Easy Pumpkin Coffee Cake

There’s something about fall baking that makes the whole house feel a little cozier, and this Easy Pumpkin Coffee Cake is exactly the kind of recipe I want in the oven when the weather starts cooling down. It’s soft, moist, filled with warm pumpkin pie spice, and topped with a thick layer of buttery cinnamon streusel and a simple vanilla glaze.

The cake itself gets plenty of moisture from real pumpkin puree, sour cream, whole milk, and softened butter, so every slice has a tender, moist crumb. Then there’s the crumb topping, which bakes into big buttery pieces with a delightful crunch against the soft pumpkin cake underneath.

Finish everything with a drizzle of vanilla glaze and you have a fall breakfast cake that’s perfect with a hot cup of coffee, but honestly, I’d happily eat a slice for dessert too.

Why You’ll Love This Pumpkin Coffee Cake

This recipe combines two of my favorite things about fall baking: warm pumpkin spice flavor and a really good crumb topping.

You’ll love it because:

• It makes a generous 9×13-inch cake that serves about 12.
• Real pumpkin puree keeps the cake soft and moist.
• Sour cream adds even more richness.
• Pumpkin pie spice gives you all those familiar warm fall flavors.
• The buttery cinnamon streusel is thick and crumbly.
• A simple vanilla glaze finishes the cake.
• It’s easy enough for a weekend breakfast but pretty enough for holiday brunch.
• You can make it ahead.
• It stays moist for several days when stored properly.

If the crumb topping is usually your favorite part of coffee cake, this one definitely doesn’t skimp on it.

Ingredients You’ll Need

For the Pumpkin Coffee Cake

• 3 cups all-purpose flour
• 1½ tablespoons pumpkin pie spice
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 15-ounce can pumpkin puree
• ⅓ cup sour cream or plain Greek yogurt
• 1 cup whole milk

For the Crumb Topping

• 2 cups all-purpose flour
• 1⅓ cups granulated sugar
• 1½ teaspoons ground cinnamon
• ¾ cup butter, melted

For the Vanilla Glaze

• ¾ cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Make Sure You’re Using Pumpkin Puree

For this recipe, you want 100% pumpkin puree, not pumpkin pie filling.

Pumpkin puree is simply cooked pumpkin with no added sugar or spices, so you control the flavor of the cake yourself.

Pumpkin pie filling already contains sweeteners and spices and can throw off both the sweetness and consistency of the batter.

A standard 15-ounce can is exactly what you need.

Why Pumpkin Makes Coffee Cake So Moist

Pumpkin contains quite a bit of natural moisture, which makes it especially good in cakes, muffins, and quick breads.

That moisture helps create a soft cake that stays tender even after it cools.

The sour cream adds another layer of richness and moisture, while the whole milk loosens the batter just enough to create a light, cake-like texture rather than something dense.

The result is a soft, moist crumb that holds up underneath all that buttery streusel.

Can I Use Greek Yogurt Instead of Sour Cream?

Yes.

Plain Greek yogurt is a great substitute for sour cream in this recipe.

For the best texture, use full-fat or whole-milk Greek yogurt.

It adds similar moisture and tang without changing the pumpkin flavor too much.

Use the same amount: ⅓ cup.

Why Room Temperature Ingredients Matter

For the best texture, let the butter, eggs, sour cream, and milk come close to room temperature before you begin.

Room-temperature ingredients blend together more smoothly.

That’s especially important when creaming butter and sugar because softened butter can trap tiny pockets of air, helping give the cake a softer texture.

Cold milk or eggs can make the butter mixture seize or look curdled.

The batter can usually recover, but starting with room-temperature ingredients makes the process much easier.

Tools for this recipe

9×9 baking dish

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Mixing Bowl

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measuring cups

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How to Make Easy Pumpkin Coffee Cake

Step 1: Prepare the Pan

Preheat your oven to 350°F.

Lightly coat a 9×13-inch baking pan with nonstick cooking spray.

You can also line the pan with parchment paper if you want to be able to lift the cake out more easily after it cools.

Set the prepared pan aside.

Step 2: Make the Crumb Topping

In a medium bowl, combine:

• All-purpose flour
• Granulated sugar
• Ground cinnamon

Pour in the melted butter.

Use a fork to stir everything together until a crumbly mixture forms.

You want a combination of smaller crumbs and some large crumbs rather than a completely smooth mixture.

Set the crumb topping aside while you prepare the batter.

Step 3: Mix the Dry Ingredients

In another medium bowl, whisk together:

• All-purpose flour
• Pumpkin pie spice
• Baking soda
• Baking powder
• Salt

Whisking the dry ingredients separately helps distribute the leavening and spices evenly throughout the flour mixture.

Set aside.

Step 4: Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.

Beat for about 2 minutes, until the mixture looks lighter and fluffy.

You can also use an electric hand mixer.

This step helps create a softer cake, so don’t rush it.

Step 5: Add the Eggs

Add the eggs and beat until smooth and incorporated.

If needed, scrape down the sides of the bowl with a rubber spatula so no pockets of butter or sugar remain.

Step 6: Add Pumpkin, Vanilla, and Sour Cream

Mix in:

• Vanilla extract
• Pumpkin puree
• Sour cream

Beat until everything is evenly combined.

The mixture may look quite soft at this point, which is exactly what you want.

Step 7: Alternate the Flour Mixture and Milk

Turn the mixer to low speed.

Gradually add the flour mixture, alternating with the whole milk.

I like to start and finish with the dry ingredients.

Mix only until everything is combined.

Once the flour is incorporated, avoid beating the batter longer than necessary. Overmixing can make cakes tougher instead of soft and tender.

Step 8: Spread the Batter Into the Pan

Pour the pumpkin batter into the prepared 9×13-inch pan.

Use an offset spatula or rubber spatula to spread the batter into an even layer.

Because this is a thick batter, take a moment to make sure it reaches all four corners.

Step 9: Add the Crumb Topping

Sprinkle the crumb topping evenly over the entire surface of the batter.

Use your hands to gently press the crumbs into the batter.

Don’t push them down deeply. You just want them to make contact with the top so the streusel stays in place as the cake rises.

Step 10: Bake

Bake for 50–55 minutes.

The coffee cake is finished when a toothpick inserted near the center comes out clean or with a few moist crumbs attached.

If the top starts to become too brown before the center is finished, loosely tent the pan with foil.

Step 11: Cool

Let the cake cool for at least 15 minutes before glazing.

You can serve it slightly warm, or allow it to cool completely if you want the glaze to stay more visible on top.

How to Make the Vanilla Glaze

In a small bowl, whisk together:

• Powdered sugar
• Milk
• Vanilla extract

Continue whisking until smooth.

If the glaze seems too thick, add just a few drops of milk.

If it becomes too thin, add a little more powdered sugar.

Drizzle the vanilla glaze over the warm or cooled coffee cake.

If you glaze a warm cake, the icing will melt slightly into the crumb topping.

If you prefer a more defined vanilla icing drizzle, let the cake cool completely first.

The Best Part: That Buttery Crumb Topping

For me, the crumb topping is one of the best parts of any coffee cake.

This one uses plenty of flour, sugar, cinnamon, and melted butter to create a generous layer over the pumpkin batter.

As the cake bakes, the topping turns lightly golden while maintaining those larger buttery crumbs.

That contrast between the soft pumpkin cake and the crisp, buttery cinnamon streusel is what makes this feel like a true coffee cake rather than just a pumpkin sheet cake.

Why This Coffee Cake Doesn’t Need Coffee in the Batter

Despite the name, coffee cake doesn’t usually contain coffee.

It’s called coffee cake because it’s traditionally served alongside coffee.

This pumpkin version is especially good with a warm cup in the morning because the pumpkin pie spice and cinnamon naturally complement coffee.

So no espresso, brewed coffee, or coffee extract is needed.

Tips for the Best Pumpkin Coffee Cake

Use Real Pumpkin Puree

Don’t substitute pumpkin pie filling.

Soften the Butter

You want softened butter, not melted butter, for the cake batter so it can cream properly with the sugar.

Don’t Overmix

Once the flour mixture goes in, use low speed and mix only until incorporated.

Measure Flour Carefully

Too much flour can make the cake dry.

Spoon the flour into your measuring cups and level it instead of scooping directly from the bag.

Keep the Crumb Topping Crumbly

Don’t mix the streusel until it becomes a paste.

You want visible crumbs.

Watch the Cake Near the End

All ovens bake a little differently.

Begin checking around 50 minutes.

Tent With Foil If Necessary

If the streusel is browning faster than the center is baking, loosely cover the pan with foil.

What Does Pumpkin Pie Spice Contain?

Pumpkin pie spice is usually a mixture of warm spices such as:

• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Allspice

Exact blends vary by brand.

Using a premixed spice makes this cake especially easy because you don’t have to measure several individual spices.

Can I Make Homemade Pumpkin Pie Spice?

Yes.

If you’re out of pumpkin pie spice, you can make a simple homemade blend using cinnamon, ginger, nutmeg, and cloves.

Cinnamon should make up the largest portion of the mixture.

Because this recipe uses 1½ tablespoons of pumpkin pie spice, make enough to measure that amount before adding it to the flour.

Can I Add Brown Sugar to the Streusel?

Yes.

The recipe as written uses granulated sugar, but you can replace part of it with brown sugar if you want a deeper caramel-like flavor.

Brown sugar creates a slightly softer, richer streusel.

If you love a crumbly brown sugar streusel, replace about half of the granulated sugar with light brown sugar.

Can I Add Maple Flavor?

Absolutely.

Pumpkin and maple work really well together.

One easy variation is replacing part or all of the vanilla glaze with a maple glaze made using powdered sugar, milk, and a little maple syrup.

You could also add a small amount of maple extract if you want a stronger maple flavor.

Pumpkin Coffee Cake Variations

Maple Pumpkin Coffee Cake

Add maple syrup or maple extract to the glaze.

Pecan Pumpkin Coffee Cake

Stir chopped pecans into the crumb topping before sprinkling it over the batter.

Brown Sugar Streusel Pumpkin Coffee Cake

Replace part of the granulated sugar in the topping with brown sugar for a richer flavor.

Extra-Spiced Pumpkin Coffee Cake

Add a little extra cinnamon or nutmeg to the batter.

Cream Cheese Pumpkin Coffee Cake

Add dollops of sweetened cream cheese between the pumpkin batter and streusel for a pumpkin cheesecake-inspired variation.

No-Glaze Coffee Cake

Skip the vanilla glaze if you prefer a less-sweet breakfast cake.

Can I Add Nuts?

Yes.

Chopped pecans or walnuts would be especially good.

Add about ½–¾ cup to the crumb topping for a little extra texture and crunch.

Can I Use Salted Butter?

Yes.

You can substitute salted butter for the unsalted butter.

If using salted butter in the cake batter, you may want to slightly reduce the added salt.

For the crumb topping, either salted or unsalted butter will work.

How to Keep Pumpkin Coffee Cake Moist

The pumpkin puree and sour cream already help keep this cake moist, but storage matters too.

Once the cake is completely cool, cover it tightly or transfer slices to an airtight container.

Don’t leave it exposed to air for long periods.

The cake will stay soft much longer when properly covered.

How to Store Pumpkin Coffee Cake

Store leftover coffee cake in an airtight container at room temperature for about 2 days.

For longer storage, refrigerate it for up to about 4–5 days.

Bring refrigerated slices to room temperature before serving, or warm them briefly in the microwave.

Can I Freeze Pumpkin Coffee Cake?

Yes.

Let the cake cool completely before freezing.

You can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or airtight container.

Freeze for up to about 2–3 months.

Thaw at room temperature or overnight in the refrigerator.

For the best appearance, you can also freeze the cake before adding the glaze and drizzle fresh glaze over it after thawing.

Can I Make It Ahead?

Absolutely.

This is a great make-ahead breakfast or brunch recipe because the pumpkin helps keep the cake moist.

Bake it the day before, cool completely, and keep it tightly covered.

You can wait to add the glaze until shortly before serving if you want the prettiest presentation.

When to Serve Pumpkin Coffee Cake

This is especially good during the fall season, but you can make it anytime you have a can of pumpkin in the pantry.

Serve it for:

• Weekend breakfast
• Fall brunch
• Thanksgiving morning
• Halloween gatherings
• Potlucks
• Afternoon snacks
• Holiday breakfast
• Dessert
• Coffee with friends

It’s one of those recipes that works just as well with breakfast as it does after dinner.

What to Serve With Pumpkin Coffee Cake

For breakfast or brunch, pair it with:

• Coffee
• Hot tea
• Chai
• Cold milk
• Fresh fruit
• Scrambled eggs
• Bacon or sausage

If you’re serving it as dessert, a little whipped cream or vanilla ice cream would also be delicious.

More Fall Baking Recipes From Krystel’s Cooking

If you love the combination of pumpkin, cinnamon, and streusel, try my Pumpkin Streusel Crumble Cookies with Maple Glaze next. They take similar pumpkin-coffee-cake flavors and turn them into chewy cookies topped with streusel and maple glaze. 

My Easy Baked Pumpkin Donuts are another great fall breakfast option. They’re made with pumpkin puree and warm spices, then finished with a cinnamon-sugar coating. 

If you’re craving a more traditional version, try The Best Coffee Cake. It has a classic cinnamon streusel and an optional brown sugar cinnamon layer running through the middle. 

For another fun twist on coffee cake, my Coffee Cake Donuts have a soft sour cream donut base topped with cinnamon crumbs, making them perfect for brunch or a weekend breakfast. 

And my Coffee Cake Cookies turn the familiar buttery cinnamon streusel flavor into cookie form for an easy handheld dessert. 

Frequently Asked Questions

Does pumpkin coffee cake contain coffee?

No. Coffee cake gets its name because it is traditionally served with coffee, not because coffee is an ingredient.

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling already contains added sugar and spices and can alter the flavor and consistency of the cake.

Can I substitute Greek yogurt for sour cream?

Yes. Plain full-fat Greek yogurt works well as an equal substitute.

Why is my pumpkin coffee cake dense?

Overmixing after adding the flour or using too much flour can make the cake dense. Mix on low speed only until everything is incorporated.

How do I know when the coffee cake is finished?

A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Why is the top browning before the center is done?

The thick crumb topping can brown before the center finishes baking. Loosely cover the top with foil and continue baking.

Can I skip the glaze?

Absolutely. The cake is already sweet from the pumpkin batter and crumb topping, so the glaze is optional.

Can I add pecans?

Yes. Chopped pecans are delicious mixed into the crumb topping.

Can I make this the night before?

Yes. Let it cool completely, cover tightly, and keep it at room temperature overnight. Add the glaze before serving if desired.

Can I freeze it?

Yes. Wrap individual slices tightly and freeze for up to about 2–3 months.

Why is my crumb topping melting into the cake?

The topping may have been mixed too thoroughly or pressed too deeply into the batter. Keep it crumbly and only gently press it onto the surface.

Is this a breakfast cake or dessert?

Both! It’s sweet enough for dessert but still perfect for breakfast or brunch alongside a cup of coffee.

Final Thoughts

This Easy Pumpkin Coffee Cake is everything I want from a fall baking recipe: warm spices, real pumpkin, a soft moist crumb, lots of buttery cinnamon streusel, and just enough vanilla glaze to bring everything together.

The pumpkin puree and sour cream keep the cake tender, while that thick crumb topping gives every slice a little crunch. And because it bakes in a 9×13-inch pan, there’s plenty to share at breakfast, brunch, holiday gatherings, or whenever you’re craving something cozy.

Serve it slightly warm with a cup of coffee on a cool fall morning, or save a slice for dessert later in the day. Either way, this is one of those simple pumpkin recipes that makes the kitchen smell like fall long before the cake ever comes out of the oven.