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This pumpkin coffee cake recipe is moist, spiced with cinnamon, nutmeg, and cardamom, topped with a buttery coconut–pecan crumb topping, and finished with a sweet drizzle of glaze. It’s the best pumpkin coffee cake to bake for brunch, holidays, or any fall morning.
If you LOVE pumpkin recipes as much as I do, try my pumpkin cheesecake, pumpkin gooey butter cake, frozen pumpkin mousse pie and super moist pumpkin bread!
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Pin ItWhy You’ll Love This Pumpkin Coffee Cake
- Moisture matters: The combo of pumpkin puree, vegetable oil, and melted butter creates the most tender texture.
- Coconut–Pecan streusel: Similar to my crumb cake recipe the best part of coffee cake is the crunchy topping with pecans and coconut!
- Easy to bake: Just like my classic coffee cake recipe, this is also easy to make! Simply whisk together the dry and wet ingredients in separate bowls, then pop it into the oven.
- Perfect for entertaining: Bake it in a 9×9 pan and serve for brunch, holiday mornings, or even dessert with homemade hot chocolate.
Pumpkin Coffee Cake Ingredients
All-purpose flour: I use King Arthur Flour. You can also swap half for whole wheat flour or gluten-free baking flour.
Baking powder + baking soda: The leavening duo that makes the cake rise beautifully.
Cinnamon, nutmeg, cardamom (or pumpkin pie spice):Cozy, warm spices that make your kitchen smell like fall. Add a pinch of cloves if you love that extra spice kick.
Light brown sugar: Gives sweetness and caramel notes. You can sub in coconut sugar for a slightly earthier taste.
Eggs: Best at room temperature, so they whisk in smoothly.
Pumpkin purée: 100% pumpkin, not pumpkin pie filling. If you’re ambitious, try homemade pumpkin puree for even more pumpkin flavor.
Vegetable oil + unsalted butter: The combo keeps the cake soft and rich. You can use olive oil or coconut oil for a subtle flavor twist, and even swap in sour cream for extra tang and moisture.
Topping: brown sugar, flour, shredded coconut, walnuts or pecans, melted butter — crunchy, golden, and basically the best part of coffee cake.
Glaze: powdered sugar, milk, and a sprinkle of cinnamon, nutmeg, and cardamom. If you’re feeling fancy, swap in pure maple syrup or a dash of vanilla extract for extra flavor.
How to Make Pumpkin Coffee Cake
- Prepare the pan: Grease or spray a 9×9 baking pan.
- Whisk the dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, and warm spices.
- Mix the wet ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar, eggs, vegetable oil, and melted butter.
- Combine: Gently stir the wet into the dry until just combined (don’t over-mix).
- Make the streusel crumb topping: In a small bowl, stir together flour, brown sugar, coconut, and chopped walnuts. Cut in cold butter with a fork or pastry cutter until sandy. Sprinkle over the top of the batter.
- Bake: About 35 minutes at 350°F. A toothpick or cake tester should come out clean.
- Drizzle: Whisk the powdered sugar, milk, and spices, then drizzle over the cooled cake.
Eden’s Recipe Tip
Don’t overbake! Set your timer for a few minutes less than the recipe time and check with a toothpick. The cake should come out moist — not dry.
Cover leftovers with foil and store in an airtight container at room temperature for up to 3 days.
Love crumbs? Double the streusel topping (I do this for my apple crisp) for extra crunch!
Make muffins by baking the batter in a muffin pan — reduce the oven time to about 20 minutes for perfect pumpkin crumb cake muffins.
Serve warm with the glaze drizzled over the top — it’s the best pumpkin coffee cake for fall entertaining or just a cozy morning treat.
Pumpkin Coffee Cake FAQ’s
A good coffee cake is moist, tender, with just the right balance of sweetness and spice. The crumb topping is key — that crunchy streusel is the hallmark of the best coffee cakes.
It’s the combo of brown sugar, butter, warm spices, and a sweet streusel topping that gives coffee cake its signature flavor.
Unlike other cakes, coffee cake is designed to be less sweet, has a crunchy crumb topping, and is often served for breakfast or brunch instead of dessert. This recipe is unique for its very moist texture and coconut pecan streusel topping!
Use pumpkin puree, vegetable oil, and melted butter to lock in moisture. Storing it in an airtight container wrapped in plastic wrap also helps.
Yes! Slice the cake, then wrap each piece in foil, beeswax wrap, compostable parchment paper, or plastic wrap. Place the wrapped slices in a freezer-safe bag or airtight container and store for up to 2 months. Thaw at room temperature when you’re ready to enjoy.
You can! Stir in about ¼ cup of sour cream to the batter — it adds tang and extra moisture. If you do, you can slightly reduce the vegetable oil by a tablespoon to keep the balance.
How to Store Pumpkin Coffee Cake
- Room Temperature: Once cooled, cover the cake tightly with foil or beeswax wrap and keep in an airtight container for up to 3 days.
- Refrigerator: For longer freshness, store in the fridge for up to 5 days. Warm slices in the oven or microwave before serving.
- Freezer: Wrap individual slices in foil, parchment paper, or beeswax wrap, then place in a freezer-safe bag or airtight container. Freeze for up to 2 months. Thaw at room temperature and drizzle with extra glaze if needed.
More Pumpkin Recipes
Bake this pumpkin coffee cake once, and I promise it’ll become your go-to fall bake, right next to my pumpkin chocolate chip cookies. If you make this Pumpkin Coffee Cake, please leave a review!
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Pumpkin Coffee Cake Recipe
Ingredients
Pumpkin Coffee Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
Crumb Topping
- 1/2 cup shredded sweetened coconut
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans, or walnuts
- 1/4 cup melted butter , unsalted
Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
Instructions
- Preheat the oven to 350°F (175°C). Grease or spray a 9×9-inch baking pan and line it with parchment paper for easy removal. 10×10-inch pan will work too.
- Whisk the dry ingredients – In a large bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, cardamom, and nutmeg. Mix until well blended.
- Mix the wet ingredients – In a medium bowl, whisk together the pumpkin puree, light brown sugar, eggs (at room temperature), vegetable oil, and melted butter until smooth.
- Combine the batter – Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Do not overmix — the batter should be thick and slightly lumpy.
- Prepare the crumb topping – In a small bowl, stir together the flour, light brown sugar, shredded coconut, and chopped pecans (or walnuts). Pour in the melted butter and use a fork to mix until the mixture resembles coarse crumbs.
- Assemble the cake – Spread the pumpkin batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the top of the batter.
- Bake – Place in the oven and bake for 30–35 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Don’t overbake — start checking at 28 minutes.
- Cool the cake – Let the cake cool in the pan for about 10 minutes before glazing. This helps the crumb set and keeps the glaze from melting.
- Make the glaze – In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, and cardamom until smooth. Adjust the consistency with a little extra milk or powdered sugar if needed.
- Drizzle and serve – Pour or drizzle the glaze evenly over the cooled cake. Slice into squares and serve warm or at room temperature.
Notes
- Pumpkin puree vs. pumpkin pie filling – Use 100% pumpkin puree, not pie filling (which is pre-sweetened and spiced).
- Don’t over-mix – Stir the wet and dry ingredients until just combined. Over-mixing makes the cake dense.
- Check early – Start checking at 28 minutes with a toothpick; if it comes out mostly clean, it’s done. Over-baking will dry it out. It can bake anywhere from 28-35 minutes,
- Make ahead – Bake the cake, let it cool, then wrap tightly in foil or beeswax wrap and keep at room temperature for up to 3 days, or freeze slices in an airtight container for up to 2 months.
- Glaze tips – Add more milk for a thinner drizzle or more powdered sugar for a thicker one. Drizzle when the cake has cooled slightly so it doesn’t melt into the topping.
- Double the crumb – If you love a crunchy streusel topping, double the coconut–pecan mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
