Easy Pumpkin Coffee Cake Recipe
This post may contain affiliate links.
There’s something about the smell of pumpkin and cinnamon baking in the oven that instantly makes a house feel like fall. This Pumpkin Coffee Cake is soft, perfectly spiced, and topped with a thick layer of buttery crumb topping. It’s basically everything you want in a cozy autumn treat with little effort!
Like my Pumpkin Banana Bread and my Pumpkin Cream Cheese muffins, it is a great way to welcome fall.
Whether you’re serving it alongside your morning coffee or as an easy dessert for a fall gathering, this one’s a keeper. I make this a couple of times every fall season and it gets enjoyed fast!
It is fantastic for a tea-time snack or as an afternoon snack.
Why You’ll Love This Recipe
- Perfectly moist and spiced — pumpkin puree and warm fall spices keep every bite tender and full of flavor.
- That crumb topping — a thick, buttery crumb layer gives you the best texture contrast in every slice.
- Simple, no-mixer method — just two bowls and a whisk; no fancy equipment required.
Ingredients
- Pumpkin puree – the base of the cake, adding moisture and that classic fall flavor. Make sure you use puree and not pumpkin pie filling.
- Brown sugar – adds a caramel-like sweetness.
- Vegetable oil – keeps the cake incredibly moist (and means no butter to soften for the batter).
- Maple syrup – adds a subtle warmth and depth alongside the brown sugar.
- Ground cinnamon, nutmeg, and ginger – the classic pumpkin spice trio, used in both the cake and the crumb topping.
- Unsalted butter – the key to a rich, crumbly topping that holds together in clusters.
- Confectioners’ sugar/Powdered sugar – whisked with milk for an optional simple icing drizzle.
How to Make Pumpkin Coffee Cake
Step by Step Instructions Overview. Full details in recipe card.
Step 1 Preheat your oven to 350 degrees Fahrenheit and line a 9×9 square baking dish with parchment paper.
Step 2 In a medium bowl, whisk together all of the dry ingredients – the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Step 3 In a separate bowl, whisk together the wet ingredients – pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk.
Step 4 Add the flour mixture to the wet ingredients in two additions, folding gently until just combined. Be careful not to overmix.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 5 Spread the batter evenly into your prepared baking pan.
Step 6 Use a fork to mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the batter.
Step 7 Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Step 8 If using the icing, whisk together the confectioners’ sugar and milk and drizzle over the cooled cake.
Time Saving Tips ⏰
- The key to a tender coffee cake is folding the batter gently and stopping as soon as the flour disappears. Overmixing develops gluten and can make the cake tough, so stir just until combined for the best soft texture.
- Make the crumb topping first so it is ready to go right when you need it. This makes the whole process feel really smooth and easy.
- For the crumb topping, your butter should be at room temperature – not melted. Room temperature butter gives you that crumbly, sandy texture that bakes up into crunchy golden bits on top.
- Line your baking dish with parchment paper. This really saves on cleanup and makes it easy to lift the whole cake out for clean slicing. My Pumpkin Pecan Cookies use the same parchment trick and it works beautifully every time.
- Allow the cake to cool for at least 15 minutes before drizzling the icing so it sets nicely and does not just melt right in.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Substitutions and Variations
- Any milk will work in this recipe – whole milk, 2%, oat milk, or almond milk. If using a plant-based milk, I recommend an “extra creamy” variety.
- Add a handful of chopped walnuts or pecans to the crumb topping for a little extra crunch and nuttiness.
- A pinch of cloves or allspice can be added to the batter if you like a deeper spice flavor.
How to Serve Pumpkin Coffee Cake
This pumpkin coffee cake is a wonderful treat for fall mornings and holiday gatherings. Here are a few of my favorite ways to enjoy it.
Serve a warm slice alongside your morning coffee or a hot latte. It is a cozy combination that feels like a real treat. Pair it with a Pumpkin Spice Latte for the full fall experience.
Top each slice with a dollop of fresh whipped cream or a small scoop of vanilla ice cream for a dessert-worthy serving.
How to Store Leftover Pumpkin Coffee Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. The crumb topping stays nice and the cake stays moist when stored properly.
You can also freeze slices for up to 2 months. I like to slice the cake first and wrap each piece in plastic wrap before transferring to a freezer-safe bag. That way you can pull out one slice at a time whenever the craving hits. Allow frozen slices to thaw at room temperature before serving.
If you add the icing drizzle, wait until just before serving to add it – or go ahead and store the iced cake as-is. It will still be delicious.
More Fall Recipes
Pumpkin Coffee Cake
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup maple syrup
- 1/4 cup milk
For the crumb topping-
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter room temperature
Optional icing:
- 1 1/2 cups confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a 9×9 square baking dish with parchment.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk.
- Add half of the flour mixture, and fold in.
- Add the remaining flour mixture, and fold until just combined, careful not to over mix.
- Spread the dough into the baking pan, and smooth out evenly.
- In a medium mixing bowl, use a fork to stir together the flour, brown sugar, cinnamon, and butter for the crumb topping. It should be a crumbly mixture.
- Sprinkle this over top of the batter.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- If desired, whisk together the confectioner’s sugar and milk and top the coffee cake with icing.
Notes
- Do not overmix the batter. Fold the flour mixture in gently and stop as soon as it is combined. Overmixing makes the cake tough instead of tender.
- Use room temperature butter for the crumb topping. Melted butter will not give you that crumbly, sandy texture. Room temperature butter is what creates those golden, crunchy bits on top.
- Let the cake cool before drizzling the icing. If the cake is still warm, the icing will melt right in and disappear. Give it at least 15 minutes to cool so the drizzle sets beautifully on top.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.