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 the aroma of spices mingling with pumpkin as it bakes—a warm invitation to pause and savor the moment. That’s exactly what draws me to this Pumpkin Coffee Cake Recipe. It’s soft, tender, and sprinkled with a crumbly cinnamon topping that feels like autumn on a plate.

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

This Pumpkin Coffee Cake Recipe is one of those treats I reach for whenever I want something comforting but not too sweet, and it never disappoints. What makes it special is the way the spices blend perfectly with the pumpkin, plus that crunchy topping is just the right balance of sugar and butter to make every bite a joy.

Perfect balance of flavors: The warm spices complement the natural earthiness of pumpkin without overpowering it.
Simple ingredients: You probably have everything you need already in your pantry, so no last-minute shopping stress.
Versatile and forgiving: It’s easy to adjust to your taste or dietary preferences without losing that pumpkin magic.
Great for sharing: Whether it’s breakfast, afternoon snack, or dessert, this cake always brings smiles.

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

Each ingredient in this Pumpkin Coffee Cake Recipe plays a unique role in building texture and flavor, making the final result truly satisfying. I’ve learned that using pumpkin puree (not pie filling!) gives it the right moisture and subtle sweetness without any extra additives.

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: Gives structure to the cake while keeping it soft enough to fall apart gently.
Baking soda & baking powder: Work together to make the cake rise perfectly—light and fluffy but sturdy enough to hold up the streusel.
Salt: Enhances the sweetness and balances the spices beautifully.
Cinnamon, nutmeg, ground ginger, allspice, ground cloves: This blend creates that classic pumpkin spice flavor we all love in fall treats.
Pumpkin puree: Key moisture provider that adds a natural, subtle sweetness and that lovely autumn hue.
Light brown sugar & granulated sugar: Brown sugar adds a deeper, molasses flavor while granulated sugar keeps the crumb tender.
Butter (melted): Brings richness and flavor, helping to keep the cake moist.
Greek yogurt: Adds tang and tenderness, making the crumb soft and slightly dense in the most pleasant way.
For the topping: Flour, cold butter, brown sugar, and cinnamon combine into a crumbly streusel that adds the perfect crisp contrast.

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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

What I love about this Pumpkin Coffee Cake Recipe is how easily it adapts to your mood or pantry. Over the years, I’ve experimented with tweaks that personalize the flavor or tweak the texture without fuss.

Variation: Sometimes I swap out the Greek yogurt for sour cream for an even tangier bite, which friends always ask for again. You can also swap half the all-purpose flour for whole wheat to add a nutty depth while keeping it tender.
Dietary Modifications: For a dairy-free version, try using coconut yogurt and vegan butter (don’t skip the topping—it’s the best part!).
Extra Crunch: Toss in chopped walnuts or pecans into the streusel for an irresistible texture contrast.
Seasonal twists: A handful of fresh cranberries mixed into the batter gives a tangy pop that brightens the warm spices beautifully.

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Then grease a 9x9-inch baking pan with butter or a good nonstick spray. I like to line mine with parchment paper too, so the cake lifts out easily for serving or storing. Trust me, it makes cleanup a breeze!

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all those fragrant spices. This dry mix is where the pumpkin flavor foundation really builds, so give it a good mix to evenly distribute those cozy aromas.

Step 3: Mix the Wet Ingredients

Next, in a separate bowl, combine pumpkin puree, brown sugar, granulated sugar, melted butter, and Greek yogurt. Whisk everything until smooth and creamy. The melted butter should be warm, not hot—that way you don’t curdle the yogurt, which can affect texture.

Step 4: Bring It Together

Pour the wet ingredients into the dry, and stir just until combined—no more. Overmixing can make the cake tough, and you want that soft, tender crumb. A few lumps are totally fine and even desirable.

Step 5: Make the Streusel Topping

In a small bowl, stir together the flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter, two forks, or your fingers until the mixture looks like coarse crumbs. This topping is where the magic happens—don’t rush it!

Step 6: Assemble and Bake

Pour the batter into the prepared pan and gently spread it evenly. Sprinkle that gorgeous streusel evenly over the top. Bake for 30 to 35 minutes, until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are perfect). Let cool slightly before diving in!

Top Tip

After making this recipe dozens of times, I’ve learned a few little tricks that make a big difference in your Pumpkin Coffee Cake Recipe success—these help you nail the perfect texture and flavor every time.

Use real pumpkin puree: It’s easy to grab canned pumpkin, but be sure it’s plain puree, not pie filling which has added sugar and spices that can throw off your batter.
Don’t overmix your batter: Stir until just combined to keep the cake tender and avoid a dense or rubbery crumb.
Keep your butter cold for the topping: Cold butter clumps into nice crumbs rather than melting into the flour—giving you that perfect streusel crunch.
Test with a toothpick: Since ovens vary, start checking at 30 minutes to avoid overbaking and dry cake.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

I love topping my Pumpkin Coffee Cake Recipe with a dusting of powdered sugar or a drizzle of maple glaze—just a simple swirl of maple syrup mixed with a little powdered sugar and milk. It adds a subtle sweetness that pairs perfectly with the spicy crumb topping.

Side Dishes

This cake really shines alongside a hot cup of coffee or spiced chai. For brunch, I often serve it with fresh fruit or a bowl of Greek yogurt to balance its sweetness and add some brightness to the plate.

Creative Ways to Present

For fall gatherings, I like to serve this cake in individual ramekins topped with a dollop of whipped cream and a sprinkle of toasted pecans. It turns this humble coffee cake into an elegant, crowd-pleasing dessert that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, it goes straight into the fridge to keep fresh for up to a week, just bring it back to room temp before serving for the best texture.

Freezing

I’ve frozen this cake many times with great results. Wrap individual slices tightly in plastic wrap and place them in a freezer bag. They thaw beautifully overnight in the fridge and taste almost as good as fresh.

Reheating

To reheat, warm a slice in the microwave for about 20 seconds or pop it in a preheated oven at 325°F for 10 minutes to revive its fresh-baked texture. This way, the coffee cake retains its tender crumb and that delightful top crunch.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because pie filling contains added sugars and spices that can alter the cake’s flavor and texture. Puree gives you control over the sweetness and spice balance.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. It should come out mostly clean with just a few moist crumbs attached. Avoid waiting until it’s completely dry, which can cause the cake to be dry and overbaked.

Can I make this cake vegan or dairy-free?

Yes! Substitute the butter with a plant-based butter alternative and replace Greek yogurt with coconut or almond yogurt. The texture might vary slightly, but it will still be delicious and moist with a few tweaks.

Can I add nuts or fruit to this recipe?

Absolutely! Chopped walnuts, pecans, or even dried cranberries make fantastic additions to both the batter and topping. Just fold them in gently or sprinkle on top before baking to add extra flavor and texture.

Final Thoughts

This Pumpkin Coffee Cake Recipe has become one of my all-time favorites because it tastes like a warm hug on a chilly morning. It’s forgiving, easy to make, and pleases a crowd whether you’re serving it for breakfast or dessert. I hope it brings the same cozy joy to your kitchen — give it a try and watch it become a staple you grab again and again!