Indulge in the ultimate autumn delight with our incredibly moist, dense, and rich Pumpkin Coffee Cake Recipe. This quintessential fall treat features a buttery, spiced brown sugar streusel topping and is finished with a luscious vanilla glaze, creating a symphony of textures and flavors that will captivate your senses. Perfect for a cozy morning or an afternoon pick-me-up, this cake embodies the warmth and comfort of the season, promising a slice of pure seasonal bliss with every bite.

The Ultimate Pumpkin Coffee Cake Recipe for a Delightful Fall

Welcome to my absolute favorite time of year! As the days grow shorter, the air becomes crisp, and vibrant hues of red and gold adorn the trees, the comforting embrace of fall truly settles in. This season beckons us into our kitchens to create warming, spiced treats, and few things capture the essence of autumn better than the aroma of freshly baked pumpkin. This particular Pumpkin Coffee Cake Recipe has been a personal quest, diligently developed and refined over many months—yes, even sneakily tested during the peak of summer—to ensure it delivers an unparalleled taste experience perfectly suited for the pumpkin season. Prepare yourself to bake a truly unforgettable masterpiece that encapsulates the very heart of autumn’s bounty.

Understanding Coffee Cake: History and Definition

The term “coffee cake” frequently piques curiosity, leading many to ponder whether this delightful baked good actually contains coffee. Historically, the origins of coffee cake can be traced back to 17th-century Europe, predominantly in regions like Germany and Scandinavia. In these cultures, “coffee cakes” were simply sweet, often leavened cakes or pastries designed to be enjoyed as a complementary treat alongside a cup of coffee or tea. These early European versions were typically light in texture, often flavored with subtle spices, fruits, or nuts, and commonly finished with a simple crumble topping, known as streusel, or a delicate glaze. Their purpose was to offer a pleasant sweetness that balanced the often-bitter notes of a brewed beverage, rather than to mimic its flavor.

As diverse European immigrant populations brought their cherished culinary traditions to America, the concept of coffee cake continued to evolve. By the late 1800s, “coffee cake” had firmly established itself as a beloved item in American cookbooks, transitioning from its direct European inspirations into the myriad forms we recognize and enjoy today. While some contemporary adaptations might incorporate actual coffee or coffee flavorings into the batter or glaze, the traditional and most widely accepted definition of coffee cake refers to its intended role as a companion to coffee, rather than an ingredient within the cake itself. Our exquisite Pumpkin Coffee Cake proudly upholds this classic tradition, presenting a beautifully spiced cake crowned with an irresistible brown sugar streusel and an elegant vanilla glaze – making it the absolute perfect accompaniment to your morning coffee, afternoon tea, or any moment you desire a touch of cozy indulgence.

Why This Pumpkin Coffee Cake Will Become Your Fall Favorite

Beyond its enchanting seasonal flavors, this Pumpkin Coffee Cake offers a multitude of reasons to fall in love with it. It’s more than just a recipe; it’s an experience crafted for comfort and delight.

• Unrivaled Moisture and Heavenly Texture: This isn’t just a cake; it’s a testament to perfection in texture. We’ve meticulously balanced the ingredients to create a cake that is exceptionally moist and wonderfully dense, yet astonishingly tender. The generous addition of pumpkin purée not only infuses it with its signature earthy sweetness but also contributes significantly to the cake’s luxurious, melt-in-your-mouth crumb, ensuring every single bite is pure bliss.
• The Ultimate Brown Sugar Streusel: A hallmark of any great coffee cake, our recipe features a thick, irresistible layer of homemade streusel. Crafted from a delightful blend of all-purpose flour, rich dark brown sugar, warm cinnamon, and very cold butter, it bakes into a delightful, crunchy topping. This streusel provides the perfect textural contrast to the soft, pillowy cake below, adding bursts of caramelized sweetness and fragrant spice that truly elevate the experience.
• Effortless Yet Elegant Vanilla Glaze: To complete this autumnal masterpiece, a simple yet utterly delectable vanilla glaze drizzles gracefully over the cake. This sweet and creamy topping provides an additional layer of sweetness and a touch of sophisticated elegance. Its delicate flavor profile is designed to complement, rather than overpower, the rich pumpkin and aromatic spices, creating a harmonious finish that’s as beautiful as it is delicious.
• A True Celebration of Seasonal Flavors: This coffee cake is an ode to everything wonderful about autumn. The carefully selected blend of ground cinnamon, traditional pumpkin pie spice, and a hint of nutmeg permeates the cake, filling your home with the cozy, warming, and inviting aromas of the season. It’s an indispensable bake for fall gatherings, holiday brunches, or simply for savoring those quiet, reflective moments at home.
• Simple to Follow for Every Baker: Despite its impressive appearance and truly gourmet taste, this recipe is designed to be straightforward and accessible. With clear, step-by-step instructions and practical tips peppered throughout, bakers of all skill levels can confidently achieve perfect, professional-level results every single time. It’s a rewarding baking project that guarantees satisfaction.

Key Ingredients for the Perfect Pumpkin Coffee Cake

The foundation of an outstanding pumpkin coffee cake lies in the quality and proper preparation of its ingredients. Each component plays a crucial role in achieving the desired balance of flavor, moisture, and overall texture that makes this cake so irresistible. Here’s a comprehensive look at the essential ingredients and valuable tips to ensure your baking success:

Baking Your Perfect Pumpkin Coffee Cake: A Detailed Step-by-Step Guide

Embarking on the journey to create this magnificent pumpkin coffee cake is a truly rewarding experience. With a little careful preparation and attention to detail, you’ll soon have a show-stopping, fragrant dessert ready to delight. Follow these comprehensive steps diligently to ensure a beautifully baked, intensely flavorful cake, complete with its irresistible streusel topping and elegant vanilla glaze. Precision and a thoughtful approach at each stage are your keys to achieving absolute baking success.

1. Prepare Your Baking Pan and Preheat Oven: Begin by preheating your oven to the precise temperature of 350°F (175°C). For achieving the best browning and ensuring an even bake throughout the cake, a sturdy 9×13-inch metal baking pan is strongly recommended. To facilitate effortless removal and simplify cleanup, line your baking pan with a sheet of parchment paper or aluminum foil, allowing it to extend over the longer sides to create a convenient “sling.” Lightly grease this lining with nonstick cooking spray as well.
2. Combine All Dry Cake Ingredients: In a generously sized mixing bowl, meticulously combine all the dry components for your cake batter. When measuring flour, it is crucial to “spoon-and-level” it into your measuring cup rather than scooping directly from the bag, as this prevents over-measuring which can lead to a dense, dry cake. Whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and salt. Continue to whisk these dry ingredients thoroughly for approximately 30 seconds to ensure they are perfectly combined and evenly distributed; this is essential for uniform leavening and flavor in your final cake. Set this bowl aside for now.
3. Whisk Together the Wet Cake Ingredients: In a separate, medium-sized bowl, whisk together the wet ingredients until smooth and well-integrated. Start with the vegetable oil (or cooled melted coconut oil), firmly packed dark brown sugar, and pure maple syrup. Continue whisking until the sugar begins to dissolve and the mixture is smooth. Next, add the room-temperature heavy cream; using cream at room temperature helps it emulsify much more seamlessly with the other wet ingredients, preventing any potential curdling and resulting in a smoother, more uniform batter. Finally, stir in the vanilla extract, then carefully incorporate the 100% pure pumpkin purée. As per our quick tip, if your pumpkin purée appears excessively watery, a gentle dab with a paper towel before adding will prevent a cake that is too moist or lacks structure. Whisk until all the wet ingredients are perfectly smooth and integrated.
4. Gently Combine and Prepare for Streusel: Carefully pour the entire wet ingredient mixture from the medium bowl into the large bowl containing your prepared dry ingredients. Using a rubber spatula or a sturdy wooden spoon, gently fold the two mixtures together. The key here is to mix just until no visible streaks of dry flour remain and the batter is uniformly moistened. Exercise extreme caution not to overmix the batter, as excessive mixing can develop the gluten in the flour, which will inevitably lead to a tough, chewy cake. Once combined, spread the thick, aromatic pumpkin cake batter evenly into your previously prepared 9×13-inch baking pan, ensuring it fills the pan from edge to edge.
5. Craft and Apply the Brown Sugar Streusel Topping: In yet another medium bowl, begin by whisking together the dry streusel ingredients: all-purpose flour, firmly packed dark brown sugar, ground cinnamon, and salt. Next, add the very cold, unsalted butter, which you should have cut into small cubes. Utilizing a pastry cutter, two dinner knives, or even your fingertips (working quickly to keep the butter cold), cut the butter into the dry ingredients until the mixture resembles coarse, irregular crumbs with some larger pea-sized pieces. For distinct, robust, and wonderfully chunky streusel crumbs, it’s highly recommended to chill this prepared streusel mixture in the refrigerator for about 10-15 minutes. Once chilled, evenly and generously sprinkle the streusel topping over the unbaked pumpkin cake batter in the pan, ensuring good coverage.
6. Bake Until Golden Perfection: Carefully transfer your prepared baking pan to the center rack of your preheated oven. Bake for approximately 35–40 minutes. The cake is perfectly done when its edges begin to subtly pull away from the sides of the pan, and a wooden skewer or toothpick inserted into the very center of the cake comes out completely clean or with only a few moist crumbs delicately clinging to it. Be vigilant and avoid overbaking, as this can compromise the cake’s tender moisture. Once baked to perfection, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling process is crucial before you proceed to glaze.
7. Prepare and Drizzle the Luscious Vanilla Glaze: While your beautiful cake is cooling to room temperature, prepare the simple yet utterly essential vanilla glaze. In a small bowl, whisk together the powdered sugar, initially adding 2 tablespoons of whole milk, a tiny pinch of salt (which balances the sweetness), and the vanilla extract. Continue to whisk vigorously with a fork until the mixture achieves a perfectly smooth consistency. At this point, you can adjust the glaze to your personal preference: if it’s too thick for your liking, add a little more milk, one teaspoon at a time, until the desired drizzling consistency is reached; if it’s too thin, incorporate a bit more powdered sugar. Drizzle the finished vanilla glaze generously and artistically over the completely cooled pumpkin coffee cake. Once glazed, cut the cake into individual pieces, serve, and prepare to savor every delightful, autumn-infused bite!

Expert Tips for Baking the Best Pumpkin Coffee Cake

Achieving bakery-quality results with your pumpkin coffee cake is entirely possible with a few professional insights. These expert tips will help ensure your cake is perfectly moist, flavorful, and boasts that irresistible streusel topping every single time.

• Avoid Overmixing the Batter: This is arguably the most crucial tip for any cake, especially one designed to be moist and tender. Overmixing develops the gluten in the flour, which leads to a tough, rubbery, and dry cake. Mix the wet and dry ingredients just until they are barely combined and no streaks of dry flour remain. A few small lumps are perfectly acceptable and often indicate you’ve mixed just enough.
• Utilize Room Temperature Wet Ingredients (Mostly): For the best results, ensure your heavy cream and pumpkin purée are at room temperature before you begin mixing. Room temperature ingredients emulsify much more effectively with the oil and sugar, creating a smoother, more uniform batter and ultimately contributing to a finer, more tender crumb in the final cake. The only exception is the butter for the streusel, which should be very cold.
• Measure Flour Accurately: Precision in baking is paramount, especially when it comes to flour. Always use the “spoon-and-level” method: lightly spoon the flour into your measuring cup until it overflows, then use the straight edge of a knife to level off the excess. Scooping directly from the flour bag can compact the flour significantly, resulting in up to 25% more flour than required, which will undoubtedly lead to a dense, dry cake.
• Keep Streusel Butter Very Cold: For a streusel topping that delivers distinct, chunky, and crisp crumbs, the butter must be very cold and cut into small pieces. The cold butter melts slowly during baking, creating steam pockets that separate the flour and sugar, resulting in that desirable crumbly texture. If the butter warms too much during mixing, chill the streusel mixture for 10-15 minutes before sprinkling.
• Cool the Cake Completely Before Glazing: It’s a test of patience, but absolutely essential! Resist the strong temptation to glaze a warm cake. A warm cake will cause the glaze to melt immediately, becoming runny, absorbing into the cake, and creating a messy, unappealing finish instead of a beautifully coated, elegant top. Allow the cake to cool fully on a wire rack before even thinking about the glaze.
• Adjust Spices to Personal Preference: The amount of cinnamon, pumpkin pie spice, and nutmeg listed in the recipe creates a perfectly balanced flavor profile. However, baking is also about personal taste. If you prefer a bolder, more intense spice flavor, feel free to slightly increase the quantities of your favorite spices. Conversely, if you like a milder spice, you can gently reduce them.

Pin Recipe
Print Recipe

5 from 2 votes

Pumpkin Coffee Cake Recipe

By

Chelsea Lords

This incredibly moist and rich Pumpkin Coffee Cake, boasting a delightful brown sugar streusel and a silky vanilla glaze, stands as the quintessential autumn dessert. It’s the perfect, comforting way to embrace and savor the cherished flavors of fall in every delightful bite, making it an instant classic for your seasonal baking repertoire.

Prep Time:

25 minutes
minutes

Cook Time:

35 minutes
minutes

Total Time:

1 hour
hour

Yields:

24
pieces

Essential Equipment

• 9 x 13-inch baking pan
  (for best results, line with parchment paper)
• Large Mixing Bowls (at least two)
• Whisk
• Rubber Spatula
• Pastry Cutter (for streusel, optional but highly recommended for best results)
• Wire Rack (for cooling the cake)

Ingredients

For the Moist Pumpkin Coffee Cake

• ▢
  3 cups all-purpose flour
• ▢
  1 tablespoon ground cinnamon
• ▢
  1-1/2 teaspoons pumpkin pie spice
• ▢
  1/4 teaspoon ground nutmeg
• ▢
  1-1/2 teaspoons baking soda
• ▢
  3/4 teaspoon salt
• ▢
  3/4 teaspoon baking powder
• ▢
  3/4 cup vegetable oil or melted & cooled coconut oil
• ▢
  3/4 cup dark brown sugar packed
• ▢
  6 tablespoons pure maple syrup
• ▢
  6 tablespoons heavy cream (at room temperature)
• ▢
  1-1/2 teaspoons vanilla extract
• ▢
  1-1/2 cups pumpkin purée (100% pure, not pie filling)

For the Crunchy Brown Sugar Streusel Topping

• ▢
  1 cup all-purpose flour
• ▢
  14 tablespoons dark brown sugar packed
• ▢
  1 teaspoon ground cinnamon
• ▢
  1/4 teaspoon salt
• ▢
  1/2 cup unsalted butter cold, cut into small cubes

For the Sweet Vanilla Glaze

• ▢
  1 cup powdered sugar
• ▢
  2 tablespoons whole milk (add more as needed, 1/2 tsp at a time)
• ▢
  1/8 teaspoon salt
• ▢
  1/4 teaspoon vanilla extract

Instructions

• 1. Prepare Your Baking Pan and Preheat Oven: Begin by preheating your oven to the precise temperature of 350°F (175°C). For achieving the best browning and ensuring an even bake throughout the cake, a sturdy 9×13-inch metal baking pan is strongly recommended. To facilitate effortless removal and simplify cleanup, line your baking pan with a sheet of parchment paper or aluminum foil, allowing it to extend over the longer sides to create a convenient “sling.” Lightly grease this lining with nonstick cooking spray as well.
• 2. Combine All Dry Cake Ingredients: In a generously sized mixing bowl, meticulously combine all the dry components for your cake batter. When measuring flour, it is crucial to “spoon-and-level” it into your measuring cup rather than scooping directly from the bag, as this prevents over-measuring which can lead to a dense, dry cake. Whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and salt. Continue to whisk these dry ingredients thoroughly for approximately 30 seconds to ensure they are perfectly combined and evenly distributed; this is essential for uniform leavening and flavor in your final cake. Set this bowl aside for now.
• 3. Whisk Together the Wet Cake Ingredients: In a separate, medium-sized bowl, whisk together the wet ingredients until smooth and well-integrated. Start with the vegetable oil (or cooled melted coconut oil), firmly packed dark brown sugar, and pure maple syrup. Continue whisking until the sugar begins to dissolve and the mixture is smooth. Next, add the room-temperature heavy cream; using cream at room temperature helps it emulsify much more seamlessly with the other wet ingredients, preventing any potential curdling and resulting in a smoother, more uniform batter. Finally, stir in the vanilla extract, then carefully incorporate the 100% pure pumpkin purée. If your pumpkin purée seems excessively watery, a gentle dab with a paper towel before adding will prevent a cake that is too moist or lacks structure. Whisk until all the wet ingredients are perfectly smooth and integrated.
• 4. Gently Combine Wet and Dry Mixtures: Carefully pour the entire wet ingredient mixture from the medium bowl into the large bowl containing your prepared dry ingredients. Using a rubber spatula or a sturdy wooden spoon, gently fold the two mixtures together. The key here is to mix just until no visible streaks of dry flour remain and the batter is uniformly moistened. Exercise extreme caution not to overmix the batter, as excessive mixing can develop the gluten in the flour, which will inevitably lead to a tough, chewy cake. Once combined, spread the thick, aromatic pumpkin cake batter evenly into your previously prepared 9×13-inch baking pan, ensuring it fills the pan from edge to edge.
• 5. Craft and Apply the Brown Sugar Streusel Topping: In another medium bowl, begin by whisking together the dry streusel ingredients: all-purpose flour, firmly packed dark brown sugar, ground cinnamon, and salt. Next, add the very cold, unsalted butter, which you should have cut into small cubes. Utilizing a pastry cutter, two dinner knives, or even your fingertips (working quickly to keep the butter cold), cut the butter into the dry ingredients until the mixture resembles coarse, irregular crumbs with some larger pea-sized pieces. For distinct, robust, and wonderfully chunky streusel crumbs, it’s highly recommended to chill this prepared streusel mixture in the refrigerator for about 10-15 minutes. Once chilled, evenly and generously sprinkle the streusel topping over the unbaked cake batter in the pan.
• 6. Bake Until Golden Perfection: Carefully transfer your prepared baking pan to the center rack of your preheated oven. Bake for approximately 35–40 minutes. The cake is perfectly done when its edges begin to subtly pull away from the sides of the pan, and a wooden skewer or toothpick inserted into the very center of the cake comes out completely clean or with only a few moist crumbs delicately clinging to it. Be vigilant and avoid overbaking, as this can compromise the cake’s tender moisture. Once baked to perfection, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling process is crucial before you proceed to glaze.
• 7. Prepare and Drizzle the Luscious Vanilla Glaze: While your beautiful cake is cooling to room temperature, prepare the simple yet utterly essential vanilla glaze. In a small bowl, whisk together the powdered sugar, initially adding 2 tablespoons of whole milk, a tiny pinch of salt (which balances the sweetness), and the vanilla extract. Continue to whisk vigorously with a fork until the mixture achieves a perfectly smooth consistency. At this point, you can adjust the glaze to your personal preference: if it’s too thick for your liking, add a little more milk, one teaspoon at a time, until the desired drizzling consistency is reached; if it’s too thin, incorporate a bit more powdered sugar. Drizzle the finished vanilla glaze generously and artistically over the completely cooled pumpkin coffee cake. Once glazed, cut the cake into individual pieces, serve, and prepare to savor every delightful, autumn-infused bite!

Recipe Notes & Storage Tips

Storage: To ensure your Pumpkin Coffee Cake remains as fresh and delicious as possible, store any leftover pieces in an airtight container. It will maintain its wonderful taste and texture at room temperature for 1–2 days. For extended freshness, transfer the airtight container to the refrigerator, where the cake will keep beautifully for up to 5 days. For longer-term preservation, individual slices can be tightly wrapped first in plastic wrap and then in aluminum foil, and frozen for up to 3 months. When ready to enjoy, simply thaw frozen slices at room temperature for a few hours, or gently warm them in the microwave for a fresh-baked feel before serving.
Make Ahead: The streusel topping is an ideal component to prepare in advance; you can make it a day or two ahead and keep it stored in the refrigerator until ready to use. However, for optimal texture and rise, the cake batter itself is best mixed and baked fresh just before you plan to enjoy it.

Nutrition Information

Serving: 1piece
|
Calories: 277kcal
|
Carbohydrates: 40g
|
Protein: 3g
|
Fat: 12g
|
Saturated Fat: 4g
|
Polyunsaturated Fat: 4g
|
Monounsaturated Fat: 3g
|
Trans Fat: 0.2g
|
Cholesterol: 15mg
|
Sodium: 100mg
|
Potassium: 93mg
|
Fiber: 1g
|
Sugar: 22g
|
Vitamin A: 2560IU
|
Vitamin C: 1mg
|
Calcium: 34mg
|
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.

Loved this recipe? Share your thoughts below!