Pumpkin Coffee Cake

This pumpkin coffee cake is loaded with fall flavors, topped with a thick brown sugar streusel, and finished with a simple vanilla glaze that settles into every crack and crumb. It’s soft, moist, and comes together fast with canned pumpkin and a handful of pantry staples.

My husband, Paul, loves my sour cream coffee cake so much that he has requested it as his birthday cake some years. So obviously I needed to make a pumpkin version for fall months!

Pumpkin coffee cake is one of those simple bakes that just works. You get everything you love about a classic coffee cake, but with the added depth and richness that comes from real pumpkin and warm spices.

What I really love about this version is the texture. The cake stays incredibly soft and tender thanks to the pumpkin puree, and the thick streusel topping gives it that sweet, buttery crunch that makes each bite feel just a little indulgent.

If you love all things pumpkin and brunch, you’ll love my Chocolate Chip Pumpkin Bread and Pumpkin Chocolate Babka.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• All-Purpose Flour – Forms the structure of both the cake and the crumb topping. Stick with all-purpose for the right texture.
• Granulated Sugar – Adds sweetness and helps with the soft crumb. It’s used in both the cake and streusel.
• Brown Sugar – Brings moisture and a hint of molasses flavor. Light brown sugar works best here.
• Baking Soda – Gives the cake lift and helps it rise evenly.
• Baking Powder – Works alongside the baking soda for extra rise and tenderness.
• Salt – Balances the sweetness and enhances all the flavors.
• Salted Butter – Used melted in both the cake and streusel, adding rich flavor and moisture.
• Vegetable Oil – Helps keep the cake extra moist without weighing it down.
• Pumpkin Puree – The star ingredient. Use canned pumpkin, not pumpkin pie filling.
• Large Eggs – Helps bind the batter and give the cake structure.
• Milk – Loosens the batter slightly and adds richness.
• Pure Vanilla Extract – Rounds out the flavors and adds a subtle sweetness that ties everything together.
• Powdered Sugar – Whisked into a simple glaze that sinks slightly into the crumb and adds a sweet, delicate finish on top.
• Heavy Cream or Milk – Thins out the glaze so it’s easy to drizzle.
• Pumpkin Spice – I use a homemade blend of cinnamon, nutmeg, ginger, and cloves. If you’d rather use pumpkin pie spice from the store, use 1 tablespoon of the premade blend plus 1 teaspoon of ground cinnamon.

How to Make Pumpkin Coffee Cake

1. Prep the pan. Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper or lightly coat it with baking spray.
2. Make the crumb topping. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and stir until the mixture forms large, clumpy crumbs. Set aside in the fridge while you mix the batter.

3. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Combine wet and dry. In a separate bowl, combine the melted butter, oil, pumpkin puree, eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the bowl of dry ingredients and stir by hand just until everything is combined and no streaks of flour remain.

5. Assemble the cake. Spread the batter evenly into the prepared pan. Take the chilled streusel topping and scatter it evenly over the batter.
6. Bake. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool before adding the glaze.

7. Make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla until smooth and pourable.
8. Finish and serve. Drizzle the glaze over the cooled cake, slice, and serve at room temperature or slightly warm.

Recipe FAQ’s

Tips for Success

• Don’t skip chilling the streusel topping. Keeping it cold helps the crumb hold its shape and bake up with that signature crumbly texture on top of the pumpkin coffee cake.
• Mix the batter just until everything is combined so the cake stays soft and tender once baked.
• Check for doneness with a toothpick. It should come out with just a few moist crumbs, not wet batter, to avoid overbaking.
• Let the cake cool completely before adding the glaze so it doesn’t melt into the crumb topping too much.

Substitutions and Variations

• If you like a little crunch, stir chopped toasted pecans or walnuts into the crumb topping or sprinkle them over the glaze.
• Try a maple glaze instead of the vanilla glaze – just swap the milk for pure maple syrup and whisk until smooth.

More Fall Brunch Favorites You’ll Love

• Mini Pumpkin Donut Muffins
• Homemade Apple Cinnamon Rolls
• Pumpkin Pancakes with Creamy Cinnamon Syrup
• Sour Cream Coffee Cake
• Berry Breakfast Bagel French Toast Casserole
• Pumpkin Pull Apart Bread
• Starbucks Pumpkin Scones
• Overnight French Toast (Make-Ahead Recipe)