This easy pumpkin coffee cake recipe is soft, tender, filled with the perfect cinnamon streusel, and topped with a pumpkin spice glaze. It's the best to make for your next brunch get together!
What is better during the fall season than a bite of pumpkin coffee cake paired with a hot cup of coffee? Absolutely nothing! As a breakfast recipe developer, this cake is the best breakfast cake to serve at your next brunch get-together with family or friends.
This super moist cake is spiced perfectly with warm pumpkin pie spice. The pumpkin streusel filling and topping is soft and crumbly all at the same time and compliments the pumpkin cake perfectly. It's truly the perfect mixture of fall flavors.
If you want to make another great coffee cake, check out my Blueberry Buckle Cake, it's perfect all year round! If you're looking for more fall season recipes, my favorite pumpkin recipes include pumpkin spice donuts, pumpkin chocolate chip muffins, or the best pumpkin french toast casserole.
why this coffee cake is the best
- This moist pumpkin streusel coffee cake is the perfect fall treat to pair with a cup of hot coffee! It's perfect for breakfast or brunch.
- It's easy to make and comes together in under an hour.
- It uses simple ingredients and canned pumpkin puree, so you can really make it any time you're craving pumpkin.
- It's got pumpkin pie spice in the cake, streusel, and the icing, so if you love pumpkin flavor, this is the cake you need to make.
ingredients
- pumpkin pie spice- this pumpkin spice blend gives our cake a great pumpkin flavor. Pumpkin pie spice traditionally includes warm spices like cinnamon, nutmeg, cloves, and ginger. You can make your own pumpkin pie spice at home if you want to.
- pumpkin puree- pumpkin puree adds moisture to our cake, as well some extra pumpkin flavor.
- sour cream- using sour cream in cakes adds richness, moisture, and flavor.
- flour- I tested this recipe with all purpose flour. Make sure to measure the flour by using a kitchen scale or the scoop and level method.
- sugar
- egg- we only need 1 egg and an egg yolk for this recipe, both add moisture to our cake.
- butter- I typically like to bake with unsalted butter so I can control the amount of salt in the recipe. If you only have salted butter you can use that, just omit the salt this recipe calls for!
- vanilla extract
- milk- I like using whole milk in my coffee cake recipes because it adds extra richness and moisture.
Additions and Substitutions
- If you want, you can leave the layer of streusel out of the middle of the cake and just crumble it all on top of the batter. It's a personal preference, but both taste great!
- Add chocolate chips to this cake- add between ½ and 1 cup of chocolate chips to the batter.
- Make this in a 9x5 loaf pan- baking time will be a bit longer, around 40-45 minutes.
step by step instructions
Step 1: Make the streusel- in a bowl, melt the butter and let it cool for a few minutes. Mix in the sugar, flour, and cinnamon until combined and crumbly. Place this in the fridge while making the rest of the cake.
Step 2: Preheat oven to 350 F and grease a 9x9 round or square pan. Line the bottom and sides with parchment paper for easy removal. Set aside.
Step 3: In a small bowl, mix together the flour, baking powder, salt, and pumpkin pie spice. In a larger separate bowl or in a mixer with a paddle attachment, cream the sugar and butter together until smooth, about 1-2 minutes. Add the egg, vanilla extract, sour cream, and pumpkin puree, mixing until combined.
Step 4: Add the flour and milk into the pumpkin mixture in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to over mix here.
Step 5: Pour half the batter in the prepared pan and spread out evenly (batter will be thick). Sprinkle half of streusel on top of the batter. Carefully spread the rest of the batter on top. Finally, top evenly with the remaining crumble topping.
Bake for 33-38 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 10-15 minutes before removing to allow it to cool completely.
Step 6: Once cooled, top with pumpkin icing- in a small bowl whisk together the powdered sugar, pumpkin pie spice, and milk until smooth. Drizzle the sugar glaze over the cake, slice, and enjoy.
Tips & Notes
- I like using baking spray that has flour in this when spraying my cake pans. That plus parchment paper help the cake not stick to the sides of your pans.
- Having good quality cake pans are also important when baking! I use the brand USA pans for my square pans, as well as round.
- Save your pumpkin puree for another pumpkin treat, like these no-bake pumpkin cookies or these pumpkin granola bars!
- For best results, I always recommend using an oven thermometer when baking. Everyone's ovens are typically a little off, and sometimes run hotter or cooler than what it says it is preheated too. I like to ensure my cake is baking at the proper temperature by using this thermometer.
Where is the coffee?
Coffee cake gets its name from being a delicious breakfast cake that should be served along side coffee (there is no coffee in coffee cake ironically). So I think the best way to enjoy it is to have a slice with a warm cup of coffee or even tea!
This pumpkin pie spice coffee cake can be served along side many different breakfast/brunch options. For a savory dish, I suggest my cottage cheese egg bake, or my veggie egg white muffins, which are both great for groups and perfect to make ahead and bring to a gathering.
Storage and Reheating Instructions
This pumpkin spice coffee cake can be stored in an airtight container at room temperature for 3-4 days, or up to a week in the fridge. It can also be frozen for up to 3 months.
To freeze, allow the cake to cool completely before wrapping in plastic wrap and then tinfoil, and placing in the freezer. I like to slice my cake into individual slices before freezing, but you can freeze the entire cake whole. To defrost, allow the cake to sit at room temperature.
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📖 Recipe
Pumpkin Spice Coffee Cake
Equipment
Ingredients
Streusel
- 8 tablespoon unsalted butter melted
- ¾ cup granulated sugar
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Cake
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ¼ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup sour cream at room temperature
- 2 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup whole milk at room temperature
Icing
- ½ cup powdered sugar
- ⅛ teaspoon pumpkin pie spice
- 1 ½ teaspoons milk
Instructions
- Make streusel- in a bowl, melt the butter and let it cool for a few minutes. Mix in the sugar, flour, pumpkin pie spice, and cinnamon until combined. Place this in the fridge while making the rest of the cake.8 tablespoon unsalted butter, ¾ cup granulated sugar, 1 cup all-purpose flour spooned and leveled, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
- Preheat oven to 350 F and grease an 8x8 square pan. Line with parchment paper for easy removal. Set aside.
- In a small bowl, mix together the flour, baking powder, salt, and pumpkin pie spice.2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, 2 teaspoon pumpkin pie spice
- In a separate large bowl, use an electric mixer to cream sugar and butter together until smooth, about 1-2 minutes. Add the egg, sour cream, vanilla extract, and pumpkin puree, mixing until combined.¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, ¼ cup sour cream, ½ cup pumpkin puree, 2 teaspoon vanilla extract
- Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to overmix here.¼ cup whole milk
- Pour half the batter in the greased pan. Sprinkle a little less than half of streusel on top of the batter. Carefully spread the rest of the batter on top. Finally, top evenly with the remaining streusel.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10-15 minutes.
- Once cooled, top with pumpkin icing- in a small bowl whisk together the powdered sugar, pumpkin pie spice, and milk until smooth. Drizzle the sugar glaze over the cake, slice, and enjoy.½ cup powdered sugar, 1 ½ teaspoons milk, ⅛ teaspoon pumpkin pie spice
Notes
- Store in an airtight container at room temperature for 3-4 days, or up to a week in the fridge. It can also be frozen for up to 3 months.
- can be made in an 8x8 square pan, a 9-inch round cake pan, or a 9x5 loaf pan (add time to baking for loaf pan)
Nutrition
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