Name: Easy Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: For the cake:; 1 3/4 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1/4 cup milk or buttermilk; For the streusel topping:; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1 tsp ground cinnamon; 1/4 cup cold unsalted butter, cubed

Why You’ll Love This Recipe

This pumpkin coffee cake is everything you want in a fall bake—moist, spiced, and topped with a crumbly streusel that adds just the right amount of sweetness and texture. It’s made with everyday pantry ingredients and doesn’t require a mixer. Whether served warm or at room temperature, it’s a guaranteed crowd-pleaser for any autumn gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Milk or buttermilk

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Cold unsalted butter, cubed

Directions

Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla, and milk until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
Pour the batter into the prepared baking dish and smooth the top.
To make the streusel, combine flour, brown sugar, and cinnamon in a bowl. Cut in cold butter using a fork or pastry cutter until the mixture is crumbly.
Sprinkle the streusel evenly over the batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 9–12 people.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Variations

Glazed Top: Drizzle with a simple powdered sugar glaze once cooled.
Nutty Addition: Add chopped pecans or walnuts to the streusel topping.
Chocolate Chip Twist: Mix mini chocolate chips into the batter.
Cream Cheese Swirl: Add a layer of sweetened cream cheese between the batter layers.
Mini Version: Bake in muffin tins for individual servings—reduce baking time accordingly.

Storage/Reheating

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave individual pieces for 15–20 seconds.
Freeze tightly wrapped slices for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use pumpkin pie filling?

No, use pure pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the recipe.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

What’s the best oil to use?

Vegetable oil, canola oil, or melted coconut oil all work well. You can also use melted butter.

Can I use a different pan size?

Yes, an 8×8-inch pan will make a thicker cake and may need a few extra minutes of bake time.

How do I make the streusel extra crunchy?

Use cold butter and don’t overmix—the crumbly texture creates that perfect crisp top.

Can I make this ahead of time?

Yes, it tastes even better the next day once the flavors settle. Store covered overnight.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect texture and sweetness.

What milk should I use?

Any kind—whole milk, 2%, almond milk, or buttermilk all work well.

Can I skip the streusel topping?

Yes, but it adds great flavor and texture. Alternatively, dust with powdered sugar after baking.

Is this freezer-friendly?

Yes, freeze the cooled cake in slices for up to 2 months. Wrap tightly and thaw before serving.

Conclusion

Easy Pumpkin Coffee Cake is a delicious way to enjoy the flavors of fall in every bite. With its soft, spiced cake and irresistible streusel topping, it’s the perfect treat for chilly mornings, cozy afternoons, or festive gatherings. Simple to make and even better the next day, this recipe is one you’ll come back to every autumn—and beyond.