Name: Pumpkin Coffee Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1/2 cup Greek yogurt; 1/2 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter, cold; 1/3 cup light brown sugar; 1/2 teaspoon cinnamon

There's something about the cozy aroma of spices combined with tender pumpkin that just melts into pure comfort—and that’s exactly why this Pumpkin Coffee Cake Recipe is a favorite in my kitchen. It’s soft, flavorful, with a buttery streusel topping that always brings everyone back for seconds.

The image shows two square pieces of moist pumpkin cake stacked on a white plate placed on a white marbled surface. Each piece has three layers: a dense, deep orange pumpkin cake base, a slightly darker middle layer that looks more firm, and a crumbly light brown streusel topping with coarse sugar sprinkled on top. The texture of the cake looks soft but dense, with small air holes visible, and some crumbs are scattered around the plate. The background is blurred with green and brown tones, suggesting an outdoor view through a window. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Top Tip
How to Serve Pumpkin Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Coffee Cake Recipe

Why You'll Love This Recipe

This Pumpkin Coffee Cake Recipe hits the sweet spot between moist and spiced, with a crumbly, buttery topping that's addictive. The balance of warming spices and pumpkin puree makes it perfect for mornings, brunches, or an afternoon treat with coffee.

Perfect Texture: A tender crumb thanks to Greek yogurt and melted butter that keeps the cake moist.
Warm, Inviting Flavors: A blend of cinnamon, nutmeg, ginger, and cloves that makes every bite feel like fall in your mouth.
Simple Ingredients: Most are pantry staples, so you can whip this up anytime without a special trip to the store.
Easy Streusel Topping: Adds a delightful crunch contrasting the soft pumpkin cake underneath.

A thick square piece of crumb cake is lifted above a metal baking pan filled with more crumb cake. The cake has two main layers: a dense, moist, orange-brown bottom layer with a soft texture full of small holes, and a top layer made of light brown, crumbly streusel with a rough texture. The crumb layer sits evenly on the cake but is uneven on top, giving a rustic look. The background shows a blurred window and green outside. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Coffee Cake Recipe plays a key role, from supporting that luscious texture to evoking cozy flavors. Knowing why can help you feel confident while baking or substituting if needed.

Flat lay of vibrant orange pumpkin puree dolloped beside golden light and dark brown sugars, warm cinnamon sticks scattered near a pile of mixed ground spices including nutmeg, ginger, allspice, and cloves, smooth blocks of butter resting alongside creamy white Greek yogurt, all beautifully arranged with a dusting of flour on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The trusty base that provides structure while keeping the crumb soft enough to melt in your mouth.
Baking soda & baking powder: They work together for lift and just the right tenderness.
Spices (cinnamon, nutmeg, ginger, allspice, cloves): This blend is what gives the cake its warm, festive personality.
Pumpkin puree: Not pumpkin pie filling—pure pumpkin brings moisture and that vibrant autumn flavor without added sugar.
Brown sugar & granulated sugar: Brown sugar adds depth and a hint of molasses, while granulated sugar balances sweetness.
Butter (melted): Adds richness and moisture; melting it helps coat the dry ingredients evenly.
Greek yogurt: Keeps the cake extra tender and adds a slight tang that highlights the spices.
Streusel topping ingredients: Flour, cold butter, brown sugar, and cinnamon create that irresistible crumbly crunch on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Pumpkin Coffee Cake Recipe is super forgiving and welcomes your creative twists, so don’t hesitate to tweak it to fit your taste or dietary needs. I love adding a pecan or walnut crunch to the topping for extra texture!

Nutty Variation: I sometimes mix chopped toasted pecans or walnuts into the streusel topping. It adds a lovely crunch that pairs beautifully with the soft pumpkin cake.
Dairy-Free Twist: To make it dairy-free, swap butter for coconut oil and Greek yogurt for a plant-based yogurt—works wonderfully!
Spice Level: Feel free to bump up the cinnamon or add a pinch of cardamom for a slightly exotic flair.
Sweetness Adjustment: If you prefer less sweet, reduce granulated sugar to 2 tablespoons and the brown sugar to ⅓ cup—still delicious!

Step-by-Step: How I Make Pumpkin Coffee Cake Recipe

Step 1: Prep Your Pan and Gather Ingredients

I always start by preheating the oven to 350°F and greasing a 9x9-inch baking pan—either butter or nonstick spray works well. Getting your ingredients measured and ready ahead makes the mixing process smooth and stress-free.

Step 2: Mix Dry Ingredients with Spices

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all those wonderful warm spices. This even distribution ensures every bite is bursting with cozy flavor instead of clumps of cinnamon or baking soda.

Step 3: Blend the Wet Mixture

In a separate bowl, whisk pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth. This combo creates the moist richness that makes this cake stand out.

Step 4: Combine Wet and Dry Gently

Pour your wet ingredients into the dry bowl and stir just until combined — no overmixing! Overdoing it will make the cake dense. A few small lumps are totally fine here.

Step 5: Prepare the Streusel Topping

Mix the topping ingredients — flour, brown sugar, cinnamon — then cut in cold butter with a pastry blender, two forks, or even your fingers until it looks like coarse crumbs. This crumbly texture is the magic that gives you that crunchy, buttery top.

Step 6: Assemble and Bake

Spread the batter evenly in your prepared pan, then sprinkle the streusel topping all over before popping it in the oven. Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean.

Step 7: Cool and Serve

I like to let it cool a bit in the pan so those streusel crumbs set up nicely but honestly, it’s equally delicious warm or at room temperature. Grab a cup of coffee and enjoy!

Top Tip

I’ve made this Pumpkin Coffee Cake Recipe dozens of times, and a few small tricks transform it from good to wow. Here are my favorite tips to ensure your cake comes out perfectly every time.

Use Real Pumpkin Puree: It really does make a difference for flavor and moisture—stay away from canned pie filling!
Don’t Overmix Batter: Gently folding the wet and dry keeps the crumb tender rather than tough.
Cold Butter for Streusel: Chilled butter yields that perfect crumbly texture; don’t soften it.
Check Oven Temperature: I use an oven thermometer because an incorrect temp can dry out the cake or leave it underbaked.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

I often dust the top with a tiny sprinkle of powdered sugar for a pretty finish and serve it with a dollop of whipped cream or a drizzle of maple syrup for a little extra indulgence. Toasted pumpkin seeds scattered on top add a nice crunch too!

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea. For brunch, I love serving it alongside scrambled eggs or a simple fruit salad to balance the sweetness.

Creative Ways to Present

For special occasions, I slice the cake into mini squares and serve on a platter with fresh berry garnish and tiny jars of cream cheese frosting for guests to dollop on themselves. It turns it into a charming spread that feels both elegant and homey.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake covered tightly at room temperature if I plan to eat it within two days. For longer storage, it goes into an airtight container in the fridge, which actually helps the flavors deepen overnight.

Freezing

This Pumpkin Coffee Cake Recipe freezes beautifully—wrap individual slices in plastic wrap and place them in a freezer-safe bag. It keeps well for up to 3 months, perfect for busy mornings or unexpected guests.

Reheating

I reheat slices in the microwave for about 20 seconds or pop them in a 300°F oven for 5-7 minutes to bring back that fresh-baked softness and crisp the streusel slightly. Either way, it feels like just-baked comfort.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

You’ll want to avoid canned pumpkin pie filling because it contains added sugars and spices that can throw off the flavor and texture of the cake. Stick to pure pumpkin puree for best results.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out with just a few moist crumbs clinging to it, the cake is done. Avoid waiting until it comes out completely clean to prevent the cake from drying out.

Can I make this recipe dairy-free?

Absolutely! Swap the butter for coconut oil and use a plant-based yogurt alternative in place of Greek yogurt. The texture will stay moist and tender with these substitutions.

How do I store leftover Pumpkin Coffee Cake?

Keep leftovers covered tightly at room temperature for 1-2 days or refrigerate in an airtight container for up to 5 days. For longer storage, freeze slices wrapped well to maintain freshness.

Final Thoughts

This Pumpkin Coffee Cake Recipe has become my go-to whenever I want something that feels like a warm hug in dessert form. It’s straightforward, reliable, and always impresses friends and family with its comforting flavors and tender crumb. I know once you try making it, you’ll want it on your regular rotation too. So grab that can of pumpkin puree and get baking—it’s pure autumnal magic in every bite.