Pumpkin Pie Coffee Cake Recipe
This Pumpkin Pie Coffee Cake combines moist pumpkin cake with warm pumpkin pie spices and a buttery cinnamon streusel topping. The cake stays soft and tender from pumpkin puree, while the crumb topping gives every slice a sweet, slightly crunchy finish.
It's the kind of fall breakfast cake that works just as well for a weekend brunch as it does alongside an afternoon cup of coffee.
What Does Pumpkin Pie Coffee Cake Taste Like?
Think of it as a cross between pumpkin bread, classic coffee cake, and pumpkin pie.
The pumpkin cake is soft and moist with cinnamon and pumpkin pie spices throughout. The brown sugar streusel provides buttery cinnamon crumbs, while the vanilla glaze adds just enough extra sweetness.
And despite its name, coffee cake doesn't need to contain coffee. It's traditionally a sweet cake meant to be enjoyed with coffee or tea.
Recipe Summary
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour
Servings: 9–12
Ingredients
For the Pumpkin Coffee Cake
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 cup pumpkin puree
½ cup sour cream
2 teaspoons vanilla extract
For the Cinnamon Streusel
¾ cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
Pinch of salt
5 tablespoons unsalted butter, melted
For the Vanilla Glaze
¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
How to Make Pumpkin Pie Coffee Cake
1. Prepare the Pan
Preheat the oven to 350°F.
Grease an 8x8 or 9x9-inch baking pan and line it with parchment paper for easier removal.
2. Make the Streusel
Combine the flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl.
Pour in the melted butter and mix with a fork until large, moist crumbs form.
Don't overmix it. You want irregular pieces of streusel rather than a smooth paste.
Set aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
4. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add the eggs one at a time, mixing after each addition.
5. Add the Pumpkin
Mix in the pumpkin puree, sour cream, and vanilla.
The mixture may look slightly separated at this point. That's normal.
6. Finish the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Mix only until the flour disappears. Avoid overmixing, which can make the coffee cake dense.
7. Assemble the Coffee Cake
Spread the pumpkin batter evenly into the prepared pan.
Scatter the streusel generously over the entire surface.
Gently press a few of the larger crumbs into the batter so they stay attached as the cake rises.
8. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the streusel begins browning too quickly, loosely cover the pan with foil toward the end of baking.
9. Cool
Allow the Pumpkin Pie Coffee Cake to cool in the pan for at least 20 minutes.
For cleaner slices, let it cool almost completely before cutting.
10. Add the Vanilla Glaze
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle the glaze across the cooled coffee cake.
For a thicker white drizzle, use less milk. For a thinner glaze that runs into the streusel, add a little more.
Pumpkin Pie Coffee Cake Variations
Pumpkin Pecan Coffee Cake
Add ½ cup chopped pecans to the streusel for additional crunch.
Pumpkin Cream Cheese Coffee Cake
Add a cheesecake-style layer by beating together softened cream cheese, sugar, egg, and vanilla. Spread it between two thin layers of pumpkin batter before adding the streusel.
Pumpkin Chocolate Chip Coffee Cake
Fold ½ cup mini chocolate chips into the pumpkin batter.
Maple Pumpkin Coffee Cake
Replace the vanilla glaze with a maple glaze made from powdered sugar, maple syrup, and a splash of milk.
Pumpkin Crumb Cake
Double the streusel if you want an extra-thick crumb topping. You may need to bake the cake a few minutes longer.
What to Serve With Pumpkin Pie Coffee Cake
This cake works beautifully as part of a fall breakfast or brunch. Serve it with:
Scrambled eggs
Bacon
Breakfast sausage
Fresh fruit
A warm slice with a cup of coffee is also plenty on its own.
Pumpkin Puree vs. Pumpkin Pie Filling
Use 100% pumpkin puree for this recipe.
Don't substitute canned pumpkin pie filling. Pie filling already contains sugar and spices, which would alter the sweetness and seasoning of the cake.
How to Keep Pumpkin Coffee Cake Moist
Pumpkin naturally contributes moisture, but a few other ingredients help.
The combination of pumpkin puree, sour cream, brown sugar, and butter gives this coffee cake a soft texture that stays moist after baking.
The biggest thing to avoid is overbaking. Begin checking the center around the 38–40 minute mark.
How to Get Big Streusel Crumbs
The secret is melted butter.
Mix the streusel just until the ingredients clump together, then leave those clumps intact.
You can even squeeze some of the mixture together with your fingers before scattering it over the batter to create extra-large bakery-style crumbs.
Can I Make Pumpkin Coffee Cake Ahead of Time?
Yes. In fact, it's an excellent make-ahead fall breakfast.
Bake the cake the night before, allow it to cool completely, and cover tightly.
Add the glaze before serving if you want the presentation to look freshly finished.
How to Store Pumpkin Pie Coffee Cake
Store the cake in an airtight container at room temperature for approximately 2 days.
For longer storage, refrigerate it for up to 5 days.
Allow refrigerated slices to come closer to room temperature before serving, or warm them briefly.
Can You Freeze Pumpkin Coffee Cake?
Yes. Once completely cooled, cut the cake into individual portions and wrap them tightly.
Freeze in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator or at room temperature.
For the best results, freeze the cake without the glaze and add fresh glaze after thawing.
Frequently Asked Questions
Does coffee cake contain coffee?
Usually not. The name refers to a style of sweet cake commonly served alongside coffee.
Can I use homemade pumpkin puree?
Yes. Homemade puree works, although it can contain more moisture than canned pumpkin. If it seems particularly watery, strain some of the excess liquid before using it.
Can I make Pumpkin Pie Coffee Cake without sour cream?
Yes. Plain full-fat Greek yogurt is the easiest substitute.
How do I know when pumpkin coffee cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs rather than wet batter.
Why is my pumpkin cake dense?
Overmixing the batter or using too much pumpkin can produce a heavier texture. Measure the pumpkin carefully and mix the flour into the batter only until combined.
Can I make this in a 9x13-inch pan?
You can double the recipe for a 9x13-inch pan. Baking time may need to be adjusted, so begin checking for doneness before the estimated finish time.
Final Thoughts
This Pumpkin Pie Coffee Cake is made for pumpkin season. You get a moist pumpkin-spice cake underneath a thick layer of buttery brown sugar cinnamon streusel, finished with a simple vanilla glaze.
Serve it for breakfast, brunch, Thanksgiving morning, or whenever you want something that falls somewhere between pumpkin bread and bakery-style crumb cake.
More Pumpkin Recipes
If you're building your fall recipe list, try these next:
Pumpkin Muffins