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 nothing quite like the cozy, spiced aroma filling the kitchen while baking this delightful Pumpkin Coffee Cake Recipe. It’s truly one of those treats that makes mornings feel extra special and invites you to slow down and savor each bite.

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

This Pumpkin Coffee Cake Recipe quickly became one of my favorites because it hits all the right notes — from its tender crumb to the perfectly crumbly streusel topping. It’s a flawless companion for your morning coffee or afternoon tea.

Seasonal Spice Symphony: A harmonious blend of cinnamon, nutmeg, ginger, and more creates a warm, inviting flavor that feels like fall in every bite.
Moist Texture: The combination of pumpkin puree and Greek yogurt keeps the cake irresistibly moist without being heavy.
Easy Streusel Topping: The buttery, crumbly topping adds a lovely crunch and contrast that takes this cake from good to unforgettable.
Simple and Quick: You won’t spend all day baking—it comes together in under 45 minutes, perfect for busy mornings or last-minute guests.

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 in balancing texture, flavor, and moisture. From the spices that awaken your senses to the yogurt that keeps it light, here's why I use what I do and how you can find the best versions for your kitchen.

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 sturdy base that provides structure without weighing the cake down.
Baking soda and baking powder: These work together to give your cake that perfect rise and fluffy crumb.
Salt: Enhances all the sweet and spicy flavors; don’t skip it even though it’s small in quantity!
Cinnamon, nutmeg, ginger, allspice, cloves: A classic fall spice blend that adds warmth, depth, and that unmistakable pumpkin spice vibe.
Pumpkin puree: Moistens the cake and adds earthy sweetness. Make sure to use pure pumpkin, not the pie filling which is sweeter and spices-heavy.
Brown sugar: Adds rich molasses notes and extra moisture.
Granulated sugar: Balances the flavors with just a touch of additional sweetness.
Butter: Melted butter adds richness and helps the cake stay tender.
Greek yogurt: Keeps the texture soft and slightly tangy, making the cake feel lighter and more tender.
Topping ingredients (flour, butter, brown sugar, cinnamon): These form the crumbly streusel topping that’s the signature of a true coffee cake.

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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

What’s great about this Pumpkin Coffee Cake Recipe is how adaptable it is. I often tweak small things depending on my mood or the season, and you should too — it’s your kitchen, after all!

Variation: I love adding toasted pecans or walnuts into the streusel topping for an extra crunch. It’s a small upgrade that makes a big difference in texture.
Diet-friendly swaps: Try using coconut yogurt to keep it dairy-free or swap all-purpose for a gluten-free flour blend — just keep an eye on the bake time.
Spice adjustment: Feel free to increase the cinnamon or add a pinch of cardamom if you want a more aromatic twist.

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

Step 1: Prep your pan and preheat

First things first—preheat your oven to 350°F. Make sure to grease your 9x9-inch baking pan really well with butter or a nonstick spray because you want the cake to come out clean and easy. I find that greasing and, if you have it, dusting lightly with flour ensures a perfect release.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all those cozy spices — cinnamon, nutmeg, ground ginger, allspice, and cloves. Taking a moment to thoroughly combine these ensures every bite bursts with flavor.

Step 3: Whisk the wet ingredients

In a separate medium bowl, mix pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and creamy. The pumpkin gives moisture and sweetness, while the yogurt adds a lovely tang and tenderness.

Step 4: Combine and pour batter

Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix—this keeps your cake tender and airy instead of dense. Then, transfer the batter into your prepared pan and even out the surface.

Step 5: Make the streusel topping

In a small bowl, stir together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs. Sprinkling this evenly over the batter adds that signature crumbly topping everyone loves.

Step 6: Bake and check

Bake for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay). Keep an eye during the last few minutes to avoid over-baking—it’s better a bit moist than dry.

Step 7: Cool and serve

Let the cake cool for about 10 minutes before slicing. I love it warm with a cup of coffee, but it’s equally amazing at room temperature and can be stored easily for the next day.

Top Tip

Over the years, I’ve learned some small but game-changing tips that help this Pumpkin Coffee Cake Recipe shine every single time. These little tricks save me from common pitfalls and will help you impress your family or guests.

Measure flour carefully: I gently spoon flour into your measuring cup and level it off with a knife to avoid packing, which helps prevent a dry cake.
Don’t overmix: Combining wet and dry ingredients until just mixed avoids developing gluten, keeping your crumb tender and light.
Cold butter in streusel: Keep your butter cold for the topping – it creates those wonderful crumbly clusters rather than melting into the flour.
Test for doneness wisely: A toothpick with a few moist crumbs is perfect; if it’s dry, the cake might be overdone and drier than you want.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake - Serving Suggestion

Garnishes

I often keep it simple with a light dusting of powdered sugar or a drizzle of maple glaze for a touch of sweetness. If I’m feeling fancy, a dollop of whipped cream or a spoonful of vanilla ice cream on the side adds a creamy contrast that’s hard to resist.

Side Dishes

This cake pairs beautifully with a hot latte or chai tea, but I’ve also served it alongside fresh fruit or even savory breakfast items like scrambled eggs and bacon when hosting brunch. The balance of sweet and savory is delightful.

Creative Ways to Present

For holidays or special gatherings, I like to serve it in a glass trifle bowl layered with whipped cream and toasted pecans for an elevated look. Another fun way is atop mini dessert plates, garnished with edible flowers or cinnamon sticks—simple but festive.

Make Ahead and Storage

Storing Leftovers

I store any leftovers at room temperature, covered tightly with plastic wrap or in an airtight container for up to two days. If you want it to last longer, refrigeration is fine but often dries it out a bit, so bring it back to room temp before serving.

Freezing

Freezing this pumpkin coffee cake works like a charm! Just wrap it tightly in plastic wrap and foil or pop slices individually into freezer bags. It freezes beautifully for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I like to warm individual slices in the microwave for 15-20 seconds or in a low oven (around 300°F) for 10-15 minutes. This brings back that freshly-baked feel and revives the buttery aroma perfectly.

Frequently Asked Questions:

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

I recommend using pure pumpkin puree, not canned pumpkin pie filling, because the pie filling contains extra sugars and spices that can throw off the recipe’s balance and texture.

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

Insert a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter. If it’s too wet, it needs more time baking.

Can I make this recipe dairy-free?

Yes! Swap the Greek yogurt for a dairy-free alternative like coconut yogurt and use dairy-free butter or margarine for the streusel topping. The cake will still come out moist and delicious.

What’s the best way to store leftover coffee cake?

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate wrapped tightly and bring back to room temperature before eating.

Final Thoughts

This Pumpkin Coffee Cake Recipe holds a special place in my heart because it combines simplicity with those nostalgic, comforting flavors we all crave in autumn. Whether you’re making it for a casual breakfast or a cozy gathering, it’s sure to bring smiles. Trust me—once you try it my way, it’ll be one you return to again and again.