The Best Pumpkin Coffee Cake

This Pumpkin Coffee Cake was never meant to be anything special—I just needed to use up some leftover pumpkin purée during Thanksgiving prep. But one bite in, and suddenly it became the most-requested weekend treat in our house. My 12-year-old daughter now hides slices in her room so her brothers won’t find them. I wish I were joking.

The cinnamon streusel bakes up golden and crunchy, and my husband can’t resist sneaking pieces straight from the pan before I can even cut proper squares. I’ve tried the fancy bakery versions, but none of them come close to this one. It’s the kind of cake that makes the whole house smell like fall and somehow makes Sunday mornings feel slower—in the best way.

Have leftover pumpkin puree? Make these Cinnamon Streusel Pumpkin Coffee Cake or this Pumpkin Spice Cake next.

❤️ Why You’ll Love This Pumpkin Coffee Cake

I didn’t expect this pumpkin coffee cake to become the recipe everyone asks for. It’s one of those quiet little bakes that surprises you—the kind where the spices hit just right, the streusel bakes up crisp and golden, and the maple glaze ties it all together like a cozy little secret. It stays moist for days (not that it ever lasts that long), and my kids have gotten very protective over the last piece.

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📝 Ingredient List

Cake Batter:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 2 large eggs
• 1 cup pumpkin purée
• ⅓ cup milk
• ½ cup canola or vegetable oil
• 1 teaspoon vanilla extract

Crumb (Streusel) Topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature

Glaze:

• 1 cup powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• Pinch of salt

Substitution Notes: I’ve used pumpkin pie spice when I’m out of individual spices – just use 3½ teaspoons total. Coconut oil works great if you melt it first, and I actually prefer buttermilk over regular milk when I have it on hand.

🔍 Why These Ingredients Work

I learned the hard way that pumpkin puree keeps cakes moist way longer than butter ever could. Those three spices aren’t random – cloves add depth, nutmeg brings warmth, and cinnamon ties everything together. Using oil instead of butter was my mom’s trick for cakes that stayed soft for days, and that brown sugar in the streusel caramelizes beautifully in the oven.

Essential Tools and Equipment

• 9×9 inch baking pan
• Parchment paper
• Large mixing bowl
• Whisk
• Medium bowl for streusel
• Measuring cups and spoons
• Toothpick for testing doneness

👩🍳 How To Make Pumpkin Coffee Cake

1. Prep your pan and oven: Set oven to 350°F and line your 9×9 pan with parchment paper. Leave some hanging over the sides – you’ll thank me later when it’s time to lift this baby out.
2. Mix the dry stuff: Whisk all your dry ingredients in a big bowl until there are no lumps. I always sift my flour if it looks clumpy because nobody wants dense cake.
3. Add wet ingredients: Pour in eggs, pumpkin, milk, oil, and vanilla. Mix just until you can’t see dry flour anymore – stop there! My grandmother always said “tough cake comes from tough mixing.”
4. Spread the batter: Get that orange batter into your pan and smooth it out with a spatula. Don’t obsess over perfection here.
5. Make the good stuff: Mix your streusel ingredients until it looks like chunky sand. I use my fingers because it’s faster than any tool.
6. Top and bake: Sprinkle that streusel everywhere – don’t leave any sad, naked spots. Bake 30-40 minutes until a toothpick comes out mostly clean.
7. Cool down: This is torture, but let it cool completely. Hot cake + glaze = runny mess.
8. Glaze it up: Whisk your glaze smooth and drizzle all over. Go crazy with it – life’s too short for skimpy glaze.

Tips from Well-Known Chefs

My cooking instructor always said cold ingredients don’t mix right – everything should be room temp. Also learned from watching Martha Stewart that you gotta stop mixing streusel the second it gets crumbly or it turns greasy.

❗ You Must Know

Stop mixing the second you can’t see flour streaks. I ruined my first batch by beating it to death – ended up with cake that could double as a doorstop.

Personal Secret: I throw a tiny pinch of salt in my glaze. Sounds weird but it makes everything taste better.

💡 Pro Tips & Cooking Hacks

• Spoon flour into your measuring cup instead of scooping. I packed way too much flour once and got brick cake.
• Parchment paper is your best friend. Seriously, don’t skip it.
• Stick a toothpick in the middle to test doneness. Should come out with just a few crumbs.
• Wait for the cake to cool or your glaze will disappear into nothing.

🎨 Flavor Variations & Suggestions

Chocolate Chip: Dump in half a cup of mini chips. My kids love this version.

Nuts: Pecans or walnuts in the streusel make it fancy enough for company.

Cream Cheese: Swirl some sweetened cream cheese through the batter before streusel.

Orange: Fresh orange zest brightens everything up.

Coffee: Replace some milk with strong coffee if you want it more grown-up.

⏲️ Make-Ahead Options

This cake gets better overnight – all the flavors settle in together. Make it without glaze up to 2 days ahead and keep it covered on the counter. Add glaze right before serving so it looks pretty.

You can freeze the whole thing wrapped tight for up to 3 months. Just thaw completely before you glaze it.

Recipe Notes & Baker’s Tips

Don’t panic if the batter looks thick – pumpkin puree is dense stuff. The oil keeps everything moist, so don’t swap it for butter unless you want a heavier cake.

If your streusel is too wet, add more flour. Too dry, add more butter. You want it to stick together when squeezed but still crumble apart.

🍽️ Serving Suggestions

Perfect with morning coffee or afternoon tea. I like it slightly warm with whipped cream, but it’s great plain too.

Goes amazing with apple cider, chai, or even cold milk for the kids. Sprinkle some cinnamon on top or add toasted pumpkin seeds if you’re feeling fancy.

Hope this becomes your new weekend staple like it did for us!

🧊 How to Store Your Pumpkin Coffee Cake

Keep it covered on the counter for up to a week. The pumpkin keeps it moist way longer than regular cake. For longer storage, wrap it tight and freeze for up to 3 months.

Pop it in the microwave for 10 seconds if you want that fresh-baked warmth back.

⚠️ Allergy Information

Contains: Gluten, eggs, dairy Gluten-free option: Substitute with a 1:1 gluten-free flour blend Dairy-free: Use plant-based milk and vegan butter in the streusel Egg-free: Try 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes)

❓ Questions I Get Asked A Lot

Can I use a larger pan?

Sure! A 9×13 works but it’ll be thinner and cook faster – check it at 25 minutes.

Can I swap the spices?

Yeah, just use pumpkin pie spice instead – about 3½ teaspoons total.

How long do leftovers keep?

Up to a week covered on the counter, or freeze it for 3 months.

Can I use different oil?

Any neutral oil works. I’ve used melted coconut oil too.

My streusel sank – what happened?

Probably too warm batter or the streusel was too fine. Room temp batter works best.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing about your baking adventures, and your feedback helps other home bakers too. Did you try any of the variations? Share your photos on social media – seeing your beautiful creations always makes my day!