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Pumpkin Coffee Cake Recipes That Will Wow Your Fall Mornings

Pumpkin coffee cake slice with cinnamon streusel and vanilla glaze topping
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Cozy, moist pumpkin coffee cake crowned with a crunchy cinnamon-nut streusel and finished with a silky vanilla glaze. Perfect with your morning brew or for an easy fall dessert.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 tsp vanilla extract

For the Streusel Topping

  • 3/4 cup all-purpose flour
  • 2/3 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped pecans (optional)

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Substitutions: Greek yogurt for sour cream; vegan butter & flax eggs for dairy/egg-free; coconut oil for butter in streusel.

Instructions

  1. Prep: Heat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment.
  2. Dry mix (cake): In a medium bowl whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Cream: In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  4. Add wets: Beat in eggs one at a time, then mix in pumpkin purée, sour cream, and vanilla (batter may look slightly curdled—OK!).
  5. Combine: Fold dry ingredients into wet just until combined—do not overmix.
  6. Streusel: In a bowl mix flour, brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly; fold in pecans if using.
  7. Assemble: Spread batter evenly in pan. Sprinkle streusel over the top.
  8. Bake: 45–50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Glaze: Cool 15 minutes. Whisk powdered sugar, milk, and vanilla until smooth; drizzle over warm cake. Let set 10 minutes before slicing.

Notes

Serves 12. For muffins: divide batter among lined tins, top with streusel, bake 18–22 minutes. Make-ahead: bake, cool, cover, and glaze just before serving—flavor improves overnight. Storage: airtight at room temp 3 days, fridge 7 days, or freeze slices up to 3 months. Tips: use pure pumpkin (not pie filling); avoid opening the oven before 30 minutes; glaze when warm—not hot—for defined drizzle.

Nutrition

Keywords: pumpkin coffee cake, pumpkin streusel cake, fall baking, brunch cake, easy pumpkin dessert

Find it online: https://harmonymeal.com/pumpkin-coffee-cake/