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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Sep 2, 2022 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    Pumpkin Coffee Cake

    Jump to Recipe
    White and brown text on image with squares of iced pumpkin coffee cake
    Top view of glazed cake squares on metal rack; brown and white text overlay
    Iced pumpkin cake squares on top of each other
    Several stacked squares of pumpkin cake with glaze, brown text

    Sweet, flavorful, and very moist, this is the best pumpkin coffee cake I ever made! It's a simple recipe, brimming with fall flavors, with a cinnamon crumb topping and a quick icing that are just perfect. It keeps well and freezes wonderfully.

    Stacked iced pumpkin coffee cake squares on wire rack, white background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in October 2017, this post has been updated with images and text to serve you better. The recipe has been tweaked and is even more amazing!

    This pumpkin beauty is what fall tastes like. If you didn't know you wanted an irresistibly warmly spiced snack cake, you do now. As far as pumpkin recipes go, this is one of the best on this blog, a great recipe I make as soon as pumpkin season hits.

    I used to make it with walnuts in the streusel, and you can certainly add them if you want to!

    I love both pumpkin and coffee cakes. Throw a streusel into the mix and you have my undivided attention. And as much as I love a more traditional cinnamon coffee cake or an apple crumb coffee cake, I can pretty much declare that pumpkin trumps all others. Yup.

    Table of Contents Hide
    Why this recipe works
    Ingredients
    How to make pumpkin coffee cake
    Simple glaze or icing
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    The Best Pumpkin Coffee Cake

    Why this recipe works

    • Easy to make and quick to disappear.
    • It's very moist and tender but with a good crumb.
    • Keeps well and freezes wonderfully.
    • And the icing. Never underestimate the power of a simple powdered sugar icing on a coffee cake.
    Top view of iced cake squares on metal wire rack.

    Ingredients

    This is a simple recipe and, though it might seem like a long list of ingredients, they're mostly staples you probably have at home.

    For the pumpkin cake:

    • Pumpkin: both canned pumpkin puree and homemade work well. I use the latter and follow this post on homemade pumpkin puree. Don't use pumpkin pie filling which is a different thing.
    • Spices: both homemade or store-bought pumpkin spice mix work. Adjust to your palate.
    • Flour: all-purpose flour is the best choice, but I do use pastry flour sometimes when that's all I have.
    • Salt: I use kosher salt.
    • Unsalted butter
    • Eggs: fresh, large.
    • Baking powder and baking soda: they work together as leaveners and help the cake rise as it bakes. Make sure they are fresh and active.
    • Sour cream: use full fat, the regular type. It adds a lot of moisture and a very slight tanginess that is very welcome as the cake is so rich.
    • Sugar: brown sugar gives the best flavor and adds moisture.
    Brownish surface with bowls containing pumpkin cake ingredients, including eggs, sour cream, spices, butter, sugar, flour.

    For the crumble topping and icing

    These two components are essential to the overall amazingness of this cake. So don't skip them!

    • Flour: all-purpose flour or cake flour can be used.
    • Salt: I always use kosher salt.
    • Butter: unsalted butter is what we use for this part.
    • Cinnamon: I add extra cinnamon to the crumble to deepen the flavor even more.
    • Sugar: again, brown sugar is my first choice, but you can use white. It will be a tad sweeter.
    • Powdered sugar: it's the main component of the icing and can't be substituted.
    • Milk: I keep it simple because I want the flavor of the pumpkin and spices to shine, but you can use another liquid, such as orange juice.
    Colored bowls with ingredients for brown sugar cinnamon streusel and powdered sugar icing; brownish surface.

    How to make pumpkin coffee cake

    This pumpkin coffee cake has 3 steps: the cake itself, the crumble or streusel topping, and the glaze. All three are easy to make, so don't be intimidated by a long list of ingredients.

    • Pumpkin mixture. First, the soft butter is beaten with the sugar in a large bowl and the eggs are added. It's a simple cake batter that has pumpkin puree, spices, and vanilla added to it (images 1 and 2).
    • Sour cream and dry ingredients. These two components are added alternating, meaning that you begin and end with the flour mixture and add the sour cream in the middle. We do this in baking to make sure the temperatures and textures are leveled, which allows the ingredients to mix together better (images 3 and 4).
    • The topping. The pumpkin batter is spread on the prepared pan and the cinnamon crumble is sprinkled on top of the cake. It might look like it's too much, but it's not. The cake will rise and the amount of crunchy streusel will be perfect (images 5 and 6).
    Two image collage of glass bowl with pumpkin puree, cake batter, and electric beaters. And adding vanilla.
    Collage with bowl containing pumpkin cake batter, adding sour cream, sifting flour over it.
    Spreading pumpkin cake in metal pan and adding cinnamon crumble on top, a collage.

    Watch our video tutorials 👇🏻


    Glazed pumpkin cake squares on top of one another.

    Simple glaze or icing

    Here we resort to the popular and amazing powdered sugar glaze (also called icing depending on the consistency) which consists of mixing the powdery sugar with a liquid.

    What type of liquid should we use? I use milk for this recipe because I want the pumpkin flavor of the cake to shine together with the cinnamon streusel. But you can use orange juice, cream, or even a liqueur that you feel goes well with pumpkin.

    Several squares of iced pumpkin cake on a metal wire rack.

    Kitchen notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Sugar: brown sugar is the first choice, but you can use white granulated sugar (it doesn't add as much moisture to the cake) or even muscovado (it doesn't sweeten as much) if that's all you have.
    • Yogurt: if needed, you can substitute Greek yogurt (the thick, tangy one) for the sour cream.
    • Pan sizes: I used to make it as a tube cake (similar to a bundt cake) with two layers of batter and two streusels. It was way more laborious, but this recipe is enough for 1 tube cake. It's a very nice idea if you plan to serve it at a brunch table. You can also make a 9-inch round or square cake.
    • Make ahead: you can freeze the cake, well wrapped for a month. I recommend icing it after you thaw it so it stays fresh. But you can freeze iced leftovers. Defrost at room temperature.
    • Variation: this cake can be easily made with sweet potatoes or yams instead of pumpkin. Delicious alternative!
    Rows of glazed squares of pumpkin cake on wire rack

    Frequently asked questions

    How do you make pumpkin cake from scratch?

    Follow this recipe! You can also make the Pumpkin Pecan Sheet Cake.

    Do I need to refrigerate pumpkin cake?

    It depends on the recipe. A plain cake can be left at room temperature for a day or two, ideally under a cake dome or covered by a kitchen towel. After that, it's recommended that you refrigerate or freeze it, always well wrapped to avoid it from drying out too quickly. If it's filled or frosted the safest thing is to keep it refrigerated after the first few hours of assembling.

    What can you make with pumpkin?

    So many things! My favorites are:
    Easy Pumpkin Bread
    Pumpkin Whoopie Pies
    Pumpkin Pie with Graham Cracker Crust
    Pumpkin Muffins with Chocolate Chips

    How do you make pumpkin puree from scratch?

    I have a whole post on how to make pumpkin puree. It's very easy, but you have to plan for it. And you can make a large batch and freeze it.

    How do you make powdered sugar icing from scratch?

    You mix powdered sugar with a liquid until you get the desired consistency. Liquids you can use: milk, water, cream, citrus juice, fruit juice, maple syrup, honey, even olive oil.

    Zooming in to crumble puddle and glaze of pumpkin cake square.

    Related recipes you might like:

    • Pumpkin Apple Cake
    • Pumpkin Pecan Sheet Cake
    • Glazed Brown Butter Coffee Cake
    • Apple Coffee Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    The Best Pumpkin Coffee Cake

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Save Recipe Recipe Saved

    It's a simple recipe, brimming with fall flavors, topped with a cinnamon streusel, and a powdered sugar icing that is just perfect. It keeps well and freezes wonderfully.

     

    • Total Time: 50 minutes
    • Yield: 10 servings

    Ingredients

    Units

    For the streusel:

    • ⅓ cup all-purpose flour
    • ½ cup firmly packed dark brown sugar
    • 1 teaspoon ground cinnamon
    • Pinch of salt
    • 5 tablespoons (70g) unsalted butter, cut into pieces

    For the cake:

    • ½ cup unsalted butter, room temperature
    • 1 cup firmly packed light brown sugar
    • 2 eggs, at room temperature
    • ⅔ cup pumpkin puree (canned or fresh, see note)
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • OR use 3 teaspoons pumpkin spice mix instead of the cinnamon, ginger and allspice
    • ½ teaspoon vanilla extract
    • 1 ½ cups all-purpose or cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ⅓ cup sour cream, at room temperature

    For the icing:

    • 1 cup powdered sugar
    • 4 teaspoons milk

    Instructions

    For the streusel:

    1. Mix dry ingredients in a medium bowl.
    2. Add butter and work with your fingers or pastry cutter until you have a crumbly, clumpy mixture. Don’t let the butter start to melt.
    3. Refrigerate while preparing the cake batter.

    For the cake:

    1. Preheat oven to 350ºF / 180ºC.
    2. Grease or spray well a 7x11-inch cake pan (or 9-inch square or round pan) and line the bottom with parchment paper.
    3. Beat butter in a large bowl and gradually add sugar. Beat for 3 minutes, until creamy.
    4. Add eggs, one at a time, beating well after each addition.
    5. Add pumpkin, spices, and vanilla and mix just until combined.
    6. Sift flour, baking powder, baking soda, and salt over this batter (you can do it directly or sift them in a different bowl before adding) in 2 parts, alternating with the sour cream. This means that you add half the dry ingredients, the total amount of sour cream, and the rest of the dry ingredients.
    7. Mix lightly with the beater each time to incorporate, and at the end with a spatula only until combined and no dry spots remain, especially in the bottom. Don't overbeat at this point to ensure a light crumb. 
    8. Pour the batter into the prepared pan, and smooth the top.
    9. Add the cold streusel over it.
    10. Bake for about 30 minutes, until a tester comes out dry. The top will be dark because of the cinnamon and brown sugar, but it's not burning. You can cover the cake for the last 5-10 minutes with a piece of foil to prevent it from turning very dark.
    11. Let cool in the pan on a wire rack for 15 minutes, and carefully run a smooth blade knife around the edges. 
    12. Lift the paper carefully and transfer the cake to the wire rack to cool completely then peel off the paper very carefully.
    13. Drizzle with the icing, let dry out a little, cut into squares and enjoy!

    For the icing:

    1. Mix both ingredients in a bowl until completely smooth.
    2. Adjust liquid to get the desired consistency (more for a more runny icing, less for a thicker). 

    Notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Sugar: brown sugar is the first choice, but you can use white granulated sugar (it doesn't add as much moisture to the cake) or even muscovado (it doesn't sweeten as much) if that's all you have.
    • Yogurt: if needed, you can substitute Greek yogurt (the thick, tangy one) for the sour cream.
    • Pan sizes: I used to make it as a tube cake (similar to a bundt cake) with two layers of batter and two of streusel. It was way more laborious, but this recipe is enough for 1 tube cake. It's a very nice idea if you plan to serve it at a brunch table. You can also make a 9-inch round or square cake.
    • Make ahead: you can freeze the cake, well wrapped for a month. I recommend icing it after you thaw it so it stays fresh. But you can freeze iced leftovers. Defrost at room temperature.
    • Variation: this cake can be easily made with sweet potatoes or yams instead of pumpkin. Delicious alternative!
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/10
    • Calories: 421
    • Sugar: 41.9 g
    • Sodium: 226 mg
    • Fat: 17.3 g
    • Carbohydrates: 64.5 g
    • Protein: 4.4 g
    • Cholesterol: 79.6 mg

    Keywords: pumpkin cake, pumpkin coffee cak

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cakes & Cheesecakes

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    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Priya says

      November 26, 2020 at 7:16 pm

      Pumpkin and coffee sounds a great combo 🙂 Looks so delicious..

      ★★★★★

      Reply
    2. d says

      November 16, 2020 at 11:09 pm

      This coffee cake is moist and delicious! I doubled the recipe and baked it in a 9×13 pan this morning. My family loved it! I am so happy that there’s enough left over to enjoy tomorrow! This is the perfect fall treat that I will make again and again! Thank you for such a great recipe!

      ★★★★★

      Reply
      • Paula Montenegro says

        November 17, 2020 at 7:08 am

        So happy to hear this! Enjoy the week!

        Reply
    3. Angie@Angie's Recipes says

      October 26, 2017 at 2:18 am

      Anything with streusel and pumpkin is irresistible!

      Reply
      • Curry says

        November 20, 2020 at 10:15 am

        Your directions state add vanilla but there is none listed in ingredients.

        Reply
        • Paula Montenegro says

          November 20, 2020 at 3:32 pm

          I added it (sorry about that!)

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