This coffee cake delivers everything you love about autumn baking in one simple, satisfying dessert. The pumpkin purée keeps the cake incredibly moist, while the blend of cinnamon, nutmeg, and cloves creates a warm, inviting aroma as it bakes. It’s easy to make, uses pantry staples, and the crumbly streusel topping adds just the right amount of sweetness and texture. Plus, it’s perfect for holiday gatherings or cozy weekends at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Pumpkin purée (not pumpkin pie filling)
Sour cream or Greek yogurt
Vanilla extract
For the Streusel Topping:
Brown sugar
All-purpose flour
Ground cinnamon
Unsalted butter (cold, cut into small pieces)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the pumpkin purée, sour cream (or yogurt), and vanilla extract until well combined.
Gradually stir in the dry ingredients, mixing just until incorporated.
Pour the batter into the prepared baking pan and spread evenly.
In a small bowl, combine brown sugar, flour, and cinnamon for the streusel. Cut in cold butter with a fork or pastry cutter until crumbly.
Sprinkle the streusel mixture evenly over the top of 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 makes about 9 generous squares or up to 12 smaller pieces. Prep time: 15 minutes Bake time: 35–40 minutes Total time: 50–55 minutes
Variations
Add a Glaze: Drizzle a simple vanilla glaze over the top for extra sweetness and visual appeal.
Nutty Version: Mix chopped pecans or walnuts into the streusel topping for a crunchy twist.
Chocolate Chip Pumpkin Cake: Stir mini chocolate chips into the batter for a delicious variation.
Maple Streusel: Add a touch of maple syrup to the streusel for a seasonal flavor boost.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
Store the coffee cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature. Reheat slices in the microwave for 10–15 seconds for that just-baked warmth.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin purée for best results.
What can I use instead of sour cream?
You can substitute Greek yogurt or plain yogurt in equal amounts for a similar texture and tang.
Can I double the recipe for a larger batch?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 45–50 minutes.
How do I know when the coffee cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Yes, it keeps well for a few days and can even be frozen, making it a great make-ahead option.
Do I have to include the streusel topping?
The streusel adds texture and sweetness, but you can omit it for a simpler version.
What type of pumpkin should I use?
Use canned 100% pumpkin purée or homemade purée that’s been drained well to avoid excess moisture.
Can I use oil instead of butter?
Butter gives the best flavor and texture, but you can use a neutral oil in a pinch.
Can I add raisins or dried cranberries?
Yes, fold in a ½ cup of raisins or cranberries for a festive and flavorful addition.
Is this coffee cake suitable for breakfast?
Absolutely! It’s lightly sweet and pairs perfectly with coffee or tea for a comforting morning treat.
Conclusion
Pumpkin Spiced Coffee Cake is a seasonal favorite that delivers all the cozy flavors of fall in one simple, satisfying dessert. With its soft crumb, warm spices, and crunchy streusel topping, it’s sure to become a go-to recipe for chilly mornings, holiday brunches, or afternoon snacks. Whip up a batch and savor the taste of autumn in every bite.
Pumpkin Spiced Coffee Cake is a moist, flavorful treat packed with warm spices and topped with a crumbly cinnamon streusel. Perfect for fall mornings, brunches, or cozy snacks, it brings together pumpkin purée and autumn spices for a comforting bake.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
For the Streusel Topping:
1/3 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the pumpkin purée, sour cream (or yogurt), and vanilla extract until smooth.
Gradually stir in the dry ingredients just until combined—do not overmix.
Pour batter into the prepared pan and spread evenly.
In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in cold butter with a fork or pastry cutter until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool slightly before slicing and serving.
Notes
Drizzle a simple glaze over the top for added sweetness.Add chopped pecans or walnuts to the streusel for crunch.Stir in mini chocolate chips for a dessert-like twist.Add a teaspoon of maple syrup to the streusel for a seasonal touch.Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
