Easy Pumpkin Coffee Cake

I’ve been baking coffee cakes for weekend brunches since forever, and this Pumpkin Coffee Cake recipe is the one my family actually begs for the second the leaves start turning.

Over the years I’ve tweaked the crumb topping, balanced the spice, and found just the right amount of pumpkin so it’s tender and moist without getting dense. If you love classic, cozy bakery flavor with a fall twist, you’re in the right kitchen.

Ingredients You’ll Need (and my favorite smart swaps)

Here’s what I reach for plus the easy substitutions that still deliver a fantastic Pumpkin Coffee Cake recipe. For the full ingredient list and instructions, see the recipe card below.

• Pumpkin purée (not pie filling): I use plain canned pumpkin puree because it gives consistent moisture and that cozy fall flavor without added sugar or spices. Butternut squash purée works beautifully, slightly sweeter and lighter in color, but still moist and delicious.
• All-purpose flour: Reliable structure with a tender crumb is the result when using AP flour. It stands up to the pumpkin without turning heavy. A good cup for cup gluten-free baking blend (with xanthan gum) also bakes up great, expect a slightly softer, more delicate slice.
• Sugar: Brown sugar brings rich warmth to the streusel and a little white granulated sugar in the cake keeps the crumb light. Dark brown sugar gives an even deeper caramel note. Coconut sugar works in the crumb if you prefer, just a touch less crisp.
• Unsalted butter (melted): Butter provides rich flavor. I love the depth it adds to both the cake and the streusel. If you need a slightly softer, extra-moist crumb, replace up to half with a neutral oil. Olive oil will work, but you’ll miss some of that buttery bakery vibe.
• Dairy: Sour cream is my go-to for a velvety texture and a splash of milk loosens the batter just right. Thick whole-milk Greek yogurt performs almost identically to sour cream. Low fat dairy works in a pinch, just note the cake may be a bit less rich.
• Eggs: Room temperature, large eggs help the cake rise and set with a fine, tender crumb. For an egg-free version, use your favorite baking egg replacer per package directions. Texture will be a bit more delicate, but still tasty.
• Seasonings: I like a balanced spice profile that lets the pumpkin shine without overpowering so I use my Pumpkin Pie Spice with a little extra cinnamon for added warmth.
  Swap it: No pumpkin pie spice? Use extra cinnamon plus pinches of nutmeg and ginger. For a bolder vibe, add the tiniest whisper of cloves.
• Baking powder and baking soda: Both baking powder and baking soda give a fluffy, lift and texture. They keep the crumb light.
• Vanilla extract: Pure Vanilla Extract rounds out the spice and adds that cozy bakery aroma. Vanilla bean paste if you’re feeling fancy; imitation vanilla works in a pinch since the spices do most of the heavy lifting.
• Optional espresso powder: My little secret, espresso powder won’t make the cake taste like coffee; it just amplifies the pumpkin and spice. Totally skip if you don’t have it. A tiny splash of strong brewed coffee in the milk is a fine stand-in.
• Nuts for the crumb (pecans or walnuts): I love the toasty crunch against the soft cake. Go nut-free or use pepitas (pumpkin seeds) for great texture without nuts.

How to Make Pumpkin Coffee Cake

1. Prep the Pan. Heat the oven to 350°F. Line a 9-inch square metal pan with parchment paper and lightly grease with cooking spray so your cake lifts right out.
2. Make the Crumb. Whisk dry crumb ingredients, then stir in melted butter until big clumps form (use a fork to encourage pebbly bits). Fold in the nuts, if using, and transfer the bowl in the fridge while you make the batter, this keeps the streusel extra crumbly.
3. Mix the Pumpkin Coffee Cake Batter. Whisk the dry cake ingredients in a medium bowl. In a separate bowl, whisk melted butter, eggs, pumpkin, sour cream, milk (stir in espresso powder if using), and vanilla until smooth. Fold the wet ingredients into the dry ingredients just until no flour streaks remain, do not over mix.
4. Assemble in Layers. Spread half the coffee cake batter into the pan. Sprinkle about one-third of the streusel crumb mixture over top. Dollop on the remaining batter (the batter is quite thick, an offset spatula helps spread it evenly), then top with the rest of the crumb coating, pressing down gently to help the crumbs settle into the batter.
5. Bake. Bake for 38-46 minutes, until a tester has just a few moist crumbs or the center reads about 205°F on an instant read thermometer. If the top browns early, tent loosely with foil for the last 10 minutes.
6. Drizzle and Serve. Cool 20-30 minutes. Beat the cream cheese, powdered sugar, vanilla, and salt. Thin the glaze with milk until thick but pourable and drizzle over the cooled cake. Slice and serve warm or at room temperature.