The Ultimate Pumpkin Coffee Cake (Incredibly Moist & Easy)

There’s nothing more disappointing than spending your time and energy baking what you hope will be the perfect fall treat, only to pull a dry, dense pumpkin cake from the oven. You followed the recipe, but the streusel top is soggy, the crumb is tough, and the flavor is just… flat. It’s a common story for home bakers, a frustrating end to the promise of a cozy, delicious afternoon.

What if you could bake a pumpkin coffee cake so flawlessly moist and packed with flavor that it rivals the best artisanal bakeries? Imagine a cake with a thick, crunchy cinnamon-sugar crust that actually stays crunchy, sitting atop a tender, melt-in-your-mouth pumpkin spice crumb. This isn’t a dream. It’s the result of a few simple, science-backed techniques that guarantee perfection every single time.

This recipe is your definitive answer to every pumpkin coffee cake problem. It’s the one you’ll make for Thanksgiving morning, for lazy weekend brunches, and for any time you need a guaranteed crowd-pleaser. Get ready to bake the most incredible pumpkin coffee cake of your life.

Why This Pumpkin Coffee Cake Recipe is the Best

We’ve engineered this recipe to be foolproof and deliver exceptional results. It consistently outperforms others because it’s built on a foundation of food science.

The Science of a Supremely Moist Crumb

The secret to this cake’s incredible, lasting moisture is a powerhouse duo: oil and buttermilk.

The Role of Oil:

While butter adds flavor, oil is pure fat, which more effectively shortens gluten strands in the flour. This process inhibits gluten development, resulting in a significantly more tender and moist cake that won’t dry out after a day.

The Power of Buttermilk:

The acidity in buttermilk serves two purposes. First, it tenderizes the cake’s crumb. Second, it reacts with the baking soda, producing carbon dioxide gas that gives the cake a light, fluffy, and even lift.

A Perfect Balance of Spices

A great pumpkin cake is all about the spice. We use a classic blend of cinnamon, nutmeg, ginger, and cloves to create that quintessential autumn flavor. For a deeper dive into the perfect blend, or to make your own, check out our homemade pumpkin spice recipe.

The Secret to a Truly Crunchy Streusel

A soggy streusel can ruin a coffee cake. Our method ensures a thick, crumbly, and crunchy topping that provides the perfect textural contrast. The key is using very cold butter and not overmixing, creating coarse crumbs that bake into a distinct, buttery layer instead of melting into the batter. For more on baking science, the King Arthur Baking “Baking School” is an excellent resource.

Pumpkin Coffee Cake

Chef Joudia

This incredibly moist and tender pumpkin coffee cake is layered with a crunchy cinnamon streusel topping and finished with an optional vanilla glaze. It’s a foolproof fall recipe, perfect for Thanksgiving morning, cozy brunches, or anytime you need a crowd-pleasing pumpkin dessert.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch, Dessert

Cuisine American, Fall Baking

Servings 12 squares

Calories 320 kcal

Equipment

• mixing bowls
• pastry blender or fork
• 9×9-inch baking pan
• whisk
• rubber spatula
• wire cooling rack

Ingredients

  

• 1 cup all-purpose flour (streusel)
• 3/4 cup light brown sugar, packed (streusel)
• 1 1/2 tsp ground cinnamon (streusel)
• 6 tbsp cold unsalted butter, cubed (streusel)
• 2 cups all-purpose flour (cake)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon (cake)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup pumpkin purée (100% pure pumpkin)
• 1 cup light brown sugar, packed (cake)
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1/4 cup buttermilk, room temperature
• 1 cup powdered sugar (optional glaze)
• 2 tbsp milk or maple syrup (optional glaze)
• 1/2 tsp vanilla extract (optional glaze)

Instructions

 

• In a medium bowl, whisk together flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Refrigerate while making the batter.
• Preheat oven to 350°F (177°C). Grease and flour a 9×9-inch baking pan. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
• In another bowl, whisk pumpkin purée, brown sugar, oil, eggs, and buttermilk until smooth.
• Fold wet ingredients into dry using a spatula until just combined. Do not overmix.
• Spread half the batter in pan, sprinkle half the streusel, top with remaining batter, then finish with streusel.
• Bake 35–40 minutes until a toothpick comes out clean. Cool completely on a wire rack.
• If desired, whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake before slicing and serving.

Notes

For variations, try swirling cream cheese filling into the batter, folding in mini chocolate chips, or adding pecans to the streusel with maple glaze. The cake also adapts well to gluten-free flour blends. Store at room temperature for up to 4 days, or freeze (unglazed) for up to 3 months. Optional glaze adds a sweet finishing touch.

Keyword fall dessert, pumpkin coffee cake, pumpkin streusel cake, thanksgiving brunch

Ingredients for Pumpkin Coffee Cake

This recipe uses simple pantry staples to create something extraordinary.

For the Streusel Topping:

• All-Purpose Flour: Forms the base of the topping.
• Light Brown Sugar: Adds sweetness and a slight molasses note.
• Ground Cinnamon: For that classic warm spice flavor.
• Cold Unsalted Butter: The non-negotiable key to a crunchy crumb.

For the Pumpkin Cake:

• All-Purpose Flour: Provides the main structure.
• Leaveners: A combination of baking soda and baking powder for the perfect rise.
• Spices: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Salt: Balances the sweetness and enhances all other flavors. For an interesting twist on salts, you could even explore our guide to the Pink Salt Trick.
• Pure Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin is not only delicious but also a great source of beta-carotene, which the body converts to Vitamin A.
• Light Brown Sugar: For moisture and deep flavor.
• Vegetable Oil: Guarantees a moist cake.
• Eggs: Provide structure and richness. Use room temperature eggs for a smoother batter.
• Buttermilk: For tenderness and tang. If you don’t have any, see the pro-tip below.

For the Optional Vanilla Glaze:

• Powdered Sugar: For a smooth, sweet finish.
• Milk or Maple Syrup: To create the perfect drizzling consistency.
• Vanilla Extract: Enhances the flavor.

Step-by-Step Instructions

Yields: 9-12 servings
Prep time: 20 minutes
Cook time: 35-40 minutes

Step 1: Prepare the Streusel Topping

First, in a medium bowl, whisk together 1 cup of all-purpose flour, ¾ cup of packed light brown sugar, and 1 ½ teaspoons of ground cinnamon. Add 6 tablespoons of cold, cubed unsalted butter.

Pro-Tip: Getting the Perfect Crumb

Use a pastry blender or your fingertips to quickly cut the butter into the dry ingredients. You’re looking for a coarse, crumbly texture with pieces ranging from sand to small peas. The less you handle it, the colder the butter stays. Once done, place the entire bowl in the refrigerator while you make the batter. This is a critical step!

Step 2: Mix the Cake Batter

Preheat your oven to 350°F (177°C). Grease and flour a 9×9 inch baking pan.

In a large bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, the remaining spices (cinnamon, nutmeg, ginger, cloves), and ½ tsp salt.

In a separate medium bowl, whisk together 1 cup of pumpkin purée, 1 cup of brown sugar, ½ cup of oil, 2 large room-temperature eggs, and ¼ cup of room-temperature buttermilk until smooth.

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined.

Pro-Tip: Do NOT Overmix!

To avoid a tough cake, stop mixing the moment you no longer see dry streaks of flour. A few small lumps in the batter are perfectly fine and expected. Overmixing develops excess gluten, which can lead to a dense, tough texture.

Step 3: Assemble and Bake

Spread half of the batter into the prepared pan. Retrieve the cold streusel from the fridge and sprinkle half of it over the batter. Dollop the remaining batter on top and gently spread it to the edges. Top evenly with the remaining streusel.

Bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let it cool completely on a wire rack before glazing.

Step 4: Glaze and Serve

If using, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla. Drizzle over the cooled cake. Slice and serve.

Recipe Variations and Expert Tips

Creative Flavor Variations

• Cream Cheese Swirl: Beat 8 oz softened cream cheese with ¼ cup sugar and 1 egg. Dollop this mixture between the batter layers for a tangy, cheesecake-like swirl. For a savory cheese, you could even look into making your own Ricotta Cheese.
• Chocolate Chip: Fold ¾ cup of mini chocolate chips into the batter for a decadent twist.
• Maple Pecan: Add ¾ cup of chopped pecans to the streusel topping and use maple syrup instead of milk in the glaze.

Dietary Adaptations

• Gluten-Free: Swap the all-purpose flour for a quality 1-to-1 gluten-free baking blend.
• Keto-Friendly: While this recipe is high in carbs, if you’re exploring low-carb baking, you might be interested in our recipe for Keto Bread.

Nutritional Information

Nutritional values can vary based on ingredients. For detailed information on specific foods, the USDA’s FoodData Central is a comprehensive and authoritative resource where you can look up nutritional profiles for ingredients like pumpkin, flour, and sugar. According to USDA data, 1 cup of cubed pumpkin contains about 30 calories, 8 grams of carbohydrates, and is a good source of Vitamin C.

Frequently Asked Questions (FAQ)

How do I store pumpkin coffee cake?

Store it in an airtight container at room temperature for up to 4 days. The streusel will soften slightly but will still be delicious.

Can I freeze this cake?

Yes! It freezes wonderfully. Wrap the unglazed cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

What’s the best substitute for buttermilk?

You can make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to ¼ cup of regular milk. Let it sit for 5 minutes before using.

Can I use a different pan size?

Yes. A 9-inch round pan will have a similar baking time. A 9×5 inch loaf pan will work, but the baking time will increase to 50-60 minutes.

More Fall Recipes You’ll Love

If this pumpkin coffee cake has you in the mood for more autumn baking, you’re in the right place.

• Pumpkin Bars: A classic treat that’s part cake, part bar, and 100% delicious with a cream cheese frosting.
• Blender Banana Bread: Another incredibly easy and moist quick bread that’s perfect for a fall morning.
• Ritz Cracker Chicken Casserole: When you’re ready for a savory break from baking, this comforting casserole is a must-try.