There’s something about pumpkin season that just feels magical. The moment the air turns crisp and cozy sweaters come out of storage, I find myself craving all things spiced, warm, and comforting. And what better way to celebrate fall than with a soft, moist, pumpkin coffee cake that’s topped with a buttery cinnamon streusel? This recipe is the perfect balance of sweet pumpkin flavor and cozy autumn spices, making it just the thing to enjoy with your morning coffee or as an afternoon treat.
What I love most about this cake is its versatility. It’s simple enough for a weekday bake yet impressive enough to serve at brunch, a fall gathering, or even Thanksgiving morning. The streusel topping adds that irresistible crunch, while the tender pumpkin base stays moist and flavorful for days. You can make it ahead of time and store it covered at room temperature for a couple of days, or refrigerate it to keep it fresh even longer. Warm up a slice and pair it with your favorite hot drink, or serve it with a dollop of whipped cream for an extra treat. If you’re a pumpkin lover like me, this recipe will quickly become one of your go-to fall favorites—it’s like a warm hug in cake form.
Why You’ll Love This Pumpkin Coffee Cake
- Moist and flavorful – Pumpkin keeps the cake soft and tender for days.
- Perfectly spiced – Just the right blend of cinnamon, nutmeg, and warm fall flavors.
- Irresistible streusel topping – Buttery, crumbly, and oh-so-satisfying.
- Make-ahead friendly – Stays fresh and delicious, making it ideal for gatherings.
- Versatile – Enjoy it as breakfast, a snack, or a dessert.
Ingredients
- Flour— 2 cups
- White Sugar— 1/2 cup
- Brown Sugar— 3/4 cup
- Cornstarch— 2 tablespoons
- Salt— 1 teaspoon
- Baking Powder— 1 teaspoon
- Baking Soda— 1/2 teaspoon
- Brown Butter— 1/2 cup
- Vegetable Oil— 1/4 cup
- Sour Cream— 1/2 cup
- Pumpkin Puree— 1 cup
- 2 Eggs
- Maple Extract— 1 tablespoon
- Vanilla Extract— 1 teaspoon
- Ground Cinnamon— 1 tablespoon
- Ground Ginger— 2 teaspoons
- Nutmeg— 1/4 teaspoon
- Ground Allspice— 1/4 teaspoon
- Ground Clove— 1/4 teaspoon
Streusel
- Shortening— 1/2 cup
- Flour— 1/2 cup
- White Sugar— 1/4 cup
- Salt— 1/4 teaspoon
- Cinnamon— 1 teaspoon
What You’ll Need
- Sifter
- 9 Inch Springform Pan
- 2 Mixing Bowls
How to Make a Pumpkin Coffee Cake
- First prepare the streusel. In a large mixing bowl use a fork to combine shortening, flour, cinnamon, sugar, and salt. The final texture should be crumbly. Set the streusel aside in fridge while the batter is being made.
- Preheat oven to 350F. In a separate mixing bowl, whisk together pumpkin puree, vegetable oil, sour cream, brown butter, eggs , maple and vanilla extracts.
- Now sift in the flour, white sugar, brown sugar, salt, baking soda, baking powder, cornstarch, and spices.
- Evenly pour the batter into a well greased 9 inch springform pan then top evenly with streusel.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Allow the pumpkin coffee cake to rest in the pan for 10 minutes before transferring to a wire rack to finish cooling.
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