Name: Pumpkin Coffee Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1/2 cup Greek yogurt; 1/2 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter, cold; 1/3 cup light brown sugar; 1/2 teaspoon cinnamon

There’s something irresistibly cozy about a slice of morning cake that’s bursting with warm spices and rich pumpkin flavor. This Pumpkin Coffee Cake Recipe brings all those comforting fall vibes right to your kitchen, blending tender crumb with a crunchy cinnamon streusel topping you won't be able to stop loving.

The image shows two square pieces of moist pumpkin cake stacked on a white plate placed on a white marbled surface. Each piece has three layers: a dense, deep orange pumpkin cake base, a slightly darker middle layer that looks more firm, and a crumbly light brown streusel topping with coarse sugar sprinkled on top. The texture of the cake looks soft but dense, with small air holes visible, and some crumbs are scattered around the plate. The background is blurred with green and brown tones, suggesting an outdoor view through a window. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Top Tip
How to Serve Pumpkin Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Coffee Cake Recipe

Why You'll Love This Recipe

Honestly, I’ve made plenty of pumpkin cakes, but this Pumpkin Coffee Cake Recipe stands out because it’s just the right balance of tender, moist cake and a crumbly, buttery topping. Every bite feels like a warm hug.

Perfect Spices: The blend of cinnamon, nutmeg, ginger, and cloves fills your kitchen with an inviting aroma as it bakes.
Moist and Tender: Thanks to the pumpkin and Greek yogurt, the cake stays beautifully soft without being dense.
Easy Streusel Topping: A buttery, cinnamon-sugar crumble adds the perfect sweet crunch that complements the cake.
Great for Any Occasion: Whether it’s weekend brunch or an afternoon coffee break, it’s sure to please a crowd or soothe your soul.

A thick square piece of crumb cake is lifted above a metal baking pan filled with more crumb cake. The cake has two main layers: a dense, moist, orange-brown bottom layer with a soft texture full of small holes, and a top layer made of light brown, crumbly streusel with a rough texture. The crumb layer sits evenly on the cake but is uneven on top, giving a rustic look. The background shows a blurred window and green outside. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Pumpkin Coffee Cake Recipe is how the ingredients come together to create a cozy, balanced flavor and texture. I always recommend using fresh spices and pure pumpkin puree—not the sweetened pie filling—to keep it perfect.

Flat lay of vibrant orange pumpkin puree dolloped beside golden light and dark brown sugars, warm cinnamon sticks scattered near a pile of mixed ground spices including nutmeg, ginger, allspice, and cloves, smooth blocks of butter resting alongside creamy white Greek yogurt, all beautifully arranged with a dusting of flour on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Provides the structure for a tender crumb that’s not too heavy.
Baking soda & baking powder: These leavening agents add lift so your cake isn’t dense.
Salt: Balances sweet and intensifies the flavors.
Cinnamon, nutmeg, ginger, allspice, cloves: Classic warm spices that bring the autumn vibes you expect in pumpkin desserts.
Pumpkin puree: The star ingredient that adds moisture and that iconic pumpkin flavor.
Light brown sugar & granulated sugar: Brown sugar lends a subtle molasses depth while granulated sugar adds sweetness and crumb texture.
Butter (melted): Adds richness and helps the crumb stay moist.
Greek yogurt: Adds tang and moisture, keeping the cake light yet tender.
For the topping - flour, cold butter, brown sugar, cinnamon: The streusel topping’s secret to that irresistible crumbly texture and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with a few tweaks to this Pumpkin Coffee Cake Recipe depending on the season or what’s in my pantry. It makes the process feel fresh and keeps this simple cake exciting each time I make it.

Variation: Sometimes I swap out the Greek yogurt for sour cream for a little extra tang—both work great and make the cake wonderfully moist.
Dietary tweak: For a dairy-free spin, melted coconut oil and a dairy-free yogurt can substitute nicely without sacrificing moisture.
Texture twist: Adding chopped pecans or walnuts to the streusel topping gives a lovely crunch that pairs perfectly with the soft cake.
Seasonal change: Swap out half the pumpkin puree for mashed sweet potato for a slightly different flavor and color.

Step-by-Step: How I Make Pumpkin Coffee Cake Recipe

Step 1: Prep and mix your dry ingredients

Start by preheating your oven to 350°F and greasing your 9x9-inch pan well—nonstick spray or a buttery coat works perfectly. Then, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices until everything is evenly blended. This ensures your cake has consistent flavor and texture.

Step 2: Whisk the wet ingredients until smooth

In a separate bowl, combine your pumpkin puree, both sugars, melted butter, and Greek yogurt. Whisk these together so they’re fully combined—a smooth mix makes for an even crumb. Be sure your melted butter isn’t too hot or it can affect the yogurt's texture.

Step 3: Combine wet and dry ingredients carefully

Pour the wet mixture into the dry bowl and gently fold together with a spatula until just combined. Resist the urge to overmix here—you want the batter thick and tender, not tough. A few streaks of flour are okay.

Step 4: Make the streusel topping

Mix the topping flour, brown sugar, and cinnamon in a bowl. Cut the cold butter into small cubes, then use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture until you have coarse crumbs. This crumbly topping is key to that wonderful texture contrast.

Step 5: Assemble and bake

Transfer your batter into the greased pan, smoothing the top gently with a spatula. Sprinkle the streusel evenly over the batter. Pop it in your oven and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs—not wet batter.

Step 6: Cool, serve, and savor

Allow your coffee cake to cool a bit before slicing so the topping sets—though I won't lie, it’s tempting to dive in warm. This cake tastes fantastic at room temperature or slightly warmed with a cup of your favorite brew.

Top Tip

Throughout my many bakes of this Pumpkin Coffee Cake Recipe, I learned a few key things that really bring it up a notch. Trust me, these tips make all the difference for a flawless cake.

Use Fresh Spices: Old spices lose their punch, so fresh ones make the aroma and flavor truly stand out.
Don’t Overmix: Overmixing toughens the crumb—fold just until no dry flour shows.
Cold Butter for Streusel: Keeping the butter cold when making the topping ensures a crisp, crumbly texture.
Check Doneness Early: Ovens vary, so start checking at 30 minutes to avoid overbaking and drying out your cake.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

When I serve this cake, I keep it simple with a light dusting of powdered sugar—it adds a pretty touch without overpowering the lovely spices. Sometimes, I drizzle a bit of maple glaze for extra sweetness, especially on chilly mornings.

Side Dishes

It pairs wonderfully with a rich black coffee or a creamy chai latte to echo the warm spices. For brunch, I love serving it alongside fresh fruit or a simple green salad to balance the sweetness.

Creative Ways to Present

One time, for a birthday breakfast, I cut the cake into mini squares and served them in pretty cupcake liners, topped with a dollop of whipped cream and a sprinkle of cinnamon—made it feel like a festive treat without fuss.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers in an airtight container at room temperature for up to 3 days—this way, the cake stays moist and the streusel topping maintains some crunch without getting soggy.

Freezing

This Pumpkin Coffee Cake Recipe freezes really well! I slice it first, wrap individual portions in plastic wrap, then pop them in a freezer bag. When ready, you can thaw slices overnight in the fridge or for a couple of hours at room temperature.

Reheating

To reheat, I gently warm a slice in the microwave for about 15-20 seconds or pop it in a low oven (around 300°F) wrapped loosely in foil to revive that fresh-baked feeling without drying it out.

Frequently Asked Questions:

What kind of pumpkin puree is best for this recipe?

Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices and will affect the balance of your cake. Pure pumpkin ensures you control the flavor and texture.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure it contains xanthan gum or another binding agent to keep the cake’s structure.

How do I know when the cake is done?

Insert a toothpick into the center of the cake after about 30 minutes of baking. If it comes out with a few moist crumbs but no wet batter, it’s ready. Every oven differs, so start checking early to avoid overbaking.

Can I use this cake recipe for muffins?

Absolutely! Scoop the batter into a muffin tin lined with paper liners and reduce baking time to about 18-22 minutes. Keep an eye on them and test doneness with a toothpick.

Final Thoughts

This Pumpkin Coffee Cake Recipe has become a go-to for me whenever I want something homemade that feels special but isn't complicated. It delivers cozy, nostalgic flavors every time, and that crunchy topping always sparks compliments. I really hope you enjoy making and sharing it just as much as I do—it’s a reliably delightful treat that feels like a little celebration in every bite.