Easy Pumpkin Coffee Cake
Autumn Delight: Easy Pumpkin Coffee Cake Recipe
Introduction to Pumpkin Coffee Cake
Welcome to my cozy corner, where fall flavors transform into mouthwatering baked delights! Today, I’m thrilled to share with you an Easy Pumpkin Coffee Cake Recipe, a true embodiment of autumn in every bite. Imagine a cake so moist it melts in your mouth, with a spiced flavor that warmly hugs your taste buds, thanks to the enchanting blend of pumpkin spice. This coffee cake, crowned with a divine crumb topping and a drizzle of vanilla glaze, is not just food; it’s a slice of autumn itself.
My journey into Autumn Baking has led me to this masterpiece, a perfect balance of ease and taste, making it an ultimate fall dessert. So, why is this Pumpkin Coffee Cake a must-try? Besides its irresistible flavor, it’s the simplicity that stands out. From sour cream (or Greek yogurt) adding that extra richness, to the hearty pumpkin puree base, this recipe promises a comforting baking experience that epitomizes the essence of homemade cake.
Key Takeaways:
- The Pumpkin Coffee Cake is your perfect companion for fall desserts, blending moistness and spicy kicks in each slice.
- Autumn Baking becomes a breeze with this easy-to-follow recipe that guarantees a homemade delight.
- Pumpkin Spice and Everything Nice: Embrace the season’s best flavors with a cake that celebrates fall flavors and holiday baking.
Gathering Your Ingredients
Gathering the right ingredients is like rounding up the cast for an autumn play where Pumpkin Coffee Cake is the star. Think of each element adding layers of flavor and texture, turning a simple recipe into a holiday-worthy masterpiece. You’ll need rich pumpkin puree as the backbone, bringing that undeniable fall flavor to the forefront. And don’t forget about the sour cream or Greek yogurt—either will do, adding moistness that makes every bite better than the last. Pumpkin spice and cinnamon weave in the comforting warmth, while the crumb topping and vanilla glaze add textural contrast with their sweet crunch and creamy sweetness. It’s an easy baking adventure into autumn baking, creating a homemade cake that defines comfort food.
Prepping Your Baking Pan
Now, before we dive into mixing and whisking, let’s talk about getting our baking pan ready. I’ve learned the hard way that a great bake starts with this simple step. Grab your trusty 9×13-inch baking pan and give it a generous coat of non-stick spray. Trust me, you don’t want to skip this part. It’s the secret to ensuring our pumpkin coffee cake releases smoothly, showcasing that beautiful crumb topping we’re about to create. And, while we’re at it, go ahead and preheat your oven to 350°F. It’s crucial for our cake to go into the right environment to bake evenly and come out perfectly moist. This might seem like a small step, but it’s these little things that make all the difference in baking.
Making the Crumb Topping
Now, let’s move onto something that absolutely defines the experience of biting into a slice of Pumpkin Coffee Cake – the crumb topping. I have to admit, the crumb topping is my favorite part. It’s like the cherry on top but, you know, way better because it’s made of butter, sugar, and all things nice. You’ll start by mixing all-purpose flour, granulated sugar, and a touch of cinnamon. Then, melt some butter and pour it into the mixture.
The magic happens when you mix these together with a fork, transforming it into crumbly goodness. This isn’t just any crumb topping; it adds a delightful texture and a buttery cinnamon flavor that complements the moist cake beneath in the most heavenly way. Make sure you blend it properly to achieve that perfect crumb consistency that makes this Easy Baking project a celebration of Fall Flavors. Trust me, it’s these little touches that turn a simple Coffee Cake into an Autumn Baking masterpiece.
The Cake Batter Basics
Now, let’s talk about the magic of combining our stars to create something truly special – the batter for our Easy Pumpkin Coffee Cake. I always start with the creaming method because, trust me, it’s a game-changer for achieving that irresistible moist cake texture. First up, we blend the butter and sugar until they’re light and fluffy – kind of like a cloud made of sweetness. Then, it’s all about adding the eggs, one at a time, ensuring each is fully incorporated before the next makes its entrance.
Now, for the pumpkin – the heart of our Pumpkin Recipe. This isn’t just any addition; it’s what gives our cake its soul. Alongside the pumpkin, I mix in the vanilla for that cozy aroma and either sour cream or Greek yogurt. Both are amazing for adding richness and moisture, but it’s your kitchen, your rules. Alternating between adding our spiced flour mixture and the milk ensures the batter is just right. Remember, we’re not looking for a workout here, so mix until just combined to keep our cake tender and celebratory of those autumnal vibes.
Baking the Cake
Alright, here’s the lowdown on turning that batter into a tantalizing autumn treat that’ll make your kitchen smell like a cozy, fall haven. First, grab your batter and pour it smoothly into your already prepped 9×13-inch pan. You’ve got this! Now, take that yummy crumb topping we talked about – yes, the one with cinnamon that makes your heart sing – and sprinkle it lovingly over the top. Gently press it into the batter; it’s like tucking the cake in with a blanket of sweetness.

Got your oven preheated to 350°F? Perfect, slide that pan into the oven and let the magic happen for about 50 to 55 minutes. You’re looking for that sweet spot where a toothpick comes out clean, but if you notice the top getting too golden before time’s up, just tent it with a bit of foil. It’s like giving your cake a little hat to wear in the sun. Patience, my friend, is key now. Let that beautiful creation cool before even thinking about drizzling it with the glaze. It’s all about that moist cake, with a kiss of pumpkin spice, marrying the flavors together under that vanilla glaze. Trust me, it’s worth the wait.
Creating the Perfect Glaze
Now, let’s move on to creating that perfect glaze that’s going to bring our Pumpkin Coffee Cake to a whole new level of deliciousness. I’m talking about that sweet, drizzly finish that not only makes your cake Instagram-worthy but also adds an irresistible layer of flavor. You’ll see, it’s pretty simple. Just grab a small bowl and whisk together your powdered sugar, milk, and vanilla extract until everything is smooth and silky. If it feels a bit too thick, feel free to add a tad more milk; this will let you control the consistency to perfection. It’s all about hitting that sweet spot where the glaze coats the back of a spoon but still drips off effortlessly. This, my friends, is what’s going to give you that gorgeous, professional-looking finish that makes each slice of this coffee cake a piece of art.
Slicing and Serving Suggestions
Imagine starting your day with a slice of this moist cake recipe, warm and inviting, paired with your morning coffee or tea, truly embodying the essence of comfort food. Alternatively, consider it as a cool dessert, a sweet end to a hearty autumn meal, with its layers of pumpkin spice and cinnamon mingling perfectly in every bite.
- Pair it with: a robust coffee or a spiced chai tea to enhance those fall flavors.
- Garnish suggestions: Don’t hesitate to top it off with a light vanilla glaze, a sprinkle of nutmeg, or a generous dollop of whipped cream to make it even more delectable.
Encouraging you to delve into the joy of seasonal baking, this pumpkin coffee cake is all about embracing those cozy, fall desserts moments.
Why This Cake Defines Fall Comfort
Every slice of this Pumpkin Coffee Cake is like a piece of autumn on your plate. There’s something about the blend of pumpkin puree, pumpkin spice, and that irresistible crumb topping drizzled with vanilla glaze that just screams comfort food. But what really makes it a star in my kitchen is how incredibly easy it is to whip up. Using ingredients like sour cream or Greek yogurt to achieve that moist cake texture, alongside the heartwarming flavors of cinnamon and pumpkin spice, makes this cake a testament to the joys of seasonal baking.

And let’s not forget the joy that baking brings into our homes. From the moment you start mixing those fall flavors till you take that first bite, it’s an experience of warmth and happiness. This pumpkin coffee cake is more than just a dessert; it’s a celebration of fall, encapsulating all the season’s best flavors. So, I urge you to dive into the world of homemade cake making. Embrace the simplicity of this recipe and let the scent of pumpkin spice fill your kitchen, bringing comfort and delight to those you share it with. Autumn baking is not just a task, but a warm embrace, inviting us to slow down and enjoy the cozy moments.
If you’re a fan of coffee cake check out my Easy Pecan Coffee Cake recipe!

Easy Pumpkin Coffee Cake
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 15 oz can pumpkin puree
- ⅓ cup sour cream, or plain greek yogurt
- 1 cup whole milk
- Crumb Topping:
- 2 cups all-purpose flour
- 1 ⅓ cup granulated sugar
- 1 ½ teaspoon cinnamon
- 3/4 cup butter, melted
- Glaze:
- ¾ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking pan with non-stick spray and set it aside.
- For the crumb topping, in a medium bowl, mix flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
- In another medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl or using a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs until smooth, then mix in vanilla, pumpkin, and sour cream. Gradually add the flour mixture, alternating with milk, until the batter is well combined.
- Pour the batter into the prepared baking pan. Sprinkle the crumb topping evenly over the batter and gently press it down with your hands. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover lightly with foil.
- Let the cake cool for 15 minutes or completely, as preferred.
- For the glaze, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over the cake, whether warm or cooled. Slice and serve.
Thank you for sharing this recipe. I have a bunch of last year’s puree to use up before this years pie pumpkins are ready!