Pumpkin coffee cake is a moist pumpkin spice coffee cake topped with a buttery crumb topping and drizzled with a sweet vanilla glaze. It’s the perfect fall bake for breakfast, brunch, or dessert.
Pumpkin coffee cake is one of those recipes that is cozy, festive, and just right for the season. This coffee cake has it all: a tender, pumpkin-spiced cake base, a generous crumb topping, and a drizzle of sweet vanilla glaze to finish it off.
It’s quick to prep, perfect for breakfast or for dessert, and impressive enough for a holiday table. Plus, it’s freezer-friendly, so you can bake ahead and enjoy the flavors of fall whenever the craving strikes.
Ingredient notes and substitutions
- Butter: You can substitute an equal amount of salted butter and omit the salt.
- Brown sugar: Dark brown sugar will also work.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Greek yogurt: You can use whole milk, 2%, or fat-free Greek yogurt.
- Pumpkin pie spice: You can make homemade pumpkin pie spice blend with this recipe.
How to make pumpkin coffee cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Grease a 9-inch round baking pan with nonstick spray. Set aside.
Step 2: Make the crumb topping by stirring together the sugar, brown sugar, and cinnamon. Add melted butter and flour. Mix again until combined. Set aside.
Step 3: To make the cake, add the butter and sugar to a stand mixer, fitted with the paddle attachment. Beat for 4-5 minutes, or until light and fluffy.
Step 4: Add eggs one at a time, beating until combined after each addition.
Step 5: Beat in vanilla, pumpkin, and Greek yogurt.
Step 6: Add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix in just until combined.
Step 7: Scoop batter into the prepared baking pan.
Step 8: Crumble the topping in an even layer over the top.
Step 9: Place the pan on a baking sheet and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool completely before making the icing.
Step 11: In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle on top of the cake.
Recipe Tips!
- Spice: This cake is a balanced blend on spice and pumpkin flavor. If you would like stronger spice flavor, increase the pumpkin pie spice to 1 tablespoon.
- Freezing: To freeze the baked coffee cake, let it cool in the pan to room temperature. Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Drizzle with icing after thawing and just before serving.
Storage
Store any leftover pumpkin coffee cake in an airtight container at room temperature. It will keep for about 3 days when properly stored.
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Pumpkin Coffee Cake
Equipment
- 9 inch round cake pan
Ingredients
Crumb topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- 1 ½ cups all purpose flour
Cake
- 6 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
- ⅓ cup plain Greek yogurt
- 1 ⅔ cups all purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch round baking pan with nonstick spray. Set aside.
- Make the crumb topping by stirring together the sugar, brown sugar, and cinnamon.⅓ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon
- Add melted butter and flour. Mix again until combined. Set aside.½ cup unsalted butter, 1 ½ cups all purpose flour
- To make the cake, add the butter and sugar to a stand mixer, fitted with the paddle attachment. Beat for 4-5 minutes, or until light and fluffy.6 tablespoons unsalted butter, ¾ cup granulated sugar
- Add eggs one at a time, beating until combined after each addition.2 large eggs
- Beat in vanilla, pumpkin, and Greek yogurt.1 teaspoon vanilla extract, ⅔ cup pumpkin puree, ⅓ cup plain Greek yogurt
- Add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix in just until combined.1 ⅔ cups all purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Scoop batter into the prepared baking pan.
- Crumble the topping in an even layer over the top.
- Place the pan on a baking sheet and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before making the icing.
- In a small bowl, whisk together powdered sugar, milk, and vanilla.1 cup powdered sugar, 2 tablespoons milk, ¼ teaspoon vanilla extract
- Drizzle on top of the cake.
Notes
- Butter: You can substitute an equal amount of salted butter and omit the salt.
- Brown sugar: Dark brown sugar will also work.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Greek yogurt: You can use whole milk, 2%, or fat-free Greek yogurt.
- Pumpkin pie spice: You can make homemade pumpkin pie spice blend with this recipe.
- Nutrition values are estimates.
Nutrition
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