Pumpkin Coffee Cake

With a deep, rich pumpkin cake, a swirl of cinnamon in the center, and a big ol’ brown sugary crumb topping, this Pumpkin Coffee Cake screams autumn!

Everyone can agree that fall baking is, in itself, a whole vibe. The warm spices, the pumpkin flavors, the smells of cinnamon throughout the house – it really cannot be beaten. Like these Apple Cinnamon Scones or Apple Cider Donuts, this pumpkin coffee cake is all those amazing fall baking pieces mixed into one.

Pumpkin Cake

This coffee cake is fantastic for an early morning baking project. No fancy equipment is needed and comes together easily. I’ve called out for several individual spices in the recipe, but if you have some pumpkin pie spice blend on hand, please feel free to swap that in place (see notes for details).

Whisk the spices together with your flour and rising agents – the baking soda and baking powder.

In a second bowl, we will whisk together the wet ingredients, including the pumpkin. It’s important to use pumpkin puree, and *not* pumpkin pie filling. I use the same filling in this pumpkin cheesecake.

They sit next to each other in the baking aisle and the two cans look exactly the same, so pay close attention when grabbing.

Not that I would ever admit to making the mistake of grabbing the wrong one, but let’s just say, it can happen. Want to skip the canned version and roast and puree your own pumpkin? Canned pumpkin is one of the few times I think the canned version is better and easier, to be honest, but I won’t stop you!

9 square slices of coffee cake on marble cutting board with knife.

The pumpkin replaces a lot of the oil and eggs traditionally found in cake, to create moisture and richness on its own. So we’re going to add a small amount of eggs for structure and a little oil. You might also be surprised to find whipped cream in the recipe.

You might even think I’ve lost my mind. But this is a little trick I picked up from Shirley Corriher’s cookbook Bakewise (a fantastic book for those who are interested in the science behind the bakes). The whipped cream makes the cake super moist, but whipping it first helps to lighten the cake too. It’s really a win-win and worth the extra step.

9 slices of coffee cake on cooling rack with two on the side.


You will noticing there is cinnamon throughout this recipe, but not a lot within each step. This is to make sure the cinnamon supports the pumpkin, not overpowers it. The center of the cake has a cinnamon swirl for that classic coffee cake addition and a big crumbly topping.

Cinnamon Swirl Streusel

To make the center swirl filling, we’re going to use some cold butter and create a very fine sandy crumb with brown sugar, cinnamon and a little flour. This will be scattered on top of half of the pumpkin cake batter.

Crumb Topping

On the other hand, the crumb topping will use melted butter. This will pull the brown sugar, cinnamon and flour into a solid dough. Once set, the dough will break apart into large crumbs for the topping.

Really it’s a personal preference, but I love those large grape-sized crumbs. But feel free to break apart the dough as much as you like.

Pumpkin Coffee Cake slice on spatula

Helpful Tools

Row of coffee cake slices on parchment paper with knife and plates.
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Pumpkin Coffee Cake slice

Pumpkin Coffee Cake

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9 slices
  • Category: Cakes
  • Method: Easy
  • Cuisine: American


Pumpkin coffee cake is the perfect fall baking project. With notes of cinnamon and a serious crumble topping, it’s made for a cup of coffee.



Streusel Swirl Filling

  • 30g all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 53g light brown sugar, packed
  • 2 tablespoons unsalted butter, chilled and cubed

Crumb Topping

  • 120g all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 106g light brown sugar, packed
  • 114g unsalted butter, melted and cooled

Pumpkin Cake

  • 180g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon allspice
  • 106g light brown sugar, packed
  • 2 teaspoon vanilla extract
  • 170g pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable or canola oil
  • 1 large egg
  • 1/3 cup heavy cream, whipped to soft peaks


  1. Streusel Swirl Filling: Mix together flour, cinnamon, salt and brown sugar.
  2. Using your fingers, rub in the cold butter until the mixture resembles a sandy texture. Place in the fridge until ready to use.
  3. Crumb Topping: Mix together flour, cinnamon, salt and brown sugar
  4. Pour in the melted butter and stir until a ball of dough forms using a wooden spoon or spatula. Set aside on counter until ready for use.
  5. Pumpkin Cake: Preheat oven to 350°F. Grease and line an 8″ x 8″ baking pan with parchment paper. The parchment should be longer than the tin to allow for easy lift out.
  6. Whisk together flour, baking powder, baking soda, and spices in a large bowl.
  7. In a second bowl, whisk together brown sugar, vanilla, pumpkin, oil, and egg.
  8. Pour the wet ingredients into the dry and stir until just combined with a rubber spatula. Gently fold in the whipped cream, carefully leaving as much of the airiness as possible.
  9. Spoon 1/2 of the batter into prepared baking tin. Spread evenly.
  10. Sprinkle streusel mixture evenly across the top of the batter.
  11. Top with the remaining 1/2 of the cake mixture. It’s easiest to spoon dollops across the top, then spread evenly to keep the streusel in place.
  12. Using your fingers, break apart the crumble topping dough into small pieces and scatter evenly across the top.
  13. Bake for 35-40 until the crumble is just beginning to brown and a toothpick comes out clean.
  14. Allow to cool in the baking pan before lifting the cake out using the parchment edges.


  • Want to skip the individual spices? Replace with 1 tablespoon of pumpkin pie spice in the cake.
  • Store in an airtight container on the counter

Keywords: Spicy, autumn, pumpkin

Recipe Disclaimer: 

I test all my recipes using the Metric gram weights as shown. I recommend investing in a small kitchen scale for the most accurate results. I cannot guarantee exact outcomes using the US system. 

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About Theresa
Oh, hello, and welcome to my kitchen! My kitchen is the place I go to escape the hustle of the world and find some peace and serenity. These are the recipes I go to when I truly need a quiet baking day.

Hi, I'm Theresa

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