Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 cup butter, softened; 1 ½ cups sugar; 2 tsp vanilla extract; 6 eggs; 4 cups all-purpose flour; 2 tsp baking powder; 2 tsp baking soda; 1 ½ cups sour cream; 1 (16 oz) can pumpkin puree; 1 egg, lightly beaten; ⅓ cup sugar; 1 tsp pumpkin spice; 1 cup brown sugar, firmly packed; ⅓ cup sugar; 3 tsp cinnamon; 1 cup chopped nuts (optional)

Jump to Recipe

There’s just something wonderful about the crisp air, cozy sweaters, and warm baked goods that mark the beginning of fall. And nothing captures that autumn feeling quite like a Pumpkin Coffee Cake. With layers of moist cake, a spiced pumpkin filling, and a buttery cinnamon streusel topping, this recipe is everything you want in a fall dessert or breakfast!

Whether you’re baking for a family gathering, bringing a dish to a fall potluck, or just treating yourself to something special with your morning coffee, this pumpkin coffee cake delivers on both flavor and comfort. The best part? It’s easy to make and comes together with simple pantry staples.

This is a easy fall breakfast recipe showing a cozy fall pumpkin coffee cake with cinnamon crumb topping!

Baking has always been one of my favorite ways to welcome in the cooler months, and coffee cakes and quick breads are right at the top of my list. One of the first fall recipes I shared here was my Sourdough Discard Pumpkin Bread, and it’s still one of our family’s go-to treats. From there, I started experimenting with other comforting bakes, like my classic Zucchini Bread Recipe, a true old-fashioned favorite. If you’re looking for something a little sweeter for breakfast or brunch, my Sourdough Cinnamon Rolls are a must-try, and for a simple dessert that always feels special, my Blueberry Tea Cake never disappoints. And if you love using seasonal ingredients, don’t miss my Apple Oatmeal Cookies, they’re the perfect fall treat.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).

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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

Yield: 12-15

Prep Time: 20 minutes

Bake Time: 1 hour

Total Time: 1 hour 20 minutes

This Pumpkin Coffee Cake is the perfect fall treat—moist, spiced, and layered with a sweet streusel crumb topping. With a ribbon of pumpkin filling running through the middle, every bite is cozy and delicious. Serve it warm with a cup of coffee or tea for the ultimate autumn comfort.

Ingredients

Cake Batter

1 cup butter, softened
1 ½ cups sugar
2 tsp vanilla extract
6 eggs
4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 ½ cups sour cream

Pumpkin Filling

1 (16 oz) can pumpkin puree
1 egg, lightly beaten
⅓ cup sugar
1 tsp pumpkin spice

Streusel Topping

1 cup brown sugar, firmly packed
⅓ cup sugar
3 tsp cinnamon
1 cup chopped nuts (optional)

Instructions

Preheat Oven:

1. Set oven to 350°F (175°C). Grease a 13x9-inch deep baking dish.

Make the Batter:

2. In a large mixing bowl, cream together butter, 1 ½ cups sugar, and vanilla until light and fluffy. Add 3 eggs, beating well after each addition.

Combine Dry Ingredients:

3. In a separate bowl, whisk together flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream, mixing until smooth.

Prepare Pumpkin Filling:

4. In a small bowl, stir together pumpkin puree, beaten egg, ⅓ cup sugar, and pumpkin spice. Set aside.

Make the Streusel:

5. In a small bowl, combine 1 cup firmly packed brown sugar, ⅓ cup butter, 3 tsp cinnamon, and 1 cup chopped nuts (optional). Use a fork or your fingertips to break up any clumps and mix until evenly combined.

Assemble the Cake:

6. Spread half the batter into the prepared baking dish.

7. Sprinkle with half of the streusel.

8. Carefully spread the pumpkin mixture over the streusel.

9. Spread the remaining batter evenly on top.

10. Sprinkle the remaining streusel over the batter.

Bake:

11. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:

12. Let cool slightly before cutting into squares. Serve warm or at room temperature. Set oven to 350°F (175°C). Grease a 13x9-inch deep baking dish.

Notes

For an extra burst of flavor, add ½ tsp nutmeg or ginger to the pumpkin filling.

If you like crunch, don’t skip the chopped nuts in the streusel. Pecans or walnuts work beautifully.

This cake keeps well at room temperature for 2–3 days, or you can refrigerate for up to 5 days. It also freezes well in slices.

Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 530Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 10gCholesterol 133mgSodium 400mgCarbohydrates 71gFiber 2gSugar 42gProtein 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Why You’ll Love This Pumpkin Coffee Cake

Perfectly Moist – Thanks to sour cream in the batter and pumpkin puree in the filling, this cake stays soft and tender.
Warm Fall Flavors – Pumpkin spice, cinnamon, and brown sugar create the ultimate cozy flavor combination.
Streusel Topping – The crunchy, sweet streusel gives every bite texture and richness.
Great for Any Occasion – Serve it for brunch, dessert, or as an afternoon snack with a steaming cup of coffee or tea.

If you’ve ever had traditional coffee cake, you know how addictive it can be. This pumpkin version takes it to the next level with a spiced pumpkin filling layered inside.

Ingredients for Pumpkin Coffee Cake

Here’s what you’ll need to bring this recipe to life:

Cake Batter

1 cup butter, softened
1 ½ cups sugar
2 tsp vanilla extract
6 eggs
4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 ½ cups sour cream

Pumpkin Filling

1 (16 oz) can pumpkin puree
1 egg, lightly beaten
⅓ cup sugar
1 tsp pumpkin spice

Streusel Topping

1 cup brown sugar, firmly packed
⅓ cup sugar
3 tsp cinnamon
1 cup chopped nuts (optional, but highly recommended for crunch)

Step-by-Step Instructions

Follow these simple steps to make your pumpkin coffee cake:

1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 13×9-inch deep baking dish.

2. Make the Batter
In a large mixing bowl, cream together butter, 1 ½ cups sugar, and vanilla until light and fluffy. Add 3 of the eggs, beating well after each addition.

A bowl of Pumpkin coffee cake dry ingredients.

3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until smooth.

Showing the dry and wet ingredients, with the sour cream.

4. Prepare Pumpkin Filling
In another bowl, stir together pumpkin puree, lightly beaten egg, ⅓ cup sugar, and pumpkin spice until well combined. Set aside.

A bowl of Yummy fall pumpkin filling for the easy fall pumpkin coffee cake recipe.

5. Make the Streusel

In a small bowl, combine 1 cup firmly packed brown sugar, ⅓ cup butter, 3 tsp cinnamon, and 1 cup chopped nuts (optional). Use a fork or your fingertips to break up any clumps and mix until evenly combined.

Showing three bowls. One filled with pumpkin coffee cake batter, another filled with the Cinnamon streusel topping. And the last bowl is the pumpkin filling.

6. Assemble the Cake

pumpkin coffee cake batter first layer. — Spread half of the cake batter into the prepared baking dish.

The next step is to add the cinnamon sugar topping on top of the coffee cake batter. This is a perfect fall recipe for kids! — Sprinkle half of the streusel over the batter.

next add the pumpkin filling on top of the streusel. This makes the best cozy fall recipe for kids to help make. — Spread the pumpkin mixture evenly over the streusel layer.

Then add the rest of the coffee cake batter and spread evenly. This shows how easy this fall breakfast treat is to make. — Gently spread the remaining batter on top.

Last, add the rest of the Cinnamon sugar topping to the pumpkin coffee cake. — Sprinkle the remaining streusel over the final layer of batter.

7. Bake the Cake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Serve
Allow the cake to cool slightly before cutting into squares. Serve warm or at room temperature.

Showing a close up of pumpkin coffee cake for a crowd or fall party.

Baking Tips & Variations

Add More Spice – For extra fall flavor, add ½ teaspoon of nutmeg or ginger to the pumpkin filling.
Glaze It – Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for extra sweetness.
Storage – Store at room temperature for up to 3 days, in the fridge for 5 days, or freeze in slices for up to 3 months.

How to Serve Pumpkin Coffee Cake

One of the best things about this pumpkin coffee cake is its versatility. You can enjoy it in so many ways:

With Your Morning Coffee – It’s called coffee cake for a reason! A warm slice pairs beautifully with a hot cup of coffee.
As a Dessert – Top with whipped cream or vanilla ice cream for a decadent fall dessert.
Holiday Brunch – This makes a perfect addition to your Thanksgiving or Christmas breakfast.

Why Pumpkin Coffee Cake is the Best Fall Bake

Pumpkin coffee cake combines the taste of traditional coffee cake with the flavors of pumpkin pie. The result is a dessert that feels festive but is simple enough to make on a weekday. If you’re a fan of pumpkin bread, pumpkin muffins, or pumpkin pie, this cake will easily become a new favorite in your recipe collection.

The streusel topping alone makes it worth baking, it bakes up golden, crisp, and irresistible. And that spiced pumpkin layer tucked in the middle? Absolutely heavenly.

FAQ About Pumpkin Coffee Cake

1. Can I make pumpkin coffee cake ahead of time?
Yes! This cake tastes even better the next day as the flavors meld together. Bake it the night before, cover it, and enjoy it the next morning.

2. Can I use fresh pumpkin instead of canned?
Absolutely. If using fresh pumpkin, make sure it’s cooked and pureed until smooth. Also, drain any excess liquid so the filling isn’t too watery.

3. Can I freeze pumpkin coffee cake?
Yes, this recipe freezes beautifully. Cut it into slices, wrap tightly in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm in the oven before serving.

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