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Pumpkin Coffee Cake

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a cozy fall dessert bursting with pumpkin spice, cinnamon, and buttery streusel crumbs. Soft, moist, and full of autumn flavor, it’s perfect for breakfast, brunch, or dessert. Whether you love pumpkin cake, crave a coffee cake to enjoy with your morning brew, or are hunting for easy pumpkin recipes dessert, this recipe brings seasonal comfort to every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Cake:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves optional
  • ¾ cup pure pumpkin purée not pumpkin pie filling
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup milk or buttermilk
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup cold unsalted butter cubed
  • For the Glaze optional:
  • ½ cup powdered sugar
  • 1 –2 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven: Set your oven to 350°F (175°C). Grease an 8x8-inch pan or line with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and all spices.
  3. Combine wet ingredients: In a separate bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
  4. Blend together: Gently add dry ingredients to the wet mixture. Pour in milk or buttermilk and stir until just combined. Don’t overmix.
  5. Make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the butter with a fork or your hands until crumbly.
  6. Assemble: Pour batter into the prepared pan and sprinkle the streusel evenly over the top.
  7. Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool & glaze: Allow to cool slightly. In a bowl, mix powdered sugar, milk, and vanilla, then drizzle over the warm cake.

Notes

  • Use pure pumpkin purée, not pumpkin pie mix.
  • Add chopped pecans or walnuts to the streusel for extra crunch.
  • Store leftovers covered at room temperature for 2–3 days or refrigerate for up to a week.
  • Freeze slices for up to 2 months; warm them before serving.
  • This cake pairs beautifully with a cup of coffee, hot chocolate, or chai.