When that crisp autumn air hits, you know exactly what time it is: time for baking! Forget those fussy layered desserts; sometimes you just need something easy, deeply satisfying, and perfect with a hot mug of coffee on a chilly morning. That’s where this incredibly simple Pumpkin Coffee Cake comes in. I’m telling you, this recipe is my go-to because it’s so straightforward—you truly just whisk things together. It comes out unbelievably moist every single time, and that buttery, spiced streusel topping? Oh, it’s the absolute best part.

I first perfected this recipe because I wanted all the cozy fall flavor wrapped up in a single pan without needing my electric mixer for half an hour. It’s proof that the best treats don’t require complicated steps. You’ve got your warm spices, your creamy pumpkin, and that perfectly crunchy crown. Trust me, once you try this, it becomes your new mandatory fall tradition.

Why This Pumpkin Coffee Cake Recipe Stands Out

What makes this recipe the one you should keep? Simple: it delivers HUGE flavor without the fuss. You won’t even need your stand mixer, seriously! It’s the perfect weeknight treat when you need something warm FAST. Plus, the texture is unmatched.

Key Benefits of Our Pumpkin Coffee Cake

Unbelievably moist crumb thanks to the pumpkin puree.
The streusel topping crumbles perfectly and bakes up just right.
Zero complicated steps—just whisking required!
That spice blend hits that sweet spot between cinnamon warmth and fall depth.

Ingredients for the Perfect Pumpkin Coffee Cake

Okay, let’s talk about what goes into this magical pan. The best part is that these are all things you probably have sitting around already, except maybe for that extra can of pumpkin puree you bought on sale last week. I always keep mine stocked up for November baking emergencies!

When you look at these measurements, remember that the balance between those sugars and that oil is what keeps the cake soft without needing tons of fussy creaming steps we talked about before. Seriously, check your can: you need pure pumpkin, not that pre-spiced pumpkin pie filling mix. That stuff throws off the whole spice balance, and we want it perfect!

For the Moist Pumpkin Coffee Cake Batter

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil (or substitute half with melted butter for richer flavor!)
2 large eggs – try to make sure these aren’t fridge-cold when you beat them in.
1 cup pumpkin puree, definitely NOT pumpkin pie filling.
1/4 cup milk
1 teaspoon vanilla extract

For the Crunchy Streusel Topping

This is the star of the show, so pay attention here! The butter absolutely *must* be cold. If it’s even a little soft, the topping will just melt into the batter instead of staying nicely crumbly on top. Don’t worry too much about getting perfect uniformity; those uneven crumbs bake up the best!

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

If you happen to have some chopped pecans or walnuts lying around, tossing a half cup of them into this streusel mixture is a game-changer. It adds a nice, nutty crunch that contrasts beautifully with the soft cake below. While you’re getting organized, if you need a refresher on making simple syrup for drinks later, I’ve got a great little guide on it here: simple syrup recipe.

Essential Equipment for Your Pumpkin Coffee Cake

Honestly, you don’t need a huge arsenal of fancy gadgets for this baking project, which is another reason I love it! Since we’re just whisking and folding, keep it simple. Having the right vessel makes the mixing process so much calmer, trust me.

A standard 9-inch square baking pan is perfect.
Two mixing bowls—one medium, one large—to keep your dry and wet ingredients separate.
A sturdy whisk for combining the dry stuff quickly.
A rubber spatula for folding everything together without deflating the batter.
A wire cooling rack to make sure the bottom doesn’t get soggy while it cools down.

That’s about it! No mixer required for this simple beauty.

Step-by-Step Instructions for Pumpkin Coffee Cake

This is where the magic happens, and trust me, it comes together so fast! The whole procedure is laid out here, but the secret weapon is restraint—don’t go crazy mixing once you combine the wet and dry stuff, or you’ll end up with tough cake instead of fluffy heaven.

Mixing the Dry and Wet Components

First things first, get that oven raging at 350°F (175°C) and make sure your 9-inch square pan is greased and floured. You need to keep things separate for now! Whisk all your dry cake ingredients—flour, baking soda, cinnamon, nutmeg, cloves, and salt—together in a medium bowl. Set that aside.

In a bigger bowl, just mix the sugars and oil until they look happy. Beat in those eggs one by one, then stir in the pumpkin, milk, and that lovely vanilla extract until everything is mostly smooth. Now, introduce the dry ingredients to the wet ingredients slowly. Seriously, add them gradually and only mix until you can barely see flour streaks anymore. I mean it—stop stirring right there! Overmixing is the enemy of a tender crumb.

Preparing and Layering the Streusel

Now for the best topping in the world—the streusel! Grab another small bowl. Mix the flour, brown sugar, granulated sugar, and cinnamon for the topping. Then, take that cold butter, cut into little cubes, and use your fingers or a pastry blender. You need to work that butter in quickly until it looks like coarse breadcrumbs, nothing bigger than a pea. Don’t let your hands warm up that butter too much!

Assembly is fun because it’s layered! Pour about half of your cake batter into your prepared pan. Sprinkle half of that magnificent streusel evenly over the top. Then, gently pour the rest of the batter right over it, trying not to disturb the layer underneath too much. Finally, sprinkle on the remaining streusel so every bite gets that spiced crunch. I like to quickly tap the pan on the counter once after layering to settle it all down.

Baking and Cooling the Pumpkin Coffee Cake

Slide that pan into the preheated oven for about 45 to 55 minutes. You’re looking for a wooden pick inserted right into the center to come out clean, or maybe just a few moist crumbs clinging to it—that’s the perfect sign that it’s done baking! If you notice the edges getting dark before the middle seems done, just tent a piece of foil over the top loosely.

When it comes out, resist the urge to slice it immediately! Let it cool completely in the pan sitting right on a wire rack. If you try to move it too soon, the warm crumb might tear. Waiting those crucial 20 minutes lets the structure set up nicely before you slice into your perfect, warm pumpkin pie smoothie of a cake.

Tips for the Best Pumpkin Coffee Cake Results

Even though this is a simple recipe, those little expert touches make all the difference between a good coffee cake and the *best* coffee cake ever! I learned these tricks through a lot of happy trial and error, so pay attention to what really keeps our cake moist and crumbly.

First, and I can’t stress this enough: make sure you are using pure pumpkin puree. If you accidentally grab that canned pumpkin pie filling, you’ll have way too much sugar and way too little density, and it throws off the spices completely. Stick to the pure stuff every time!

You asked about the oil versus butter substitution—and while I personally love the oil for achieving that guaranteed moist texture, if you want richer flavor, swap half the oil for melted butter. It definitely adds a depth that’s wonderful, though it might make the crumb slightly less tender, so it’s a trade-off!

Here’s my favorite little bonus tip: once the batter is layered in the pan with the streusel on top, gently tap the whole pan hard against the counter twice. This might sound weird, but it pops any big air bubbles hiding in the batter right before it goes into the oven. It helps ensure the surface stays nice and even. For even more seasonal baking inspiration, check out my guide on making a quick pumpkin spice smoothie while this bakes!

Variations for Your Pumpkin Coffee Cake

This basic recipe is fantastic on its own, but I love switching things up once I’ve perfected the core thing. It’s so versatile! You can keep the cake part exactly the same and just play with the topping, or you can sneak a little extra flavor into the batter itself.

If you want a little texture contrast on top, just toss in some chopped pecans or walnuts right there with the streusel mixture. That crunch against the soft crumb is divine. For the batter, sometimes I swap out the vegetable oil for applesauce for an even more tender texture—though you might need to bake it five minutes longer. Or, try adding a tiny splash of maple extract with your vanilla for a completely different kind of warmth!

Storing Your Leftover Pumpkin Coffee Cake

The wonderful thing about this coffee cake is that it stays deliciously moist for days! Unlike those fussy layer cakes that dry out if you look at them funny, this recipe is built to last, thanks to that pumpkin and oil combination.

You absolutely do not need to stick this in the fridge! In fact, I highly advise against it. Cold temperatures tend to make quick breads and coffee cakes stiff and a little dry. Keep it right on the counter, covered tightly. The recipe notes say you can keep it good for up to three days stored this way, and I find that’s pretty accurate if you wrap it well.

If you do plan on storing it the full three days, here’s my little trick for keeping that crumb soft: after it’s fully cooled, wrap each individual slice tightly in plastic wrap first. Then, toss those wrapped slices into a sturdy zip-top bag or an airtight container. That double layer of defense locks in all that moisture. When you’re ready for a piece, just microwave it for about 10 to 15 seconds—it comes out tasting freshly baked!

Frequently Asked Questions About Pumpkin Coffee Cake

I know baking can sometimes bring on the questions, especially when you’re using a tried-and-true recipe that differs slightly from modern trends. Don’t sweat it! Here are the common things people ask me about making sure this Pumpkin Coffee Cake turns out picture-perfect every single time.

You might be wondering if you can skip the crunchy topping or use that weird jar of pumpkin spice mix instead of individual spices. Short answer: you can try, but you won’t get the exact results we’re aiming for here! Stick to the list for maximum flavor gratification.

Can I substitute butter for the oil in this Pumpkin Coffee Cake?

That’s a great question about richness! You absolutely can substitute butter for the oil, but you need to pay attention to what the oil is doing for the texture here. Since we aren’t creaming the fat, the oil gives us an incredible, guaranteed moisture level.

If you choose to substitute, the notes say you can replace half of the vegetable oil with melted butter for a richer overall flavor. Just remember that using all butter might result in a slightly less tender crumb compared to using the oil specified in the recipe. It’s a bit of a flavor versus texture trade-off, but both ways are yummy!

What is the best way to tell if my Pumpkin Coffee Cake is done?

While the time ranges I gave—45 to 55 minutes—are a great starting point, ovens are moody, right? You can’t just rely on the clock! The number one, absolute best test is the classic wooden pick inserted into the very center of the cake.

If that pick comes out with wet, gooey batter stuck to it, it needs more time. If it comes out completely dry, you’ve gone too far, and it might be a little stiff. We are looking for that perfect middle ground: the pick should have moist crumbs clinging to it when you pull it out. That means the cake is set, moist, and ready to come out of the oven so you don’t overbake the center! If you have extra time after pulling this out of the oven, you can check out how to make a festive pumpkin spice smoothie!

Also, look for visual cues! The edges of the cake should look slightly pulled away from the sides of the baking pan. That separation is a sure sign that the structure is firm enough to handle the cooling process without collapsing.

Estimated Nutritional Snapshot for Pumpkin Coffee Cake

Now, I always look at these numbers, but honestly, when it comes to fall baking, I try not to dwell too much, right? This general snapshot gives you a ballpark idea of what you’re working with per slice of our wonderful Pumpkin Coffee Cake.

Remember, because we’re using vegetable oil and a good amount of brown sugar and butter in that streusel, these numbers reflect a rich dessert. These figures are just estimates, totally depending on how fresh your pumpkin is and exactly which ingredients you substitute in!

Calories: Around 320 per serving
Total Fat: About 16g
Carbohydrates: Roughly 43g
Sugar Content: Near 30g
Protein: About 4g

It’s a delightful treat, perfectly suited for a big Sunday brunch! Enjoy every crumb!

Simple Pumpkin Coffee Cake

Author: cocktailmixguide.com
Total Time: 65 min
Yield: 9 servings 1x
Diet: Vegetarian

Print Recipe

Description

A straightforward recipe for a moist pumpkin coffee cake with a streusel topping.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
For the Streusel:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
Beat in the eggs one at a time. Stir in the pumpkin puree, milk, and vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just blended. Do not overmix.
Prepare the streusel: In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle with the remaining streusel.
Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack before slicing and serving.

Notes

You can use canned pumpkin puree, not pumpkin pie filling.
For a richer flavor, substitute half of the vegetable oil with melted butter.
Store leftovers covered at room temperature for up to three days.

Prep Time: 15 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30
Sodium: 250
Fat: 16
Saturated Fat: 4
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 43
Fiber: 2
Protein: 4
Cholesterol: 45

Keywords: pumpkin, coffee cake, streusel, cinnamon, fall baking, quick bread