Best Pumpkin Coffee Cake: Spiced, Moist & Delicious!

Pumpkin Coffee Cake – just uttering those words conjures images of crisp autumn mornings, steaming mugs of coffee, and the comforting embrace of fall spices. I find that there’s something uniquely magical about a bake that perfectly balances the rich, earthy notes of pumpkin with the sweet, crumbly delight of a classic streusel topping. This isn’t just any coffee cake; it’s a seasonal masterpiece, a staple that transforms ordinary breakfasts into extraordinary culinary experiences.

Historically, coffee cakes have been cherished across cultures as a perfect accompaniment to a morning brew or an afternoon pick-me-up. The addition of pumpkin, however, elevates this beloved treat, infusing it with the quintessential flavors of autumn harvest festivals and cozy gatherings. People adore this dish not only for its incredibly moist and tender crumb but also for the irresistible contrast provided by the buttery, cinnamon-spiced streusel. Every bite is a harmonious blend of sweet pumpkin puree, warming spices like nutmeg and ginger, and a satisfying textural crunch. Whether you’re hosting a festive brunch or simply seeking a comforting moment for yourself, a slice of homemade Pumpkin Coffee Cake truly embodies the spirit of the season. It’s a dish that promises warmth, flavor, and a touch of nostalgic bliss with every forkful.

this Recipe

Ingredients:

• For the Irresistible Streusel Topping:

  • 1 cup (120g) all-purpose flour: I like to spoon and level my flour to ensure I’m not adding too much, which can make the streusel dry.
  • 1/2 cup (100g) granulated sugar: For that perfect touch of sweetness.
  • 1/4 cup (50g) packed light brown sugar: This adds a lovely molasses note and helps with the cluster formation.
  • 1 teaspoon ground cinnamon: The classic spice that truly sings with pumpkin.
  • 1/4 teaspoon ground nutmeg: A tiny pinch makes a big difference in rounding out the spice blend.
  • 1/8 teaspoon ground cloves (optional, but recommended!): Just a whisper of cloves brings incredible depth.
  • 1/2 cup (113g) unsalted butter, very cold and cut into small cubes: Using cold butter is crucial here; it creates those delightful, crumbly pieces we all adore.

• For the Moist Pumpkin Cake:

  • 2 cups (240g) all-purpose flour: Again, spooned and leveled for accuracy.
  • 1 teaspoon baking soda: Our leavening agent for a beautiful rise.
  • 1/2 teaspoon baking powder: Working alongside baking soda to give our cake that light, airy texture.
  • 1 teaspoon ground cinnamon: You can never have too much cinnamon in a pumpkin treat, in my opinion!
  • 1/2 teaspoon ground ginger: Adds a gentle warmth and zest.
  • 1/4 teaspoon ground nutmeg: Essential for that authentic pumpkin spice flavor.
  • 1/8 teaspoon ground cloves: Further enhances the spiced profile.
  • 1/2 teaspoon salt: Balances all the sweet and spice, making every flavor pop.
  • 1 cup (226g) unsalted butter, softened to room temperature: Soft butter creams beautifully with sugar for a tender crumb.
  • 1 1/2 cups (300g) granulated sugar: Our primary sweetener for the cake.
  • 1/2 cup (100g) packed light brown sugar: Contributes to moisture and that lovely caramel-like undertone.
  • 2 large eggs, at room temperature: Room temperature eggs incorporate better into the batter.
  • 1 (15-ounce) can (about 425g) pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling! This is the heart of our pumpkin coffee cake.
  • 1/2 cup (120ml) buttermilk, at room temperature: Buttermilk reacts with the baking soda, creating an extra tender and moist cake. If you don’t have it, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
  • 1 teaspoon pure vanilla extract: A must-have for depth of flavor in almost any sweet bake.

• For the Cream Cheese Glaze (Optional, but highly recommended!):

  • 4 ounces (113g) cream cheese, softened: Take it out of the fridge an hour before you plan to use it.
  • 2 tablespoons (28g) unsalted butter, softened: Again, room temperature is key for a smooth glaze.
  • 1 1/2 cups (180g) powdered sugar (confectioners’ sugar), sifted: Sifting prevents lumps and ensures a silky-smooth glaze.
  • 1/2 teaspoon pure vanilla extract: Complements the cream cheese beautifully.
  • 1-3 tablespoons milk or heavy cream: For adjusting the glaze to your desired consistency.

1. Phase 1: Preparing the Streusel Topping – The Crumbly Crown

   1. Combine the Dry Ingredients: In a medium bowl, I like to whisk together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and optional ground cloves. Make sure everything is well combined and there are no lumps of brown sugar. This ensures an even distribution of flavor throughout your streusel.
   2. Incorporate the Cold Butter: Now comes the fun part! Add the very cold, cubed unsalted butter to the dry mixture. Using your fingertips, a pastry blender, or even two knives, cut the butter into the flour mixture. You want to work quickly so the butter doesn’t warm up too much. The goal is to achieve a coarse, crumbly mixture with some pea-sized pieces of butter still visible. Don’t overmix it; you’re not making a dough here. We want those distinct little chunks that crisp up beautifully during baking. Once it looks like moist crumbs, set it aside. You can even pop it into the fridge while you make the cake batter to keep the butter nice and cold, which will result in a flakier, more defined streusel.

2. Phase 2: Crafting the Pumpkin Cake Batter – The Heart of Our Coffee Cake

   1. Preheat and Prepare: First things first, let’s get our oven ready. I always preheat my oven to 350°F (175°C). Then, grab a 9×13 inch baking pan. I like to grease it really well with butter or baking spray, and then lightly flour it. For extra insurance, sometimes I even line the bottom with parchment paper, leaving an overhang on the sides – it makes lifting the cake out so much easier later!
   2. Whisk the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisking ensures that all the leavening agents and spices are evenly distributed, so you don’t get a concentrated burst of baking powder in one bite! Set this bowl aside for a moment.
   3. Cream the Wet Ingredients (Part 1): In a separate, larger bowl, using an electric mixer (either a stand mixer with the paddle attachment or a handheld mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed. Beat them until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes. This process is called creaming, and it incorporates air into the butter and sugar, which contributes significantly to the cake’s tender texture.
   4. Add Eggs and Vanilla: Reduce the mixer speed to medium-low. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixing evenly. Once the eggs are in, mix in the pure vanilla extract. The mixture might look a little curdled at this point, but don’t worry, it will come together beautifully.
   5. Introduce the Pumpkin: Now, we add the star! Beat in the entire can of pumpkin puree until it’s completely smooth and fully combined with the butter and sugar mixture. The batter will take on a beautiful orange hue and a lovely thick consistency.
   6. Alternate Dry and Wet: With the mixer on low speed, begin to add the dry ingredients to the wet ingredients, alternating with the buttermilk. I usually start and end with the dry ingredients. So, add about one-third of the dry mixture, mix until just combined, then add half of the buttermilk, mix until just combined. Repeat with another third of the dry mixture, the remaining buttermilk, and finally, the last third of the dry mixture. It’s absolutely crucial here not to overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dry cake. Mix only until the flour streaks have just disappeared. A few small lumps are perfectly fine.

3. Phase 3: Assembling and Baking the Coffee Cake – The Magic Happens

   1. Layer the Batter: Pour approximately half of the pumpkin cake batter into your prepared 9×13 inch baking pan. Use an offset spatula or the back of a spoon to gently spread it out evenly across the bottom of the pan. It might seem thick, but trust the process.
   2. First Streusel Layer: Evenly sprinkle about half of your prepared streusel topping over this first layer of cake batter. Try to get it into every corner for maximum streusel enjoyment.
   3. Second Batter Layer: Carefully spoon the remaining pumpkin cake batter over the streusel layer. This can be a bit tricky, but try to dollop it around evenly before gently spreading it. Don’t press too hard, as you don’t want to disturb the streusel too much. An offset spatula works wonders here.
   4. Final Streusel Layer: Generously sprinkle the remaining streusel topping over the top of the second cake batter layer. This final layer will become delightfully crispy and golden brown, offering a beautiful textural contrast to the soft cake below.
   5. Bake to Perfection: Place the baking pan in your preheated 350°F (175°C) oven. Bake for approximately 45-55 minutes. Baking times can vary, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The streusel topping should be golden brown and fragrant, and the edges of the cake will begin to pull away slightly from the sides of the pan.
   6. Cooling Down: Once baked, remove the cake from the oven and place it on a wire rack to cool completely in the pan. This is an important step; resist the urge to glaze a warm cake! If you try to glaze it while it’s warm, the glaze will simply melt and run off, creating a sticky mess instead of a beautiful topping. Allow at least 1-2 hours for it to cool thoroughly.

4. Phase 4: Whipping Up the Cream Cheese Glaze – The Luscious Finish

   1. Cream Cheese and Butter: In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is completely smooth, light, and fluffy. This usually takes about 2-3 minutes. Make sure there are no lumps of cream cheese remaining.
   2. Add Powdered Sugar and Vanilla: Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until just combined. Then, beat in the pure vanilla extract. The mixture will be quite thick at this point.
   3. Adjust Consistency: Slowly add the milk or heavy cream, one tablespoon at a time, beating on low speed until you reach your desired drizzling consistency. I like a glaze that’s thick enough to cling to the spoon but thin enough to drip lazily. You might need anywhere from 1 to 3 tablespoons, depending on how thick you prefer your glaze. Taste it! Adjust sweetness or add a tiny pinch of salt if you feel it needs it.

5. Phase 5: Finishing Touches and Serving – The Grand Finale

   1. Glaze the Cooled Cake: Once your Pumpkin Coffee Cake has completely cooled, generously drizzle the cream cheese glaze over the top. You can use a spoon for a rustic look or pipe it with a pastry bag for a more refined presentation. Let the glaze set for about 10-15 minutes before slicing.
   2. Slice and Serve: Cut the glorious Pumpkin Coffee Cake into squares. I find that about 12-16 pieces are perfect for sharing, but honestly, who’s counting when it tastes this good?
   3. Storage Tips: This coffee cake is best enjoyed fresh on the day it’s made, but leftovers can be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days, especially if it has the cream cheese glaze. Just be sure to bring refrigerated slices to room temperature before serving for the best texture and flavor. It also freezes beautifully without the glaze; simply wrap individual slices tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature and then glaze if desired.
   4. Enjoy Every Bite: There’s nothing quite like a slice of homemade Pumpkin Coffee Cake with a warm beverage. It’s the perfect treat for breakfast, brunch, or an afternoon pick-me-up. I truly hope you enjoy making and devouring this comforting, spice-filled delight as much as I do!

Conclusion:

Well, my friends, we’ve reached the sweet end of our journey, and I genuinely hope you’re as excited as I am about this incredible recipe. What makes this particular Pumpkin Coffee Cake an absolute game-changer, you ask? It’s more than just a seasonal treat; it’s an experience. Imagine waking up to the aroma of warm spices filling your home, a gentle sweetness mingling with the earthy notes of pumpkin. This isn’t just any coffee cake; it’s a celebration of autumn, a comforting hug in cake form. The texture is divine – incredibly moist, tender, and light, thanks to the perfect balance of pumpkin puree and carefully selected ingredients. But the true star, in my humble opinion, is that irresistible crumb topping. Each bite delivers a delightful crunch, a buttery, spiced explosion that perfectly complements the soft cake beneath. It’s not overly sweet, allowing the natural flavors of pumpkin and spice to truly shine, making it an ideal companion for your morning brew or a delightful afternoon pick-me-up. I’ve tweaked and tested this recipe to ensure it’s not only foolproof but also consistently delivers that ‘wow’ factor every single time. It truly encapsulates everything you could ever want in a cozy, flavorful fall bake, effortlessly bringing warmth and joy to any occasion. You’re not just baking a cake; you’re crafting a memory, a delicious centerpiece for your gatherings or a private indulgence for yourself. Trust me when I say, once you’ve tried this, it will become a cherished part of your fall baking repertoire. It’s the kind of recipe that begs to be made repeatedly, each time bringing that same feeling of pure, unadulterated comfort and deliciousness.

Elevating Your Pumpkin Coffee Cake Experience: Serving and Customization!

Now that you’re convinced of its magic, let’s talk about how to best enjoy this masterpiece and perhaps even put your own spin on it. While this Pumpkin Coffee Cake is absolutely perfect on its own, a warm slice alongside a steaming cup of coffee or a fragrant tea is, in my opinion, the quintessential way to savor it. It transforms a simple breakfast into an event, an ordinary brunch into a special occasion. For an extra touch of decadence, consider serving it with a dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or vanilla extract. A scoop of good quality vanilla bean ice cream also makes an unexpectedly delightful pairing, especially if you warm the cake slightly before serving – the contrast of warm cake and cold ice cream is simply divine.

But the fun doesn’t stop there! Feel free to get creative and customize this recipe to suit your own palate. For those who love a bit of crunch, consider folding in a handful of chopped toasted pecans or walnuts into the batter just before baking. This adds another layer of texture and a wonderful nutty flavor that complements the pumpkin beautifully. If you’re a chocolate lover (and who isn’t?), a sprinkle of mini chocolate chips can be an incredible addition, melting into gooey pockets of sweetness within the cake. For an even more intense spice profile, you could experiment with a pinch of cardamom or allspice in the crumb topping or the cake batter. These simple additions can truly transform the flavor profile!

You could also play with glazes! While I love the simplicity of this cake, a simple drizzle of a powdered sugar glaze (made with powdered sugar and a touch of milk or orange juice) can add a beautiful finish and an extra layer of sweetness. Or, for a truly autumnal touch, a maple glaze would be absolutely divine, perfectly harmonizing with the pumpkin and spice notes. Imagine: a rich, amber glaze cascading down the sides, adding a visual appeal that’s as captivating as the taste. This cake is wonderfully versatile, inviting you to experiment and make it uniquely yours, whether it’s for a cozy family morning or a celebratory gathering with friends. The possibilities are truly endless, and each variation simply enhances the joy of this delightful treat.

Your Turn to Bake and Share!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and embark on this delicious baking adventure. There’s an immense satisfaction that comes from creating something so comforting and delicious from scratch, and I promise you, this Pumpkin Coffee Cake will not disappoint. Once you’ve pulled this golden-brown masterpiece from your oven and taken that first glorious bite, I would absolutely love to hear all about your experience! Did you stick to the original recipe, or did you venture into some of the variations I suggested? What was your favorite part? Did it become a new family favorite? Please, don’t keep your culinary triumphs to yourself! Share your photos, your stories, and your feedback in the comments below or on social media. Your insights and experiences inspire me and the entire baking community. Let’s spread the joy of homemade goodness, one perfect slice of Pumpkin Coffee Cake at a time. Happy baking, everyone, and I can’t wait to see what you create!

Best Pumpkin Coffee Cake: Spiced, Moist & Delicious!

Pumpkin Coffee Cake – just uttering those words conjures images of crisp autumn mornings, steaming mugs of coffee, and the comforting embrace of fall spices. I find that there’s something uniquely magical about a bake that perfectly balances the rich, earthy notes of pumpkin with the sweet, crumbly delight of a classic streusel topping. This isn’t just any coffee cake; it’s a seasonal masterpiece, a staple that transforms ordinary breakfasts into extraordinary culinary experiences. Historically, coffee cakes have been cherished across cultures as a perfect accompaniment to a morning brew or an afternoon pick-me-up. The addition of pumpkin, however, elevates this beloved treat, infusing it with the quintessential flavors of autumn harvest festivals and cozy gatherings. People adore this dish not only for its incredibly moist and tender crumb but also for the irresistible contrast provided by the buttery, cinnamon-spiced streusel. Every bite is a harmonious blend of sweet pumpkin puree, warming spices like nutmeg and ginger, and a satisfying textural crunch. Whether you’re hosting a festive brunch or simply seeking a comforting moment for yourself, a slice of homemade Pumpkin Coffee Cake truly embodies the spirit of the season. It’s a dish that promises warmth, flavor, and a touch of nostalgic bliss with every forkful.

Prep Time
50 Minutes

Cook Time
55 Minutes

Total Time
40 Minutes

Servings
16 servings

Ingredients

• 3 cups all-purpose flour (for streusel)
• 1/2 cup granulated sugar (for streusel)
• 1/4 cup packed light brown sugar (for streusel)
• 1 tablespoon ground cinnamon (for streusel)
• 1 tablespoon pumpkin pie spice (for streusel)
• 1 teaspoon kosher salt (for streusel)
• 1/2 cup unsalted butter (1 stick), softened but still cool (for streusel)
• 2 1/4 cups all-purpose flour (for cake)
• 1 tablespoon baking powder (for cake)
• 3/4 teaspoon baking soda (for cake)
• 1 teaspoon ground cinnamon (for cake)
• 1 tablespoon pumpkin pie spice (for cake)
• 3/4 teaspoon kosher salt (for cake)
• 1 cup unsalted butter (2 sticks), melted (for cake)
• 1 1/2 cups granulated sugar (for cake)
• 3/4 cup packed light brown sugar (for cake)
• 2 large eggs, at room temperature (for cake)
• 1 (15-ounce) can pumpkin puree (for cake)
• 1/2 cup buttermilk, at room temperature (for cake)
• 1 teaspoon pure vanilla extract (for cake)
• 4 ounces cream cheese, softened (for glaze)
• 2 tablespoons unsalted butter, softened (for glaze)
• 1 1/2 cups powdered sugar, sifted (for glaze)
• 1/2 teaspoon pure vanilla extract (for glaze)
• 1-3 tablespoons milk or heavy cream (for glaze)

Instructions

1. Step 1
   Combine 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon cinnamon, 1 tablespoon pumpkin pie spice, and 1 teaspoon kosher salt in a bowl. Cut in 1/2 cup cold, cubed butter until coarse and crumbly with pea-sized pieces. Chill.
2. Step 2
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 1 teaspoon cinnamon, 1 tablespoon pumpkin pie spice, and 3/4 teaspoon kosher salt.
3. Step 3
   In a separate, larger bowl, cream 1 cup melted butter, 1 1/2 cups granulated sugar, and 3/4 cup light brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract. Add the entire can of pumpkin puree and beat until smooth and fully combined.
4. Step 4
   With the mixer on low speed, alternately add the dry ingredient mixture and 1/2 cup buttermilk to the wet ingredients, starting and ending with dry. Mix only until flour streaks have just disappeared; do not overmix.
5. Step 5
   Pour approximately half of the pumpkin cake batter into the prepared pan and spread evenly. Sprinkle half of the prepared streusel topping over this layer. Carefully spoon and spread the remaining cake batter over the streusel, then generously sprinkle the remaining streusel topping on top.
6. Step 6
   Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The streusel should be golden brown.
7. Step 7
   Remove the cake from the oven and place it on a wire rack to cool completely in the pan for 1-2 hours. Do not glaze a warm cake.
8. Step 8
   In a medium bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth and fluffy. Gradually add 1 1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla extract, mixing until combined. Slowly add 1-3 tablespoons milk or heavy cream, one tablespoon at a time, until desired drizzling consistency is reached.
9. Step 9
   Once the Pumpkin Coffee Cake has completely cooled, generously drizzle the cream cheese glaze over the top. Let the glaze set for about 10-15 minutes before slicing into 12-16 squares. Enjoy with a warm beverage.
10. Step 10
    Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Bring refrigerated slices to room temperature before serving for best texture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.