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Pumpkin Coffee Cake

1 Star2 Stars3 Stars4 Stars5 Stars (45 votes, average: 3.71 out of 5)


3.7 from 45 reviews

  • 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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