Pumpkin Coffee Cake

Pumpkin Coffee Cake is the perfect breakfast and brunch recipe! A fluffy pumpkin cake swirled with cinnamon and pumpkin spice is topped with a buttery streusel topping. Each bite is decadently moist, perfectly spiced and full of butter streusel.

Ingredients Needed

First off, one of the main things I love about this recipe is that the pumpkin cake all comes together in one bowl with only a whisk required to do so. How great is that? Next, the fact that the recipe uses a whole can of pumpkin pureé makes my heart happy. No half-used cans of pumpkin around here! Let’s take a look at the ingredients needed for this recipe:

  • Eggs – use large eggs for this recipe.
  • Vegetable oil – helps keep the cake nice and moist!
  • Pumpkin pureé – where all that wonderful pumpkin flavor and color comes from. A whole can is used for this recipe!
  • Sugar
  • Brown sugar – I love the touch of flavor that the brown sugar adds to the cake. You can’t go wrong!
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice – you can’t have a pumpkin recipe without pumpkin pie spice! The perfect combination.
  • Cinnamon – gives that classic warm spice feel to this pumpkin cake.
  • Butter – the base of the streusel topping. Butter is always a good option!

Let’s Talk Coffee Cake

Whoever came up with having cake for breakfast and simply just calling it “coffee cake” was genius. I mean, how much better can it get?!

Coffee cakes can come in many different flavors, shapes and sizes. Some have a crumble topping, some have a glaze and some have no topping at all.

For this Pumpkin Coffee Cake, I went with a buttery, streusel-like topping. It pairs perfectly with the moist, decadent pumpkin cake and adds just a hint of texture. In order have a streusel topping on the coffee cake, a bit of finagling is required when turning the cake out. 

Since the cake bakes streusel topping side up, when it gets turned out of the pan, it’s then upside down. A quick flip back onto the desired serving platter fixes that! To recap, I turn the coffee cake out onto a baking sheet, then flip it back onto a serving plate or platter. A few streusel crumbs are lost along the way, but nothing too noticeable!

For this recipe, I used an angel food cake pan.

Pumpkin Coffee Cake is the perfect option for breakfast and brunch. Make your kitchen and home smell like a Fall candle with this coffee cake baking away in the oven. Crisp Fall air and a warm Pumpkin Coffee Cake – count me in! 


Looking for other Pumpkin Recipes? Check these out!

Pumpkin Banana Bread
Pumpkin Butter
Pumpkin Spice French Toast
Cinnamon Sugar Baked Pumpkin Donuts


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Pumpkin Coffee Cake

1 Star2 Stars3 Stars4 Stars5 Stars (42 votes, average: 3.64 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Pumpkin Coffee Cake is the perfect breakfast and brunch recipe! A fluffy pumpkin cake swirled with cinnamon and pumpkin spice is topped with a buttery streusel topping. Each bite is decadently moist, perfectly spiced and full of butter streusel.



For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the streusel topping:

  • 1/2 stick (4 tablespoons) butter, melted
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon


For the cake:

  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil, pumpkin puree, sugar and brown sugar until combined. Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Whisk until smooth and combined.
  2. Grease an angel food cake pan and pour the prepared cake batter in.

For the streusel topping:

  1. In a small bowl, mix together the butter, sugar, flour, vanilla and cinnamon until a crumbly, streusel-like topping forms. Evenly top the prepared cake with the streusel topping.
  2. Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
  3. Let the cake cool for a few minutes in the pan before turning it out onto a baking sheet, and then quickly turning it back over right side up onto a serving plate or platter. A few crumbles may come off and thats ok.
  4. Serve slightly warm and enjoy!


  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast and Brunch
  • Method: Baking


  • Serving Size: 1
  • Calories: 673
  • Sugar: 46.6g
  • Sodium: 390mg
  • Fat: 36.1g
  • Carbohydrates: 82.5g
  • Fiber: 2.9g
  • Protein: 8.3g
  • Cholesterol: 108mg

Keywords: Pumpkin Coffee Cake

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!


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