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Pumpkin Coffee Cake

This Pumpkin Coffee Cake recipe features a tender moist crumb that’s only eclipsed by the buttery pecan and toffee filled streusel topping. Treat yourself to a piece any time you’d like to take a moment to pause throughout the day with your favorite beverage.


Easy Pumpkin Coffee Cake Recipe

Pumpkin and fall go together hand in glove. The season most people enjoy pumpkin goodies is far too short for me and I’m grateful you can find canned pumpkin year-round at the grocery store. How easy is it to make Pumpkin Coffee Cake? First, begin with a medium bowl and a whisk to sift together all purpose flour, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, use a hand mixer to cream together softened butter with white sugar, light brown sugar and vanilla. Add the large eggs one at a time, then lower the speed of the mixer and gradually beat in the sifted dry ingredients. Once combined, spread into a square baking dish and sprinkle with the buttery crumb topping. Bake per the recipe, then enjoy a piece warm, at room temperature or chilled.


How to Make the BEST Pumpkin Coffee Cake Recipe

  • Ingredients you’ll need to make homemade Pumpkin Coffee Cake: All purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice or ground cinnamon, pumpkin puree, softened butter for the cake and cold cubed butter for the streusel topping, large eggs, vanilla extract, chopped pecans and toffee bits.
  • Optional glaze: 1/2 cup powdered sugar, 1-2 tablespoons heavy cream and dash of vanilla extract.
  • Kitchen tools you’ll need: One large bowl, one medium bowl, 9 x 9 inch baking pan or 10 inch springform pan, measuring cups and spoons, hand mixer or stand mixer, small bowl, pastry blender, whisk and silicone spatula.
  • You can use pumpkin pie spice or ground cinnamon in this recipe. Pumpkin pie spice is a blend of cinnamon, nutmeg, clove and ginger so it expands the flavor profile.
  • Please note: This recipe calls for canned pumpkin and not pumpkin pie filling.
  • In this recipe, it’s not necessary to toast the pecans prior to baking as they will toast beautifully while the cake bakes. You could also use walnuts in place of pecans.
  • You can eat this coffee cake while warm, at room temperature or chilled.
  • The glaze is completely optional as the streusel topping is quite delicious all on its own. I like to include it so you can adapt to your taste.
  • Store Pumpkin Coffee Cake in an airtight container chilled or at room temperature for 3-4 days. Storing a cake chilled will lengthen the shelf life.
  • You can also freeze this cake for up to 2 months.

More Pumpkin Recipes to Make




Helpful Kitchen Items:

Pumpkin Coffee Cake

Prep Time15 minutes
Cook Time35 minutes
Cooling time2 hours
Total Time2 hours 50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: pumpkin-cake-recipe, pumpkin-coffee-cake
Servings: 12 servings
Calories: 412kcal


  • 2 cups all purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree (not pie filling)
  • Topping:
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp pumpkin pie spice OR ground cinnamon
  • 4 Tbsp cold salted butter, cubed
  • 1/2 cup chopped pecans
  • 1/4 cup toffee bits
  • Optional glaze: 1/2 cup powdered sugar mixed with 1-2 Tbsp heavy cream and a dash of vanilla extract.


  • Preheat oven to 350°F. Spray a 10 inch springform pan or 9 x 9 inch baking dish with baking spray. Set aside.
  • To Make the Cake: In a medium bowl use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
  • In a separate medium bowl use an electric mixer to cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium speed until fully combined. Beat in eggs one at a time stopping to scrape the sides of the bowl as needed.
  • Add the pumpkin puree, beating until incorporated. Lower the speed of the mixer and gradually add the dry ingredients. Beat just until incorporated.
  • Spread batter into prepared pan.
  • To Make the Streusel Topping: In a small bowl mix together flour, brown sugar and pumpkin pie spice. Use a pastry blender to cut the butter into the streusel until it resembles cornmeal. Add the pecans and toffee bits.
  • Sprinkle evenly over cake. Bake for 35-40 minutes then cool in the pan on a cooling rack.
  • Cut into desired size pieces and serve. Store in an airtight container chilled for up to 4 days.
  • Optional glaze: 1/2 cup powdered sugar mixed with 1-2 Tbsp heavy cream and a dash of vanilla extract. Stir until smooth then drizzle over cooled cake.


Serving: 1serving | Calories: 412kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 201mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3636IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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