cheese, maple syrup, powdered sugar, and whole milk. Whisk until smooth. You can adjust the amount of powdered sugar to make the drizzle as sweet as you like.

11. Drizzle and Serve

Once the cake has cooled down enough to handle, drizzle the cream cheese icing over the top in a zigzag pattern. This adds a beautiful touch and a burst of sweetness to every bite. Slice into squares, and enjoy!

Variations for Pumpkin Coffee Cake

Nutty Streusel: Add chopped pecans or walnuts to the streusel topping for an extra crunch.
Chocolate Chips: Stir in a handful of mini chocolate chips into the batter for a touch of chocolatey indulgence.
Spiced Up: If you love extra spice, feel free to add a little ground cinnamon, nutmeg, or ginger to the batter or streusel.
Make it Vegan: Swap the butter for a dairy-free butter substitute, use flax eggs, and opt for a non-dairy milk like almond or oat milk.
Add Cranberries or Raisins: For a tart contrast to the sweet, try folding in dried cranberries or raisins into the batter before baking.

How to Serve Pumpkin Coffee Cake

This pumpkin coffee cake is incredibly versatile and can be served in various ways to suit any occasion. Here are a few ideas:

For Breakfast or Brunch: Serve slices of pumpkin coffee cake alongside a hot cup of coffee, latte, or apple cider. It’s the perfect addition to a fall breakfast spread.
As a Dessert: This cake is fantastic as a dessert after a hearty meal. Its combination of spices and cream cheese drizzle makes it feel indulgent.
For Gatherings and Potlucks: Take this cake to a fall potluck or Thanksgiving dinner. It’s sure to be a hit, and people will rave about the delicious flavors.
As a Snack: It’s also great to enjoy as an afternoon snack with a warm drink, making it a comforting treat on a chilly day.

Storing Pumpkin Coffee Cake

If you have leftovers (which might be unlikely, given how delicious it is!), here’s how to store your pumpkin coffee cake:

At Room Temperature: If you plan to eat the cake within a few days, store it in an airtight container at room temperature for up to 3 days.
In the Refrigerator: To keep it fresh for a longer period, store the cake in the fridge for up to 5 days. Just make sure it’s in an airtight container so it doesn’t dry out.
Freezing: You can freeze pumpkin coffee cake for up to 3 months. Slice the cake first and wrap each slice tightly in plastic wrap or foil before placing it in a freezer-safe bag. When ready to enjoy, simply thaw it at room temperature or warm it up in the microwave.

Nutrition Facts

Serving Size: 1 slice
Servings: 12

Calories: 285
Total Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0g
Cholesterol: 55mg
Sodium: 210mg
Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 23g
Protein: 4g
Vitamin A: 90% DV
Vitamin C: 2% DV
Calcium: 6% DV
Iron: 10% DV

Pumpkin Coffee Cake FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be used! Just make sure to cook and puree it until smooth. Canned pumpkin puree has a more consistent texture, but fresh pumpkin works fine too.

Can I make this cake without the streusel topping?

Yes, you can skip the streusel if you prefer a simpler version of the cake. It will still be delicious, but the streusel adds a nice texture and extra flavor.

How can I make the cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check the package for any additional instructions.

Can I freeze the cream cheese drizzle?

The cream cheese drizzle is best served fresh, as it can harden when frozen. If you freeze the cake, it’s better to add the drizzle after thawing.