Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake is moist, spiced with cinnamon, cardamom, and nutmeg, topped with a buttery coconut–pecan crumb topping, and finished with a sweet cinnamon spice glaze. Perfect for fall mornings, brunch, or holiday entertaining, this easy pumpkin coffee cake recipe is one you’ll bake all season long!
Servings: 12 servings
Cost: $20
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. 10x10-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
Calories: 405kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 296mg | Potassium: 219mg | Fiber: 3g | Sugar: 38g | Vitamin A: 5176IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
