There’s an undeniable magic that pumpkin brings to the autumn season, and nothing quite captures that cozy, inviting essence like a beautifully baked coffee cake. This Pumpkin Coffee Cake Recipe is an absolute fall essential, delivering a moist, tender crumb bursting with warm, aromatic spices. Every delectable slice features a rich ribbon of cinnamon and brown sugar swirl nestled within, crowned with a delightfully crunchy streusel topping, and finished with a delicate drizzle of homemade glaze. It’s the kind of breakfast or brunch treat that instantly transforms an ordinary cool weekend morning into something truly special.
One of the many advantages of this recipe is its make-ahead potential. You can easily prepare this pumpkin coffee cake the day before, making it an ideal choice for Thanksgiving brunch, a festive holiday gathering, or simply a leisurely long weekend where you want minimal morning fuss. If you’re passionate about pumpkin spice, you’ll also adore our other seasonal delights, such as our Pumpkin Waffles, classic Pumpkin Bread, or elevate your regular buttermilk pancakes with a generous pour of Pumpkin Spice Syrup.
Ultimate Pumpkin Coffee Cake Recipe for Fall Mornings
When the crisp air of autumn arrives, demanding comfort and warmth, this moist and tender pumpkin coffee cake answers the call with open arms. It’s a symphony of cozy fall flavors, generously infused with rich pumpkin puree and an exquisite blend of warm baking spices. Beyond its tender cake base, you’ll discover a delightful layer of cinnamon swirl running through its core, adding an unexpected burst of sweetness and spice. The experience is elevated further by a crunchy, golden cinnamon streusel topping. Finish each serving with a light drizzle of sweet glaze and a steaming hot cup of coffee, and you have the quintessential fall breakfast – a moment of pure bliss.
While the recipe might appear to have several distinct steps – from preparing the batter and the cinnamon swirl to crafting the streusel and the glaze – don’t let that intimidate you. The beauty of this recipe lies in its methodical approach. With a little preparation, ensuring all your ingredients are measured out and ready before you begin, the entire process comes together surprisingly quickly and seamlessly. This organized approach minimizes stress and maximizes enjoyment in the kitchen, making even complex-looking bakes approachable for any home baker.
I find that using pumpkin pie spice is truly the secret weapon for flavoring the pumpkin puree in this recipe. It imparts that familiar, comforting hint of pumpkin pie flavor, making it a perfect indulgence even at breakfast. The pre-mixed blend ensures a balanced profile of cinnamon, nutmeg, ginger, and cloves. However, if you enjoy experimenting with individual spices, feel free to get creative. You can enhance the flavor profile by adding extra pinches of ground ginger, nutmeg, allspice, or simply lean into the classic warmth of plain cinnamon. The key is to find the balance that best suits your palate and brings out the best in the pumpkin.
If your love for coffee cake extends beyond pumpkin, explore some of our other delightful variations. Our Apple Coffee Cake is perfect for late summer and early fall, offering juicy fruit and warm spices. For a vibrant, tangy option, try the Cranberry Orange Coffee Cake, ideal for holiday seasons. And for a burst of summer sweetness, our Berry Coffee Cake is always a crowd-pleaser. Each recipe promises that beloved coffee cake texture and flavor, adapted for different seasons and tastes.
Expert Tips for Baking the Perfect Pumpkin Coffee Cake
Achieving a truly spectacular pumpkin coffee cake is straightforward with a few key considerations in mind. These tips will help ensure your cake is moist, flavorful, and perfectly structured every single time:
- Embrace Mise en Place: Before you even begin mixing, take the time to measure out and prepare every single ingredient for all components – the cake batter, the cinnamon swirl, and the streusel topping. Because this recipe involves multiple layers and mixtures, having everything prepped and organized (your “mise en place”) will streamline the process immensely, prevent frantic searching, and reduce the chance of errors. It makes baking a truly enjoyable, stress-free experience.
- Adjusting for Quantity: If you’re hosting a larger gathering or simply want more of this delicious cake, you can easily double the recipe. You have two main options:
- Two 9″ x 9″ Baking Pans: This is ideal if you prefer a cake with a similar height and baking time to the single recipe. Just divide the batter and toppings evenly between two prepared pans.
- One 9″ x 13″ Baking Pan: For a thicker, more substantial coffee cake, opt for a larger 9″ x 13″ pan. Keep in mind that a thicker cake will require a longer baking time, typically closer to 1 hour and 15 minutes. Always keep a close eye on it, testing for doneness with a toothpick inserted into the center.
- The Beauty of Make-Ahead: This coffee cake is an excellent candidate for advance preparation. You can assemble the entire cake – batter, swirl, and streusel – the day before you plan to bake it. Simply cover the baking dish tightly with plastic wrap and store it in the refrigerator overnight. The next morning, pull the dish out about 30-60 minutes before baking to allow it to come closer to room temperature while your oven preheats. This makes for an incredibly convenient and fresh-baked breakfast with minimal effort on a busy morning.
Essential Ingredients for Your Pumpkin Coffee Cake
The magic of this pumpkin coffee cake comes from a blend of everyday staples and seasonal stars. Understanding the role each ingredient plays will help you create the perfect autumnal treat:
- Pumpkin Puree: It’s crucial to use pure pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened. While homemade pumpkin puree is lovely, I often prefer canned pumpkin puree for baking. It typically has a more consistent texture and less water content, which can make a difference in the final cake’s moisture and structure. If you do use homemade, consider blotting the top with paper towels to remove any excess moisture.
- Eggs: More than just a binder, eggs are vital for the cake’s structure and tenderness. They help emulsify the batter, creating a cohesive texture, and contribute to the rich flavor and moist crumb. Using large eggs is standard for most baking recipes.
- Butter: Butter plays a triple role in this recipe, each requiring a different temperature and consistency for optimal results:
- Melted Butter: For the coffee cake batter, melted butter integrates smoothly, adding richness and moisture without requiring creaming.
- Softened Butter: The cinnamon swirl filling benefits from softened butter, which blends easily with the sugars and flour to create a spreadable, tender swirl.
- Cold Cubed Butter: For the streusel, cold butter is non-negotiable. When cut into small cubes and mixed into the dry ingredients, it creates those desirable pea-sized pieces that melt slowly in the oven, resulting in a perfectly crumbly and crunchy topping.
- Leavening Agents: This recipe utilizes both baking powder and baking soda. This combination is essential for giving the coffee cake its beautiful rise and wonderfully soft, airy texture. Baking soda reacts with acidic ingredients (like pumpkin puree), while baking powder provides additional lift, ensuring a light and tender crumb throughout.
- Pumpkin Pie Spice: This pre-blended spice mix is a baker’s best friend during fall. It’s specifically formulated to complement pumpkin puree, delivering a harmonious balance of cinnamon, ginger, nutmeg, and cloves that creates an instantly recognizable and incredibly warm flavor profile. If you don’t have pumpkin pie spice, you can certainly substitute it with an equal amount of ground cinnamon, or create your own blend of individual spices.
- Cinnamon: Beyond the pumpkin pie spice, extra ground cinnamon is called for to create both the distinct middle cinnamon swirl layer and to flavor the streusel topping. Its warm, sweet, and slightly woody notes are indispensable in a fall coffee cake. Feel free to amplify the spice profile further by adding other complementary pumpkin baking spices, such as a pinch of ground ginger or nutmeg, to either the swirl or streusel.
- Brown Sugar: For the irresistible cinnamon swirl layer, brown sugar is the star. Its molasses content provides a deeper, more complex sweetness and contributes to the swirl’s moist, chewy texture. Both light brown sugar and dark brown sugar will work beautifully; dark brown sugar will offer a slightly richer, more pronounced caramel note.
- Powdered Sugar: Essential for the homemade glaze, powdered sugar (also known as confectioners’ sugar) dissolves effortlessly, creating a smooth, lump-free consistency that sweetens the cake without adding any gritty texture.
- Milk: A small amount of milk is used to create the perfect consistency for your glaze. Start with the suggested amount (2-3 tablespoons) and gradually add more, just a teaspoon at a time, until your glaze reaches a pourable yet still slightly thick consistency. Whole milk or any plant-based milk can be used.
Step-by-Step Guide: Crafting Your Own Pumpkin Coffee Cake
Creating this delightful pumpkin coffee cake is a rewarding process. Follow these detailed steps for a perfect result:
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9-inch x 9-inch baking dish with nonstick cooking spray or a thin layer of melted butter, ensuring all sides and corners are coated. Set aside.
- Mix the Coffee Cake Batter: In a large mixing bowl, preferably with a stand mixer fitted with the paddle attachment, combine the pumpkin puree, large eggs, melted butter, granulated sugar, and vanilla extract. Mix on low speed until all the wet ingredients are thoroughly combined. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed. Gradually add these dry ingredients to the wet pumpkin mixture, mixing on low speed just until combined. Be careful not to overmix, as this can lead to a tough cake. Transfer approximately half of this luscious batter into your prepared baking dish and spread it evenly across the bottom using an offset spatula or the back of a spoon.
- Craft the Cinnamon Swirl Filling: In a medium bowl, combine the softened butter (ensure it’s at room temperature for easy blending), brown sugar, all-purpose flour, and ground cinnamon. Use a spatula or your fingertips to mix these ingredients together until the butter is mostly incorporated and the mixture forms a coarse, crumbly texture with pea-sized pieces of butter. This creates that delightful, distinct ribbon of flavor within the cake. Evenly sprinkle this cinnamon swirl mixture over the top of the batter already in the baking dish, then carefully top with the remaining half of the pumpkin coffee cake batter, spreading it gently to cover the swirl layer.
- Prepare the Streusel Topping: Using the same bowl (to save on dishes!) that held your cinnamon swirl ingredients, combine the cold, cubed butter, granulated sugar, all-purpose flour, and ground cinnamon for the streusel. The key here is cold butter, as it will create a crispier topping. Mix with a spatula, pastry blender, or your fingertips until the butter breaks down into pea-sized crumbs and is evenly distributed throughout the dry ingredients. Generously sprinkle this streusel topping evenly over the entire surface of the cake batter in the baking dish.
- Bake the Coffee Cake: Carefully place the baking dish into your preheated oven. Bake for approximately 45 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is ready. Remove the coffee cake from the oven and transfer it to a wire cooling rack to cool completely. This step is important before glazing to prevent the glaze from melting and becoming too thin.
- Whip Up the Glaze: While the cake cools, prepare your simple glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Continue whisking until the mixture is smooth and free of any lumps. If the glaze appears too thick, add the remaining 1 tablespoon of milk, or even a few drops more, until it reaches a desired pourable consistency that will still cling to the cake.
- Serve and Enjoy: Once your pumpkin coffee cake has cooled completely (patience is key!), cut it into individual squares. Drizzle generously with the homemade glaze. Serve immediately with your favorite hot beverage and savor every spiced, moist bite!
Frequently Asked Questions About Pumpkin Coffee Cake
Absolutely! This recipe is perfect for make-ahead convenience. You can assemble the entire cake – including the batter, cinnamon swirl, and streusel topping – and place it in the baking dish. Then, cover the dish tightly with plastic wrap and refrigerate it overnight (up to 24 hours). The next day, simply remove the baking dish from the fridge about 30 minutes before you plan to bake, allowing it to come closer to room temperature while your oven preheats. Then, bake as directed in the recipe instructions.
Yes, coffee cake freezes exceptionally well, making it a great option for meal prepping or enjoying later. You can freeze individual slices or the entire baked and cooled cake (without the glaze). To freeze, ensure the cake is completely cooled. Wrap it tightly first in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To thaw, transfer the wrapped cake or slices to the refrigerator overnight. For best texture and flavor, I recommend warming it slightly in the oven or microwave before serving, and then drizzling with fresh glaze if desired.
The term “coffee cake” traditionally refers to a cake intended to be eaten with coffee or tea, typically at breakfast or brunch. It doesn’t usually contain coffee as an ingredient (though some modern recipes might). The defining characteristics often include a rich, moist cake base, a streusel or crumb topping, and sometimes a fruit filling or a cinnamon swirl, much like this pumpkin coffee cake. It’s known for its comforting, home-style appeal.
Several factors contribute to a moist coffee cake. Firstly, using pure pumpkin puree (as opposed to pie filling) adds significant moisture. Secondly, avoid overmixing the batter once the dry ingredients are added; overmixing develops gluten, leading to a tougher, drier cake. Thirdly, ensure you don’t overbake the cake. Start checking for doneness a few minutes before the minimum bake time, and remove it from the oven as soon as a toothpick inserted in the center comes out clean or with moist crumbs. Finally, storing the cake properly (covered in an airtight container) will help maintain its moisture.
Storing and Make-Ahead Instructions for Freshness
Proper storage is key to enjoying your pumpkin coffee cake’s deliciousness for as long as possible. Here’s how to keep it fresh:
- Refrigerator: Once baked and cooled, cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. Store in the fridge for up to 4 days. The homemade glaze can be stored separately in an airtight container in the fridge for up to 1 week; stir well before drizzling.
- Freezer: For longer storage, both individual slices and the entire baked coffee cake (without glaze) can be frozen for up to 2 months. Make sure to wrap them tightly first in plastic wrap, then with a layer of aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight. You can gently warm slices in the microwave or oven (at 300°F/150°C for about 10-15 minutes) before serving for that fresh-baked taste.
- Make-Ahead: As mentioned in our FAQs, this recipe is perfect for preparing in advance. Assemble the cake entirely in its baking dish, cover with plastic wrap, and store in the refrigerator overnight. On baking day, let it come to room temperature while your oven preheats, then bake as directed. This method simplifies busy mornings significantly.
Why This Pumpkin Coffee Cake is a Fall Must-Have
This Pumpkin Coffee Cake isn’t just another recipe; it’s an experience, a cornerstone of fall comfort. Its popularity stems from a perfect combination of factors that resonate deeply with the season. The rich, earthy flavor of pumpkin, paired with the warming embrace of cinnamon, nutmeg, and ginger, creates a taste profile that is both nostalgic and incredibly satisfying. The cake’s exceptional moisture and tender crumb stand in delightful contrast to the crispy, buttery streusel topping, offering a textural journey in every bite. It’s versatile enough for a quiet morning with a cup of tea, yet elegant enough to grace any holiday brunch table, particularly Thanksgiving or a cozy autumn gathering. The make-ahead capability truly solidifies its status as a must-have, allowing you to enjoy fresh-baked goodness without the morning rush. It’s a taste of autumn, baked with love, ready to create cherished memories.
Perfect Pairings and Customization Ideas
To truly elevate your Pumpkin Coffee Cake experience, consider these pairings and simple customization options:
- Beverage Pairings:
- Coffee: A classic choice. A medium roast or a spiced latte complements the cake beautifully.
- Tea: Black tea (like Earl Grey or English Breakfast) or a spiced chai latte would be wonderful.
- Cider: Warm apple cider or a chilled sparkling cider enhance the fall theme perfectly.
- Milk: A simple glass of cold milk is always a comforting pairing.
- Customization Ideas:
- Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the streusel topping for an extra layer of crunch and flavor.
- Chocolatey Twist: Fold 1/2 cup of mini chocolate chips into the cake batter for a delightful pumpkin chocolate chip coffee cake.
- Spice It Up: Enhance the spice profile by adding a pinch of ground cloves or allspice to the cake batter or cinnamon swirl.
- Zesty Glaze: Instead of plain milk, use orange juice or lemon juice in the glaze for a bright, citrusy counterpoint to the pumpkin.
- Cream Cheese Swirl: For an even richer center, consider replacing the cinnamon swirl with a sweetened cream cheese mixture.
Pumpkin Coffee Cake Recipe
The Carefree Kitchen
Pin
10 mins
45 mins
55 mins
8
people
Ingredients
Pumpkin Coffee Cake
- 1 15-oz can pumpkin puree
- 2 large eggs
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Cinnamon Swirl
- 3 tablespoons butter, room temperature
- 1/2 tablespoon Cinnamon
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
Streusel Topping
- 1/4 cup butter, cold and cut into small cubes
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tablespoon Cinnamon
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 C).
- 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, baking soda, 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
Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 186mg | Fiber: 2g | Sugar: 47g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Breakfast
American
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This Pumpkin Coffee Cake Recipe stands out as a truly delicious fall breakfast or brunch offering, brimming with authentic pumpkin flavor and crowned with an irresistible crunchy cinnamon streusel. It’s not only incredibly simple to prepare, but also offers the fantastic flexibility of being made ahead of time, ensuring a stress-free and wonderfully flavorful seasonal treat for any occasion.