If you are looking for a new, incredible fall breakfast recipe, this Pumpkin Coffee Cake is it! The moist, sweet pumpkin spice cake is topped with a brown sugar crumb topping and finished with a vanilla glaze.
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Pin RecipeI am a big believer in eating cake for breakfast, and that is why coffee cake is one of my go-to things to bake for a morning meal. If I start eating a piece of pumpkin caramel cake for breakfast, my family will look at me like I’m crazy, but for some reason, if I eat a sour cream coffee cake, that is okay.
That is why I decided to make this incredible pumpkin spice coffee cake so I can enjoy a big slice of breakfast cake without any judgy looks! The tender, moist cake, crumble topping layer, and sweet glaze are still just as irresistible as a dessert. However, it is morning-approved and guaranteed to be one of your favorite fall breakfast recipes and pumpkin recipes of all time!
Why You’ll Love This Recipe
- Easy: This recipe may look like it came straight from a bakery display, but it comes together with minimal prep time and a total time of just over an hour.
- Flavorful: Sweet with an intense, warm pumpkin spice flavor, this cake is so much better than any store-bought option!
- Shareable: One batch makes enough for 12 generous servings, making it perfect for sharing with your coworkers or bringing to a pitch-in!
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions:
- All-Purpose Flour – Feel free to use a 1:1 all-purpose gluten-free flour if you need to keep this recipe gluten-free.
- Granulated Sugar
- Brown Sugar – I like to use dark brown sugar for the most intense, rich flavor but light brown sugar will work as well. It is used in both the cake and the crumb topping.
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice – Any brand will work or you can try making your own pumpkin pie spice using a blend of cinnamon, ground cloves, ground nutmeg, allspice and ground ginger.
- Salt
- Pumpkin Puree – Make sure you use plain pumpkin purรฉe rather than pumpkin pie filling, which often adds sugar and spices to the can.
- Vegetable Oil – Use cooled melted butter in place of vegetable oil for a richer taste.
- Eggs – Use large or extra large eggs.
- Vanilla Extract
- Cinnamon
- Butter – Unsalted butter or salted butter will work for this recipe.
- Powdered Sugar
- Milk – I use whole milk to make the glaze but almond milk or coconut milk will work, too.
Directions for How To Make Pumpkin Coffee Cake
Step 1. Gather your ingredients and preheat your oven. Grease a square baking dish, or line it with parchment paper.
Step 2. Make the streusel topping by combining the topping ingredients in a bowl and cutting the butter into the dry ingredients to make large crumbs. Set aside.
Step 3. Make the cake batter next. Combine the dry ingredients in a large mixing bowl. In a separate medium bowl, whisk together the wet ingredients for the cake batter. Combine the wet and dry ingredients in a large bowl, and stir the mixture until blended.
Step 4. Pour the batter into the prepared pan.
Step 5. Sprinkle the crumb topping over the batter. Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6. Make the glaze by whisking the ingredients in a small bowl. Drizzle the glaze over the cooled cake. Then, slice, and serve!
Variations
- Use pumpkin pie spice to make the crumb topping in place of cinnamon.
- Use 1 tablespoon of maple syrup in place of vanilla extract to make the glaze.
- Double the recipe and bake in a 9×13 cake pan for a bigger coffee cake– you will want more!
- Try using a pumpkin puree substitute for a fun twist on the pumpkin coffee cake.
Tips for Success
- For a more pronounced pumpkin flavor, add an extra 1/4 teaspoon of cinnamon or pumpkin pie spice to the batter.
- The crumb topping can be made ahead of time and stored in the fridge for up to 2 days.
- If the top of your pumpkin crumb cake starts to brown before the cake is finished baking, loosely cover the pan with foil to prevent the direct heat of the oven from burning the topping.
Storage + Reheating
- To Store: Cover the pumpkin pie coffee cake in plastic wrap, and store it at room temperature for 3-4 days.
- To Freeze: Tightly wrap the coffee cake in the baking pan. Freeze the wrapped pan for up to 3 months. Thaw at room temperature when you are ready to enjoy!
- To Reheat: Reheat the coffee cake in the microwave, heating it in 30-second increments until it is warm. The glaze will melt when reheated, so it will no longer be visible.
Pumpkin Coffee Cake Recipe
Equipment
- 9×9 baking pan
- Mixing bowls
- whisk
- Rubber spatula
- Measuring cups
- measuring spoons
Ingredients
Pumpkin Coffee Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
Glaze
- ยฝ cup powdered sugar
- 2 Tablespoons milk
- ยฝ teaspoon vanilla extract
Instructions
- Preheat your oven to 350ยฐF. Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a small bowl, mix together the flour, brown sugar, and cinnamon for the topping. Cut in the chilled butter until large crumbs form. Set aside.1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 cup unsalted butter, cold
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.1 Tablespoon pumpkin pie spice, 1/2 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan. Sprinkle the crumb topping evenly over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze. Add the glaze ingredients to a small bowl and mix well.ยฝ cup powdered sugar, 2 Tablespoons milk, ยฝ teaspoon vanilla extract
- Allow the cake to cool for 10 minutes. Drizzle with the glaze before slicing and serving. Enjoy with a cup of coffee or tea!
Nutrition
Share With Us
I hope you enjoy this delicious Pumpkin Coffee Cake! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
Any chance of SINGLE SPACING your recipes? Makes it easier when printing out so it stays on one page. Also, delete the equipment section – not necessary. Compact recipes on one page works best all around – less paper. Just a friendly suggestion.