Delicious Pumpkin Coffee Cake Recipe for Fall

Greetings coffee lovers! As a barista, I understand the importance of starting your day off right, and what better way to do so than with a steaming cup of pumpkin coffee cake? This recipe is the perfect combination of warm spices and moist cake, making it an easy and satisfying treat for any time of day. Whether you’re hosting a brunch, having friends over for coffee, or just need to treat yourself to something sweet, this pumpkin coffee cake is sure to please.

But don’t be fooled – this recipe is not just your average coffee cake. The addition of rich Libby’s canned pumpkin and aromatic pumpkin pie spice gives it a unique fall twist that will transport you to a cozy autumn day with every bite. Plus, the crumbly streusel topping adds an irresistible texture and sweetness that perfectly complements the softer cake below.

So why settle for a boring cup of joe when you can elevate your coffee experience with a slice of delicious pumpkin coffee cake? Trust me, once you try this recipe out for yourself, you won’t be able to resist making it over and over again. Let’s get started!

Why You’ll Love This Recipe

Pumpkin Coffee Cake
Pumpkin Coffee Cake

Coffee lovers, rejoice! If you’re tired of the same old boring coffee routine, I have just the recipe to spice things up. Introducing my pumpkin coffee cake recipe – the perfect excuse to celebrate the flavors of fall every day.

Why will you love this recipe? For starters, it’s incredibly easy to make. You don’t need to be a master pastry chef to whip up a delicious pumpkin coffee cake for yourself and your loved ones. All you need are some basic ingredients that you probably already have in your pantry, such as flour, sugar, eggs, and butter. Plus, with the option of making vegan and from scratch versions with ease.

But ease doesn’t mean it lacks flavor. This pumpkin coffee cake is moist and rich, bursting with the warm spices of fall like cinnamon, ginger, and pumpkin pie spice. We use Libby’s canned pumpkin puree which makes this recipe taste classic but provide ease at the same time compared to making puree from scratch. It’s got a tender crumb textured with a crumbly brown sugar streusel topping that perfectly balances the sweetness of the cake itself.

Moreover, this cake can be enjoyed any time of day – as an indulgent breakfast treat or an afternoon snack with your favorite cup of joe(must not forget!). You’ll impress friends and family during gatherings by serving up homemade goodies made straight from your kitchen with quality ingredients.

In conclusion, this pumpkin coffee cake recipe is perfect for those who want to add a touch of novelty and delight into their daily routine without too much effort into baking or creating. So why wait? Grab your apron and preheat your oven because deliciousness awaits —make this cake our next project in the kitchen!

Ingredient List

 Spice up your morning routine with this sweet and spiced pumpkin coffee cake!
Spice up your morning routine with this sweet and spiced pumpkin coffee cake!

Ingredients for Pumpkin Coffee Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups Libby’s canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream, at room temperature

Ingredients for Crumb Topping

  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter, melted

Ingredients for Cinnamon Streusel

  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, cold and cut into pieces


cinnamon, butter, brown sugar, pumpkin pie spice, sugar, egg, Libby’s canned pumpkin, sour cream, salt, baking soda, baking powder, flour.

The Recipe How-To

 Get ready to fall in love with this delicious pumpkin coffee cake recipe.
Get ready to fall in love with this delicious pumpkin coffee cake recipe.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking pan with butter or cooking spray.

Step 2: Make the Cake Batter

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin pie spice until well combined.

In a separate large bowl using an electric mixer, beat together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.

Beat in 2 large eggs and then mix in 1 can (15 ounces) of Libby’s canned pumpkin until no lumps are visible. Add in 1/2 cup of sour cream and mix again.

Add in the flour mixture in three additions while alternating with 1/4 cup of milk. Mix on low speed until just combined after each addition.

Step 3: Make the Crumb Topping

In a medium bowl, stir together with a fork or your fingers 1/2 cup of all-purpose flour, 1 teaspoon of cinnamon, 1/4 teaspoon ground ginger, and 4 tablespoons of room temperature butter until well combined. It will look like coarse crumbs.

Step 4: Assemble the Cake Layers

Pour half of the batter into the prepared pan. Smooth out the batter with a spatula.

Sprinkle half of the crumb topping evenly on top. Pour remaining batter over crumb layer, smoothing out again.

Sprinkle remaining crumb mixture over batter.

Step 5: Bake the Pumpkin Coffee Cake

Bake for about 40-45 minutes, checking occasionally until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before serving.

Step 6: Add the Optional Maple Icing

In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons of maple syrup and 2 tablespoons milk until smooth. Drizzle over the warm coffee cake.

Serve and enjoy!

Substitutions and Variations

 This recipe is so good, you'll want to have dessert for breakfast every day!
This recipe is so good, you’ll want to have dessert for breakfast every day!

If you’re in the mood to experiment with flavors, there are a few substitutions and variations you can try on this pumpkin coffee cake recipe. Here are some options:

– Gluten-free version: To make this recipe gluten-free, simply swap the all-purpose flour with your favorite gluten-free flour blend.

– Vegan version: To make the pumpkin coffee cake vegan, replace the eggs with flax eggs and use vegan butter instead of regular butter.

– Nutty variation: Want to add some crunch and nutty flavor to your coffee cake? Mix a handful of chopped pecans, walnuts or hazelnuts into the crumb topping.

– Maple glaze: For an extra sweet and indulgent touch, drizzle a homemade maple glaze over the warm pumpkin coffee cake. Simply combine powdered sugar and maple syrup until smooth and pourable.

– Chocolate twist: If you’re a chocoholic, why not add some cocoa powder to the crumb topping or swirl some chocolate chips into the batter for a decadent chocolate pumpkin coffee cake?

Remember that substitutions may alter the texture and taste of your final product. So if you’re unsure whether a substitution will work in this recipe or not, it’s always best to test it out on a small portion first before committing to larger batches.

Serving and Pairing

 Perfectly moist and spicy, this pumpkin coffee cake will be the highlight of your day.
Perfectly moist and spicy, this pumpkin coffee cake will be the highlight of your day.

If you’re wondering how to serve this delicious pumpkin coffee cake recipe, then rest assured as I have a few tips for you. This coffee cake goes perfectly with hot piping coffee or tea. I recommend serving it warm, straight out of the oven, but let it cool for a few minutes before cutting into it.

This pumpkin coffee cake also tastes amazing with a scoop of vanilla ice cream or whipped cream on top. The smooth and creamy texture of the ice cream mellows the warm pumpkin spice seasonings in the cake, and makes for a perfect autumn dessert.

If you want to take things up a notch, try drizzling maple glaze over the top of your cake next time – it will give that extra sweetness to balance the hearty rich flavors in this coffee cake. You could also dust some powdered sugar on top of the frosting for an elegant finishing touch.

This delectable pumpkin coffee cake recipe is perfect for breakfast or tea-time snacking, but can also be served as a dessert after dinner gatherings. You can cut it into small squares or larger rectangles and let everyone grab their own slice – making this the ideal crowd-pleaser.

In conclusion, don’t just keep this recipe to yourself – share it with your loved ones and enjoy your warm piece of pumpkin-spice flavored heaven!

Make-Ahead, Storing and Reheating

 Is it fall yet? This pumpkin coffee cake will have you feeling the cozy autumn vibes in no time.
Is it fall yet? This pumpkin coffee cake will have you feeling the cozy autumn vibes in no time.

One of the fantastic things about this pumpkin coffee cake recipe is its versatility, in terms of both serving and storage. Whether you’re making it for a special occasion or just as a treat to enjoy at home, there are plenty of options for make-ahead, storing, and reheating that make it an easy and convenient dessert.

Firstly, making this cake in advance is entirely feasible, ideal if you prefer to prepare everything ahead of time. You can either bake the entire cake or just the streusel topping in advance, refrigerate or freeze them separately, and assemble them later when you want to serve them. If baking the entire cake ahead, I recommend allowing it to cool completely before wrapping it well in plastic wrap and storing it in an airtight container. The pumpkin cake can last up to 3-4 days in the refrigerator or up to 1 month if frozen correctly.

Regarding reheating instructions, you have two options: microwave or oven. If choosing to reheat the entire cake, place it in the oven at 325°F for 10-15 minutes until heated through. Alternatively, slice individual pieces and warm them up in the microwave for about twenty seconds on full power.

Another great option when serving this dessert is giving it a little twist and adding your favorite toppings. A maple glaze drizzled over each slice adds both sweetness and moisture that perfectly complements the warm spices and richness of the coffee cake.

In summary, you don’t have to wait until serving time to enjoy this scrumptious pumpkin coffee crumb cake. With its ability to be prepared well ahead of time and stored in the fridge for several days or even weeks ahead, alongside multiple reheating options that guarantee moistness with each mouthful. Nonetheless, like most desserts made from scratch with love and care should be eaten sooner rather than later 😉

Tips for Perfect Results

 Get your caffeine fix and satisfy your sweet tooth with this amazing pumpkin coffee cake.
Get your caffeine fix and satisfy your sweet tooth with this amazing pumpkin coffee cake.

When making Pumpkin Coffee Cake, there are a few tips that can help ensure perfect results every time.

Firstly, it is essential to make sure the ingredients are all at room temperature before beginning the recipe. This will aid in the mixing process and will help create a smooth batter for the cake.

Secondly, when making the streusel topping, be sure to mix the butter well with the sugars and spices before adding the flour. This will help create a crumbly texture for the topping.

Thirdly, do not overmix the cake batter. Overmixing can lead to a tough and dense cake. Mix ingredients until just combined and no lumps of flour remain.

Fourthly, when measuring dry ingredients such as flour and baking powder, use the spoon-and-level method. Spoon flour into your measuring cup and level off the top with a knife. This ensures accurate measurements for best results.

Fifthly, preheat the oven to 350 degrees Fahrenheit before starting to prepare the cake. This will enable the oven to reach the correct temperature when it’s time to bake.

Lastly, let the cake cool completely before cutting into it. Cutting into warm cake may result in crumbly pieces and cause undue stress on your delicious creation.

By following these tips carefully, you can feel confident in baking a delicious and moist pumpkin coffee cake every time.

Bottom Line

I have shown you how to make a delicious pumpkin coffee cake recipe that is perfect for any time of the year. With its warm spices and moist texture, this coffee cake is sure to be a crowd-pleaser. The recipe is easy to follow and can even be made vegan if desired.

The ingredients needed for this recipe are simple and accessible, making it an excellent choice for a last-minute dessert or breakfast treat. The crumb topping adds an extra layer of flavor and texture, making this coffee cake truly extraordinary.

Whether you enjoy it fresh out of the oven, with a cup of coffee or tea, or as a make-ahead snack for busy days, this pumpkin coffee cake recipe is sure to please. Give this recipe a try today and discover why it’s become a favorite among coffee lovers everywhere.

In conclusion, I highly recommend giving this pumpkin coffee cake recipe a try. It’s an easy-to-follow recipe that will yield excellent results every time. So whip up a batch of this delightful coffee cake today and satisfy your cravings in the most delicious way possible!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe

I cut this recipe out of a magazine years ago. I have made this often and always to rave reviews. It's very easy and great served warm, right out of the oven and it is just as good the next day cooled.
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Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Calories 476.6 kcal



  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 (16 ounce) can Libby's canned pumpkin
  • 1 egg, slightly beaten
  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice


  • 1 cup brown sugar
  • 1/3 cup butter
  • 2 teaspoons cinnamon
  • 1 cup chopped nuts (your choice)


  • Cake:
  • Preheat oven to 325 degrees F.
  • Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well after each.
  • Combine flour, baking powder, baking soda, salt. Add dry ingredients to butter mixture alternately with sour cream.
  • Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
  • Spoon half of batter into 9x13x2-inch cake pan (I did spray with Baker's Joy); spread to corners. Sprinkle half of Topping over batter. Spread pumpkin mixture over Topping. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Topping over top.
  • Bake 50-60 minutes until toothpick inserted in center comes out clean.
  • Streusel:.
  • Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.

Add Your Own Notes


Serving: 160gCalories: 476.6kcalCarbohydrates: 59.2gProtein: 7.4gFat: 24.7gSaturated Fat: 12gCholesterol: 112.8mgSodium: 531.5mgFiber: 2.9gSugar: 37.7g
Keyword < 60 Mins, Breads, Breakfast, Brunch, Winter
Tried this recipe?Let us know how it was!

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