Pumpkin Coffee Cake

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This pumpkin coffee cake has a soft and light crumb with swirls of pumpkin spice running throughout. Its streusel topping adds a sweet crunch, with fall flavours in each bite. The cake can easily be made dairy free too! Enjoy with a hot cup of coffee! 


Units Scale

Streusel Topping

  • 1/3 cup light brown sugar, lightly packed
  • 2 Tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup unsalted butter, room temperature/slightly firm

Middle Layer/Filling

  • 1/4 cup granulated sugar
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  • 1 1/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 3/4 cup pumpkin puree
  • 1 Tablespoon milk*
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350˚F. Line an 8 x 8 square baking pan or an 8 inch springform pan with parchment paper and grease the sides of the pan, set aside.

Make your Streusel Topping

  1. In a bowl add all dry ingredients together; brown sugar, sugar, flour, cinnamon, ginger, nutmeg, and cloves, mix together. Add butter in cubes and using your fingers rub the butter into the dry ingredients until the mixture starts to come together in large crumbs (you can also use a pastry cutter). Set aside.

Make your Filling

  1. In a small bowl add all ingredients together; sugar, flour, cinnamon, ginger, nutmeg and cloves. Mix together until well incorporated and set aside.

Make your Cake

  1. Using your stand mixer with the paddle attachment add flour, sugar, baking powder, baking soda, and salt to a large bowl. Mix together to combine ingredients. Next, add your butter in chunks and beat on low speed until the butter is combined and resembles small crumbs, approx. 2-3 minutes.
  2. Add eggs, pumpkin puree, milk and vanilla to the batter, and mix on medium speed until the batter comes together and is light and fluffy (scraping down the sides of the bowl as necessary). Be careful not to overmix the batter.


  1. Spoon half the pumpkin batter into your prepared pan and spread out into an even layer.
  2. Next, sprinkle the cinnamon sugar filling over the cake, making sure to cover the entire cake.
  3. Spoon the rest of the cake batter onto the cinnamon sugar mixture. Carefully using a bread knife or an offset spatula, spread out the batter evenly over the entire cake (Note: the cake batter is a thin layer; it’s easier to spoon the batter in 4-5 sections all over. This is so you can easily spread the batter out, as it does take some patience).
  4. Top the final layer with the streusel topping and spread out evenly over the entire cake.
  5. Bake for 30–35 minutes or until the top is crisp and the center is baked all the way through; until a toothpick inserted in the center comes out clean.
  6. Let the cake cool on a cooling rack for 10-15 minutes before removing it from the pan. Cool on a wire rack for 30 minutes before serving.
  7. Enjoy with a cup of coffee!


Store in an airtight container for up to 4 days. The crumble topping will soften once sealed in a container.

This coffee cake freezes well. Place in an airtight container or in a freezer bag for one month. Reheat coffee cake as needed.

*The milk is to thin the batter slightly so it is easier to spread the layers. You can substitute the milk for warm water or any other milk substitute to make it dairy free.


Keywords: Coffee Cake, Pumpkin, Fall Dessert

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