Pumpkin Coffee Cake

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When it comes to eating sweets, I have a problem with moderation.  Alcohol? No problem, I can stop at one drink. Broccoli? A handful and I’m totally satisfied. But desserts? Oh man, I have serious issues.

I made this coffee cake as a gift. I’d been thinking about tweaking my moms crumb coffee cake into a pumpkin coffee cake for awhile and then a few blogs I read posted their own versions, so cravings won out and I headed to the kitchen.

I had to taste a piece, right? Since it was a gift. So I ate a large slice for dessert.

It was too dark to photograph it the evening I made it, so the next day I cut a slice for pictures. Even poured some coffee as a prop. Well, what am I supposed to do now that it’s got all my photo germs on it?

That’s right, I ate another slice.

Then I packaged it up on a plate to give away. And I kept a slice for my daughter. And a few other slices wouldn’t fit on the plate. So I tucked them away in a Tupperware.

Guess what I had for lunch?

Um, it wasn’t broccoli.

Someone, please stop me. I really do need a 12-step program. If you know of one, let me know.

I’ll bring the coffee cake.

Did you make this recipe?

Pumpkin Coffee Cake


  • 2 ¼ cups flour, divided

  • ¾ cup sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • 1 cup pure pumpkin puree

  • ¼ cup vegetable oil

  • 1 teaspoon vanilla

  • ½ cup milk

  • ¼ cup unsalted butter

  • 1 cup brown sugar

  • 1 tablespoon cinnamon

  • Pinch salt


  1. Preheat oven to 375°. Line a 9x9” pan with foil and spray with 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 remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.

  4. Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.

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  1. It’s uncanny! I have that exact same problem. What are the odds?? 😉

  2. The texture of this cake looks fantastic. I would eat some right now as a second breakfast if it were in front of me!

  3. This looks delicious! I just found my next baking project. Thank you.


  4. This looks really good! No wonder you had to have more than 1 piece 🙂

  5. I want to make this for Sunday Breakfast. Looks amazing!!

  6. Fun post, Dorothy!
    I have an award waiting for you on my blog, and be sure to enter my giveaway for a chance to win too. 🙂 Enjoy your day.

  7. I also have no self-control. It’s getting worse with age! But this does look delicious 🙂

  8. It looks so good, I love to eat something while I’m having my coffee

  9. I love me some coffee cake. This looks delish!

  10. This coffee cake definitely looks lunch worthy! I’m the same in the dessert department. I think I just ate an entire apple pie myself over the course of a few days….

  11. @Renee
    Thank you! 🙂

    Thanks! Let me know what you think. 🙂

    @The Pastry Chef
    Or 3 or 4 or 5… 🙂 Thanks for your comment!

    Oh, if you do let me know what you think! 🙂

    As does my metabolism *sigh* 🙂

    Thanks! Coffee cake rocks. 🙂

  12. Oh man does that look good! I have been stocking up on pureed pumpkin from Trader Joes these past few weeks, I think I might have to crack one can open to give this a try!

  13. Coffee cake and pumpkin!?! Two of my favorite things!

  14. I was just looking for a bowl of broccoli to satisfy my cravings. NOT. This looks really good as I love pumpkin and crumb cake! Enjoy your day!

  15. Too funny!!!! That same problem haunts me too:-) And your problem of having to eat the piece you just photographed? Yea, me too:-) This pumpkin coffee cake looks super good…gonna have to try this one for sure. Headed to pin it now!!!

  16. @So Domesticated
    I know, it’s a match made in heaven. 🙂 Thanks for your comment!

  17. Hi there! I’m coming over from Ali N Son. This coffee cake looks so good. I won’t tell anyone that you took all of those pieces. You had to do it for the greater good anyway, right?

  18. This cake sounds absolutely delicious. What can be better than the combination of pumpkin and coffee cake?

  19. @megseverydayindulgence
    Nothing! Except maybe chocolate… 😉 Thanks for your comment!

  20. Would this work out in a TUBE PAN? It sounds fab. 🙂

  21. Mmm, I love Coffeecake so much and with Pumpkin! So incredible!

  22. This looks absolutely delicious!
    Found you at Deelicious Sweets!

  23. This sounds so lovely. I think I might make it this morning!

  24. Yum!!! I am a hopeless dessert addict as well! Looking forward to meeting you at Foodbuzz!

  25. @Jenni
    Thank you, and thanks for stopping by. 🙂

    Me too! 🙂

  26. This is crazy delish-made it for our small group at church and again for the hubby’s office…my only question is: it seems like it took almost twice as long to bake-is this so or did I do something really wrong?

  27. @Anonymous
    I’m glad they liked it! I’m sorry it took so long to bake. I went back to my mom’s recipe and realized the temp was supposed to be 375. That’s my error, so sorry for the inconvenience! I’m going to fix it now. I’m just so used to typing 350. Thanks for trying my recipe and I’m glad you enjoyed it! 🙂

  28. I tried it and it turned out dense like pumpkin pie and the streusel top was wet. What did I do wrong? I had a couple pieces but I ended up throwing the rest away.

  29. @Danielle
    I’m so sorry that happened! The only thing I can think of is that the cake was too wet. How thick was the batter? My batter usually turns out pretty thick with this cake. Possibly your pumpkin was thinner than mine? I think any excess liquid in the cake would make the crumble soggy.

  30. Hi, this cake sounds awsome! will try and let you know…i don’t think I will find pumkin pie spice in Italy…do you think it can be replaced with cinnamon instead? love your blog. ciao

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  34. This is a good recipe for school!!

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  37. Are there really not any eggs in this?

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  40. This recipe had me so excited, and I made it for a family Thanksgiving dinner. I followed the recipe exactly as instructed, and it turned out really doughy. Quite a big disappointment as it wasn’t something I felt confident sharing. 

    • I’m sorry you didn’t like the texture. The pumpkin can make the cake a little more moist than normal, but I didn’t find this one that much different. Possibly it needed to bake longer?

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