Pumpkin Coffee Cake Recipe

Name: Pumpkin Coffee Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup brown sugar; 1/3 cup all-purpose flour; 1 teaspoon cinnamon; 1/4 cup butter, melted

Highlighted under: Seasonal & Festive

Warm up your holiday mornings with this delightful Pumpkin Coffee Cake recipe. Moist and flavorful, this cake is infused with the rich essence of pumpkin and a hint of warm spices, topped with a crunchy streusel that adds the perfect texture. Ideal for cozy family gatherings or as a sweet treat alongside your afternoon coffee, this cake captures the essence of fall and Thanksgiving traditions.

Created by

Emma

Last updated on 2025-10-18T12:55:26.885Z

This Pumpkin Coffee Cake is a delightful addition to your fall baking repertoire. It combines the rich, warm flavors of pumpkin and spices with a sweet, crunchy streusel topping, making it the perfect treat for any autumn gathering.

The Perfect Addition to Your Holiday Table

As the leaves change and the air turns crisp, nothing is quite as comforting as the warm aroma of pumpkin spice wafting through your kitchen. This Pumpkin Coffee Cake is not only a delightful treat but also a festive centerpiece for your holiday gatherings. Whether you're hosting a Thanksgiving brunch or simply enjoying a quiet morning at home, this cake will elevate the occasion and bring smiles to your loved ones' faces.

The moist texture and rich flavor of the pumpkin coffee cake perfectly complement the spices that remind us of fall. It's a versatile option that serves beautifully as both a breakfast dish and a dessert, making it an ideal choice for family gatherings or cozy weekends with a steaming cup of coffee.

Baking Tips for the Best Pumpkin Coffee Cake

To ensure your pumpkin coffee cake turns out perfectly every time, consider using fresh pumpkin puree. While canned pumpkin is convenient, making your own from scratch can enhance the flavor and richness of the cake. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth for a fresher taste.

Be sure not to overmix the batter once you combine the wet and dry ingredients. Mixing just until everything is incorporated will yield a light and tender cake. Also, for an extra flavor boost, feel free to experiment with add-ins like chopped walnuts or chocolate chips. These variations can take your coffee cake to the next level!

Storage and Serving Suggestions

Once you have baked your pumpkin coffee cake, you may find that it lasts surprisingly well. Store any leftovers in an airtight container at room temperature for up to three days, ensuring they're still delicious for your next coffee break. You can also refrigerate it for up to a week, although it may lose a bit of its moisture over time.

For a delightful serving suggestion, try pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of decadence. Additionally, warming individual slices in the microwave for a few seconds before serving enhances the flavors and provides a comforting experience that everyone will enjoy.

Ingredients

For the Cake

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

For the Streusel Topping

1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Prepare the Batter

In a large bowl, combine pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix well. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

Make the Streusel

In a separate bowl, combine brown sugar, flour, and cinnamon. Pour in melted butter and mix until crumbly.

Assemble the Cake

Pour half of the batter into the prepared baking dish. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the rest of the streusel.

Bake

Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool for a few minutes before slicing. Serve warm or at room temperature.

Why Pumpkin?

Pumpkin is not only delicious; it's also packed with nutrients. Rich in vitamins A and C, this versatile squash is a healthful ingredient that can boost your immunity and improve your skin's glow. With its naturally sweet flavor, pumpkin adds moisture and depth to baked goods, making it a perfect fit for this coffee cake.

Incorporating pumpkin into your diet during the fall season is a fantastic way to take advantage of this seasonal ingredient. The warm spices often paired with pumpkin, such as cinnamon and nutmeg, also provide comforting aromas that evoke cozy memories, making this recipe perfect for family traditions.

Making It Gluten-Free

For those following a gluten-free diet, this pumpkin coffee cake can easily be adapted. Simply substitute all-purpose flour with a gluten-free flour blend, ensuring it has xanthan gum for the right texture. Almond flour or coconut flour can also work, providing distinct flavors while keeping the cake moist and delightful.

Just remember to check the baking powder for gluten-free certification, as some brands may include gluten-containing ingredients. This way, everyone can enjoy the warm and inviting tastes of fall without compromising their dietary needs.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, but you'll need to cook and puree the pumpkin before using it in the recipe.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.