Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake Recipe is soft, moist, and packed with cozy flavor, but the real star is the crumbly streusel on top, loaded with pecans and sweet toffee bits. It’s the kind of pumpkin season treat that makes your morning coffee even better or gives you the perfect excuse to take a break in the afternoon. However you enjoy it, it’s one of those desserts that just feels like a warm fall hug.

Ingredients to Make Pumpkin Coffee Cake Recipe

Pumpkin and fall go hand in glove, they’re practically synonymous. But if you’re anything like me, the season for pumpkin-flavored treats always feels way too short. Thankfully, canned pumpkin is available year-round, which means you don’t have to wait for crisp air and falling leaves to enjoy your favorite cozy pumpkin spice flavor.

Take this Pumpkin Coffee Cake, for example. It’s surprisingly easy to make and delivers all the comforting flavors of fall in every bite. The cake itself is tender and moist, with just the right amount of spice, while the buttery pecan and toffee streusel topping adds a sweet, nutty crunch that’s hard to resist. Whether you’re enjoying it with a morning cup of coffee or as an afternoon indulgence, this cake is the perfect excuse to slow down and savor the moment, no matter the season.

Checkout this quick list of ingredients you’ll need to make Pumpkin Coffee Cake Recipe: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the homemade cake batter.
Leavening – Baking powder, baking soda and salt give lift to the batter.
Pumpkin – Canned pumpkin puree found on the baking aisle year-round, gives the cake its signature flavor.
Sugar – Both granulated sugar and light brown sugar for sweetness.
Spices – Pumpkin pie spice or ground cinnamon give the taste those warm fall vibes.
Butter – Softened butter for sweetness.
Whole Eggs – Large eggs stabilize the cake batter.
Flavoring – Vanilla extract balances the flavor.
Streusel Crumb Topping – All purpose flour, brown sugar, pumpkin pie spice, cold butter, chopped pecans and toffee bits.
Optional Creamy Vanilla Glaze – Powdered sugar (confectioners sugar), heavy cream and vanilla extract.

How to Make the BEST Pumpkin Coffee Cake Recipe

Heat Oven and Prepare the Pan – Preheat oven to 350°F. Spray a square pan with nonstick baking spray.
Sift the Dry Ingredients – Use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
Cream the Wet Ingredients – In a separate medium bowl use an electric mixer to cream together butter, granulated sugar, brown sugar and vanilla on medium speed until fully combined
Add Eggs and Pumpkin – Beat in eggs one at a time, then add pumpkin puree.
Combine – Gradually add the flour mixture until incorporated.
Transfer to Pan – Pour batter into prepared pan.
Make the Streusel Topping – In a small bowl mix together flour, brown sugar and pumpkin pie spice. Use a pastry blender to cut the butter into the streusel until it resembles cornmeal. Stir in the pecans and toffee bits. Sprinkle evenly over cake.
Oven – Bake per the recipe in the pan then let the cake cool on a wire rack.
Serve – Drizzle with the optional glaze, and enjoy!

Kitchen Equipment to Make Pumpkin Coffee Cake with Streusel

Stand mixer or hand mixer to make the bater.
One large mixing bowl and one medium bowl for prepping the ingredients.
One square 9×9-inch cake pan or baking dish or a 10-inch springform pan.
Measuring cups and spoons.
Small bowl and pastry blender for making the streusel.
Medium size whisk and silicone spatula for transferring the batter to the pan.

Recipe Variations, Tips and Substitutions

Pumpkin Spice Alternatives – You can use pumpkin pie spice or ground cinnamon in this recipe. Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, allspice and ginger so it expands the flavor profile. It’s not a typo, you need 3 teaspoons pumpkin pie spice for the cake batter. When switching things up with ground cinnamon, add 2 teaspoon cinnamon and adjust from that point so as not to overwhelm the flavor.
Pumpkin – This recipe uses canned pumpkin and not pumpkin pie filling. This can be found year-round on the baking aisle of most grocery stores and big box stores like Walmart and Target.
Nuts – In this recipe, it’s not necessary to toast the pecans prior to baking as they will toast beautifully while the cake bakes. You could use walnuts in place of pecans.
Enjoy this Cake Your Way – You can eat this coffee cake while warm, at room temperature or chilled.
Vanilla Glaze – The glaze is completely optional for this coffee cake since the streusel topping is quite delicious all on its own. I like to include it so you can adapt to your taste.

Storage and Leftovers

Leftovers – Store leftover Pumpkin Coffee Cake in an airtight container chilled or at room temperature for 3-4 days. Storing a cake chilled will lengthen the shelf life.
Freezer – You can also freeze this cake for up to 2 months.

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