This pumpkin coffee cake is a soft, warmly spiced cake layered with pumpkin, cinnamon, pumpkin pie spice, and plenty of buttery streusel. A simple vanilla icing is drizzled over the top for a sweet finish. The cake takes about 45–50 minutes to bake and is especially delicious served warm, making it a cozy choice for fall breakfasts, brunches, or an afternoon treat.
Quick Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16
- Oven Temperature: 350°F
- Pan: 9×13-inch cake pan
- Calories: 553 kcal per serving
Why You’ll Love This Pumpkin Coffee Cake
- Packed with pumpkin spice flavor.
- Three layers of cake and buttery streusel create a satisfying texture.
- The crunchy, chunky streusel adds plenty of cinnamon flavor.
- Sweet vanilla icing finishes the cake beautifully.
- Delicious served warm.
- Great for fall breakfasts, brunch, or dessert.
Ingredients
For the Streusel
- 3 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter, 2 sticks, melted
For the Cake
- 2¼ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter, 1 stick, softened but still cool
- 1 (15-ounce) can pumpkin puree, not pumpkin pie filling, divided
- 4 large eggs
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
For the Icing
- ¼ cup butter, ½ stick, very soft
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 tablespoons milk, plus more to taste
- 2 cups powdered sugar
How to Make Pumpkin Coffee Cake
1. Prepare the pan and oven
Preheat the oven to 350°F. Grease a 9×13-inch cake pan with nonstick spray or butter.
2. Make the streusel
In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice.
Melt the butter in a medium bowl. Pour it into the flour mixture and stir it in halfway. Stop before the mixture fully comes together.
The streusel should look like wet sand with lots of large chunks. It is fine if some loose flour remains. Set it aside or place it in the refrigerator if there is room.
3. Start the cake batter
In a large bowl or stand mixer, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
Chop the softened butter into chunks and add it to the flour mixture.
Add about half of the pumpkin puree. Using the paddle attachment or electric beaters, blend the butter and pumpkin into the flour until the mixture comes together. Scrape the sides and bottom of the bowl as needed.
Do not overmix. If the mixture does not come together, add a few extra dollops of pumpkin puree.
4. Add the wet ingredients
Add the remaining pumpkin puree to the same medium bowl used for melting the butter.
Whisk in the eggs, vegetable oil, and vanilla until well blended.
Add this egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each addition. Once everything has been added, beat for another 1 minute, until the batter is light and fluffy.
5. Layer the cake and streusel
Spread 2 cups of batter into the prepared cake pan.
Sprinkle 1 cup of streusel evenly over the batter, breaking up any pieces that are too large.
Spread another 2 cups of batter over the streusel.
Add another 1 cup of streusel.
Spread the remaining batter evenly over the top.
Finish with another 2 cups of streusel. Do not use all of the remaining streusel yet. Set the leftover streusel aside in the refrigerator if there is room.
6. Bake the cake
Bake at 350°F for 35 minutes.
Remove the cake from the oven and quickly sprinkle the remaining streusel over the top, focusing on areas where the batter has puffed up in the center. Get the cake back into the oven quickly and keep the oven door closed as much as possible.
Bake for another 10–15 minutes.
The total baking time should be about 45–50 minutes, depending on your oven and whether you use a glass or metal pan.
Test the center with a toothpick. It is ready when the toothpick comes out without wet batter. The cake should not wobble when you shake the pan.
Let it cool on a wire rack for at least 15–20 minutes before cutting.
7. Make the icing
In a medium bowl, beat the very soft butter until smooth.
Add the vanilla, kosher salt, milk, and powdered sugar. Beat by hand or with a mixer until very smooth.
If the icing is too thick, add milk 1–2 teaspoons at a time until it reaches the desired consistency.
8. Drizzle and serve
Drizzle the icing over the cake. You can cover the entire cake or drizzle individual servings.
The cake is best served warm. If serving after it has cooled, individual pieces can be warmed in the microwave for 10–20 seconds.
Important Baking Tips
- Use pumpkin puree, not pumpkin pie filling. The recipe specifically calls for a 15-ounce can of pumpkin puree.
- Don’t fully mix the streusel. Stopping while it still resembles wet sand creates the large, chunky pieces.
- Don’t overmix the cake batter. Beat until the ingredients are incorporated and the batter becomes light and fluffy.
- Save the final streusel for later. It is added after the first 35 minutes of baking.
- Work quickly when adding the final streusel. Get the cake back into the oven as soon as possible.
- Check the cake with a toothpick. The exact bake time can vary depending on your oven and pan material.
- Watch the pan material. A metal pan will bake the cake faster than a glass pan, so begin testing a few minutes earlier.
Storage
The cake keeps well covered on the counter for 2–3 days. After that, place it in the refrigerator.
Frequently Asked Questions
Can I use pumpkin pie filling?
No. Use pumpkin puree, as specified in the recipe. Pumpkin pie filling contains additional ingredients and is not interchangeable here.
How long does pumpkin coffee cake take to bake?
The cake first bakes for 35 minutes, followed by another 10–15 minutes after the remaining streusel is added. Total baking time is about 45–50 minutes.
Is pumpkin coffee cake best served warm?
Yes. The recipe recommends serving it warm. Individual servings can be microwaved for 10–20 seconds after the cake has cooled.
Can I bake this in a metal pan?
Yes, but the bake time will be shorter than with a glass pan. Start testing with a toothpick a few minutes earlier.
How should I store pumpkin coffee cake?
Keep the covered cake on the counter for 2–3 days. After that, refrigerate it.
Nutrition
Per serving:
- Calories: 553 kcal
- Carbohydrates: 68g
- Protein: 6g
- Fat: 29g
- Saturated Fat: 18g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 114mg
- Potassium: 126mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 912 IU
- Vitamin C: 1mg
- Calcium: 113mg
- Iron: 2mg
Final Thoughts
This pumpkin coffee cake brings together soft pumpkin-spiced cake, chunky cinnamon streusel, and a smooth vanilla icing for a cozy fall bake. The layered preparation takes a little care, but the result is a generous 9×13-inch cake that is especially inviting when served warm with the icing drizzled over each slice.
PrintPumpkin Coffee Cake – Easy Pumpkin Spice Streusel Cake
This pumpkin coffee cake is a warmly spiced, tender cake layered with pumpkin, cinnamon streusel, and a sweet vanilla icing. It is perfect served warm for a cozy fall breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert, Breakfast
- Method: Oven
- Cuisine: American
Ingredients
For the streusel
- 3 cups all purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter, 2 sticks, melted
For the cake
- 2 & 1/4 cups all purpose flour
- 1 & 1/2 cups cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter, 1 stick, softened but still cool
- 1 (15-oz) can pumpkin puree, NOT pumpkin pie filling (divided)
- 4 large eggs
- 1/4 cup vegetable oil, I use light-flavor olive oil
- 1 tablespoon vanilla extract
For the icing
- 1/4 cup butter, half stick, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt, use less if all you have is table salt
- 3 tablespoons milk, more to taste
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and halfway stir the butter into the flour. (save the butter bowl) Make sure you stop stirring before it comes together all the way! You don’t want to moisten all the flour.
- You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don’t try to smooth it out. It’s okay if there is still some loose flour at the bottom. See photo. Set aside. If you have room, place it in the fridge.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop 1/2 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it’s not rock-hard, but don’t let it soften so much that it’s completely creamy. Add the chopped butter to the flour mixture.
- Open up your can of pumpkin puree. Use a spatula to get a big ol scoop of pumpkin (about half the can), and add it to the bowl with the flour and butter.
- Use the paddle attachment (or electric beaters) to blend the butter and pumpkin into the flour. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don’t over mix, just beat until all the butter is incorporated. Add a few extra dollops of pumpkin puree if the mixture doesn’t come together.
- In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well with a whisk until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan.
- Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Store the remaining streusel in the fridge, if you have room.
- Bake the cake at 350 for 35 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 10-15 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt (use less for table salt!), 3 tablespoons milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth. Add milk 1-2 teaspoons at a time if it is too thick.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Notes
*I baked my coffee cake in a glass pan. If you use a metal pan, the bake time WILL be shorter. Start testing with a toothpick a few minutes earlier than suggested.
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 35 g
- Sodium: ~
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 114 mg
