Pumpkin Spice Coffee Cake is the perfect fall treat because it's so moist, filled with the best pumpkin flavor and can be enjoyed any time of day! It's made with real pumpkin puree & pumpkin pie spice and it's sprinkled with delicious cinnamon streusel topping.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
I love coffee cake and adding pumpkin and fall spices to it makes it even better! Your home will smell amazing while baking this cake this pumpkin season!
This pumpkin coffee cake recipe was inspired by my Pumpkin Snickerdoodle Loaf and Cinnamon Streusel Muffins! I wanted to create a pumpkin cake with a crumb topping that's easy to make but still impressive and delicious for holiday gatherings. It doesn't get much simpler than an unfrosted sheet cake, but it's still beautiful thanks to the texture the streusel adds.
Enjoy it with a cup of hot coffee to warm you up this autumn. Try it with cream cheese in my pumpkin cheesecake muffins recipe. Or, if you want a sweet, nutty version, check out my Almond Coffee Cake recipe!
Jump to:
Why You'll Love This Recipe
- It's a simple snacking cake that only requires one pan and one hour of your time.
- You don't need any special equipment to make it - not even an electric or stand mixer.
- It's my favorite coffee cake recipe because it has a perfect moist crumb mixed with a crunchy streusel topping and is filled with pumpkin flavor!
Ingredients
- Pumpkin puree - Be sure to use 100% pure pumpkin, not pumpkin pie filling or other purees with added sugar and spices. My favorite is Libby's Pure Pumpkin that can be found in most grocery stores.
- Pumpkin pie spice - This is typically a mixture of ground cinnamon, nutmeg, ginger, cloves, and allspice sold in the spice aisle at most grocery stores. I also have instructions on how to make your own in the recipe card notes below.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- The vegetable oil can be substituted with equal amounts of canola oil or another neutral oil.
- The pumpkin puree cannot be substituted with pumpkin pie filling. Pie filling usually includes spices and sweeteners whereas the puree's only ingredient should be pumpkin.
- For extra pumpkin spice flavor, use pumpkin pie spice instead of cinnamon in the streusel topping.
- Feel free to drizzle a cream cheese icing on top of this cake! My Cinnamon Roll Donuts recipe includes one that would work perfectly. The maple syrup glaze from my Maple Chai Donuts would be delicious as well!
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting us know if it worked out!
How to Make Pumpkin Coffee Cake
Quick Recipe Video
Step by Step Instructions
This pumpkin streusel coffee cake recipe is super simple and whips up very quickly! It's great whether you're a beginner or have been baking for years!
Step 1: Make the streusel topping. This is super simple to make without a pastry cutter! Melt the butter in a small microwave safe bowl. In a medium bowl, whisk together the flour, light brown sugar and cinnamon. Stir in the melted butter until everything's combined well and set it aside while you make the pumpkin cake batter.
Step 2: Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Step 3: Whisk the wet ingredients. In a large bowl, whisk together the oil, granulated and light brown sugars really well. One at a time, mix in the eggs, vanilla extract and pumpkin puree.
Step 4: Combine the dry & wet ingredients. Using the whisk, carefully stir the flour mixture into the pumpkin mixture until all the flour streaks disappear. Scrape the sides of the bowl with a spatula to make sure all ingredients are incorporated.
Assemble the Cake
Prepare a round 9 inch pan by spraying it with a nonstick flour spray and placing a round piece of parchment paper flat on the bottom. Then, pour the batter into the pan.
By now the cinnamon streusel should be drier and crumbly so you can sprinkle it evenly across the top of the cake batter. Bake at 350°F until a toothpick comes out of the center clean!
Expert Tips
- Break up any large streusel clumps with your hand as you're sprinkling it on top of the batter so that it's covered evenly and doesn't weigh the batter down too much in one spot.
- Don't forget to line the pan with parchment paper! This makes it much easier to flip the cake out of the pan without worrying about it sticking to the bottom of the pan. Remove the cake when the pan is still slightly warm but cool enough to hold onto. Place a plate over the pan and flip it so that the cake is upside-down on the plate. Then, carefully place another plate or wire rack over the cake and flip it so it's right-side-up.
- If you have leftover pumpkin puree after making this pumpkin spice coffee cake, try my Pumpkin Spice Syrup or Chocolate Pumpkin Muffins!
Muffin Version
I made this recipe to celebrate the first day of Fall 2024, but I cut it in half and turned them into muffins! I'd been craving this pumpkin cake for weeks but wanted easy individual servings to snack on throughout the week. The halved recipe made exactly 6 muffins!
To make 12 pumpkin streusel muffins:
- Preheat your oven to 400°F.
- Make the pumpkin coffee cake streusel topping and batter as instructed.
- Fill 12 muffin liners with batter so they're almost full.
- Sprinkle the streusel on top.
- Bake at 400°F for 5 minutes on the middle rack. Then, lower the temperature to 350°F until a toothpick comes out clean.
Total bake time: 20-25 minutes
If you prefer donuts over cake and muffins, give my baked pumpkin donut recipe a try!
Recipe FAQs
No, use pumpkin puree that has pumpkin listed as the only ingredient. Pie fillings include extra sugar and spices.
Yes, of course! The streusel adds a nice texture and cinnamon flavor, but the cake is delicious on its own.
Mix together:
-3 tablespoons ground cinnamon
-2¼ teaspoons ground nutmeg
-2 teaspoons ground ginger
-1¾ teaspoons ground cloves
-1 teaspoon ground allspice
After flipping the cake out of the pan so it's right-side-up (see instructions in Tip #2 above), let it cool. Slice the cake into 12 equal triangles with a bread or chef's knife.
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Freezing Instructions: Let the cake cool completely, then wrap individual slices in plastic wrap and freeze them in a freezer-safe bag for up to 1 month.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Pumpkin Spice Coffee Cake
Equipment
- 9 inch round cake pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Parchment paper
Ingredients
Cinnamon Streusel Topping
- 4 tablespoons (56 g) unsalted butter melted
- ⅔ cup (83.33 g) all-purpose flour
- ½ cup (100 g) light brown sugar packed
- 1 teaspoon ground cinnamon
Pumpkin Spice Cake
- 1¾ cups (218.75 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice*
- 2 large eggs room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1½ teaspoons vanilla extract
- 1½ cups (337 g) pumpkin puree slightly less than a 15oz can
Instructions
- Preheat oven to 350°F. Spray a 9 inch round pan with baking oil containing flour and place a 9 inch parchment round on the bottom.
Cinnamon Streusel Topping
- Melt the butter in a microwave safe bowl. Whisk together the flour, light brown sugar and cinnamon. Stir in the melted butter until everything is combined well.Set aside while making the batter.
Pumpkin Spice Cake
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- In a large bowl, whisk together the oil and sugars really well (about 1 minute). Stir in the eggs one at a time, followed by the vanilla extract and pumpkin puree, mixing well after each addition.Scrape the sides of the bowl as needed to incorporate all ingredients.
- Gently stir the dry ingredients into the wet ingredients until no visible flour streaks remain.
- Pour the batter into the prepared cake pan and then evenly sprinkle streusel topping over it.
- Bake at 350°F until the top feels firm and a toothpick comes out of the center clean (about 42-48 minutes). Let the cake cool in the pan for 15-20 minutes.
- Once the pan is cool enough to touch, place a plate on top and carefully flip it over so that the cake lands upside-down on the plate. Then, place a wire rack or another plate over the cake and flip it again so that the cake is right-side-up.
- Let the cake finish cooling and then slice it into equal triangles and enjoy!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice
Krista says
The cake turned out so light and flavorful. Everyone loved it and didn't last long! Yummy!
Michelle Stout says
Is the metric measurement option for the recipe filled out/detailed by you or is it just a computer generated conversion? I am in the UK and would very much like to try this! Thank you!
Kayla Burton says
Hi Michelle! It's computer generated but double checked by me 🙂 I test all of my recipes in grams and prefer baking this way!
Michelle Stout says
That's amazing! Thank you for your reply and confirming this -my confidence to try your recipe (and your others) is through the roof now! 😁
J. Martínez says
I was over the moon when I came across this recipe on Instagram. I had never seen a recipe like this before and since I love fall and all things pumpkin, I had to try it. Kayla's instructions were so easy to follow. The coffee cake turned out so moist and perfectly spiced! I will be making this again and again.
Kayla says
Thank you, I am so happy to hear that you loved this recipe! It's one of my fall favorites 🙂