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Pumpkin Coffee Cake Recipe – Soft, Sweet & Full of Flavor

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This Pumpkin Coffee Cake is a moist, spiced autumn treat with a buttery cinnamon streusel topping. Easy to make and perfect for fall brunch, dessert, or cozy coffee breaks.

Ingredients

Scale

For the Streusel:

  • ¾ cup all-purpose flour

  • ½ cup light brown sugar

  • 1½ tsp cinnamon

  • ¼ tsp salt

  • 6 tbsp cold unsalted butter, cubed

For the Cake:

  • 1 cup pumpkin puree

  • ½ cup granulated sugar

  • ¼ cup brown sugar

  • ½ cup vegetable oil (or melted butter)

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¼ cup milk or buttermilk

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp ginger

  • ¼ tsp cloves (optional)

  • ¼ tsp salt

Optional Glaze:

  • ½ cup powdered sugar

  • 1 tbsp milk or cream

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.

  • Make streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Chill.

  • In a bowl, whisk pumpkin, sugars, oil, eggs, vanilla, and milk.

  • In another bowl, whisk flour, leaveners, spices, and salt.

  • Combine wet and dry ingredients until just mixed.

  • Pour into pan and sprinkle with streusel.

  • Bake 35–40 minutes, until a toothpick comes out clean.

  • Cool 20 minutes. Drizzle glaze if using.

Notes

  • Use 100% pumpkin puree—not pie mix.

  • Can be frozen in slices for up to 2 months.

  • Add chopped pecans for extra crunch.

  • Muffin option: Bake 18–22 minutes in muffin tins.

Find it online: https://thefoodaunt.com/pumpkin-coffee-cake-recipe-soft-sweet-full-of-flavor/