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: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 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:
Love this Pumpkin Spice Coffee Cake recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Pumpkin Spice Coffee Cake
Ingredients
Cake
- 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
Topping
- 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
Instructions
- Preheat oven to 350°F. Grease the inside of a 9 x 13-inch baking pan. 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 milk, pumpkin puree, and pumpkin pie spice.
- Gradually mix in the flour mixture a little at a time until everything is well blended.
- Spread evenly into the prepared baking pan.
- In the same small bowl used for the flour mixture, mash together all 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. Let cool before serving.
Notes
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.
Nutrition
This recipe was originally posted on September 12, 2016. It was updated with an improved recipe, new images, tips, techniques, and FAQ’s in August 2020.
