Pumpkin Spice Coffee Cake

Name: Pumpkin Spice Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup butter (* at room temperature); 1 cup granulated sugar; 2 eggs; 1/2 cup whole milk; 1 15 ounce can pumpkin puree; 1 teaspoon pumpkin pie spice; 1/2 cup all purpose flour; 1/2 cup brown sugar; 1/4 cup butter (* cold and cut into pieces); 1/4 teaspoon pumpkin pie spice

Published August 27, 2020. Last updated March 16, 2022 by Lauren Vavala

Pumpkin Spice Coffee cake is a simple coffee cake recipe made with pumpkin puree and pumpkin pie spice. It’s the perfect fall version of this classic recipe that can be enjoyed for breakfast or as a sweet treat. It pairs perfectly with coffee or tea.

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Every year it seems the fall food season starts earlier and earlier, I am here for it! I have actually been surprised to see so people making pumpkin recipes in June and have even had a ton of visits to my Gingerbread Cupcakes recipe in the middle of summer. I love it!

The first pumpkin recipe that I ever made was Pumpkin Chocolate Chip Cookies. My addiction to pumpkin pie spice took hold after the first bite. I’m sure a lot of you can relate. I questioned over and over again why the heck I was so against trying anything pumpkin for so long.

Since then, the pumpkin spice recipes have continuously rolled out. This recipe for Pumpkin Spice Coffee Cake was either the second or third that I shared. The new images do it so much more justice. It’s beautiful and delicious.

I recently tested this recipe without eggs (it works well with an egg substitute) so that my youngest could enjoy it as well. Both of my kids were eating it and repeatedly saying “mmm mmm” while the oldest kept asking, “Why is this so good?”

I’d say it’s a must try, for sure.

Why This Recipe Works

This is a very easy recipe to make, even for beginner bakers. It’s a simple sheet cake with a crumb topping.

This coffee cake is incredibly moist. Each bite is loaded with tons of pumpkin spice flavor. The crumb topping on top adds the perfect amount of sweet, buttery, flavor to the spiced cake.

It’s a great choice for a yummy seasonal breakfast or an afternoon treat with a hot cup of coffee. For those of you who are ready to go all out with the pumpkin spice this season, try it with a pumpkin spice latte for the most pumpkin-y flavor.

How to Make Pumpkin Spice Coffee Cake

What You Need To Make This Recipe

For the pumpkin spice cake, you will need:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 eggs
1/2 cup whole milk
1 15 ounce can pumpkin puree (not pie filling)
1 teaspoon pumpkin pie spice

For the crumb topping, you will need:

1/2 cup all purpose flour
1/2 cup brown sugar (packed)
1/4 cup butter (cold, cut into pieces)
1/4 teaspoon pumpkin pie spice

Note: this recipe has been tested with an egg substitute, as well. The cake is equally as delicious, though the texture is a little more bar-like, rather than cake-like.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set your butter out to come to room temperature about an hour or two before you begin.

Preheat your oven to 350°F. Grease the inside of a 9 x 13-inch baking pan.

Create!

In a small bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In an electric mixer, cream the butter and sugar together.

Add the eggs one at a time. Slowly add the cream, pumpkin puree, and pumpkin pie spice.

Gradually add in the flour mixture a little at a time until everything is well blended.

Spread evenly into the prepared pan.

In the same small bowl that you used for the flour mixture, mash together all of the ingredients for the crumb topping with a fork until moist crumbles form.

Sprinkle the crumbs evenly over the cake batter.

Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.

Present!

Let cool before serving.

Tips and Techniques

This recipe can be made egg free by replacing the eggs with an egg substitute. The final result will be more bar-like rather than cake-like.
Be sure to use pureed pumpkin, not pumpkin pie filling.
Store leftover coffee cake, tightly wrapped with plastic wrap in the refrigerator. Use within 1 week.

FAQ’s

How Do You Reheat Coffee Cake?

Cover the cake with aluminum foil to prevent it from drying out, and place in an oven at 300°F until warmed through.

Does Coffee Cake Have Coffee In It?

Most coffee cakes do not have coffee in them.

Why Is It Called Coffee Cake If There Is No Coffee In It?

Coffee Cake is a cake that is often served alongside coffee.

More Pumpkin Dessert Recipes

Here are a few more pumpkin dessert recipes to try:

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins taste like dessert but are actually a nutritious breakfast or snack. They are a high-fiber recipe, that can be made dairy free, you can eat anytime, guilt-free.

Get The Recipe

Three pumpkin chocolate chip muffins stacked on top of each other on a small white plate with more muffins scattered in the background.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.

Get The Recipe

A stack of pumpkin spice pancakes on a small white plate with a portion cut out, a fork next to the plate and pecans and 2 white bowls in the background on a white board with a blue and white towel partially showing

Pumpkin Cream Puffs

An easy recipe for classic, French pâte à choux pastry is the base for these Pumpkin Cream Puffs. Filled with an incredibly delicious, creamy pumpkin filling, these light and airy cream puffs are an amazing must-try fall dessert.

Get The Recipe

Pumpkin Spice Cream Puffs on a White Plates and more Cream Puff Shells in the Background

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