Pumpkin coffee cake is the perfect fall treat for breakfast or just a snack! The crunchy cinnamon streusel topping is the best.

Cut piece of pumpkin coffee cake with cinnamon streusel.

Hey pumpkin fans! What’s fall without another fall spiced pumpkin recipe? You may have already seen my butterscotch pumpkin cake bars or whole grain pumpkin spice pancakes.

Now get ready for some pumpkin coffee cake! It’s easy to make plus you can pretty much eat it anytime of day. It's a breakfast cake, a snack cake, an after dinner treat. Basically it's whatever you want it to be.

Pumpkin coffee cake with piece cut out of corner.

What I like about this pumpkin cake:

Because this is a pumpkin cake, you really don’t need eggs in this recipe. The pumpkin holds everything together and provides moisture. As you can tell, the egg is not missed for leavening either. That makes this pumpkin coffee cake vegan friendly provided you make a few adjustments with the small amount of milk and butter.

The best part about the coffee cake? Definitely the streusel! The cake is not overly sweet by itself so most of the sweet flavor comes from the cinnamon streusel. I just love the crunchiness of it.

How to Make Pumpkin Coffee Cake

To make pumpkin coffee cake you will need flour, baking powder, pumpkin spice mix, canned pumpkin, vegetable oil, milk, vanilla and sugar. I didn’t really do anything fancy with the ingredients here. It’s pretty much a one bowl recipe. (Except I like to use a separate one for dry ingredients to make sure they blend.) I do need to warn you, that the cake batter is very thick! That’s totally fine, it is supposed to be that way.

The streusel layer is THE BEST part of the cake. I love the crunchiness it adds to the dense pumpkin cake. For the streusel layer, you will need brown sugar, flour, melted butter and cinnamon. Again, just mix it all together in a small bowl with a fork. Easy peasy. Then layer it over the pumpkin batter and bake!

Pumpkin coffee cake piece on a white plate with fork.

Variations to Pumpkin Coffee Cake:

This pumpkin coffee cake tastes great just the way it is but if you like a little extra sweetness, you can add a vanilla glaze.
Add chopped nuts to the streusel layer. I think walnuts or pecans would work really well.
For a vegan option, use non dairy butter and non-dairy milk.

Pumpkin Coffee Cake Recipe

Name: Pumpkin Coffee Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 1/4 cup unsalted butter, melted; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1 tablespoon cinnamon; Pinch salt; 2 cups flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 Tablespoon pumpkin spice; 1 cup pumpkin puree; ¾ cup sugar; ¼ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract

Yield: 16 pieces

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Pumpkin coffee cake is the perfect fall treat for breakfast or just a snack! The crunchy cinnamon streusel topping is the best.

Ingredients

For the cake layer:

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 Tablespoon pumpkin spice
1 cup pumpkin puree
¾ cup sugar
¼ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract

For the streusel layer:

¼ cup unsalted butter, melted
½ cup all-purpose flour
½ cup brown sugar
1 tablespoon cinnamon
Pinch salt

Instructions

Preheat the oven to 350F. Prepare an 8x8 baking pan by greasing it with butter on the bottoms and the sides. Optional: line the pan with parchment paper with overhangs to easily lift the cake out of the pan.
In a small bowl, combine the streusel ingredients: melted butter, all purpose flour, brown sugar, cinnamon and salt.
Use a fork to mash it up and mix well. It should be crumbly. Set aside.
In a medium bowl whisk together the flour, baking powder, salt and pumpkin spice. Set aside.
In a large bowl, combine the pumpkin puree, sugar, oil, milk and vanilla. Stir with a spatula until combined.
Add the dry ingredients to the pumpkin mixture. Stir with a spatula until combined.
Spread the batter into the prepared pan.
Evenly spread the streusel mixture over the top of the pumpkin cake layer. Bake for 35-40 minutes. Check the cake for doneness by putting a toothpick in the center. It should be clean.
Cut the coffee cake into 16 pieces or the desired number and serve.

Notes

This pumpkin coffee cake tastes great just the way it is but if you like a little extra sweetness, you can add a vanilla glaze.
Add chopped nuts to the streusel layer. I think walnuts or pecans would work really well.
For a vegan option, use non dairy butter and non-dairy milk.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 141mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 2g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.