Pumpkin Coffee Cake

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Pumpkin Coffee Cake is my mom’s coffee cake made with pumpkin for fall breakfast. It also has a thick and crunchy streusel on top!

We could not stop eating this pumpkin coffee cake recipe…no, that’s a lie. I couldn’t stop eating it, ha!

PIN IT NOW TO SAVE FOR LATER!

slice of pumpkin coffee cake on blue plate

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.

I’ve been posting pumpkin on Facebook for a few weeks (y’all are still in love with my pumpkin pull-apart and my pumpkin spice snowballs) so I know people are ready, just like I am.

I give you my first pumpkin recipe of 2018: Pumpkin Coffee Cake!

(But, um, well, this is awkward. It’s not actually NEW: it’s new and improved. You see, I originally posted this recipe in 2011 and recently updated the photos and fixed all the quirky things in the recipe. There’s a really good chance you’ve never seen or tried this before so it’s actually NEW for most of you!)

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.

Basically, this is the best and ONLY Pumpkin Coffee Cake recipe you need this fall!

slice of pumpkin coffee cake on blue plate

I realized after making this that I’ve never posted my mom’s original coffee cake recipe. (OOPS!) I need to do that, but know that her 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.

And then…then there is the streusel on top.

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.)

My pumpkin coffee cake version fulfills all my requirements; in fact, I could eat that streusel alone, without the cake!

bite out of pumpkin coffee cake on blue plate

How do you make a thick streusel topping for coffee cake?

Just a few simple ingredients:

  • Melted butter
  • Brown sugar is a must for streusel
  • Flour for binding
  • Cinnamon
  • A pinch of salt – to cut through the sweetness and add a bit of depth to the flavor.

Just stir those together with a fork easy peasy and spread on top of the cake. I absolutely LOVE this coffee cake recipe!

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slice of pumpkin coffee cake on blue plate
3.82 from 122 votes
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Pumpkin Coffee Cake

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

Course Breakfast
Cuisine American
Keyword coffee cake, fall, pumpkin
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 servings
Calories 218 kcal
Author Dorothy Kern

Ingredients

For the Coffee Cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup nonfat milk

For the Streusel

  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch salt

Instructions

  1. Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.

  2. 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.
  3. 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.

  4. Bake 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean. 

  5. Store covered on the counter for up to 2 days or freeze for up to one month.

Recipe Video

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.

Nutrition Facts
Pumpkin Coffee Cake
Amount Per Serving (1 slice)
Calories 218 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 7mg 2%
Sodium 82mg 3%
Potassium 131mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 23g
Protein 2g 4%
Vitamin A 49.7%
Vitamin C 0.9%
Calcium 5.7%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

Love coffee cake? How about trying Aimee’s Cream Cheese Coffee Cake, Lindsay’s Blueberry Streusel Coffee Cake, or Michelle’s Peach Coffee Cake!

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.

**Did you make this recipe? Don’t forget to give it a star rating below!**

Pumpkin Coffee Cake is my mom's coffee cake made with pumpkin for fall breakfast. It has a thick and crunchy streusel on top! We could not stop eating this pumpkin coffee cake recipe! #pumpkin #coffeecake #fallbaking

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18 comments

  1. Oh yes!!! My Gkids will love this for breakfast before school

  2. Wow, never thought to add pumpkin to coffee cake. YUM!

  3. I think I will make this cake a lot this Fall 🙂 thank you for sharing the recipe.

  4. This recipe looks so healthy and delicious! Thanks for posting a recipe about the DIY pumpkin pie spice too! It’s so hard to find pumpkin pie spice here.

  5. What size can of Pumpkin??

  6. Okay. I fell for it. I made this. But there’s a problem with the recipe as written.

    As I sat down to add this to my collection, I realized that there’s something wonky: See up there where the ingredients list says “2 cups all purpose flour, DIVIDED” ? Yeah, that.

    Then step 2 says, “Mix 2 cups flour…”

    Now, down in step 3: “remaining 1/4 cup flour,” WHAT REMAINING 1/4 CUP FLOUR? Hmm?

    Too late. Already committed. I even made TWO like this. I noted that the batter seemed a bit thicker and less orange colored than the video, so I did add a bit extra pumpkin. They’re both out of the oven and smell heavenly.

    I added about a 1/2 cup of chopped pecans to the streusel topping. Because pecans just go with pumpkin in my opinion.

    Taste test: Wonderful!! Very moist, in spite of the recipe error. Adding pecans to the streusel makes for a nice contrast to the soft cake. Oatmeal would also work.

    1 cup of pumpkin from a small can left not quite enough for a second cake. I had two cans that were close to expiration so I just opened the second can so I had enough for two cakes.

  7. I think this is a delicious cake. However, if you’re really getting 16 servings from it you must be feeding mice. I got a much more believable 9 servings, and sufficiently fed my family. Let’s keep it real, shall we?

  8. Lion Lady, Recipe is correct. The remaining 1/4 c of flour is is streusel recipe which is what you were making.

  9. There is a bit of an error because it says to mix 2 cups flour for the cake part and it should be 1 and 3/4 cup for the cake. It was still good though.

  10. Can we use whole milk? That’s all I ever have..

  11. Why do you divide the flour? It calls for all 2 cups in the recipe to be mixed in. 

  12. Can this be doubled and baked in a 9×13? How long would it need to be baked?
    I’ve made it twice in two days, delicious!! I gave most of the first one away, so I had to make it again. Thank you for all of the recipes you post, especially the egg-free ones, since my husband is allergic to eggs!

  13. Do you think this recipe would work with GF flour?

  14. I doubled this recipe and baked it in a 9×13 for 40 minutes on 350°. It turned out super & received rave reviews!!

  15. No one mentioned that the recipe does not call for an egg? I added one because otherwise it seems like it would turn out like baked pumpkin fudge! In the oven as I type, seems to hava a bit of a rise….we shall see

  16. Made this and used 2 cup flour as stated thought the batter was a little thick. Was not able to (pour) but was very easy to make . I did find the topping a bit sweet though. 

  17. Pingback: Pumpkin Coffee Cake is my mom's coffee cake made with pumpkin for fall breakfast... - E-BAYZON

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