Pumpkin Coffee Cake – A Perfect Fall Breakfast Treat

This Pumpkin Coffee Cake is moist, fluffy, and bursting with warm fall spices. Topped with a crunchy cinnamon streusel, it’s the perfect treat for breakfast, brunch, or dessert. Easy to make and full of cozy autumn flavors, this cake is a must-save recipe for pumpkin lovers. Make a batch for your next gathering or enjoy a slice with your morning coffee.

Why You’ll Love This Recipe

• Moist, tender cake with rich pumpkin flavor
• Sweet, crunchy cinnamon streusel topping
• Easy to make with simple pantry ingredients
• Perfect for fall breakfast, brunch, or dessert
• Makes a great gift or party treat

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/2 cup sour cream

Streusel Topping:

• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter, cubed

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
4. Fold in sour cream. Gradually add dry ingredients and mix until just combined.
5. Prepare the streusel: combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
6. Pour batter into the prepared pan and sprinkle streusel evenly on top.
7. Bake 35–40 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10–15 minutes before slicing and serving.

Tips & Variations

• Swap half the all-purpose flour for whole wheat for a heartier cake.
• Add 1/2 cup chopped pecans or walnuts to the streusel for extra crunch.
• Serve warm with a drizzle of glaze or cream cheese frosting.

Storage & Freezer Instructions

• Room temperature: Store in an airtight container up to 3 days.
• Refrigerator: Keeps fresh for up to 1 week.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Perfect with a hot cup of coffee, chai latte, or spiced tea.
• Great for brunch spreads alongside muffins, fruit, and yogurt.
• Top with a dollop of whipped cream for dessert.

Frequently Asked Questions

Can I use canned pumpkin puree?

Yes! Use plain pumpkin puree, not pumpkin pie filling.

How do I make the streusel extra crunchy?

Keep the butter cold and cut it into the dry ingredients until it forms coarse crumbs.

Can I make this cake ahead of time?

Yes, bake a day ahead and store in an airtight container at room temperature.

Is this cake gluten-free?

To make it gluten-free, substitute a 1:1 gluten-free flour blend for all-purpose flour.

Ready to Make It?

This Pumpkin Coffee Cake is moist, spiced, and topped with a buttery cinnamon streusel — the perfect fall treat for breakfast, brunch, or dessert. Save this recipe and enjoy a slice with your morning coffee or tea.

You Might Also Like

• Autumn Spice Cake – Cozy spiced cake perfect for fall celebrations.
• Apple Cinnamon Baked Oatmeal – Warm, hearty baked oatmeal with apples and cinnamon.
• Caramel Apple Crisp – Comforting baked dessert with caramelized apples.
• Cinnamon Sugar Sweet Focaccia – Soft, fluffy, and perfectly sweet bread.

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