This Pumpkin Coffee Cake Recipe is super moist, full of fall flavors, and really hits the spot on a cool weekend morning. Each piece has a layer of cinnamon and brown sugar swirl running through the center, and is topped with crunchy streusel and a drizzle of homemade glaze.
You can easily make this coffee cake the day before, so it’s great for Thanksgiving brunch or a long weekend. And if you're looking for pumpkin spice recipes, you can also try our Pumpkin Waffles, Pumpkin Bread, or drizzle this Pumpkin Spice Syrup over buttermilk pancakes.
Jump to:
Pumpkin Coffee Cake Recipe
Talk about cozy fall flavors—this moist and tender pumpkin coffee cake is loaded with warm baking spices and real pumpkin puree. Topped with a crunchy cinnamon streusel, it also has a layer of cinnamon swirl running through the center. Finish with a little drizzle of glaze and a hot cup of coffee for the most perfect fall breakfast ever.
It might look like there are a lot of steps, but as long as you have everything measured out ahead of time, this recipe comes together really quickly.
I love to use pumpkin pie spice to flavor pumpkin puree because it gives that little hint of pumpkin pie flavor—even for breakfast. You can also get creative and try other baking spices, such as ginger, nutmeg, or just plain cinnamon.
And if you love coffee cake as much as me, try this Apple Coffee Cake, Cranberry Orange Coffee Cake, or this Berry Coffee Cake.
Recipe Tips
- Have everything measured out and ready to go before you begin! There are a few separate layers involved so having everything ready will make the process so much quicker and less confusing.
- If you want to double this recipe, you can either bake it in 2 separate 9” x 9” baking pans, or try baking a thicker coffee cake in a 9” x 13” baking pan. If you go with the latter, it will take closer to 1 hour and 15 minutes to bake so keep an eye on it.
- Make this day before so that the morning of, you only need to preheat the oven and bake!
Key Ingredients You Will Need
- Pumpkin Puree - you will need to use pure pumpkin puree for this recipe—no pumpkin pie filling! I actually prefer to use the canned pumpkin puree because it has less water content than homemade pumpkin puree. But, if you want to use homemade you can blot the top of the puree with paper towels to remove some of the excess.
- Eggs - the eggs help to hold the batter together, and keep it nice and tender.
- Butter - you will need melted butter for the coffee cake batter, soft butter for the cinnamon swirl filling, and cold cubed butter for the streusel.
- Leavening Agents - for the coffee cake you will need to use both baking powder and baking soda. They help the cake rise in the oven and keep it super soft.
- Pumpkin Pie Spice - pumpkin pie spice is literally made for combining with pumpkin puree, and it gives it such a warm and delicious flavor. You could substitute cinnamon, too.
- Cinnamon - you will need cinnamon for both the cinnamon swirl middle later and for the streusel topping. Feel free to add other pumpkin baking spices, too, like ginger and nutmeg.
- Brown Sugar - for the cinnamon swirl layer, I love using brown sugar to sweeten and flavor it. Either light brown sugar or dark brown sugar will work perfectly, depending on your preference.
- Powdered Sugar - for the glaze, you will need powdered sugar which sweetens without adding any gritty texture.
- Milk - to make the glaze you will need 2-3 tablespoons of milk. Start with just 2 and add an extra if it needs to be a little thinner.
How to Make Pumpkin Streusel Coffee Cake
- Mix the coffee cake batter. Combine the pumpkin puree, eggs, melted butter, sugar, and vanilla and mix on low speed. Whisk together the dry ingredients, then add them to the wet ingredients and combine. Transfer about half of this batter to a greased 9” x 9” baking dish and spread evenly.
- Make the cinnamon swirl filling. Mix together the softened butter, brown sugar, flour, and cinnamon until the butter has pea-sized pieces. Add evenly over the top of the batter in the baking dish, then top with the rest of the batter.
- Make the streusel. Combine the cold butter, sugar, flour, and cinnamon in a bowl and mix until pea-sized pieces of butter form. Sprinkle evenly over the top of the batter.
- Bake. In a 350 degree oven, bake the coffee cake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
- Make the glaze. Combine the milk and powdered sugar, adding slightly more milk if needed.
- Serve. Once the cake is cooled, cut into pieces and drizzle with the glaze. Enjoy!
Frequently Asked Questions
Yes! You can prepare this entire recipe, then wrap with plastic wrap and store in the fridge overnight before baking. The next day, pull the baking dish out to room temperature while you preheat the oven and bake as directed.
You can! You can either freeze slices or the entire thing. Be sure to wrap well with plastic wrap and then aluminum foil before freezing for up to 2 months. To thaw, transfer to the fridge overnight. I recommend warming it back up slightly in the oven before serving.
Storing and Make-Ahead Instructions
- Refrigerator: cover the baking dish with plastic wrap and store in the fridge for up to 4 days. Extra glaze can be stored in an airtight container in the fridge for up to 1 week.
- Freezer: both slices and the entire coffee cake can be frozen for up to 2 months. Be sure to wrap tightly with plastic wrap and then a layer of aluminum foil.
- Make-ahead: this recipe can be made the day before and then wrapped with plastic and stored in the fridge. The next day, pull it out to room temperature while you preheat the oven and bake as directed.
Pumpkin Coffee Cake Recipe
Ingredients
Pumpkin Coffee Cake
- 1 15-oz can Pumpkin Puree
- 2 large Eggs
- 2 Tablespoons Butter melted
- ½ cup Sugar
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
Cinnamon Swirl
- 3 Tablespoons Butter room temperature
- ½ Tablespoon Cinnamon
- ½ cup Brown Sugar
- ½ cup All-Purpose Flour
Streusel Topping
- ¼ cup Butter cold and cut into small cubes
- ¼ cup All-Purpose Flour
- ¼ cup Sugar
- ½ Tablespoon Cinnamon
Glaze
- 1 cup Powdered Sugar
- 2-3 Tablespoons Milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9" x 9" baking dish with nonstick cooking spray, or melted butter, and set aside.
- In the bowl of a stand mixer, add the pumpkin puree, eggs, melted butter, sugar, and vanilla. Using the paddle attachment, mix until combined. In a separate large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Add to the pumpkin mixture and mix on low speed just until combined.
- Transfer about half of the batter to the prepared baking dish and spread evenly using an offset spatula.
- To make the cinnamon swirl filling, combine the softened butter, brown sugar, flour, and cinnamon in a medium sized bowl and mix with a spatula until the butter is mostly mixed in—about pea-sized.
- Sprinkle the mixture evenly over the top of the batter in the baking dish, then finish with the rest of the batter and spread evenly.
- In the same bowl that you used for the cinnamon swirl filling, add the cold cubed butter, sugar, flour, and cinnamon for the streusel. Using a spatula, mix until combined and the butter forms pea-sized pieces. Sprinkle over the top of the batter.
- Bake in your preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the coffee cake from the oven and let it cool completely on a cooling rack.
- Meanwhile, make your glaze by mixing together the powdered sugar and milk until there are no lumps. Add up to 1 tablespoon more of milk as needed to reach the desired consistency.
- Once the coffee cake has cooled, cut into squares and drizzle with the glaze. Enjoy!
Nutrition
More Pumpkin Baking Recipes
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Crunch Bars
- Frosted Pumpkin Bars
- Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Cream Cheese and Pumpkin Danish
- Pumpkin Cinnamon Rolls
- More of the Best Pumpkin Desserts
- More Breakfast Recipes
This pumpkin coffee cake recipe is a delicious fall breakfast full of pumpkin flavor and topped with crunchy cinnamon streusel. It's super simple to make and can even be made ahead of time!
Leave a Reply