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+ servings
slice of pumpkin coffee cake on blue plate

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 218kcal
Author Dorothy Kern
Cost $5


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 (100g) brown sugar
  • 1 tablespoon cinnamon
  • Pinch salt


  • Preheat oven to 350°. Spray a 9x9” 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.



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.


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