Fall Pumpkin Coffee Cake

Fall baking has always been my happy place. I love the way cinnamon and nutmeg fill the kitchen, and how the whole house starts to smell like the holidays are coming. But I don’t always want to make a full pumpkin pie when I’m craving those cozy flavors. Sometimes I want something I can eat with my morning coffee.

That’s where this pumpkin coffee cake comes in. It’s got all the warm spices you love about pumpkin desserts, but it works just as well for breakfast as it does for dessert. I can make it the night before and have it ready when the kids wake up asking what smells so good.

Want something fancy enough for company but easy enough for a Tuesday morning? This is your answer. Trust me, once you try this cake, you’ll be making it all season long.

What Kind of Pumpkin Should I Use?

For this coffee cake, canned pumpkin puree is your best bet and exactly what the recipe calls for. You’ll want to grab the plain pumpkin puree, not pumpkin pie filling which already has spices added to it. Libby’s is a popular brand that works great, but any pure pumpkin puree from the baking aisle will do the trick. If you happen to have fresh pumpkin on hand, you can roast and puree it yourself, but honestly, canned pumpkin is convenient and gives consistent results every time.

Options for Substitutions

This pumpkin coffee cake is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Canned pumpkin: You can use homemade pumpkin puree if you have it, or try sweet potato puree for a slightly different flavor. Just make sure it’s smooth and not watery.
• Canola oil: Vegetable oil works just as well, or you can use melted butter (let it cool slightly first). Coconut oil is another option – just make sure it’s melted and not solid.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves to make your own.
• Maple syrup: Honey works as a great substitute, or you can use the same amount of additional brown sugar mixed with 2 tablespoons of milk.
• Brown sugar: White sugar will work fine, though you’ll lose some of that molasses flavor. You can also use coconut sugar for a less processed option.
• Milk: Any milk you have on hand works – dairy, almond, oat, or soy milk will all do the job just fine.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin coffee cake is overmixing the batter, which can lead to a tough, dense cake instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few streaks of flour.

Another common error is not getting your streusel topping cold enough before baking, so make sure those butter pieces stay chilled and create distinct clumps rather than melting into the batter right away.

Don’t skip checking for doneness with a toothpick inserted in the center, as pumpkin batters can look set on top while still being underbaked in the middle, and resist the urge to open the oven door too early since the cake needs consistent heat to rise properly.

For the best texture, let the cake cool for at least 15 minutes before cutting, which allows the structure to set and prevents it from falling apart when you slice it.

What to Serve With Pumpkin Coffee Cake?

This pumpkin coffee cake is perfect with a hot cup of coffee or tea – the warm spices really complement both drinks beautifully. I love serving it for weekend brunches alongside scrambled eggs and crispy bacon, since the sweet cake balances out the savory breakfast items nicely. For a cozy afternoon treat, try pairing it with some vanilla ice cream or a dollop of whipped cream to make it feel more like dessert. You can also serve it with fresh apple slices or a handful of toasted pecans for some extra fall flavors that go perfectly with the pumpkin and cinnamon.

Storage Instructions

Keep Fresh: This pumpkin coffee cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The pumpkin keeps it nice and tender, so you don’t need to worry about it drying out quickly.

Refrigerate: If you want to keep your coffee cake longer, pop it in the fridge where it’ll stay good for up to a week. I actually think it tastes even better after a day or two because all those warm spices have time to meld together.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. This is perfect for having a quick breakfast treat ready to go – just thaw overnight on the counter or give it a quick zap in the microwave.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2300
• Protein: 15-20 g
• Fat: 95-105 g
• Carbohydrates: 315-335 g

Ingredients

For the topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 4 tbsp unsalted cold butter (1/4 cup)

For the cake batter:

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup canola or vegetable oil
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1/4 cup milk

Step 1: Prepare Oven and Pan

Preheat your oven to 350° F.

Spray a 9×9 inch square baking dish with cooking spray or line it with parchment paper to prevent the cake from sticking.

This ensures easy removal and clean edges.

Step 2: Combine Dry Ingredients for the Coffee Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice

In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice until the mixture is well combined.

This helps evenly distribute the leavening and spices throughout the batter.

Step 3: Mix Wet Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup canola or vegetable oil
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1/4 cup milk

In a separate medium bowl, mix together 1 cup canned pumpkin puree, 1/2 cup canola or vegetable oil, 1/2 cup packed brown sugar, 1/4 cup maple syrup, and 1/4 cup milk until the mixture is smooth and well combined.

This ensures the sugar is dissolved for a tender crumb.

Step 4: Combine Wet and Dry Mixtures & Add Batter to Pan

• dry ingredients (from Step 2)
• wet ingredients (from Step 3)

Pour the wet ingredients from Step 3 into the dry ingredients from Step 2.

Stir gently until just combined, being careful not to overmix.

Pour the batter into the prepared baking dish and spread it evenly.

I like to tap the pan on the counter a couple of times to help the batter settle evenly.

Step 5: Prepare and Add Crumb Topping

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 4 tbsp unsalted cold butter

In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 tablespoon ground cinnamon.

Add 4 tablespoons unsalted cold butter, cut into small cubes.

Use a fork to press and blend the butter into the dry mixture until you get a crumbly texture and all the flour is moistened.

Sprinkle this crumb topping evenly over the cake batter in the pan.

Step 6: Bake the Coffee Cake

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out mostly clean.

If the toothpick is still mostly wet, bake for an additional 5 minutes.

Allow the cake to cool slightly before serving.

For extra flavor, I sometimes drizzle a little extra maple syrup over the warm cake before serving.