Pumpkin Coffee Cake

Pumpkin Coffee Cake is my mom’s coffee cake made with pumpkin – it has a thick and crunchy streusel on top! We could not stop eating this pumpkin coffee cake recipe – it’s moist and sweet and has tons of pumpkin spice flavor.

I’ve alway said, if I make it, fall will come. I say that every August when I post my first PUMPKIN recipe: in the hopes that me wishing for fall, it will actually show it’s head here in Sacramento.

School has started, yet it’s still in the 90s on the regular…and will be until mid-October. Then it will rain on Halloween. It does that every year: hot hot hot COLD. We don’t get a traditional fall here in the Valley and it’s irritating.

This is why, even though most people will scream NO NOT YET when I post my first pumpkin recipe, I do it in August. My pumpkin pull-apart and my pumpkin spice snowballs go wild this time of year so I know I’m not the only one excited!

This EASY Pumpkin Coffee Cake recipe is adapted from my mom’s coffee cake. It’s moist and dense and full of pumpkin spice flavor with a thick and crunchy streusel on top.

How to make Pumpkin Coffee Cake

1. Make sure to use canned pumpkin puree, not pumpkin pie mix.
2. The cake has brown sugar in the topping and the cake has granulated sugar.
3. Because of the pumpkin, this recipe does not need eggs!
4. You can use any kind of milk (even nondairy milk or nonfat milk).
5. This cake bakes in a 9×9-inch square pan, but you could also do it in a 9-inch round cake pan.
6. It’s easiest to stir together the topping ingredients with a fork.

Dorothy’s Expert Tips

• My mom’s original coffee cake recipe has inspired Banana Coffee Cake, Funfetti Coffee Cake, Peanut Butter Coffee Cake, Mocha Coffee Cake, and even these Mini Crumb Muffins. (And don’t forget: it even was the source for my single-serve MUG Coffee Cake!) Easy Pumpkin Coffee Cake is the best fall breakfast and is super simple to make.
• This coffee cake recipe starts with canned pumpkin puree. Make sure to use pumpkin puree, not pumpkin pie mix, because you’re going to add sugar and pumpkin pie spice.
• Because pumpkin is so wet, this cake doesn’t need eggs or much milk or oil. In fact, the recipe only has 1/4 cup oil in the whole recipe. Because there are no eggs in this coffee cake, it’s easy to turn it into a vegan coffee cake recipe by using a non-dairy milk if you want.
• The cake bakes up to be a dense and moist cake, just like a coffee cake should be.
• Coffee Cake streusel needs to be abundant. There should be a super THICK layer of streusel on top of the cake and the streusel should be so dense it stands alone. (Those are my coffee cake requirements.)

Pumpkin Coffee Cake Recipe

4.87 from 151 votes

Pumpkin Coffee Cake is the perfect fall breakfast with a thick streusel! It’s also an egg-free coffee cake that’s thick and moist and has the perfect pumpkin spice flavor

Recipe Video

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Yield 16 servings

Serving Size 1 slice

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Coffee Cake

• ▢ 2 cups (248g) all-purpose flour
• ▢ ¾ cup (150g) granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 cup pure pumpkin puree
• ▢ ¼ cup (59ml) vegetable oil
• ▢ 1 teaspoon vanilla
• ▢ ½ cup (118ml) nonfat milk

For the Streusel

• ▢ ¼ cup (57g) unsalted butter, melted
• ▢ ¼ cup (31g) all-purpose flour
• ▢ 1 cup (200g) brown sugar
• ▢ 1 tablespoon cinnamon
• ▢ Pinch salt

Instructions

• Preheat oven to 350°. Spray a 9×9” pan with nonstick cooking spray.
• Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
• In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
• Bake 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean. 
• Store covered on the counter for up to 2 days or freeze for up to one month.

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Recipe Notes

Please note this coffee cake, as described and showed in photos, is dense, thick and moist. It’s not light and airy like a cake.

The video forgot to add milk. FOLLOW THE RECIPE not the video, as is a good rule for ALL recipes on all sites.

Recipe Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 131mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2485IU | Vitamin C: 0.7mg | Calcium: 57mg | Iron: 1.3mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Step by Step Photos

1. Whisk dry ingredients together first (all-purpose flour, baking poweder, sugar, salt).
2. Add in the remaining cake ingredients (oil, pumpkin, vanilla, milk). The batter will be thick.
3. Stir the topping ingredients with a fork (brown sugar, melted butter, flour, and cinnamon).
4. Spread topping on top of the cake and bake until a toothpick comes out clean from the center of the pan.

Other Favorite Recipes

• Peanut Butter Coffee Cake has a chocolate chip streusel!
•  Banana Bread Coffee Cake marries two of my favorite breakfasts!
•  Peanut Butter Pumpkin Bread is another fall favorite.