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You are here: Home / Recipes / Dessert / Pumpkin Coffee Cake

Pumpkin Coffee Cake

October 9, 2021

Jump to Recipe
two image collage showing piece of pumpkin cake with whipped cream and another piece being removed from baking dish. center color block with text overlay.

This Pumpkin Coffee Cake shines with warm fall spices and a simple streusel topping. Delicious with whipped cream as a dessert, it also works nicely as a breakfast coffee cake – perfect for Thanksgiving morning! No mixer is needed for this simple, easy to make pumpkin cake recipe.

Love pumpkin desserts? Make sure to try my Pumpkin Chocolate Chip Bread and Pumpkin Bars with Brown Butter Cream Cheese Frosting!

piece of pumpkin coffee cake sitting on stack of white plates topped with whipped cream

Pumpkin Coffee Cake Recipe

Fall months call for all the pumpkin things and this easy Pumpkin Coffee Cake is the answer. Perfectly spiced, moist, and bursting with pumpkin flavor, this is the easiest dessert you’ll be making all season long.

Topped with a crumbly, streusel topping made with brown sugar and cinnamon, this easy pumpkin sheet cake is super versatile and can be served with a cup of coffee for breakfast or topped with a dollop of whipped cream for dessert. You simply can’t go wrong.

pumpkin coffee cake topped with whipped cream and a dusting of pumpkin pie spice sitting on 3 white stacked plates.

This pumpkin cake recipe can be turned into a layer cake! Line two 9-inch cake pans with parchment circles and spray with nonstick spray. Bake for 20-24 minutes. Cool for 5 minutes before turning onto a cooling rack. Frost with cream cheese frosting! (Check out my carrot cake recipe for my cream cheese frosting recipe!)

Delicious Fall Desserts

We love to bake and create mouthwatering deserts during fall and the holiday season. This pumpkin cake is most definitely one of our favorites. Here are a few more to try:

  • Caramel Apple Empanadas
  • Pumpkin Chocolate Chip Cookies
  • Apple Pie Tacos
  • Pumpkin Brownies
  • Pumpkin Bars
fork getting ready to take a bite of pumpkin cake with whipped cream on top.

Ingredients Needed

Check your pantry for most of these ingredients and I’m sure you’ll find almost all of them there. This is one of the things I love about this recipe. It’s quick, easy, no mixer needed and as someone who keeps pumpkin in stock year round, I’ve always got the ingredients on hand to make this pumpkin coffee cake. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

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For the Pumpkin Cake

  • all-purpose flour – provides the structure for this pumpkin cake.
  • baking soda and baking powder – these are our leaveners for this cake recipe.
  • salt – for balance and flavor.
  • spices: ground cinnamon, ground nutmeg, ground ginger, ground cloves OR use 1 teaspoon pumpkin pie spice PLUS 1 teaspoon of ground cinnamon.
  • pumpkin puree – this is not pumpkin pie filling, just pure pumpkin. The pie filling comes pre-sweetened and already has seasonings added and will not work with this recipe.
  • egg
  • unsalted butter – for flavor and moisture.
  • sour cream – the sour cream adds moisture to the cake and is part of what makes it so soft. Greek yogurt could be used as well.
  • vanilla extract – use the real stuff for best results.
  • brown sugar and granulated sugar – for the perfect balance of structure, moisture, and flavor, I like both brown sugar and granulated sugar in this recipe. If you want, you can double the amount of one of the sugars and eliminate the other.

For the Streusel Topping

This simple four ingredient streusel topping recipe is so easy to make and adds so much flavor to this simple pumpkin cake.

  • all-purpose flour – the base of the streusel.
  • brown sugar – I prefer brown sugar in streusel but you could use half brown sugar and half granulated.
  • butter – keeps all of the ingredients together and creates a crumbly, golden topping.
  • ground cinnamon – you could use pumpkin pie spice instead for more flavor.

How To Make Pumpkin Coffee Cake

This easy pumpkin cake recipe comes together so quickly, no mixer needed! Let’s take a quick look at how to make it:

four image collage showing how to make pumpkin cake with streusel topping.
  1. Preheat oven. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
  2. Dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices, and set aside.
  3. Wet ingredients. Next, In a large bowl, whisk together the wet ingredients (pumpkin, egg, melted butter, sour cream and vanilla extract). Then add the brown sugar and granulated sugar and mix well.
  4. Combine. Finally, add the dry ingredients and whisk just until the ingredients are incorporated, and no flour is visible. The batter will be thick. Pour the batter into the 9×13-inch pan and spread evenly.
  5. Make streusel. First, add the remaining flour, brown sugar, melted butter, and cinnamon to a small bowl. Then, use a fork to mix the ingredients until small crumbs form. Finally, sprinkle the streusel over the cake batter and press the crumbs gently into the batter.
  6. Bake cake. Bake for 32 to 37 minutes, or until a toothpick inserted comes out clean.
  7. Enjoy! Serve with whipped cream, if desired.
pumpkin cake with streusel topping 2 image collage. One cake is whole and one has a piece removed.

Pumpkin Coffee Cake FAQs

How do I store pumpkin cake?

You’ll want to cover the cake with plastic wrap or place in an airtight container. It can be kept at room temperature or in the refrigerator, and is best enjoyed within 3 days.

Can I freeze the cake?

Yes, the cake can be frozen for up to 2 months. Thaw overnight at room temperature or in the refrigerator before serving.

Can I bake this in round cake pans?

Yes, this cake is delicious as a layer cake, with cream cheese frosting in between the two layers. First, line two 9-inch cake pans with parchment circles and spray with nonstick spray. Then, bake for 20 to 24 minutes. Finally, cool for 5 minutes before turning onto a cooling rack.

bite of pumpkin coffee cake with whipped cream

More Pumpkin Recipes To Enjoy

Tis the season for all things pumpkin! Here are some of our favorites:

  1. Pumpkin Dinner Rolls
  2. Pumpkin Pancakes
  3. Easy Pumpkin Brownies
  4. Pumpkin Lasagna â€“ Easy No Bake Pumpkin Dessert
  5. Pumpkin Chocolate Chip Bread

How To Make Pumpkin Coffee Cake

piece of pumpkin coffee cake sitting on stack of white plates topped with whipped cream
Print Pin
5 from 12 votes

Pumpkin Coffee Cake

Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin coffee cake, pumpkin coffee cake recipe
Prep Time 10 minutes minutes
Cook Time 32 minutes minutes
Servings 16
Calories 281kcal
Author Trish – Mom On Timeout

Ingredients

  • 2 cups all-purpose flour 260 grams
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 egg room temperature
  • ½ cup unsalted butter
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ cup brown sugar packed
  • ½ cup granulated sugar

Streusel Topping

  • â…” cup all-purpose flour
  • 1 cup brown sugar packed
  • ¼ cup unsalted butter melted
  • 1 ½ teaspoons ground cinnamon

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices, and set aside.
    2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1/8 teaspoon ground cloves, ¼ teaspoon ground ginger
  • In a large bowl, whisk together the wet ingredients (pumpkin, egg, melted butter, sour cream and vanilla extract). Add the brown sugar and granulated sugar and mix well.
    1 cup pumpkin puree, 1 egg, ½ cup unsalted butter, ½ cup sour cream, 2 teaspoons vanilla extract, ½ cup brown sugar, ½ cup granulated sugar
  • Add the dry ingredients and whisk just until the ingredients are incorporated, and no flour is visible. The batter will be thick. Pour the batter into the 9×13-inch pan and spread evenly.
  • Add the remaining flour, brown sugar, melted butter, and cinnamon to a small bowl. Use a fork to mix the ingredients until small crumbs form. Sprinkle the streusel over the cake batter and press the crumbs gently into the batter.
    ⅔ cup all-purpose flour, 1 cup brown sugar, ¼ cup unsalted butter, 1 ½ teaspoons ground cinnamon
  • Bake for 32 to 37 minutes, or until a toothpick inserted comes out clean.
  • Serve with whipped cream, if desired.

Nutrition

Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 159mg | Potassium: 114mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2710IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

By Trish - Mom On Timeout October 9, 2021 40 Minutes or Less, Breakfast, Cake, Cakes, Christmas Recipes, Dessert, Fall, Halloween, Halloween Recipes, Holiday Recipes, Pumpkin, Recipes, Thanksgiving, Thanksgiving Recipes

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Comments

  1. Carol Harris says

    November 21, 2023 at 5:58 AM

    I made your wonderful recipe last Sunday morning for our Coffee Ministry at church. There were no leftovers! It baked up beautifully …the spices, texture, moistness, pumpkin flavor, streusel, and baking time were all perfect. I am so happy to have picked your recipe and will be making more. Thank you for sharing your giftedness!

    Reply
  2. Janice belcuore says

    October 11, 2022 at 4:15 PM

    Made it healthy and fat free. Used egg substitute and in place of sour cream and butter replaced it with combination of applesauce and pumpkin butter.
    No one needs all that fat and extra calories.
    You should adapt more recipes so they’re healthy

    Reply
5 from 12 votes (10 ratings without comment)

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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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