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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

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