Name: Pumpkin Coffee Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1/2 cup Greek yogurt; 1/2 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter, cold; 1/3 cup light brown sugar; 1/2 teaspoon cinnamon

There’s something undeniably comforting about a tender, warmly spiced cake that fills your kitchen with the smell of autumn. This Pumpkin Coffee Cake Recipe is exactly that—a perfect blend of soft pumpkin batter and a buttery cinnamon streusel topping that makes every bite a cozy hug in cake form.

Two thick square slices of crumb cake are stacked on a white plate, placed on a white marbled surface. Each slice shows two layers: a dense, moist bottom layer with a rich orange-brown color and a lighter, textured crumbly top layer that is slightly uneven and golden brown. Crumbs are scattered around the plate, adding to the rustic look. In the background, there is a blurred glimpse of a baking pan and a leafy green view outside a window. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Coffee Cake Recipe
Top Tip
How to Serve Pumpkin Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Coffee Cake Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve turned to this Pumpkin Coffee Cake Recipe when I wanted a quick, comforting treat that wasn’t too fussy but still packed with flavor. The balance between spicy, moist cake and crumbly streusel topping keeps everyone coming back for more—whether it’s a weekend brunch or just a mid-afternoon pick-me-up.

Perfect Texture: The combination of pumpkin and Greek yogurt keeps the cake moist but never dense.
Fragrant Spices: Warm cinnamon, nutmeg, and cloves create a cozy autumn aroma that fills your home.
Easy Streusel Topping: The crumbly cinnamon topping adds a delightful crunch with little effort.
Simple Ingredients: You probably already have everything in your pantry, making it a weekend winner anytime.

The image shows a close-up of a single square piece of coffee cake being lifted out of a metal baking pan. The cake has two main layers: the bottom layer is a smooth, dense, light brown base, while the top layer is a thicker, more crumbly, golden-brown streusel topping with a rough texture. The crumb topping looks slightly crunchy and coarse, contrasting with the moist and spongy bottom part. The background is softly blurred, showing a white marbled surface beneath the pan. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Coffee Cake Recipe plays a key role: the pumpkin puree adds natural moisture and a subtle sweetness, while the spices bring that unmistakable autumnal warmth. Using melted butter and Greek yogurt helps the cake stay tender and rich without being heavy, and the streusel topping balances the softness with crunch.

Flat lay of rich orange pumpkin puree, warm golden light brown sugar, creamy white Greek yogurt, soft cubes of pale butter, a heap of fine all-purpose flour, vibrant ground cinnamon, deep brown nutmeg, and earthy ground ginger, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The base of the cake, providing structure and a tender crumb when combined properly.
Baking soda and baking powder: These leavening agents work together to make the cake rise perfectly fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Spices (cinnamon, nutmeg, ginger, allspice, cloves): These warm spices create a comforting depth in every bite—feel free to tweak based on your preference.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the ideal texture and flavor.
Light brown sugar and granulated sugar: Brown sugar adds a molasses richness, while granulated sugar keeps the sweetness bright.
Butter (melted and cold for topping): Melted butter in the batter keeps the cake moist; cold butter in the topping creates that gorgeous crumbly texture.
Greek yogurt: Adds tang and moisture, making the cake wonderfully soft without extra oil.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this Pumpkin Coffee Cake Recipe is when it comes to tweaks, which makes it perfect for you to tweak, too! Whether you want to add nuts, swap out dairy, or dial up the spice, there’s room to personalize without losing that perfect autumn vibe.

Variation: I sometimes sprinkle chopped pecans or walnuts on top of the streusel for an extra nutty crunch—I highly recommend it, especially if you love texture contrasts.
Dairy-Free Swap: Greek yogurt can be replaced with coconut yogurt for a dairy-free or vegan twist, though the flavor shifts slightly but remains delicious.
Extra Spice Boost: If you’re a cinnamon fanatic like me, go ahead and add an extra ½ teaspoon—it amps up the warmth without overpowering the pumpkin.
Make Mini Muffins: The batter works wonderfully baked as muffins, cutting the baking time and perfect for grab-and-go treats.

Step-by-Step: How I Make Pumpkin Coffee Cake Recipe

Step 1: Mix the dry ingredients carefully

Whisk together all the dry ingredients — flour, baking soda, baking powder, salt, and those wonderful spices. Taking the time to evenly distribute the spices prevents any one bite from being too strong. Trust me, the fragrant mix sets the foundation for an incredible cake.

Step 2: Combine pumpkin and sugars with wet ingredients

In another bowl, whisk pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt. Melting the butter first lets it incorporate smoothly so you don’t get any greasy blobs. Whisk until it’s nice and smooth—this is where the batter gets its lovely creamy texture.

Step 3: Fold wet into dry — gently!

Add wet ingredients to the dry bowl and stir just until combined. Over-mixing is the enemy here — it can make the cake tough. Some small streaks of flour in the batter are perfectly fine; they’ll disappear while baking.

Step 4: Prepare the streusel topping

Mix flour, brown sugar, and cinnamon, then cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The cold butter is key for that crumbly, melt-in-your-mouth topping, so don’t rush this part!

Step 5: Assemble and bake

Pour batter into a greased 9x9-inch pan, then sprinkle the streusel topping evenly over the surface. Pop it in the oven at 350°F for about 30-35 minutes. Start checking around 30 minutes by poking a toothpick in the center—it should come out mostly clean with a few moist crumbs.

Top Tip

Over the years, I’ve learned a few things that really help this recipe shine—these are little tricks that ensure your Pumpkin Coffee Cake turns out beautifully every time.

Don’t Overmix: Mixing the batter until just combined keeps the cake light and tender, so resist the urge to whisk it more than needed.
Use Pure Pumpkin: I’ve made this with canned pumpkin pie filling before, but pure pumpkin puree keeps the spices balanced and the texture just right.
Cold Butter for Streusel: Keeping the butter cold until you cut it in makes all the difference for that signature crumbly topping.
Check for Doneness Early: Since ovens vary, start checking the cake at 30 minutes to avoid overbaking, which can dry it out.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

I like to keep it simple and rustic—sometimes just a light dusting of powdered sugar looks pretty and adds a subtle sweetness. Whenever we have maple syrup on hand, drizzling a tiny bit adds a lovely, cozy element. For a fun twist, whipped cream or a dollop of vanilla Greek yogurt pairs wonderfully.

Side Dishes

This cake is a fantastic companion to a steaming mug of coffee or chai tea. For brunch, I often serve it alongside scrambled eggs or a light fruit salad to create a balanced, welcoming spread.

Creative Ways to Present

For holiday gatherings, I’ve baked this pumpkin coffee cake in individual ramekins and topped each with a little sprinkle of candied pecans and a tiny cinnamon stick—it’s an adorable presentation that gets compliments every time and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers at room temperature, covered lightly with foil or a cake dome, for up to 2 days. If you live in a warmer climate, the fridge works well too—just bring it back to room temp before serving for the best texture.

Freezing

This cake freezes beautifully! I slice it into individual portions, wrap each tightly in plastic wrap and then foil, and freeze for up to 3 months. When I’m ready to enjoy, I thaw at room temperature or gently warm in the oven for a fresh-from-the-bakery feel.

Reheating

To reheat, a quick 10-15 seconds in the microwave refreshes the cake nicely, or 5-7 minutes in a 325°F oven wrapped in foil gives a golden crust and soft middle—my favorite way to enjoy leftovers.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain canned pumpkin puree rather than pumpkin pie filling. The pie filling contains added sugars and spices that can throw off the balance of flavor and sweetness in the cake.

How do I know when the coffee cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid waiting until it’s completely dry, or the cake may turn out dry.

Can I make this recipe gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose baking blend that includes xanthan gum. Keep in mind the texture might be slightly different but still delicious.

Can I prepare the batter ahead of time?

Yes! You can prepare the batter a few hours ahead and keep it refrigerated. Give it a gentle stir before transferring to the pan and baking. Just be sure to bake it within 24 hours for best texture.

Final Thoughts

This Pumpkin Coffee Cake Recipe has become a staple in my kitchen mainly because it’s so reliably comforting, juicy, and flavorful without requiring any complicated steps or ingredients. Sharing it with friends and family always sparks cozy conversations and, honestly, I hope it brings that same sense of warmth and joy to your table. Give it a go—you won’t regret inviting this little slice of fall happiness into your home.