Pumpkin Coffee Cake Recipe

This pumpkin coffee cake bakes up moist and dense in the middle, thanks to a full can of pumpkin puree mixed into the batter, then finished with a crumbly cinnamon streusel and a thin vanilla glaze drizzled over the top.

The streusel bakes into small, slightly crisp clusters that sit right on the surface of the cake instead of sinking in, so every square gets some of that contrast between soft cake and crunchy topping.

It’s built for a 9-by-13 pan, which keeps the cake short and dense in the way a good coffee cake is supposed to be, rather than tall and airy like a layer cake.

Ingredients

For the cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the streusel

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold butter, cubed

For the glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Why You’ll Love This Pumpkin Coffee Cake

• A full can of pumpkin puree keeps the cake moist for days, so it doesn’t dry out the way some quick breads do.
• The streusel bakes into distinct, crumbly clusters instead of melting into the batter, giving real textural contrast.
• It’s a one bowl batter for the cake itself, with no mixer required.
• The thin glaze adds sweetness without turning the cake into something overly rich or heavy.
• It travels well, making it a good option for potlucks or bringing to someone else’s house.

Ingredient Notes

Pumpkin puree, not pumpkin pie filling, is what this recipe calls for. Pie filling already contains added sugar and spices that will throw off both the sweetness level and the texture of the finished cake.

Combining granulated and brown sugar gives the cake more depth than using only one or the other. The brown sugar’s molasses content adds a slight richness that pairs well with the warm spices.

Cold butter, cubed rather than melted, is what gives the streusel its crumbly texture. If the butter softens too much while you’re working with it, pop the bowl in the fridge for a few minutes before rubbing it into the flour and sugar.

Ground ginger and cloves round out the cinnamon with more complexity than cinnamon alone would provide, without pushing the cake toward tasting specifically like a different spiced dessert. Fresh spices matter here, since these warm notes fade the most in older jars.

Vegetable oil keeps this cake moist for longer than melted butter would, since oil stays liquid at room temperature while butter firms up as it cools. A neutral oil like canola or vegetable oil works better here than a strongly flavored olive oil.

How to Make Pumpkin Coffee Cake

Preheat the oven to 350°F and grease a 9-by-13-inch baking pan. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.

Pour the batter into the prepared pan and spread it into an even layer. To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl, then work in the cold cubed butter with your fingers or a fork until the mixture forms small, coarse crumbs.

Sprinkle the streusel evenly over the batter, breaking up any large clumps so it distributes across the whole surface. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the streusel is lightly golden.

Let the cake cool completely in the pan before glazing, since a warm cake will melt the glaze into the streusel instead of letting it set on top. Whisk together the powdered sugar, milk, and vanilla extract for the glaze, adding more milk a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the cooled cake and let it set for a few minutes before slicing.

Tips for Success

• Use canned pumpkin puree, not pie filling, to keep the sweetness and spice level as written.
• Keep the streusel butter cold, so it forms distinct crumbs rather than blending smoothly into the flour.
• Don’t overmix the cake batter. Stir just until the flour disappears to keep the crumb tender.
• Let the cake cool completely before glazing, or the glaze will melt into the streusel instead of setting on top.
• Check for doneness with a toothpick in the center, since the streusel on top can look done before the cake underneath has finished baking.

Storage

Store the cake covered at room temperature for up to 3 days, or in the fridge for up to a week if you prefer it colder. The glaze will soften slightly at room temperature, which is normal. This cake also freezes well unglazed. Wrap tightly and freeze for up to 2 months, then thaw and add the glaze fresh before serving.

FAQ

Can I make this without the glaze?

Yes. The cake and streusel are flavorful enough to stand on their own, and skipping the glaze also makes the cake easier to store without it softening.

Can I use a different pan size?

A 9-by-13-inch pan gives the short, dense texture typical of a coffee cake. A smaller pan will make a taller cake and will need a longer bake time, so keep an eye on it and test with a toothpick rather than relying only on the time listed.

Why did my streusel sink into the cake?

This usually happens if the batter is too thin or the butter in the streusel got too warm before baking. Keeping the butter cold and not overmixing the batter both help the streusel stay on top as it bakes.

Can I add nuts to the streusel?

Yes. Chopped pecans or walnuts mixed into the streusel add extra crunch and pair well with the pumpkin and warm spices, without needing any other change to the recipe.