This fluffy Pumpkin Coffee Cake is quick and easy to make and loaded with pumpkin puree, warm spices, and two layers of buttery cinnamon streusel.
I absolutely love the Autumn baking season. Delicious and cozy baking featuring pumpkin, cozy spices, apples, molasses, and cranberries is my favorite. This Pumpkin Coffee Cake is no exception; it is moist and tender like my Pumpkin Bread with Vanilla Glaze and flavored with delicious spices like my Mini Pumpkin Cupcakes.
Coffee cakes are another favorite of mine. From bright and cheery Raspberry Lemon Coffee Cake to my Blueberry Sour Cream Coffee Cake, which is loaded with juicy blueberries, I think coffee cakes are a wonderful, quick, and easy bake! Another of my favorites is Banana Chocolate Chip Coffee Cake.
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⭐️ Why You Need to Make This Recipe
- Flavor - Cozy flavors of brown sugar, real pumpkin, and yummy spices make this cake perfect for Autumn.
- Texture - Tender and moist yet fluffy, this coffee cake is sure to hit the spot.
- Method - Coffee cakes are so quick and easy to throw together for a last-minute dessert.
🧈 Ingredients
Here are the ingredients needed to make this pumpkin streusel coffee cake.
Ingredient Notes
- Butter - I use salted butter, but see the notes below the recipe for instructions on how to substitute unsalted butter.
- Pumpkin Puree - Not pumpkin pie filling! Pumpkin puree is unsweetened, unflavored pumpkin that is cooked and pureed.
- Spices - A flavorful mixture of cinnamon, ginger, and nutmeg makes this cake so cozy and delicious. This is the same combination of spices as in my Pumpkin Cheesecake Bars.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and pumpkin puree.
Step 2: Continue creaming at high speed for 1 minute. The mixture might look grainy and separated at this step, but that is alright!
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 4: Add to the bowl of wet ingredients and mix at low speed just until no streaks of flour remain unmixed, being careful not to overmix.
Step 5: Stir together the melted butter, brown sugar, flour, cinnamon, and nutmeg to make the streusel.
Step 6: Assemble the cake, starting with half of the batter spread into an even layer on the bottom of the prepared pan, followed by half of the streusel mixture, then drop spoonfuls of the remaining half of the batter.
Step 7: Gently spread out the second layer of batter. Lastly, sprinkle the remaining crumble on top of the second layer of batter.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out without any wet batter on it.
💡 Top Tip
While it is amazing on its own, I think this coffee cake would also be delightful served while still warm with a scoop of vanilla ice cream or a dollop of whipped cream!
❓ Recipe FAQs
Store the fully cooled cake covered tightly at room temperature for up to 4 days.
Yes. Double all the ingredients and use a 9X13-inch baking dish.
🧡 More Pumpkin Recipes
Looking for other recipes like this? Try these:
If you tried this homemade Pumpkin Coffee Cake Recipe or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Pumpkin Coffee Cake
Ingredients
- ½ cup salted butter * softened
- ½ cup granulated (white) sugar
- ½ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
For the Streusel:
- 3 tablespoons salted butter * melted
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350℉. Line a 9X9-inch baking pan with parchment paper or spray with non-stick cooking spray.
- In a mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and pumpkin puree and continue creaming at high speed for 1 minute. The mixture might look grainy and separated at this step, but that is alright!½ cup salted butter, ½ cup granulated (white) sugar, ½ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add to the bowl of wet ingredients and mix at low speed just until no streaks of flour remain unmixed, being careful not to overmix.1 ¾ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
- Make the streusel by stirring together the melted butter, brown sugar, flour, cinnamon, and nutmeg into a crumbly mixture.3 tablespoons salted butter, ½ cup brown sugar, ¼ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg
- Assemble the cake, starting with a half of the batter spread into an even layer on the bottom of the prepared pan, followed by half of the streusel mixture, then drop spoonfuls of the remaining half of the batter before gently spreading it out. Lastly, sprinkle the remaining crumble on top of the second layer of batter.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out without any wet batter on it. Let cool for at least 15 minutes before serving.
Notes
- If using unsalted butter, add an additional ¼ teaspoon of salt to the batter and a pinch of salt to the streusel.
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