Name: Pumpkin Spice Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 0.75 cup all-purpose flour; 0.5 cup granulated sugar; 0.5 cup packed brown sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup unsalted butter, softened; 1 large egg; 0.5 cup pure pumpkin puree; 0.25 cup milk; 0.5 cup all-purpose flour; 0.25 cup packed brown sugar; 1 teaspoon pumpkin pie spice; 0.25 cup unsalted butter, cold and cubed

Oh, hello there! If there’s one smell that instantly transports me back to cozy autumn mornings, fireplace crackles, and that feeling of pure comfort, it’s the warm, spicy aroma of pumpkin. And when you combine that with a tender, moist cake that’s perfect for dunking in your morning coffee? Well, you’ve pretty much hit the jackpot. This pumpkin spice Coffee Cake isn’t just a seasonal treat; it’s a year-round necessity in my kitchen. It’s that glorious middle ground between a quick bread and a full-blown cake, making it incredibly versatile and surprisingly easy to whip up, even on a chaotic Tuesday morning. Forget those fussy layered cakes; this beauty is all about simple, unfussy deliciousness that tastes like a warm hug. I’ve tinkered with this recipe for ages, and I swear, it gets better with every batch. It’s the kind of thing my family devours in mere hours, always asking for “just one more slice.” If you’re a fan of my classic cinnamon streusel cake but crave that quintessential fall flavor, this pumpkin spice coffee cake is going to be your new obsession.

What is Pumpkin Spice Coffee Cake?

So, what exactly is this magical creation? Think of it as your favorite crumb-topped coffee cake, but with a generous, soul-warming dose of pumpkin and all those delightful autumn spices – cinnamon, nutmeg, ginger, and cloves. It’s not a dense, heavy pumpkin bread, nor is it an overly sweet, frosted cake. Instead, it strikes that perfect balance. The cake itself is incredibly moist and tender, thanks to a secret ingredient (which I’ll reveal later, of course!), and it’s swirled with a rich, spiced pumpkin filling. Then, the pièce de résistance: a generous, buttery streusel topping that gets perfectly crisp in the oven. It’s the kind of cake that’s absolutely divine on its own, but even better when paired with a hot cup of coffee or tea. The name “coffee cake” is a bit of a misnomer, as it doesn’t usually contain coffee in the batter itself, but it’s traditionally designed to be enjoyed with a cup of joe, and this pumpkin spice version absolutely lives up to that delicious tradition.

Why you’ll love this recipe?

What are some good reasons to make this pumpkin spice coffee cake?flavor. Oh, the flavor! It’s like autumn exploded in the most delightful way possible. The pumpkin puree makes the cake incredibly moist and adds a subtle sweetness, while the spice blend is just heavenly. It’s warm, comforting, and perfectly balanced – not too much spice, not too much pumpkin. You get that lovely sweet and savory dance with every single bite. Then there’s the simplicity. I know, I know, baking can sometimes feel intimidating, but this recipe is truly foolproof. Even if you’re a beginner baker, you can totally nail this. The steps are straightforward, and there’s very little fuss involved. It’s honestly faster to make than running to the store to buy a fancy coffee cake! And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Most of the ingredients are pantry staples, and even the fresh pumpkin puree is often quite affordable, especially when it’s in season. This cake feels incredibly decadent without breaking the bank, which is always a win in my book. Plus, its versatility is unmatched. I love it for breakfast on a lazy weekend, but it’s also perfect for a mid-afternoon pick-me-up or even a simple, comforting dessert. It’s a fantastic option for potlucks, bake sales, or just because you deserve a treat. What I love most about this pumpkin spice coffee cake, though, is how it makes people feel. The aroma alone is enough to bring smiles to faces. It’s more than just a dessert; it’s a feeling, a memory, and a little slice of pure happiness. It’s like my classic spiced apple cake, but with that irresistible pumpkin twist that everyone goes wild for.

How to Make Pumpkin Spice Coffee Cake

Quick Overview

Making this pumpkin spice coffee cake is a breeze. You’ll whisk together your dry and wet ingredients separately, then combine them gently. While that’s happening, you’ll whip up a quick, luscious pumpkin filling. The magic happens when you layer the batter and filling, swirl it artfully, and crown it all with a generous, crunchy streusel topping. It bakes up into a beautifully golden-brown cake that’s incredibly moist inside. The whole process from start to finish, including baking time, is surprisingly manageable, making it perfect for when you need a baking fix without a huge time commitment. It’s designed to be incredibly forgiving, so don’t stress too much about perfection – it’ll be delicious no matter what!

Ingredients

For the Main Batter:

2 ½ cups all-purpose flour: I always use unbleached all-purpose flour for the best texture. Make sure it’s measured correctly – spoon it into the cup and level it off, don’t scoop directly from the bag, or you might end up with a denser cake.

1 ½ teaspoons baking soda: This is what gives our cake its lovely lift and tenderness. Make sure it’s fresh!

½ teaspoon baking powder: A little extra boost to ensure a light and airy crumb.

1 teaspoon ground cinnamon: The warm star of our spice blend.

½ teaspoon ground nutmeg: Adds a lovely subtle warmth.

¼ teaspoon ground ginger: Just a pinch to round out the flavor profile.

⅛ teaspoon ground cloves: Use sparingly, as cloves can be quite potent, but they add that authentic fall essence.

½ teaspoon salt: Crucial for balancing out the sweetness and enhancing all those wonderful flavors.

1 cup (2 sticks) unsalted butter, softened: For that rich, buttery flavor and tender texture. Make sure it’s softened, not melted, so it creams properly with the sugar.

1 ½ cups granulated sugar: This sweetens the cake and helps with moisture. We’ll also use some in the streusel and filling.

2 large eggs: At room temperature, they incorporate much better into the batter. I usually just pull them out of the fridge about 30 minutes before I start.

1 teaspoon vanilla extract: Pure vanilla extract makes a huge difference in flavor!

1 cup buttermilk, at room temperature: This is my secret weapon for an incredibly moist cake! If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

½ cup pumpkin puree (not pumpkin pie filling): This is where the magic pumpkin flavor comes from! Make sure it’s pure pumpkin puree, not the sweetened pie filling.

For the Filling:

½ cup pumpkin puree: Yes, more pumpkin! This creates that beautiful swirled layer.

¼ cup packed light Brown sugar: Adds a lovely caramel note to the filling.

1 teaspoon ground cinnamon: More of that cozy spice!

¼ teaspoon ground nutmeg: To keep the spice party going.

1 tablespoon all-purpose flour: This helps thicken the filling slightly so it doesn’t run too much.

1 tablespoon melted unsalted butter: For richness and smooth texture.

For the Streusel Topping:

1 cup all-purpose flour: The base of our delicious, crunchy topping.

½ cup packed light brown sugar: For sweetness and that lovely caramel hue.

½ cup (1 stick) cold unsalted butter, cut into small cubes: Cold butter is key here for creating those delightful crumbles.

1 teaspoon ground cinnamon: Because you can never have too much cinnamon!

Pinch of salt: To enhance all the flavors.

For the Glaze:

1 cup powdered sugar: The base for our sweet, drippy glaze.

2-3 tablespoons milk (or a little extra buttermilk): To get the perfect drizzling consistency.

½ teaspoon vanilla extract: A little extra flavor boost.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 350°F (175°C). I like to use a 9×13 inch baking pan for this cake. You’ll want to generously grease and flour it, or line it with parchment paper, leaving an overhang on the sides. This makes lifting the cake out so much easier later on. Trust me, you don’t want to wrestle your beautiful cake out of the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups of flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking them thoroughly ensures that the leavening agents and spices are evenly distributed, which means no surprise pockets of salt or baking soda in your cake. You want that consistent, delightful flavor in every bite.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Next, beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Then, stir in the vanilla extract and the pumpkin puree until just combined. Finally, gradually add the buttermilk, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix here – we want a tender cake!

Step 4: Combine

Add about a third of the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Then, add half of the buttermilk and mix. Repeat this process, alternating between the dry ingredients and the buttermilk, ending with the dry ingredients. Stop mixing as soon as you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to a tough cake, and we definitely don’t want that. I always give the bowl a good scrape down to make sure everything is incorporated.

Step 5: Prepare Filling

In a small bowl, whisk together the ½ cup pumpkin puree, ¼ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon flour, and 1 tablespoon melted butter. Mix until it’s smooth and well combined. This filling is what gives the cake those gorgeous swirls and an extra burst of pumpkin spice goodness. It’s simple but makes a huge difference!

Step 6: Layer & Swirl

Pour about half of the Cake Batter into your prepared pan and spread it evenly. Dollop spoonfuls of the pumpkin filling mixture over the batter. Now, dollop the remaining cake batter over the filling, trying to cover as much of it as possible. You can gently spread it if needed, but don’t worry about making it perfectly even. Then, using a knife or a skewer, gently swirl the filling into the batter. Don’t overdo it; you want distinct swirls, not a uniform color. Aim for about 3-4 passes through the batter with your swirl tool.

Step 7: Bake

Now it’s time for that streusel topping! In a medium bowl, combine the 1 cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and pinch of salt. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this generous streusel topping evenly over the cake batter in the pan. Pop the pan into your preheated oven and bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The streusel should be golden brown and delicious.

Step 8: Cool & Glaze

Once it’s done baking, let the cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. While the cake is cooling, whisk together the 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach a nice drizzling consistency. Once the cake has cooled slightly, drizzle the glaze all over the top. I love when some of it drips down the sides – it looks so inviting!

Step 9: Slice & Serve

Let the cake cool a bit more before slicing. This pumpkin spice coffee cake is fantastic warm, but it’s also delicious at room temperature. I find the slices hold together best when it’s cooled for at least another 30 minutes after glazing. Use a sharp knife to cut into squares or rectangles. The swirls, the tender cake, and that crunchy topping make for a truly irresistible combination. Enjoy every bite!

What to Serve It With

This pumpkin spice coffee cake is so wonderfully versatile, it truly shines in so many settings! For a simple, cozy breakfast, it’s fantastic on its own, maybe with a freshly brewed cup of dark roast coffee or a spiced chai latte. The warm spices in the cake just complement those morning beverages perfectly. If you’re planning a more elaborate brunch, this cake is an absolute star. Serve it alongside some fresh fruit salad, maybe some crispy bacon or scrambled eggs. For a slightly more elegant presentation, I love to dust a little extra powdered sugar on top or even serve it with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. It’s also surprisingly delicious as a light dessert after a hearty meal. Think of it as a less fussy alternative to pie. It pairs beautifully with a dessert wine or a warm mug of mulled cider. And for those times when you just need a comforting, cozy snack, this cake is pure bliss. I often cut a small piece and enjoy it with a glass of cold milk or another cup of coffee. My family also loves it with a smear of cream cheese frosting, though the glaze is usually more than enough sweetness for us! I’ve also found it to be a delightful pairing with a scoop of Salted Caramel ice cream for a truly decadent treat. It’s really about whatever your heart desires!

Top Tips for Perfecting Your Pumpkin Spice Coffee Cake

Over the years, I’ve picked up a few tricks that make this pumpkin spice coffee cake truly spectacular. Let’s dive into some of my best tips:

Pumpkin Puree Moisture: While this recipe is formulated to handle the moisture from the pumpkin puree, if you’re using a homemade puree that seems particularly watery, you might want to strain it a bit. Lay a fine-mesh sieve lined with cheesecloth over a bowl and let the puree sit for about 30 minutes to drain some excess liquid. This isn’t usually necessary with good quality canned puree, though.

Mixing Advice: I can’t stress enough the importance of not overmixing. Once you combine the wet and dry ingredients, mix only until the flour streaks disappear. Seriously, stop there! A few tiny lumps are perfectly fine. Overmixing develops gluten, leading to a tough, chewy cake instead of the tender, moist crumb we’re aiming for. I always use the lowest speed on my mixer for this stage and pull out the bowl as soon as it looks combined.

Swirl Customization: Don’t be afraid to get creative with your swirls! Some people like tighter, more intricate swirls, while others prefer looser, more random patterns. For more distinct swirls, try to dollop the filling in slightly larger mounds and swirl with less intensity. If you want a more marbled effect, you can swirl more vigorously. Remember, it’s all about making it look beautiful and appetizing. You can even add a few extra dollops of filling on top before baking if you want more of that rich pumpkin layer peeking through.

Ingredient Swaps: This recipe is pretty forgiving! If you find yourself out of buttermilk, the vinegar/milk substitute I mentioned earlier works like a charm. For a dairy-free version, you can try using a plant-based milk (like almond or oat milk) with the vinegar and softened plant-based butter in the cake batter. The streusel can also be made with cold plant-based butter. For the spices, if you’re not a fan of cloves or ginger, you can omit them or increase the cinnamon and nutmeg slightly. Adjust to your personal taste!

Baking Tips: Every oven is a little different, so keep an eye on your cake during the last 10 minutes of baking. If the streusel topping starts to brown too quickly, you can loosely tent the pan with aluminum foil. Make sure your oven rack is in the center of the oven for even heat circulation. The skewer test is your best friend for determining doneness – it should come out clean with maybe a few moist crumbs attached, but no wet batter.

Glaze Variations: The simple powdered sugar glaze is fantastic, but you can jazz it up! For a maple-infused glaze, use maple syrup instead of milk and a touch more powdered sugar to thicken. A cream cheese glaze is also divine for those who like a little tang. Or, if you prefer no glaze at all, a simple dusting of powdered sugar or a sprinkle of cinnamon sugar after cooling is also lovely. For a beautiful finish, try to get the glaze to drizzle down the sides; it looks so rustic and appealing.

Storing and Reheating Tips

This pumpkin spice coffee cake is so delicious, you’ll want to savor every bite, so knowing how to store it properly is key. If you happen to have any leftovers (which is rare in my house!), here’s what I do:

Room Temperature: For the first 2-3 days, this cake is perfectly fine stored loosely covered at room temperature. I usually place it in an airtight container or cover the pan tightly with plastic wrap. The moisture from the pumpkin and buttermilk helps keep it wonderfully fresh. If you’ve already glazed it, I’d recommend waiting until the glaze has fully set before covering it completely. It just tastes best at room temperature, in my opinion.

Refrigerator Storage: If you need to store it for longer than 2-3 days, or if your kitchen is particularly warm, the refrigerator is your best bet. Wrap the cooled cake tightly in plastic wrap, then transfer it to an airtight container. It should stay fresh in the fridge for up to a week. When you’re ready to enjoy a slice, I highly recommend letting it sit at room temperature for about 30 minutes to an hour before serving. This really brings back its tender texture and delicious flavor. Cold coffee cake just isn’t quite the same!

Freezer Instructions: Yes, you can absolutely freeze this pumpkin spice coffee cake! It’s a lifesaver when you want a treat but don’t have time to bake. Once the cake has completely cooled and the glaze is set (or if you’re not glazing it before freezing), wrap it very tightly in a double layer of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. If you’ve glazed it, you can add a fresh drizzle of glaze after thawing if desired.

Glaze Timing Advice: For the best results, I always glaze the cake *after* it has cooled for at least 30 minutes post-baking. If you glaze a hot cake, the glaze will melt and become a sticky mess. If you plan to freeze the cake, it’s often best to glaze it *after* thawing. This ensures the glaze stays fresh and beautifully drippy. However, if you prefer a fully finished product before freezing, make sure the glaze is completely set before wrapping.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had success making this pumpkin spice coffee cake gluten-free by using a good quality all-purpose gluten-free flour blend that contains xanthan gum. You’ll typically want a 1:1 substitution ratio. The texture might be slightly different – sometimes a bit denser, sometimes a touch more crumbly – but the flavor will still be wonderful. I’d recommend using a blend like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour. Keep an eye on the baking time, as gluten-free baked goods can sometimes take a little longer.

Do I need to peel the zucchini?

Wait, zucchini? Oh, you might be thinking of a different recipe! This is a pumpkin spice coffee cake, so there’s no zucchini involved. My apologies if there was any confusion! This recipe uses pure pumpkin puree for that signature flavor and moisture.

Can I make this as muffins instead?

Yes, you absolutely can! This batter makes fantastic pumpkin spice coffee cake muffins. Simply line a muffin tin with paper liners and fill each cup about two-thirds full with batter. You can dollop a little of the pumpkin filling into each one and swirl it with a toothpick. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You can top them with streusel before baking or drizzle with glaze after they’ve cooled. They’re perfect for grab-and-go treats!

How can I adjust the sweetness level?

That’s a great question! This cake is balanced, but if you prefer it less sweet, you can reduce the granulated sugar in the cake batter by ¼ cup. For the filling and streusel, you can also reduce the brown sugar slightly. Be mindful that sugar doesn’t just add sweetness; it contributes to moisture and tenderness. If you want to use natural sweeteners, you could experiment with maple syrup or honey, but be aware that these are liquid sweeteners and might affect the batter consistency, potentially requiring a slight adjustment to the flour. The glaze is the easiest place to control sweetness; simply use less powdered sugar or omit it altogether if you find the cake sweet enough on its own.

What can I use instead of the glaze?

If the glaze isn’t your thing, or you’re looking for alternatives, you have a few wonderful options! A simple dusting of powdered sugar right before serving is classic and elegant. You could also mix a tablespoon or two of cinnamon with a couple of tablespoons of granulated sugar and sprinkle that over the top while the cake is still warm for a cinnamon-sugar crust. For something a bit richer, a light cream cheese frosting or a dollop of whipped cream would be delicious. And honestly, this cake is so moist and flavorful, it’s fantastic completely plain, too!

Final Thoughts

I truly hope you give this pumpkin spice coffee cake a try. It’s more than just a recipe to me; it’s a little piece of comfort and joy that I love sharing. It’s the perfect balance of sweet and spice, tender and crumbly, familiar yet exciting. It’s the kind of cake that makes your kitchen smell incredible and your heart feel warm, no matter the season. Whether you’re a seasoned baker or just starting out, this recipe is designed to bring you success and smiles. It’s proof that sometimes, the most delicious things are also the simplest. If you love this, you might also enjoy my Spiced Pear Crumble Cake or my Classic Yellow Cake with Chocolate Frosting for more baking adventures. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your favorite part, or if you tried any fun variations. Happy baking, and enjoy every cozy, delicious bite!