Pumpkin Spice Coffee Cake is the best fall treat because it's so moist, flavorful and you can enjoy it 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!
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This pumpkin coffee cake recipe was inspired by my Pumpkin Snickerdoodle Loaf! I wanted to create a pumpkin cake version topped with streusel 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 topping adds.
For more pumpkin recipes, try my Chocolate Pumpkin Muffins and my Oatmeal Pumpkin Cheesecake Cookies!
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Ingredients
- Pumpkin puree
- Vegetable oil
- Vanilla extract
- Eggs
- Granulated sugar
- Light brown sugar
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Pumpkin pie spice
- Unsalted butter
See recipe card below for quantities.
Equipment
This recipe calls for a 9 inch round cake pan. USA Pan makes my favorite one because it's nonstick and made of aluminized steel so it bakes nice and evenly throughout. It helps to coat the pan with a spray that contains flour and then place a parchment round on the bottom. If you don't have a round 9 inch pan, a square 8 inch pan should work as well.
No mixer is needed to make this cake! You'll just need some mixing bowls, a whisk, spatula and measuring tools. Weighing ingredients with a scale is always best, but measurements are provided in cups as well.
Step by Step Instructions
This 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 ONE (Picture 1 above) - Make the streusel topping.
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 cake batter.
STEP TWO (Picture 2 above) - Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
STEP THREE (Picture 3 above) - 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 FOUR (Picture 4 above) - 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.
Cake Assembly
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. Bake at 350°F until a toothpick comes out of the center clean!
Once the pan is cool enough to touch, place a plate over the pan and flip it over 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.
TIP: 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.
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.
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!
Feel free to drizzle a cream cheese icing on top of this cake! My Cinnamon Roll Donuts recipe includes one that would work perfectly.
Storage
Store leftovers in an airtight container at room temperature for up to 5 days. This can also be stored in the freezer for up to 1 month.
FAQ
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 above), let it cool. Slice the cake into 12 equal triangles with a bread or chef's knife.
I recommend making some Pumpkin Spice Syrup for homemade pumpkin spice lattes!
More Cake Recipes
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!
📖 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 unsalted butter melted
- ⅔ cup all-purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
Pumpkin Spice Cake
- 1¾ cups 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 vegetable oil or other neutral oil
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1½ teaspoons vanilla extract
- 1½ cups 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!
Notes
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice
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 🙂