If your mornings need a little more spice and everything nice, let me introduce you to Pumpkin Coffee Cake. It’s the ultimate fall breakfast recipe that doubles as a satisfying treat any time of day. Imagine a soft, moist pumpkin cake infused with warm spices and topped with a buttery, cinnamon-packed streusel crumb. It’s basically autumn in a bite.

Whether you’re hosting brunch or craving a sweet mid-morning snack, this streusel coffee cake fits the bill. And bonus—it’s super simple to make with pantry staples and no mixer required.

Why You’ll Love This Pumpkin Coffee Cake

Easy one-bowl recipe
Ultra moist texture thanks to pumpkin and maple syrup
Delicious streusel topping adds crunch and spice
Ideal pumpkin spice dessert for breakfast, brunch, or cozy snacking

Ingredients You’ll Need

Streusel Crumb Topping:

¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp ground cinnamon
4 tbsp cold butter

Coffee Cake Batter:

2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup

Optional Glaze:

1 cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract

How to Make Pumpkin Coffee Cake

Preheat oven to 350°F. Grease or line a 9×9-inch baking pan with parchment.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In another bowl, mix pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
Pour the wet mixture into the dry and stir just until combined.
Spread batter evenly in the prepared pan.
For the streusel, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly.
Sprinkle streusel evenly over the batter.
Bake for 35 minutes or until a toothpick comes out with just a few moist crumbs. Add 5 more minutes if needed.
Let cool before slicing. Optional: drizzle with glaze once fully cooled.

Tips for the Best Moist Pumpkin Cake

Don’t overmix the batter; a few lumps are okay.
Use canned pure pumpkin (not pumpkin pie filling).
Maple syrup adds sweetness and a lovely depth of flavor.
Cold butter is key for a crumbly, crisp streusel.

A Fall Favorite in My House

This cake came about one chilly October weekend when I was craving something warm and spiced to go with my coffee. After one slice, my husband requested it weekly—and it now has a standing spot in our fall baking lineup. Whether it’s served warm from the oven or packed in lunchboxes, this coffee cake disappears fast.

What to Serve with Pumpkin Coffee Cake

Hot coffee, chai latte, or spiced cider
A dollop of whipped cream or vanilla yogurt
A side of fresh apple slices or berries
A cozy throw blanket and good conversation

How to Store Your Fall Breakfast Favorite

Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
Warm slices in the microwave for that fresh-baked feel.
Freeze slices individually for grab-and-go treats; thaw and enjoy within 2 months.

FAQs

Can I use fresh pumpkin?

Yes, just make sure it’s mashed smooth and not watery.

Can I make it vegan?

Try using plant-based milk and maple syrup, plus a vegan butter substitute for the streusel.

Do I need the glaze?

Nope! It’s delicious with or without, but the glaze adds an extra touch of sweetness.

Can I double the recipe?

Absolutely! Use a 9×13 pan and adjust baking time accordingly.

The Ultimate Pumpkin Spice Dessert

This Pumpkin Coffee Cake is everything we love about fall: cosy flavours, warm spices, and indulgent textures. Whether you’re baking for a holiday brunch or simply treating yourself to a slow weekend morning, this pumpkin spice dessert will bring all the seasonal joy. Get ready to fall in love at first bite.

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Pumpkin Coffee Cake

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Author: Olivia Hartwellen
Total Time: 50 minutes
Yield: 9 squares (1 9x9-inch pan) 1x
Diet: Vegetarian

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Description

Pumpkin Coffee Cake is a cosy fall breakfast treat made with moist pumpkin cake, warm spices, and a cinnamon streusel crumb topping. With no mixer required, this easy one-bowl recipe delivers rich autumn flavour in every bite—perfect for brunch, dessert, or a midday snack.

Ingredients

Scale

Streusel Crumb Topping:

¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp ground cinnamon
4 tbsp cold butter

Coffee Cake Batter:

2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup

Optional Glaze:

1 cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, mix pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
Pour wet ingredients into dry and stir until just combined.
Spread batter evenly into prepared pan.
Make streusel by combining flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly.
Sprinkle streusel evenly over the batter.
Bake for 35 minutes or until a toothpick comes out with a few moist crumbs. Add 5 more minutes if needed.
Cool completely before slicing.
Optional: mix glaze ingredients and drizzle over the cooled cake.

Notes

Don’t overmix the batter to keep the crumb tender.

Use pure canned pumpkin—not pumpkin pie filling.

Cold butter is essential for a crisp streusel.

This recipe can be doubled for a 9×13 pan—just adjust the baking time accordingly.

Glaze adds sweetness but is totally optional.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Pumpkin Coffee Cake: The Cozy Fall Breakfast You Didn’t Know You Needed