Pumpkin and coffee cake meet in a way that deserves your attention. This recipe offers more than soft crumb and a crunchy topping—it delivers a rhythm of spice, depth, and ease that belongs on your fall table. Whether you’re planning for Thanksgiving desserts or simply craving something cozy with your morning coffee, this pumpkin crumb cake feels both thoughtful and simple.
You’ll walk away knowing how to balance moisture, structure, and sweetness. You’ll also learn how to serve and store this cake so it holds up over days—though I doubt you’ll need that part.
And if you’re searching for easy pumpkin cake recipes that bake without fuss, this one gets my full recommendation.
A Fall Coffee Cake That Gets Better with Time
The pumpkin base doesn’t need extra frills. It stands well on its own with canned purée, real butter, and brown sugar. I’ve tested versions with oil before, but butter holds the crumb together while adding richness that oil can’t deliver. It also browns the edges nicely, giving just enough bite.
Adding sour cream gives the cake a velvety density that keeps every slice moist for days. In my notes, I’ve swapped in Greek yogurt with success—both bring a bit of tang, but yogurt gives a firmer set to the cake. For a looser crumb, stick with sour cream.
The spice blend brings warmth without overwhelming the pumpkin. Cloves and nutmeg are subtle here. Cinnamon plays the lead. This flavor profile shares roots with my Pumpkin Bread, but the texture leans more delicate—less like breakfast, more like a soft square you’d want next to your latte.
The Streusel That Sells Itself
Coffee cake lives and dies by its topping. This one uses cold butter, brown sugar, and just the right amount of cinnamon to create crumbly pockets that bake into golden ridges. Don’t overwork it—leave some clumps. You want variation in size for a rustic texture.
I’ve tried making this topping with melted butter, but the result spread too flat. Cold cubed butter, pressed gently into the flour with fingertips, gives the best crumb.
This same streusel method also works beautifully for Apple Coffee Cake if you’re rotating fruits through the season.
Glazing with Restraint
The vanilla glaze isn’t just for looks. It adds contrast. A thin drizzle of sugar and milk settles over the warm spices and balances the depth of the pumpkin.
Let the cake cool fully before drizzling. I’ve been impatient before and lost the definition of that white ribbon. A cooled cake will give you cleaner lines and a firmer set.
If you like more sweetness in your coffee cakes, double the glaze. For something subtler, use just half the recipe.
Bake It Once, Serve It Twice
Pumpkin coffee cake fits in at brunch, but it also works late afternoon when the light dips and you want something soft with tea. I’ve wrapped slices in parchment and handed them to neighbors with extra glaze in a little jar. It travels well and keeps flavor better than most fall coffee cakes I’ve made.
For Thanksgiving, this cake slots into the spread without stealing the show. It’s a break from pie, but still grounded in spice. If you’re building out a dessert table, pair it with a Coffee Cake Recipe that uses apple or pecan for variety.
How to Store and Reheat Without Losing Texture
This cake stays soft for two days at room temperature, loosely covered. By day three, I move it to the fridge. Let it sit at room temp for 15 minutes before serving, or warm a slice in the microwave for 8 seconds. That brief heat softens the streusel just enough to bring it back.
If you’re freezing, skip the glaze. Wrap individual slices in parchment, then foil, and freeze up to two months. Glaze after thawing for best texture.
The glaze will naturally firm as it sits. I’ve made extra and kept it in the fridge for a week—it stirs back into smoothness with a splash of milk.
Pumpkin vs. Sweet Potato: What Changes?
I’ve tested this recipe using mashed sweet potato instead of pumpkin purée. The texture held up, but the flavor leaned sweeter and less earthy. If you’re after a cake with deeper pumpkin spice flavor, use canned pumpkin. If you want something milder and a little softer, sweet potato works.
For me, pumpkin brings the balance that works better with streusel and glaze. Sweet potato might be better paired with pecans or maple glaze instead.
Try also this Sweet Potato Pie to sense the difference.
Related Recipes You Might Like
If this cake lands well in your kitchen, explore more fall-inspired bakes like my Pumpkin Muffins or soft Pumpkin Bread, both ideal for quick mornings or Thanksgiving brunch.
You can also browse more Fall Baking ideas for cinnamon coffee cake twists, streusel topping tips, and crowd-friendly desserts that hold up over time.
Final Notes and Reader Favorites
This easy pumpkin cake brings the kind of flavor that lingers on your tongue and quietly calls for another slice. I’ve made this as both breakfast and dessert, and every time, the pan disappears faster than expected. It’s reliable, forgiving, and makes your kitchen smell like October.
📌 Save this pumpkin coffee cake to your Fall Baking board so you have it ready for crisp mornings or holiday prep. And I’d love to hear how it turned out for you—drop a note in the comments or ask a question if something feels unclear.
We’re all learning and baking better, one recipe at a time.
Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake combines warm spices, tender crumb, and a rich cinnamon streusel topping with a smooth vanilla glaze. This easy-to-make fall breakfast treat is moist from real pumpkin and subtly sweet, making it a satisfying way to start a crisp morning or share at a seasonal brunch.
Ingredients
- FOR THE PUMPKIN CAKE
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- FOR THE STREUSEL TOPPING
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cubed
- FOR THE VANILLA GLAZE
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- CREAM BUTTER AND SUGARS: In a large mixing bowl, use a whisk or hand mixer to beat the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.
- ADD WET INGREDIENTS: Beat in the eggs one at a time, mixing thoroughly after each. Stir in the pumpkin purée, sour cream, and vanilla extract until the mixture is smooth.
- COMBINE BATTER: Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Mix until just combined, being careful not to overmix.
- MAKE THE STREUSEL: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the mixture into coarse crumbs with some pea-sized pieces remaining.
- ASSEMBLE THE CAKE: Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly across the surface.
- BAKE: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the cake to cool in the pan for 15 to 20 minutes.
- MAKE THE GLAZE: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk a few drops at a time, if needed, until the glaze reaches a pourable consistency.
- GLAZE AND SERVE: Drizzle the vanilla glaze over the cooled cake. Let it set for a few minutes before slicing into squares and serving.
Notes
To store, keep the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness. The glaze will firm up as it sits. For a slightly tangier flavor, Greek yogurt can be used in place of sour cream.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 374Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 230mgCarbohydrates 54gFiber 1gSugar 33gProtein 5g
