My pumpkin coffee cake recipe is perfectly sweetened, outrageously melt-in-your-mouth, and flavored with all the best spices of Fall. It’s topped off with a rich brown sugar streusel crumb and drizzled with sweet vanilla glaze.
The Perfect Fall Bake
Every now and then I re-visit an old recipe to the blog to make sure it’s still up to my baking standards. I’ve learned a lot in the 7 years that I’ve been developing recipes professionally, so occasionally I just take a peek back at something I haven’t baked in a while and see if I can improve upon it. This pumpkin coffee cake was my most recent re-test, published 5 years ago, and much to my relief, I found that my efforts were completely in vain.
Not trying to toot my own horn here but this pumpkin coffee cake is more than a 5-star recipe. It’s 10 stars! I’d developed it to be a festive Fall spin on my classic coffee cake, and that it is. Irresistible, perfectly spiced with an incredible texture, and it’s devoured within several hours of coming out of the oven every. time.
Why You’ll Love This Recipe
- It is the epitome of Fall baking! Cozy spices wrapped up in pumpkin and blanketed with a brown sugar streusel and vanilla glaze.
- The flavor and texture is unparalleled. Moist without being heavy, soft, and perfectly balanced with Fall spices.
- It’s easy! You can certainly use a mixer, but one is not needed!
- It keeps well. Make it a day or two in advance of your next potluck or get-together and marvel at the still-outrageously moist crumb once served
No changes were needed to the recipe, but I did decide to give the photos a facelift (minus the one above, preserved for posterity 😉) and added weight measurements to the original recipe (I initially only used cups, but if you’ve been here a while you know how important using a kitchen scale is to me!). I hope you’ll give this one a try!
Ingredient Overview 🥚🧂
The ingredients are quite similar to what I use for my pumpkin muffins, but you’ll find a few small edits. The muffin recipe was designed to have a lighter, well, muffin-like texture, and for a good pumpkin coffee cake (or any coffee cake) you need a denser crumb (but it must never be dry and should practically melt in your mouth!).
- Pumpkin. Use 100% pumpkin puree and avoid cans that are labeled “pumpkin pie filling”. Annoyingly, the two are often sold side-by-side and the packaging is very similar.
- Spices. I start with pumpkin pie spice (don’t forget you can always make your own pumpkin spice, if you don’t have any on hand) and add a bit extra ground cinnamon.
- Sour cream. I went back and forth with this ingredient before discovering that a mere two tablespoons packs a punch and makes this pumpkin coffee cake outrageously good. You’d think all the moisture from the pumpkin puree would be sufficient, but a big spoonful of sour cream makes the crumb moist (but not wet) and gives the cake a well-rounded flavor.
- Sugar. There’s surprisingly little sugar in today’s recipe (well, it seems that way to me, anyway), thanks to the natural sweetness of the pumpkin and the streusel topping.
- Butter. Butter is used in both the cake and the crumb topping, and in both instances I melt it first. Melting the butter makes for a more moist and butterier final crumb (and, as a bonus, removes the need for an electric mixer).
Tips for Making Pumpkin Coffee Cake
- Mixing matters! When combining the wet ingredients, I do so in stages and ensure the wet ingredient are thoroughly combined (it’s OK if the mixture looks a bit piecey, but it should be uniform). An electric mixer isn’t required, but is fine here. When whisking the dry ingredients, again ensure they are well-combined. But once you combine the wet and dry ingredients, do so gently and by hand. Don’t over-mix or the end result could be a too-dense and dry pumpkin coffee cake.
- The pan you use matters. I tested this recipe in a metal 9×9 baking pan and found it consistently needed 30 minutes to bake, give or take a minute or two, max. If you opt to use a ceramic or glass pan, the baking time will likely be longer than is indicated. Keep an eye on the cake and use a toothpick to test for doneness (a toothpick inserted in the center should come out clean or with moist crumbs!).
- Don’t over-bake. This is a cardinal sin of baking, and something I stress in recipes ranging from my chocolate chip cookies to my yellow cake. Over-baking your pumpkin coffee cake means it will be dry (it should never be dry!) and crumbly. It’s best when the toothpick you use for testing comes out with moist crumbs (not wet batter) and not dry. The cake will continue to bake in the pan as it cools, so removing it on the cusp of under-doneness (with moist crumbs) means it will finish baking perfectly as it cools. Once the toothpick is dry, it means you may be on the cusp of over-doneness. Get that cake out of the oven on time!
Frequently Asked Questions
Other readers have made this recipe in a 9×13 pan. To keep it from being too thin, I recommend doubling the recipe
I recommend making my pumpkin bread, instead, which was specifically designed for a loaf pan. However, some readers have commented that they have made this recipe in a loaf pan and that it took approximately 55 minutes to bake.
Yes! After cooling completely, slice and individually wrap the pumpkin coffee cake before freezing. It should keep several months in the freezer.
I hope you love this pumpkin coffee cake as much as everyone in my household does! If you try it out, please leave me a comment and let me know what you think! 💜
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pumpkin Coffee Cake
Ingredients
- ¾ cup (170 g) unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar tightly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup (240 g) pumpkin puree not pumpkin pie filling
- 2 Tablespoons sour cream
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup (156 g) all-purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Streusel Topping
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) brown sugar tightly packed
- 2 Tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- 6 Tablespoons salted butter melted (see note for unsalted butter)
Glaze (optional)
- ½ cup (63 g) powdered sugar
- 2-3 teaspoons milk plus additional if needed. Use whatever type of milk you have in your fridge.
- ¼ teasspoon vanilla extract
Recommended Equipment
- 9×9 baking pan
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking pan with parchment paper or lightly grease the pan with baking spray.
- Combine melted butter and sugars in a large bowl and stir until well-combined¾ cup (170 g) unsalted butter, ½ cup (100 g) granulated sugar, ¼ cup (50 g) brown sugar
- Add eggs, stir well2 large eggs
- Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.1 cup (240 g) pumpkin puree, 2 Tablespoons sour cream, 1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.1 ¼ cup (156 g) all-purpose flour, 2 teaspoons pumpkin spice, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Using a spatula, gradually add dry ingredients and wet and stir gently until just combined — do not over-mix!
- Spread batter evenly into prepared 9×9 pan. Set aside while you prepare the streusel topping.
Streusel Topping
- Prepare the crumble by whisking together flour, sugars and cinnamon.1 cup (125 g) all-purpose flour, ¾ cup (150 g) brown sugar tightly packed, 2 Tablespoons granulated sugar, 1½ teaspoons ground cinnamon
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.6 Tablespoons salted butter
- Evenly sprinkle streusel topping over the top of your pumpkin batter.
- Transfer pan to oven and bake on 350F (175C) for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before adding glaze.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle. Stir in vanilla extract.½ cup (63 g) powdered sugar, 2-3 teaspoons milk, ¼ teasspoon vanilla extract
- Drizzle over cooled pumpkin crumb cake.
- Cut and serve. Enjoy!
Notes
Baking Pan
I use a metal 9×9 pan for this recipe and my cake is always finished at 30 minutes. If you are using a glass or ceramic pan your cake will likely take longer to bake. Readers have reported that it takes approximately 45-50 minutes (total) in a glass pan, but use the toothpick test and keep an eye on it!Streusel – butter note
If you only have unsalted butter on hand, simply add a scant ¼ teaspoon of salt with the sugars.Storing
I usually store my pumpkin cake directly in the pan, covered with foil. It will keep for up to 4 days this way or in an airtight container at room temperature. You may also tightly wrap and freeze for several months. Recipe note: I first published this recipe over on The Stay at Home Chef, but loved it so much that I wanted to make sure that I shared it here with the rest of my recipes, too!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published in October of 2017 but I have updated it to include more helpful information and new photos.
Linda
Everything about this recipe appeals to me except the pumpkin pie spice…..do you think I could increase the cinnamon instead?
Sam
Hi Linda! The pumpkin pie spice creates a lot of the flavor here. I do have a regular coffee cake you could try. 🙂
Terri White
Let me start with something my Momma used to say, “Never make a recipe for the first time, for other people…practice on your family.” I have so much confidence in your recipes, explanations and videos, that I frequently do “first timers for others”. I made this for my husband to take on a Boys Trip a couple of weeks ago and it was a huge success! Hubs mentioned it several times. He let his friend keep the leftovers and he shared with his family. He sent a text that EVERYONE loved it. Thanks for another great recipe!
Sam
🤣 I’m so glad everyone enjoyed it so much, Terri! I have taken that step to test it out on my family first so you can be confident to just share with friends. 🙂
Old Grey Mare
As a youngster when I began begging my mother to teach me to cook, my father told her “let her make something chocolate, you can’t ruin chocolate”. We all laughed but maybe she should have done that. She started me with shortbread cookies but made me halve the recipe so I’d be wasting less ingredients if I messed them up. I was good at math even then, so I did not mind, but by the time I got to adding the flour I had forgotten about doing half (probably due to the directions to just add a half cup at a time anyway) and only stopped adding when I could get no more mixed in! We cooked them and they were very dry, but not that bad — adding icing helped. I’m guessing that part of the reason is that being a child, mixing in the flour became too hard for me before adding as much too much flour as an adult could have.
Ana
Hello, would it normally take longer to bake in a glass 8×8 pan?
Sam
Yes it will. Make sure you don’t overfill the pan. 🙂
Miriam Rose Blanar
Best pumpkin coffee cake ever!
When I go to freeze it, would I freeze it directly in the pan or have to take it out and then wrap it?
Sam
Hi Miriam! It’s best to have it exposed to as little air as possible when freezing. 🙂
Alyssa
I’m so excited to try this recipe! I have made your best coffee cake recipe and it was amazing! How many days do you think this recipe will stay moist/fresh for?
Sam
Hi Alyssa! I would say it would be good for 3 or 4 days in an air tight container. 🙂
Helen
Sugar Spun Run hits another home run with this delicious coffee cake! The cake itself is so moist and seasoned perfectly and the crumb topping is generous as well as crispy and flavorful.
Emily @ Sugar Spun Run
Thanks for letting us know how you liked it, Helen! Enjoy ❤️
Jan
Sam, is it essential to line the pan with parchment or foil. What would happen if I just used baking spray or grease and flour?
Sam
Hi Jan! The lining just makes it much easier to take out and slice, but if you’d like to grease and flour your pan that should work as well. 🙂
brinda
So I don’t eat a lot of sweets but when the weather is right I will bake. Came across this recipe (I follow the site already) and it sounded good. I honestly don’t think I can ever make this again………..I couldn’t stop eating it!! I had to give half away to keep from eating the whole thing it is that good! I did not use the drizzle at the end, I didn’t feel I needed it. The cake is moist, not to sweet but sweet enough, perfect pumpkin spice flavor, lots of topping! I kept it in the fridge after the first day, been taking it out for a piece and it is still super moist, no issues. Now I’m going to try all your coffee cakes! Love it!
Sam
I’m so glad you enjoyed it so much, Brinda! 🙂
Monique B
Best Coffee Cake I Have Ever Made! The texture was luxuriously moist. The flavor was perfectly balanced- not too sweet, not too rich. The generous amount of crumb topping brings it home. I added pecans to both the cake and topping.
I used a loaf pan, as I had misplaced my square pan. It took 55 minutes to bake. The tenderness of the cake did not lend itself well to cutting in 2.5 inch slices. I recommend sticking to a square pan.
Emily @ Sugar Spun Run
We’re so happy you loved the coffee cake, Monique! Adding pecans is a great idea 😊
Sandra
How can I make this a loaf/bead?
Emily @ Sugar Spun Run
Hi Sandra! We’d suggest you try our pumpkin bread instead 🙂
Cindy
My co-worker made this & it’s wonderful! Just wondering if the pumpkin could be replaced with something else?
Old Grey Mare
By this time you will probably never see my comment, but I am wondering why you would want anything but pumpkin in it. Pumpkin is so delicious! Perhaps you or a family member are allergic to it (though I have never heard of that), otherwise maybe use butternut squash but you’d have to prepare it yourself as I don’t think you can find it canned.
However, if you think you do not like pumpkin, are you sure you don’t just dislike pumpkin pie spice? That is the case with me, so I make my pumpkin treats with little or no spice. [Some people think they do not like rye bread when actually they just don’t like the caraway seeds which are in many (most?) rye breads. My brother thought he didn’t like “goat cheese” because he once had Greek Roquefort and didn’t like it.]
Jillian
I love this recipe so much it was delicious and moist with the crunchy melt in your mouth streusel! However it took over 45 minutes to cook on 350, I used a 9×9 glass baking pan.
Sugar Spun Run
Hello, Jillian! I am so happy that you enjoyed the pumpkin coffee cake. Every oven is different. I’m sorry that it took longer than anticipated but happy it came out tasty. 🙂
Linda G.
I have made this recipe many times and it is easy and delicious. I get many compliments on it. The streusel top is the best. Yum! You cannot go wrong with this recipe.
Dave Martz
Just made it and it’s so soft and moist while house smells like fall
Sugar Spun Run
I love the smell of fall baking. I am so glad that you enjoyed the pumpkin coffee cake, Dave! Thanks for commenting. 🙂
Kimm
This was so yummy!! I made a double batch. Used a 9×13 pan and baked it at 325. It took awhile but it did finally bake. It was a huge hit at the function I took it too. The crumb on top wasn’t lacking like some recipes and the crumb was light and fluffy and so moist. This will be my go to fall pumpkin recipe this year!!
Sugar Spun Run
Thank you so much, Kimm! I am so glad that you enjoyed the pumpkin coffee cake. 🙂
Sharalyn Moran
I have gotten spoiled by your leaving a calorie count for your recipes and yet I don’t see one on here. In this case I will need to know for my type 1 diabetic grandson. As long as he knows the carbs and such He can indulge with a insulin shot. We just need to measure his portion. Thanks in advance, Sharalyn Morgan
Sam
Hi Sharalyn! Sorry I missed the calories on this recipe, I just went in and added them (369 calories per slice). I use MyFitnessPal.com to calculate nutrition information for my recipes (you might want to check it out, it is very helpful, you just have to be careful that it matches your ingredients correctly), here is all of the nutrition information it just gave me for this recipe:
Amount Per Serving
calories 369
% Daily Value *
Total Fat 19 g 29 %
Saturated Fat 12 g 58 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 78 mg 26 %
Sodium 1794 mg 75 %
Potassium 43 mg 1 %
Total Carbohydrate 47 g 16 %
Dietary Fiber 4 g 15 %
Sugars 21 g
Protein 4 g 8 %
Vitamin A 62 %
Vitamin C 1 %
Calcium 6 %
Iron 4 %
I hope that helps, and that your grandson loves the recipe!! 🙂
Claire
Absolutely Beautiful!!