This Pumpkin Coffee Cake has the perfect amount of spice to give you that warming of fall flavors. It is moist from pumpkin puree and has a delightful crunchy streusel crumb topping. It is finished with a drizzle of icing, which is the perfect sweet topping it needs to finish it off.
Want more great ideas for a coffee hour, then try our amazing Pumpkin Cookies, Blueberry Coffee Cream Cheese Cake, or our Coffee Cupcakes with Caramel Filling. Both are fabulous desserts that you will want to make again and again.
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Emile Henry 13″ x 9″ Large Rectangular Baker
Stainless Steel Measuring Cups & Spoons Set, Cups and Spoons
What Goes into Pumpkin Coffee Cake
The ingredients are simple, and you will have most of them at home. Remember, for this recipe, to use canned pumpkin or pumpkin purée, not pumpkin pie filling. The difference in the pie filling is that it has other ingredients and spices already added, which you don’t want as you want to add your own for this specific recipe.
This recipe has been tested with a big variation in the amount of pumpkin pie spice added. I have used anything from 2.5 teaspoons up to 2.5 tablespoons. The lesser is well lesser, and the larger amount really gives a burst of fall flavors with each nibble. I will let you decide on the amount of spice you would like your cake to taste.
Ingredients
For the Cake:
All Purpose Flour (recommend spooned and leveled)
Baking Powder
Baking Soda
Canned Pumpkin, not Pumpkin Pie Filling
2% or Full-Fat Greek Yogurt (I used 2% Fage Brand)
Milk, room temperature
Pumpkin Pie Spice
Dark Brown Sugar
Granulated Sugar
Salt
For the Streusel:
Dark Brown Sugar
All Purpose Flour (spoon and leveled)
Unsalted Butter, Cold, Diced
Ground Cinnamon
Pinch of salt
For the Icing:
Confectioner’s Sugar
Milk
Vanilla Extract
Supplies:
Mixing Bowls (Variety of sizes)
Wooden spoons
Spatulas
9×13 pan (or a 9×9 for a thicker cake).
How to Make Pumpkin Coffee Cake
Preheat the oven to 350F. In a large-sized mixing bowl, add the All Purpose Flour, Pumpkin Pie Spice, Baking Powder, Baking Soda, and Salt. Whisk until combined.
In a large bowl, combine the Dark Brown Sugar, Granulated Sugar, Greek Yogurt, Pumpkin Puree, and Milk.
Add the wet ingredients to the dry ingredients. Mix but be careful not to over-mix the cake batter as that will make your cake too dry. The batter should be nice and thick.
In a small bowl, add 1/2 cup All Purpose Flour, Dark Brown Sugar, Ground Cinnamon, and a pinch of Salt. Cut the cold butter using either a pastry blender/cutter, fork, or your fingers. Be sure to really get in there and mix well. It will create small lumps. I prefer using my hands, even though it is the messiest of the options.
Pour the batter into a prepared 9 x 13 greased/sprayed baking pan. Sprinkle with streusel topping to completely cover the top. Bake the cake for 28-34 minutes. I would check at 28 minutes by inserting a toothpick until it comes out mostly clean. Some ovens bake more hot than others, so watch the remaining 5 or so minutes. Set on a rack to cool.
You can either drizzle the icing on a warm or cooled cake. I prefer when the cake is cooled. To make the icing, take a small bowl and whisk the Confectioner’s Sugar (aka Powdered Sugar) with one tablespoon of Milk and 1/4 tsp of Vanilla Extract. Mix well and drizzle over the cake.
Cut into squares and enjoy!
How to Store this Cake
This cake can be stored on the counter at room temperature for 3-4 days in an air-tight container. It can also be refrigerated.
Can I make this ahead of time and freeze it?
Yes, I have frozen this. I recommend freezing without the icing and adding that later as it will thaw better and be more appealing to eat. But if you have leftovers, you will also be able to freeze the cut squares. I first wrap them in plastic wrap and then freeze them in an air-tight container.
If frozen, it will last up to 3 months in the freezer. Again, if making ahead, I prefer without the icing.
Can I eat these warm or cold?
This Pumpkin Coffee Cake recipe tastes delicious warm out of the oven or at room temperature. It is also perfect at any time of the day.
What is another variation I can make?
You can add a swirl in the middle with the streusel topping and even add in crushed nuts (pecans, walnuts, hazelnuts), which works well.
What are substitutions that I can make?
If you don’t have Greek Yogurt, you can also use Sour Cream as a substitute. Either of these makes the cake lovely and moist.
For milk, any variety works; however, I like at least 2% or more to make a more creamy finished product.
Whole and buttermilk work very well in this cake. The buttermilk provides a little tang.
You can use Light Brown Sugar if you don’t have Dark Brown Sugar. I prefer Dark Brown Sugar as it has more of a molasses-like flavor profile.
I love recipes like this, where I can possibly use up some other ingredients that I may have hanging around the house.
Why are there no eggs in this cake recipe?
Great question! The pumpkin puree kind of replaces the egg in the dish and will nicely bind everything to come together.
Can I make this in a round dish instead or a rectangle?
Yes, but you may need to increase or decrease the amount of cooking time depending on the size of the dish. You can also make it in a 9 x 9 for a more thick coffee cake. It all depends on how many people you would like to feed with this gorgeous cake.
Pin it HERE!
Pin it HERE!
Pumpkin Coffee Cake
Ingredients
For the Cake
- 2 Cups All Purpose Flour recommend spooned and leveled
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 Cup Canned Pumpkin
- 1/2 Cup 2% or Full-Fat Greek Yogurt I used 2% Fage Brand
- 1/4 Cup Milk room temperature
- 2.5 teaspoons to 2.5 Tablespoons Pumpkin Pie Spice depending on how strong of spice flavor you like
- 1/2 Cup Dark Brown Sugar
- 1/4 Cup Granulated Sugar
- 1/4 tsp Salt
For the Streusel
- 1/4 Cup + 2 Tablespoons Dark Brown Sugar
- 1/2 Cup All Purpose Flour spoon and leveled
- 4 Tablespoons Unsalted Butter Cold, Diced
- 2 teaspoons Ground Cinnamon
- Pinch of salt
For the Icing
- 2/3 cup of Confectioner’s Sugar
- 1 Tablespoon milk
- 1/4 tsp Vanilla Extract
Instructions
- Preheat the oven to 350. In a large-sized mixing bowl, add the All Purpose Flour, Pumpkin Pie Spice, Baking Powder, Baking Soda, and Salt. Whisk until combined.
- In a large bowl, combine the Dark Brown Sugar, Granulated Sugar, Greek Yogurt, Pumpkin Puree, and Milk.
- Add the wet ingredients to the dry ingredients. Mix but be careful not to over-mix the cake batter as that will make your cake too dry. The batter should be nice and thick.
- In a small bowl add 1/2 cup All Purpose Flour, Dark Brown Sugar, Ground Cinnamon, and a pinch of Salt. Cut the cold butter using either a pastry blender/cutter, fork, or your fingers. Be sure to really get in there and mix well. It will create small lumps. I prefer using my hands, even though it is the messiest of the options.
- Pour the batter into a prepared 9 x 13 greased/sprayed baking pan. Sprinkle with streusel topping to completely cover the top. Bake the cake for 28-34 minutes. I would check at 28 minutes by inserting a toothpick until it comes out mostly clean. Some ovens bake more hot than others so watch the remaining 5 or so minutes. Set on a rack to cool.
- You can either drizzle the icing on a warm or cooled cake. I prefer when the cake is cooled. To make the icing, take a small bowl and whisk the Confectioner’s Sugar (aka Powdered Sugar) with one tablespoon of Milk and 1/4 tsp of Vanilla Extract. Mix well and drizzle over the cake.
- Cut into squares and enjoy!
Comments & Reviews
Denise says
Are there really no eggs in the cake mixture?
Denise says
Never mind on that question, I just read the answer in the post. I think I’ll add one anyway.