Name: Pumpkin Coffee Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1/2 cup Greek yogurt; 1/2 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter, cold; 1/3 cup light brown sugar; 1/2 teaspoon cinnamon

There’s something undeniably cozy about waking up to a slice of warm, spiced pumpkin goodness with a cup of coffee in hand. This Pumpkin Coffee Cake Recipe blends tender crumb, rich autumn spices, and that irresistible cinnamon streusel topping that just makes your kitchen smell like fall is here to stay.

The image shows two square pieces of moist pumpkin cake stacked on a white plate placed on a white marbled surface. Each piece has three layers: a dense, deep orange pumpkin cake base, a slightly darker middle layer that looks more firm, and a crumbly light brown streusel topping with coarse sugar sprinkled on top. The texture of the cake looks soft but dense, with small air holes visible, and some crumbs are scattered around the plate. The background is blurred with green and brown tones, suggesting an outdoor view through a window. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Top Tip
How to Serve Pumpkin Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Coffee Cake Recipe

Why You'll Love This Recipe

I’ve tried a handful of pumpkin coffee cakes, but this one instantly became a favorite because it hits just the right balance — moist, flavorful, and not too heavy. The tender cake mixed with that crunchy streusel topping is a combination that always gets me excited to bake.

Deliciously Moist: The pumpkin and Greek yogurt work together to keep this cake soft and perfectly moist every time.
Perfect Spice Blend: The mix of cinnamon, nutmeg, ginger, allspice, and cloves creates classic fall flavors without overpowering the pumpkin.
Easy Streusel Topping: That buttery crumb topping is simple to make but adds amazing texture and flavor contrast.
Great for Any Occasion: Whether it’s breakfast, brunch, or coffee time, this cake is always a crowd-pleaser that’s sure to impress.

A thick square piece of crumb cake is lifted above a metal baking pan filled with more crumb cake. The cake has two main layers: a dense, moist, orange-brown bottom layer with a soft texture full of small holes, and a top layer made of light brown, crumbly streusel with a rough texture. The crumb layer sits evenly on the cake but is uneven on top, giving a rustic look. The background shows a blurred window and green outside. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Pumpkin Coffee Cake Recipe is in its simple, pantry-friendly ingredients that come together to create incredible texture and flavor. Using pumpkin puree, not pie filling, ensures you get natural pumpkin flavor without added sugars or spices interfering. Also, I love how a bit of Greek yogurt adds moisture and tang that keeps the cake tender.

Flat lay of vibrant orange pumpkin puree dolloped beside golden light and dark brown sugars, warm cinnamon sticks scattered near a pile of mixed ground spices including nutmeg, ginger, allspice, and cloves, smooth blocks of butter resting alongside creamy white Greek yogurt, all beautifully arranged with a dusting of flour on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The base for structure; make sure to spoon and level for accurate measurement.
Baking soda & baking powder: These leaveners give the cake just the right lift and lightness.
Salt: Enhances the spice flavors and balances sweetness.
Cinnamon, nutmeg, ginger, allspice, ground cloves: Classic fall spices that create the cozy aroma and warm depth.
Pumpkin puree: Use pure pumpkin, not canned pie filling, for the best natural flavor and texture.
Brown sugar: Adds moistness and a hint of caramel flavor.
Granulated sugar: Balances sweetness and helps with browning.
Butter (melted): Adds richness and tender crumb to the cake and crumb topping.
Greek yogurt: Provides moisture and slight tang to keep the cake from drying out.
Cold butter (topping): Cutting cold butter into the flour and sugar creates that perfect crumbly streusel texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Playing around with this Pumpkin Coffee Cake Recipe is part of the fun! I often throw in a handful of chopped pecans or walnuts into the streusel for extra crunch, or swap out the Greek yogurt for sour cream when I want a bit more tang. Don’t hesitate to tweak the spice levels to your liking, too.

Add Nuts: Toasted pecans or walnuts in the streusel topping give a lovely crunch and a deeper flavor – a combo I love on chilly mornings.
Dairy-Free Version: Use coconut yogurt and vegan butter instead if you’re avoiding dairy, and it still turns out dreamy.
Swap the Streusel: For a different twist, try an oat crumble topping with a sprinkle of brown sugar and cinnamon.
Extra Spice: Boost the cinnamon or add a pinch of cardamom for a slightly exotic touch that will surprise your guests.

Step-by-Step: How I Make Pumpkin Coffee Cake Recipe

Step 1: Preheat and Prep Your Pan

I always start by preheating my oven to 350°F and making sure my 9x9-inch pan is well greased with butter or a quick nonstick spray. This little step saves you from the frustrating “cake sticking to the pan” moments – trust me, it’s worth it.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, salt, and the whole comforting spice mix in a large bowl. Taking a moment here to fully blend the spices means every bite is fragrant and flavorful.

Step 3: Combine Wet Ingredients Separately

In a medium bowl, whisk pumpkin puree with brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth. This gives you a creamy, well-mixed base before folding into the dry ingredients.

Step 4: Bring it All Together

Add your wet ingredients into the dry, folding gently just until combined. Over-mixing is the enemy here – stir until you see no streaks of flour but be careful not to knock out all the air from the batter. This keeps your cake tender and light.

Step 5: Prepare the Streusel Topping

Mix the flour, brown sugar, and cinnamon in a bowl. Cut cold butter into cubes, then use a pastry blender, two forks, or even your fingers to work it into the mixture until you get coarse crumbs. This crumbly topping is what makes the cake unforgettable.

Step 6: Bake to Perfection

Spread the batter into your pan and sprinkle the streusel generously on top. Bake for 30-35 minutes. You want a toothpick inserted into the center to come out mostly clean with a few moist crumbs. Let it cool a bit before digging in.

Top Tip

From my experience making this cake several times, a few small tweaks make all the difference. These tips helped me get consistent results, so I’m excited to share them with you.

Measure Flour Correctly: Spoon flour lightly into your measuring cup rather than scooping directly from the bag to avoid a dense cake.
Use Pure Pumpkin: Canned pumpkin puree keeps moisture balanced - pumpkin pie filling is sweeter and spiced already, which can throw off the recipe.
Cold Butter for Topping: Always use cold butter in the streusel so you get a crumbly, flaky topping instead of a greasy mess.
Don’t Overbake: Oven temps vary, so start checking at 30 minutes — overbaking dries the cake out, and that’s the last thing you want.

How to Serve Pumpkin Coffee Cake Recipe

pumpkin coffee cake - Serving Suggestion

Garnishes

I love adding a light dusting of powdered sugar or a drizzle of vanilla glaze on my pumpkin coffee cake just before serving. Fresh whipped cream or a scoop of cinnamon-spiced buttercream also takes it to the next level when you’re entertaining.

Side Dishes

This cake pairs beautifully with a cup of your favorite morning coffee or chai latte. For brunch, I often serve it alongside scrambled eggs, fresh fruit, or a simple yogurt parfait to balance the sweetness.

Creative Ways to Present

For holidays or cozy get-togethers, I slice the cake into bite-sized squares and serve on a decorative platter with mini cinnamon sticks and fresh rosemary sprigs for an inviting autumn display. It’s an easy way to make it feel special without too much fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to two days, but honestly, the cake rarely lasts that long in my house! If you want to keep it longer, pop it in the fridge, just know it might firm up slightly.

Freezing

This cake freezes really well. I wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They’re perfect for quick breakfast treats—just thaw at room temperature or reheat gently before enjoying.

Reheating

To reheat, I microwave a slice for about 20 seconds or pop it in a 300°F oven for 5-7 minutes. This revives the softness and brings back that fresh-baked feeling — just don’t overdo it or it will dry out.

Frequently Asked Questions:

Can I substitute canned pumpkin pie filling for pumpkin puree in this recipe?

It’s best to use canned pumpkin puree (100% pumpkin) rather than pie filling because the latter contains added sugar and spices, which can throw off the balance of sweetness and flavor in this cake.

How do I know when the pumpkin coffee cake is done baking?

Use a toothpick or cake tester inserted in the center. It should come out with just a few moist crumbs attached but not wet batter. Since ovens vary, start checking around 30 minutes to avoid overbaking.

What’s the best way to store leftover pumpkin coffee cake?

Leftovers keep well stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze individual slices for a month for best freshness.

Can I add nuts or chocolate chips to the pumpkin coffee cake?

Absolutely! Adding chopped walnuts, pecans, or even chocolate chips to the batter or streusel topping is a great way to personalize the cake and add extra texture and flavor.

Final Thoughts

This Pumpkin Coffee Cake Recipe is one of those healing, comforting treats I reach for during fall and winter weekends. Sharing it with friends or savoring a quiet moment with a coffee makes it even more special. I hope you enjoy baking and eating it as much as I do — it’s truly a cozy hug from the kitchen.