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Irresistible Pumpkin Coffee Cake Recipe to Warm Your Fall Mornings - Featured Image

Irresistible Pumpkin Coffee Cake Recipe to Warm Your Fall Mornings

Learn how to make delicious Pumpkin Coffee Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this Pumpkin Coffee Cake lies in selecting the right ingredients that bring out the best flavors and textures without complicating the process. I always reach for fresh pumpkin puree — homemade if possible — because it adds that natural sweetness and moisture that canned just can’t beat. Choosing fresh spices and quality butter makes a noticeable difference, too, and it’s worth taking a little extra time to find them. I’ve found that swapping out half the all-purpose flour for whole wheat adds a nice nutty depth without making the cake dense.

  • 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (fresh or canned, not pie filling)
  • 1/2 cup sour cream or plain Greek yogurt (for extra moisture)
  • For the crumb topping:
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. Set aside.
  3. In a large bowl, beat the softened butter with both sugars until light and fluffy—this usually takes about 3-4 minutes with a hand mixer.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Mix in the pumpkin puree and sour cream until just combined. Don’t overmix here to keep the cake tender.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated.
  7. For the crumb topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  8. Pour the batter into your prepared pan and evenly sprinkle the crumb topping over it.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
  10. Let the cake cool in the pan for at least 15 minutes before slicing. This resting time helps the cake to set and makes serving easier.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Pumpkin Coffee Cake, recipe, cooking, food