Pumpkin Coffee Cake

Cozy up with a slice of the perfect fall treat, this irresistible Pumpkin Coffee Cake!

Made with rich, smooth buttermilk for extra tenderness, this coffee cake blends warm pumpkin spice flavors in every bite. It’s topped with a buttery cinnamon pecan streusel that adds a wonderful crunch and finished with a sweet maple syrup glaze. So delicious and great for any time of the day!

Prep Time: 20 minutes
Bake Time: 1 hour
Cooling Time: 20 minutes
Total Time: 1 hour and 40 minutes
Servings: 16 to 20 slices
Prep Level: Beginner +

There is a square white plate with four slices of pumpkin coffee cake on it. In the background there is a baking dish with a pumpkin coffee cake in it. The baking dish is on a white cloth napkin. Items are on a wood surface.

Why You’ll Love This Recipe

Easy To Make: This recipe is simple to follow, which is great for both beginner and seasoned bakers.
Texture: The buttermilk adds a subtle tang and moistens the cake.
Flavor: Pumpkin puree mixed with spices like cinnamon, nutmeg, and cloves creates a warm, comforting fall flavor.
Crumb Topping: The buttery cinnamon streusel with pecans adds the perfect crunch to the cake.
Crowd Pleaser: This coffee cake is great for family gatherings. It can be served at a brunch or a holiday dessert.Kid-Friendly – Simple flavors everyone will love!

Ingredients

Cake

Granulated sugar
Light brown sugar or dark brown
Canola oil or vegetable oil
Large eggs (room temperature)
Buttermilk (see FAQ’s)
Vanilla extract
Pumpkin puree
All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground cloves
Ground ginger
Ground nutmeg
Baking powder
Nonstick cooking spray

Crumb Topping

All-purpose flour
Light brown sugar
Unsalted butter
Ground cinnamon
Pecan pieces

Maple Glaze (optional)

Powdered sugar
Maple syrup
Milk
Vanilla extract

There is a white plate with a piece of pumpkin coffee cake on it. There is a fork resting on the plate. In background there is a white rectangular baking dish with a pumpkin coffee cake in it. Items are on a white surface.

Helpful Tools and Equipment

Large mixing bowl
Medium size bowl
Small bowl
Measuring cups
Measuring spoons
Whisk
Electric mixer – Hand-held or standup
Rubber spatula
9×13-inch baking pan
Cooling rack
Oven mitts

How To Make

There is a large clear glass bowl with flour in it. There is a small white dish that has a variety of ground spices in it. There is a mixing utensil laying in front of the bowl. Items are on a white surface.

There is a large clear glass bowl with a flour mixture in it. There is a mixing utensil laying in front of the bowl. Items are on a white surface.

Preheat oven. Add the flour to a medium-sized bowl.

Whisk in the baking soda, salt, cinnamon, cloves, ginger, nutmeg, and baking powder until incorporated.

There is a large clear glass bowl with a mound of brown sugar, white sugar and canola oil in it. There is a handheld electric mixer next to the bowl. Items are on a white surface.

There is a large clear glass bowl with a brown sugar mixture in it. There is a gray rubber spatula resting in the bowl. There is a handheld electric mixer next to the bowl. There is a clear glass measuring cup with raw eggs in it. Items are on a white surface.

Pour the granulated sugar, brown sugar, and canola oil into a larger bowl. Beat with an electric mixer at medium speed until creamy.

There is a large clear bowl with a wet sugar and egg mixture in it. There is a handheld electric mixer next to the bowl. In the background there is an open can of pumpkin puree, a small bowl with vanilla extract in it and a glass measuring cup with buttermilk in it. Items are on a white surface.

There is a large clear bowl with a wet pumpkin mixture in it. There is a handheld electric mixer next to the bowl. Items are on a white surface.

Add the eggs one at a time, beating just until blended. Scrape down the sides of the bowl as needed.

Add the buttermilk, vanilla extract, and the pumpkin puree. beat until fully incorporated.

There is a large clear bowl with a wet pumpkin mixture in it. There is a handheld electric mixer next to the bowl. In the background there is a smaller clear glass bowl with a flour mixture in it. Items are on a white surface.

There is a large clear bowl with a pumpkin cake batter in it. There is a gray rubber spatular resting in the bowl. In the background there is a white rectangular baking dish. Items are on a white surface.

Add the flour mixture to the pumpkin mixture in 2 parts and beat on low speed until just combined. (see Recipe Tips)

Coat a baking pan with nonstick cooking spray.

There is a white rectangular baking dish with an unbaked pumpkin coffee cake in it. Dish is on a white surface.

Spread pumpkin batter evenly into the prepared pan.

There is a large white bowl with flour, brown sugar, cinnamon, and butter in it. There is a fork laying next to the bowl. Items are on a white surface.

There is a white bowl with a clumpy brown sugar, butter, flour, cinnamon, and pecans mixture in it. There is a fork resting in the bowl.

Streusel: In a medium bowl, stir together the flour, brown sugar, softened butter, and cinnamon. Stir in the pecans.

There is a white rectangular baking dish with an unbaked pumpkin coffee cake in it. In the background there is a white bowl with a clumpy brown sugar mixture in it. There is a fork resting in the bowl. Items are on a white surface.

There is a white rectangular baking dish with an unbaked pumpkin coffee cake in it. In the background there is a empty white bowl with a fork resting in it. Items are on a white surface.

Use your hands and place the crumbs evenly over the batter.

Place the baking dish in the center of a preheated oven and bake until a toothpick inserted in the center comes out clean. (see Recipe Tips)

There is a white rectangular baking dish with a pumpkin coffee cake in it. The dish is on a black wire rack

Transfer to a wire rack to cool. Let the cake cool completely before removing it from the pan. Cut into squares and serve.

There is a white rectangular baking dish with a pumpkin coffee cake in it. Dish is on a wood surface.

Maple Glaze (optional): Whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a medium bowl.

Drizzle over the top of the cooled cake.

See the recipe card below for measurements and baking time.

Recipe Tips & Tricks

Use Room Temperature Ingredients: Having the eggs and buttermilk at room temperature makes a smoother batter with better texture.
Don’t Overmix the Batter: Overtaxing can result in a dense cake. Mix the wet and dry ingredients until just combined to keep the cake light and fluffy.
Prevent Over Browning: Tent the coffee cake with aluminum foil for the last 10 to 15 of baking if the top of the cake starts to brown before baking is completed.
Adjust the Maple Glaze Consistency: If the glaze is too thin, add more powdered sugar. If it’s too thick, add a splash of milk to thin it out. Let the cake cool before drizzling the maple glaze to prevent it from melting into the cake.

How to Store Pumpkin Coffee Cake

Store any leftovers in an airtight container or wrapped tightly in plastic wrap in the fridge for up to a week.

Frequently Asked Questions

Does Pumpkin Cinnamon Streusel Coffee Cake freeze well?

Yes, it freezes well. You can freeze coffee cake without the glaze for up to 3 months. Let the cake cool completely, then wrap it tightly in plastic wrap, then foil. This double layer helps prevent the cake from drying out. Defrost at room temperature overnight. Add the glaze before serving.

Can this Pumpkin Coffee Cake be made ahead?

Absolutely! The coffee cake stays moist for several days. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I substitute the buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with a mix of 2/3 cup of regular milk and two teaspoons of lemon juice or vinegar.

Can you use fresh pumpkin instead of canned?

You can substitute canned pumpkin with homemade pumpkin puree. Just make sure it’s well-drained to avoid extra moisture in the cake.

Did you try this recipe?

Drop me a note, rate this recipe, or leave a comment, I would love to know!

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Yield: 16 to 20 slices