Why You’ll Love Pumpkin Coffee Cake Recipe

This cake is moist and tender thanks to the pumpkin puree and sour cream, perfectly spiced with cinnamon, ginger, nutmeg, and cloves. The crunchy brown sugar streusel adds a delightful texture contrast, and a simple glaze on top makes every bite feel cozy and indulgent. It’s easy to make by hand without any complicated techniques, and it yields plenty to share.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Streusel Topping

1/2 cup unsalted butter, melted
1 and 1/3 cups all‑purpose flour
6 tablespoons brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon

Pumpkin Cake

3 cups all‑purpose flour
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
1 and 1/2 cups packed brown sugar
3 large eggs, whisked
2 teaspoons vanilla
1/2 cup sour cream
2 cups canned pumpkin puree

For the Glaze

Heavy cream or milk
Powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (180°C). Grease a 9×13‑inch baking pan and lightly flour it.
In a medium bowl, whisk together the streusel ingredients (melted butter, flour, brown sugar, granulated sugar, and cinnamon) until the mixture resembles damp sand. Set aside.
In another bowl, whisk the dry cake ingredients: flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Set this aside.
In a large bowl, combine the vegetable oil, brown sugar, whisked eggs, vanilla, sour cream, and pumpkin puree. Whisk until smooth and free of sugar lumps.
Add the dry ingredients to the wet ingredients in two additions, stirring gently until just combined — avoid overmixing.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Sprinkle the streusel evenly over the batter.
Bake for about 38–43 minutes, or until the cake no longer wobbles in the center and a toothpick inserted into the cake comes out clean.
While the cake cools, whisk together powdered sugar and heavy cream (or milk) to create a glaze of your desired consistency. Drizzle over the cooled cake.

Servings and timing

This recipe yields about 18 pieces. Total time is approximately 1 hour and 10 minutes, including prep and baking.

Variations

Add chopped nuts (such as pecans or walnuts) to the streusel for extra crunch.
Swap the vanilla glaze for a maple glaze or cream cheese drizzle.
Sprinkle mini chocolate chips into the batter for a pumpkin‑chocolate twist.
Divide the batter into a muffin tin to make streusel‑topped pumpkin coffee cake muffins — adjust baking time accordingly.

Storage/Reheating

Store any leftover coffee cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to 5 days. Reheat individual slices in the microwave for a few seconds if desired. Un‑glazed portions can also be frozen for up to 2–3 months; thaw overnight in the refrigerator before adding glaze.

FAQs

How should I store leftover pumpkin coffee cake?

Store it in an airtight container at room temperature for a few days or refrigerate to extend freshness. Reheat slices gently before serving.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes — roast and puree fresh pumpkin until smooth, then drain excess moisture before using.

What can I substitute for sour cream?

Plain Greek yogurt works well in place of sour cream and adds moisture.

Can I make this recipe gluten‑free?

Yes — sub in a gluten‑free all‑purpose flour blend that’s a 1:1 substitute for regular flour.

Why did my cake turn out dry?

Overmixing the batter or measuring too much flour can lead to dryness; mix just until combined and measure flour correctly.

Can I reduce the sugar?

You can slightly reduce the sugar, though it may affect the texture and sweetness of both cake and streusel.

Is it necessary to make the glaze?

No — the cake is delicious on its own, but the glaze adds a sweet finishing touch.

Can I add spices like pumpkin pie spice?

Yes — you can use a pumpkin pie spice blend instead of individual spices for convenience.

Can I bake this in a different pan size?

Yes — you can adapt it for an 8×8 or 9×9 pan, adjusting baking time as needed.

How do I know when it’s done baking?

The cake is done when it doesn’t wobble in the center and a toothpick comes out clean.

Conclusion

This pumpkin coffee cake is a delightful seasonal treat that combines moist, spiced pumpkin cake with crunchy streusel and a sweet glaze. Simple to prepare and perfect for sharing, it’s a cozy addition to brunch or dessert menus throughout the fall and winter months.

Pumpkin Coffee Cake