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Pumpkin Coffee Cake

Looking for a coffee cake full of fall flavors? You’ll definitely want to try this Pumpkin Coffee Cake! Packed with pumpkin and topped with streusel and a simple icing, this is the perfect cake for snacking on alongside a cup of coffee or chai.

Several slices of pumpkin coffee cake, topped with drizzled icing, scattered on a piece of parchment paper

If there is one pumpkin recipe you make from My Baking Addiction (aside from my Pumpkin Bread and Pumpkin Roll) it has to be this Pumpkin Coffee Cake.

Between testing it and just making it to share with friends and family, I think I’ve made this Pumpkin Coffee Cake over 5 times within the last month. And let me tell you, it might just be one of my new favorite pumpkin recipes.

This Pumpkin Coffee Cake is super easy to put together and it is perfect for holiday entertaining, potlucks, or as a delicious dessert throughout the week. The flavors actually deepen after it’s baked, so in my opinion it’s even better the day after it’s made.

Serve it up with a piping hot cup of coffee or tea and you pretty much have the perfect fall breakfast!

Pumpkin coffee cake ingredients arranged on a wooden table

WHAT IS COFFEE CAKE?

Don’t freak out if you don’t like coffee. I promise there isn’t any coffee in this Pumpkin Coffee Cake!

Here in the U.S., coffee cake doesn’t usually have any coffee in it. The name “coffee cake” refers to a sweet cake that is intended to be eaten with a cup of coffee or tea.

Pumpkin coffee cake batter in a metal cake pan set on a wooden table

Most of the time, coffee cakes have a crumb or streusel topping, like in Cinnamon Coffee Cake, Make-Ahead Banana Bread Coffee Cake, and this Pumpkin Coffee Cake.

In addition to a streusel topping, a lot of coffee cake recipes are finished with a glaze or drizzled icing. This recipe is no exception! The icing is optional, but I love the extra bit of sweetness it adds to the cake.

Bowl of streusel topping set on a wooden table

HOW TO MAKE PUMPKIN COFFEE CAKE WITH STREUSEL TOPPING

Start by gathering the ingredients for your coffee cake. To make the cake, you’ll need:

  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15-ounce can pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon homemade pumpkin pie spice
  • 1 teaspoon kosher salt
Streusel-topped pumpkin coffee cake ready to be baked in a metal cake pan

That’s right, this cake uses a whole can of pumpkin! I told you it was going to be packed with fall flavors. 

Just make sure you grab pumpkin puree and not pumpkin pie filling. I use canned pumpkin puree, but with pie pumpkins readily available right now, you could make a bunch of pumpkin puree from scratch and freeze it to use later.

Use an electric mixer to thoroughly mix the eggs, sugar, oil, pumpkin puree, and vanilla extract in a large bowl.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then pour the batter into a greased 13×9-inch pan.

Piece of pumpkin coffee cake on a black plate

Mix together the streusel topping using:

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, softened

Combine that with a fork until it resembles coarse crumbs, then sprinkle it on top of the cake batter and bake for about 35-40 minutes.

Overhead view of several slices of pumpkin coffee cake scattered on a piece of parchment paper

After the cake comes out of the oven, let it cool and top with a super simple glaze made with powdered sugar and vanilla coffee creamer.

Don’t have coffee creamer on hand? Not to worry! You can use milk and a splash of vanilla extract instead.

You could even swap out the icing and use the brown sugar glaze from my Apple Coffee Cake instead.

Two pieces of pumpkin coffee cake stacked on a piece of parchment paper

STORING AND FREEZING

This Pumpkin Coffee Cake recipe makes a 13×9-inch pan, so it definitely feeds a crowd. 

If you end up with leftovers, place the slices in an airtight container and store at room temperature for up to 2 days.

For longer-term storage, wrap the cooled slices individually in plastic wrap, then place them in a zip-top freezer bag and freeze for up to a month. When you’d like a slice of cake, unwrap it and microwave for 30-60 seconds.

Pieces of pumpkin coffee cake arranged on a piece of parchment paper
Two pieces of pumpkin coffee cake stacked on a piece of parchment paper

Pumpkin Coffee Cake

Yield: 12-15 pieces
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Looking for a coffee cake full of fall flavors? You’ll definitely want to try this Pumpkin Coffee Cake! Packed with pumpkin and topped with streusel and a simple icing, this is the perfect cake for snacking on alongside a cup of coffee or chai.

Ingredients

FOR THE CAKE:

  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15-ounce can pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon homemade pumpkin pie spice
  • 1 teaspoon kosher salt

FOR THE STREUSEL TOPPING:

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, softened

FOR THE ICING

  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons vanilla coffee creamer

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking dish with butter or nonstick cooking spray.

FOR THE CAKE

  1. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin and vanilla until thoroughly combined. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir flour mixture into pumpkin mixture until combined. Pour into the prepared baking dish and spread into an even layer. 

FOR THE STREUSEL TOPPING

  1. In a bowl, combine the brown sugar, flour, pumpkin pie spice, and butter, and combine with a fork until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. 
  2. Remove from the oven and let cool completely on a wire rack.

FOR THE GLAZE

  1. In a bowl, combine the powdered sugar and coffee creamer until smooth. Drizzle over the cake.

Notes

If you do not have vanilla coffee creamer, use 2-3 tablespoons of milk and 1/4 to 1/2 teaspoon of vanilla extract in its place.

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Nutrition Information
Yield 15 Serving Size 1 slice
Amount Per Serving Calories 409Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 58mgSodium 258mgCarbohydrates 55gFiber 1gSugar 37gProtein 4g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Gale

Friday 19th of November 2021

I trust your recommendations for a good reason. Made this coffee cake and it not only looks terrific, it tastes great!

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