Warm spices, fluffy cake, and buttery streusel make this Pumpkin Coffee Cake the ultimate fall baking treat. Every bite of Pumpkin Coffee Cake delivers soft pumpkin cake layered with crunchy cinnamon streusel and finished with a silky vanilla glaze. If you’re looking for a bakery-style breakfast cake packed with autumn flavor, this Pumpkin Coffee Cake deserves a spot at the top of your baking list.
Why You’ll Love This Pumpkin Coffee Cake
There are plenty of reasons this Pumpkin Coffee Cake stands out from other fall desserts.
- Extra layers of buttery streusel.
- Moist pumpkin-filled cake.
- Rich pumpkin spice flavor.
- Perfect for breakfast, brunch, or dessert.
- Easy to make ahead.
- Freezes beautifully.
- Finished with a sweet vanilla glaze.
Whether you’re serving a Pumpkin Coffee Cake Slice with morning coffee or bringing Pumpkin Coffee Cake to a holiday gathering, it’s guaranteed to impress.
What Makes Pumpkin Coffee Cake So Special?
Unlike traditional coffee cake, Pumpkin Coffee Cake combines pumpkin puree, warm spices, and multiple layers of streusel. Instead of a simple topping, this recipe creates a rich crumb layer throughout the cake.
The result is a tender Pumpkin Cake With Crumble Topping that feels like the perfect blend of coffee cake, crumb cake, and pumpkin dessert.
The Key Ingredients (and Why You Need Them)
Before baking this incredible Pumpkin Coffee Cake, it helps to understand the purpose of each major ingredient. The printable recipe card includes exact measurements, but these ingredients are responsible for the flavor and texture.
Pumpkin Puree
Provides moisture, color, and classic fall flavor.
Flour
Creates structure while keeping the cake tender.
Brown Sugar
Adds rich caramel-like sweetness to the streusel.
Granulated Sugar
Sweetens both the cake and crumb layers.
Pumpkin Pie Spice
Brings warm seasonal flavor to every bite.
Cinnamon
Enhances the pumpkin flavor and deepens the aroma.
Butter
Creates rich flavor and helps form the perfect streusel texture.
Eggs
Provide structure and help create a fluffy cake.
Vegetable Oil
Keeps the Pumpkin Coffee Cake moist for days.
Vanilla Extract
Rounds out the sweetness and spice flavors.
Powdered Sugar
Creates a smooth, sweet glaze.
How to Make It
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F.
Grease a 9×13-inch baking pan thoroughly.
Set aside while preparing the streusel and batter.
Step 2: Make the Streusel
In a large bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
Pour melted butter into the dry mixture.
Mix gently until large crumbs begin to form.
Do not fully combine the mixture.
The texture should resemble coarse wet sand with plenty of chunks.
Place the streusel in the refrigerator while preparing the cake batter.
Step 3: Mix the Dry Cake Ingredients
In a large bowl or stand mixer, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Mix thoroughly.
Step 4: Incorporate Butter and Pumpkin
Add cool softened butter pieces to the flour mixture.
Add a generous portion of pumpkin puree.
Mix until the butter distributes throughout the flour and forms a thick crumbly mixture.
Step 5: Prepare the Wet Ingredients
In a separate bowl, combine the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract.
Whisk until completely smooth.
Step 6: Finish the Batter
Gradually add the wet ingredients to the flour mixture.
Mix between additions until a fluffy orange batter forms.
Avoid overmixing.
Step 7: Layer the Pumpkin Coffee Cake
Spread a portion of batter into the prepared pan.
Add a layer of streusel.
Spread another layer of batter.
Add another layer of streusel.
Finish with the remaining batter.
Top with more streusel.
These layers create the signature texture of Pumpkin Coffee Cake.
Step 8: First Bake
Bake for approximately 35 minutes.
The cake should begin rising but remain slightly soft in the center.
Step 9: Add the Final Streusel Layer
Remove the cake briefly.
Sprinkle the remaining streusel over areas where the cake has puffed up.
Work quickly and return the cake to the oven immediately.
Step 10: Finish Baking
Continue baking for another 10 to 15 minutes.
The cake is done when a toothpick inserted into the center comes out clean.
The center should feel set and stable.
Step 11: Cool the Cake
Allow the Pumpkin Coffee Cake to cool on a wire rack for at least 15 to 20 minutes.
Step 12: Prepare the Glaze
Beat softened butter until smooth.
Add vanilla, salt, milk, and powdered sugar.
Mix until silky and pourable.
Adjust consistency with additional milk if needed.
Step 13: Glaze and Serve
Drizzle the glaze generously over the warm Pumpkin Coffee Cake.
Slice and serve while slightly warm for the best texture.
Pro Tips for Perfect Pumpkin Coffee Cake
Keep the Streusel Chunky
Large crumbs create the best texture and crunch.
Use Both Butter and Oil
Butter provides flavor while oil helps keep the cake moist.
Don’t Overmix
Overmixing can make the cake dense.
Refrigerate the Streusel
Cold streusel holds its texture during baking.
Add Streusel in Stages
This keeps the cake from becoming overly heavy.
Variations to Try
Gluten-Free Version
Use your favorite gluten-free flour blend to create a Gluten Free Pumpkin Coffee Cake or Gluten Free Pumpkin Crumb Cake.
Dairy-Free Option
Replace butter and milk with dairy-free alternatives for a Dairy Free Pumpkin Coffee Cake.
Vegan Version
Use plant-based butter and egg substitutes to create a delicious Vegan Pumpkin Coffee Cake.
Paleo Friendly Adaptation
Try almond flour and paleo-approved sweeteners for a Paleo Pumpkin Coffee Cake.
Gluten-Free Crumble Option
Create a flavorful Gluten Free Pumpkin Crumble topping using gluten-free flour and certified gluten-free ingredients.
GF Shortcut Version
A simple flour swap can help transform this recipe into a tasty Gf Pumpkin Coffee Cake.
Best Ways to Serve Pumpkin Coffee Cake
This Pumpkin Coffee Cake tastes amazing:
- Warm from the oven
- At brunch gatherings
- During holiday breakfasts
- At Thanksgiving dessert tables
- With coffee or tea
- As an afternoon snack
- As a cozy fall dessert
A warm Pumpkin Coffee Cake Slice with extra glaze is hard to beat.
Quick Tips for Storage and Leftovers
Room Temperature
Store covered for up to 3 days.
Refrigerator
Keep refrigerated for up to 1 week.
Freezer
Wrap tightly and freeze individual slices for up to 3 months.
Reheating
Microwave slices for 10 to 20 seconds before serving.
Frequently Asked Questions
Does Pumpkin Coffee Cake contain coffee?
No. The name refers to a cake traditionally served with coffee.
Can I make Pumpkin Coffee Cake ahead?
Absolutely. It stays moist and delicious for several days.
Can I freeze Pumpkin Coffee Cake?
Yes. It freezes exceptionally well.
Why use both butter and oil?
Butter adds flavor while oil keeps the cake soft.
Can I make it gluten free?
Yes. A quality gluten-free flour blend works very well for Gluten Free Pumpkin Coffee Cake recipes.
Final Thoughts
If you’re searching for the perfect fall baking project, this Pumpkin Coffee Cake checks every box. Loaded with layers of buttery streusel, warm pumpkin spice flavor, and sweet vanilla glaze, Pumpkin Coffee Cake delivers bakery-quality results every time. Whether you enjoy a cozy Pumpkin Coffee Cake Slice with your morning coffee or serve this Pumpkin Cake With Crumble Topping at a holiday gathering, it’s a recipe you’ll want to make all season long. Print
Pumpkin Coffee Cake with Crumble Topping and Sweet Vanilla Glaze
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings 1x
Description
This Pumpkin Coffee Cake features soft pumpkin-spiced cake layered with generous amounts of buttery cinnamon streusel and finished with a smooth vanilla glaze. It’s the perfect fall dessert or breakfast cake for holidays, brunches, and cozy weekends.
Ingredients
For the Streusel
- All-purpose flour
- Brown sugar
- Granulated sugar
- Kosher salt
- Cinnamon
- Pumpkin pie spice
- Melted butter
For the Cake
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Cinnamon
- Softened butter
- Pumpkin puree
- Eggs
- Vegetable oil
- Vanilla extract
For the Glaze
- Soft butter
- Vanilla extract
- Kosher salt
- Milk
- Powdered sugar
Instructions
- Prepare the Baking Pan
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish thoroughly using butter or nonstick spray.
- Set aside.
- Make the Streusel Mixture
- In a large mixing bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
- Whisk until evenly blended.
- Pour the melted butter over the mixture.
- Stir gently just until large crumbs begin to form.
- Avoid fully mixing everything together. Some loose flour and large chunks are ideal.
- Place the streusel mixture in the refrigerator while preparing the batter.
- Combine the Dry Cake Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix thoroughly.
- Blend in Butter and Pumpkin
- Add the softened butter pieces to the flour mixture.
- Spoon roughly half of the pumpkin puree into the bowl.
- Mix until the butter and pumpkin distribute throughout the flour and create a thick, crumbly mixture.
- Scrape the bowl as needed.
- Prepare the Wet Mixture
- In another bowl, add the remaining pumpkin puree.
- Whisk in the eggs, vegetable oil, and vanilla extract.
- Continue whisking until smooth and fully combined.
- Finish the Cake Batter
- Gradually add the pumpkin mixture to the flour mixture in several additions.
- Mix briefly after each addition.
- Continue until a smooth, fluffy orange batter forms.
- Create the Layers
- Spread part of the batter into the bottom of the prepared pan.
- Scatter a layer of streusel evenly over the surface.
- Add another layer of batter.
- Top with more streusel.
- Spread the remaining batter over the top.
- Finish with another generous layer of streusel.
- Reserve some streusel for later.
- First Bake
- Bake the cake for approximately 35 minutes.
- The cake should rise and begin setting.
- Add Remaining Streusel
- Carefully remove the pan from the oven.
- Quickly sprinkle the reserved streusel over any exposed cake areas.
- Return the cake to the oven immediately.
- Complete Baking
- Bake for an additional 10 to 15 minutes.
- Check doneness by inserting a toothpick into the center.
- If it comes out clean, the cake is ready.
- Cool
- Place the cake on a wire rack.
- Allow it to cool for 15 to 20 minutes before glazing.
- Prepare the Glaze
- Beat the softened butter until smooth.
- Add vanilla extract, salt, milk, and powdered sugar.
- Mix until creamy and pourable.
- If necessary, add small amounts of milk until the desired consistency is reached.
- Finish and Serve
- Drizzle the glaze over the warm cake.
- Allow it to settle for a few minutes.
- Slice and serve warm.
Notes
- A glass baking dish may require a slightly longer baking time.
- Metal pans often bake faster, so start checking early.
- Keep the streusel cold for the best crumb texture.
- Store covered at room temperature for 2 to 3 days.
- Refrigerate leftovers after several days and warm before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 553 kcal
- Sugar: 35 g
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 114 mg
