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 truly comforting about warm spices and pumpkin notes swirling through tender crumb — that’s exactly what makes this Pumpkin Coffee Cake Recipe a standout. Each bite feels like a cozy hug, perfect for chilly mornings or afternoon coffee breaks.

Two thick square slices of crumb cake are stacked on a white plate, placed on a white marbled surface. Each slice shows two layers: a dense, moist bottom layer with a rich orange-brown color and a lighter, textured crumbly top layer that is slightly uneven and golden brown. Crumbs are scattered around the plate, adding to the rustic look. In the background, there is a blurred glimpse of a baking pan and a leafy green view outside a window. The 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 made many coffee cakes over the years, but this Pumpkin Coffee Cake Recipe really feels special. It’s the perfect balance of moistness, spice, and a crumbly streusel topping that keeps me coming back for more — not to mention it smells heavenly while baking!

Perfect Texture: Thanks to the Greek yogurt and pumpkin puree, this cake stays moist without being dense or heavy.
Warm Spices: A blend of cinnamon, nutmeg, ginger, and cloves creates that irresistible autumnal aroma and flavor.
Easy Streusel Topping: Adds a delightful crunchy contrast that makes every bite a little celebration.
Simple & Versatile: Great for breakfast, brunch, or even a sweet snack any time.

The image shows a close-up of a single square piece of coffee cake being lifted out of a metal baking pan. The cake has two main layers: the bottom layer is a smooth, dense, light brown base, while the top layer is a thicker, more crumbly, golden-brown streusel topping with a rough texture. The crumb topping looks slightly crunchy and coarse, contrasting with the moist and spongy bottom part. The background is softly blurred, showing a white marbled surface beneath the pan. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pumpkin Coffee Cake Recipe uses simple pantry staples paired with pumpkin puree to create a cake that’s bursting with flavor while staying tender and moist. The spices are key to giving it that classic cozy feel.

Flat lay of rich orange pumpkin puree, warm golden light brown sugar, creamy white Greek yogurt, soft cubes of pale butter, a heap of fine all-purpose flour, vibrant ground cinnamon, deep brown nutmeg, and earthy ground ginger, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The base that gives structure without being too heavy; make sure it’s fresh for best results.
Baking soda and baking powder: Together they give the perfect rise and light crumb.
Salt: Balances the sweetness and enhances the flavor of pumpkin and spices.
Cinnamon, nutmeg, ginger, allspice, cloves: These warm spices create that signature pumpkin spice profile everyone craves.
Pumpkin puree: Not pumpkin pie filling — pure pumpkin keeps it moist without extra sugar or spices.
Light brown sugar and granulated sugar: Brown sugar adds depth and moisture, while granulated sugar helps with the crumb and sweetness.
Butter: Melted butter brings richness and helps with tenderizing the crumb.
Greek yogurt: Adds moisture and a slight tang, making the cake tender and balanced.
For the topping: Flour, cold butter, brown sugar, and cinnamon combine to create the irresistible streusel crunch.

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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

This Pumpkin Coffee Cake Recipe is pretty perfect as is, but I love how flexible it is to make your own twists. Feel free to add your favorite nuts or swap the streusel topping for a simple glaze.

Variation: Sometimes I toss in chopped pecans or walnuts into the streusel — it gives an extra crunch that’s addictive. If you like a sweeter top, drizzle some vanilla glaze after baking for a decadent treat.

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

Step 1: Prepare Your Pan and Preheat

I always start by preheating my oven to 350°F to make sure it’s nice and hot when the batter’s ready. Grease a 9x9-inch pan—using butter, not just spray—because butter helps the edges develop a lovely crust as it bakes.

Step 2: Mix the Dry Ingredients

In a big bowl, whisk together the flour, baking soda, baking powder, salt, and all those cozy spices. I like to smell this mixture before adding anything else—it really gives you a hint of the deliciousness to come!

Step 3: Combine the Wet Ingredients

Next, in another bowl, whisk pumpkin puree, sugars, melted butter, and Greek yogurt until smooth. Using Greek yogurt not only keeps the cake tender but also adds a little tang that balances the sweet spices.

Step 4: Mix Wet and Dry Together

Pour the wet mixture into the dry ingredients and gently fold just until combined. Be careful not to overmix—the batter should look a little lumpy but all dry flour should be moistened. That keeps the cake soft and fluffy.

Step 5: Make the Streusel Topping

For the streusel, stir together flour, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or your fingers until you get coarse crumbs. I like chunks in mine—adds a nice texture after baking.

Step 6: Bake and Enjoy

Spread the batter in your prepared pan, then sprinkle the streusel evenly on top. Bake for about 30 to 35 minutes, until a toothpick inserted comes out mostly clean with just a few moist crumbs. Let it cool slightly before slicing, or enjoy warm—either way is amazing.

Top Tip

After making this Pumpkin Coffee Cake Recipe many times, I’ve learned small tricks that take it from good to unforgettable. Here are my go-to tips to help you nail it every time.

Don’t Overmix the Batter: Overmixing can lead to a dense cake; just fold the wet and dry ingredients gently.
Cold Butter for Streusel: Using cold butter in the topping helps create those perfect crumbly bits instead of a greasy mess.
Use Pure Pumpkin: Avoid canned pumpkin pie filling – it has added sugar and spices that throw off this recipe’s balance.
Watch Your Oven Timing: Ovens vary, so start checking at 30 minutes. Overbaking dries the cake out—aim for moist crumbs on your toothpick test.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

I usually keep it simple—just a dusting of powdered sugar or a drizzle of maple syrup on top is enough to make it feel extra special. But if you want to get fancy, a scoop of vanilla ice cream can’t be beat!

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea. For brunch, I like serving it alongside scrambled eggs or a fresh fruit salad to balance out the sweetness.

Creative Ways to Present

For special occasions, I’ve served this cake cut into cute squares with a dollop of whipped cream and a sprinkle of toasted pecans on top. It turns a simple coffee cake into a festive treat your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Coffee Cake wrapped tightly in plastic wrap or in an airtight container at room temperature. It keeps well for up to 3 days and actually tastes better after resting a bit as flavors meld.

Freezing

To freeze, I slice the cake into portions, wrap each piece individually in plastic wrap, then place them all in a freezer bag. When I want a treat, I thaw overnight in the fridge or warm them gently.

Reheating

Reheating gently in the microwave for 15-20 seconds or in a low oven with foil keeps the cake moist and brings back that fresh-baked sensation. I avoid overheating to prevent drying out.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors and sweetness in the cake.

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

Bake until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 30 minutes to avoid overbaking, which can dry out the cake.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour for a gluten-free blend formulated for baking. Just make sure it contains xanthan gum or a similar binder to keep the cake structure intact.

What’s the best way to store leftover Pumpkin Coffee Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly to maintain freshness and reheat gently before serving.

Final Thoughts

This Pumpkin Coffee Cake Recipe is one of those warm, welcoming treats I always keep in my recipe box for fall and beyond. Its straightforward ingredients, luscious texture, and cozy flavors make it a winner for both everyday breakfasts and special coffees with friends. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe that feels like a little celebration in every bite.