Pumpkin Coffee Cake: The Ultimate Fall Breakfast That Actually Lives Up to the Hype

Pumpkin coffee cake is that rare autumn treat that manages to be both ridiculously easy and impressively delicious — none of that “looks better than it tastes” nonsense.

I’ll be straight with you: I’ve made this cake approximately seventeen times since September, and I’m not even slightly tired of it yet.

KEY INFO

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45 minutes
Servings: 9-12 generous squares
Difficulty level: Easy (seriously, no mixer required)
Dietary tags: Can be made vegan, vegetarian-friendly

Why You’ll Actually Make This Recipe

Look, most coffee cake recipes promise simplicity but then demand you cream butter for ten minutes or fold in egg whites like you’re auditioning for a baking show.

Not this one.

This pumpkin coffee cake comes together in one bowl with a whisk and a bit of elbow grease.

The streusel topping? Mix it with a fork while your coffee brews.

The result is a tender, spiced cake with enough pumpkin flavor to justify its name but not so much that you feel like you’re eating a candle.

EQUIPMENT NEEDED

Here’s everything you need:

• 9×9 inch baking pan (or 8×8 if that’s what you’ve got)
• Large mixing bowl
• Medium bowl (for streusel)
• Another medium bowl (for dry ingredients)
• Whisk
• Rubber spatula
• Fork or pastry blender
• Measuring cups and spoons
• Toothpick or cake tester

Simple swaps:
Don’t have a pastry blender? Your fingers work perfectly for the streusel.
No whisk? A fork will get you there.
Missing parchment paper? Just grease your pan well.

INGREDIENTS

For the Cake:

Wet ingredients:

• 1 cup (240g) pure pumpkin puree — NOT pumpkin pie filling, I beg you
• ¾ cup (170g) unsalted butter, melted and slightly cooled
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons sour cream (Greek yogurt works too)
• 1½ teaspoons vanilla extract

Dry ingredients:

• 1¼ cups (156g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the Streusel Topping:

• 1 cup (125g) all-purpose flour
• ¾ cup (150g) brown sugar, packed
• 1½ teaspoons ground cinnamon
• 1 tablespoon pumpkin pie spice
• 6 tablespoons cold unsalted butter, cut into small pieces

Optional Vanilla Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

METHOD

Step 1: Preheat and Prep

Set your oven to 350°F (175°C).

Grease your 9×9 pan or line it with parchment paper.

I usually do both because I’m paranoid about stuck cakes.

Step 2: Make the Streusel First

In a medium bowl, whisk together:

• 1 cup flour
• ¾ cup brown sugar
• 1½ teaspoons cinnamon
• 1 tablespoon pumpkin pie spice

Add your cold butter pieces.

Use a fork, pastry blender, or your fingers to work the butter into the dry ingredients.

You want it to look like coarse sand with some pea-sized butter chunks still visible.

Set this aside (or stick it in the fridge if your kitchen is warm).

Step 3: Mix Your Dry Ingredients

In another medium bowl, whisk together:

• 1¼ cups flour
• 1 tablespoon pumpkin pie spice
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

Set aside.

Step 4: Combine Wet Ingredients

In your large bowl, whisk together the melted butter and both sugars until combined.

It won’t be smooth — that’s fine.

Add the eggs and whisk vigorously until the mixture is smooth and slightly lighter in color.

This takes about 30 seconds of actual whisking.

Stir in:

• 1 cup pumpkin puree
• 2 tablespoons sour cream
• 1½ teaspoons vanilla

Whisk until everything is completely smooth.

Visual cue: The batter should be deep orange and completely uniform with no streaks.

Step 5: Bring It Together

Pour your dry ingredients into the wet ingredients.

Switch to a rubber spatula.

Fold gently until just combined — you should still see a few small flour streaks.

Critical point: Overmixing makes the cake tough and dense. Stop as soon as you don’t see dry flour.

Step 6: Layer and Top

Scrape the batter into your prepared pan.

Spread it evenly with your spatula.

Sprinkle the streusel evenly over the entire surface.

Use all of it — don’t be shy.

Press it very gently into the batter so it adheres.

Step 7: Bake

Slide the pan into your preheated oven.

Set a timer for 30 minutes.

At 30 minutes, insert a toothpick into the center (try to go through the streusel into the cake).

It should come out clean or with just a few moist crumbs — no wet batter.

If it’s not done, give it another 3-5 minutes.

Temperature check: The center should read about 200-205°F if you have an instant-read thermometer.

Step 8: Cool and Serve

Let the cake cool in the pan for at least 15 minutes.

I know it smells incredible, but patience pays off here.

The cake needs time to set or it’ll fall apart when you cut it.

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