Pumpkin Spice Coffee Cake

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. 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!

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

1. 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.
2. 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.
3. If you have leftover pumpkin puree after making this pumpkin spice coffee cake, try my Pumpkin Spice Syrup or Chocolate Pumpkin Muffins!

Recipe FAQs

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.

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