With decadent yet tender pumpkin spiced cake topped with irresistible cinnamon streusel topping, this pumpkin coffee cake is the perfect fall treat.
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Say hello to pumpkin coffee cake, the ultimate autumn treat to enjoy with coffee at breakfast or for dessert.
Pumpkin coffee cake is a twist on traditional coffee cake as it contains pumpkin puree and a handful of warming spices. The coffee cake is topped with a traditional streusel thats perfectly sweet and buttery.
The dense and moist cake is well spiced and not too sweet. The streusel topping adds sweetness, amazing texture and great cinnamon flavor.
My secret ingredient is plain Greek yogurt, which adds moisture and helps make this cake super tender (and also adds protein). This recipe also happens to be egg free and can be made gluten free (instructions below).
Coffee Cake Ingredients
Pumpkin: for best results, I recommend using canned pumpkin puree to ensure you get the best texture. Do not use pumpkin pie filling.
Flour: use regular all-purpose flour. Do not scoop the flour with measuring cup, but rather spoon the flour into the measuring cup and level the top with a straight edge.
Brown sugar/maple syrup: these are the two sweeteners that make this coffee cake sweet but not too sweet.
Coconut oil: I prefer to use coconut oil and it results in great texture, but you can use any neutral oil.
Plain full fat Greek yogurt: the secret ingredient! It gives this coffee cake great texture and the perfect amount of moisture.
Baking powder/baking soda: both are used to leaven this coffee cake as this recipe is egg free!
Spices: cinnamon, nutmeg, ginger, cloves and salt. If you don’t have all of these spices, you can use pumpkin spice instead.
Vanilla: I tried to make this recipe without vanilla (to cut down on ingredients) but it lacked a certain depth of flavor, even with all the spices.
Butter: I tried softened butter and melted butter and melted butter yields a perfectly crumbly streusel topping that bakes more evenly.
Flour: flour helps give the streusel structure. Without it, it would just melt into the cake during baking.
Brown sugar: using brown sugar vs regular sugar yields a more caramelized flavor that compliments the pumpkin spiced coffee cake.
Cinnamon: just enough to compete with the spiced coffee cake.
Preheat the oven to 350°F and grease an 8×8 inch baking dish.
In a large mixing bowl, add the pumpkin puree, brown sugar, maple syrup, coconut oil, plain Greek yogurt and vanilla. Whisk wet ingredients until well combined and set aside.
In a medium sized mixing bowl, combine the flour, baking powder, baking soda and spices. Mix dry ingredients with a rubber spatula until the spices are evenly incorporated.
Pour half the dry ingredients into the wet ingredients. Mix to mostly combine, then add remaining dry ingredients and mix just until the batter is combined.
Pour the batter into the prepared baking dish and spread it into an even layer.
In a small mixing bowl, add the melted butter, flour, brown sugar and cinnamon. Mix ingredients until a wet and crumbly streusel forms.
Sprinkle streusel over the cake batter in an even layer. Bake pumpkin coffee cake at 350°F for 35-40 minutes, or until a toothpick comes out clean.
Allow the pumpkin coffee cake to cool for 15 minutes before cutting into pieces.
- Don’t over mix the batter. It can result in a tough and gummy cake.
- This cake batter should be thick, so don’t attempt to add any more liquid. The thick batter results in a lusciously dense but tender cake.
- Every brand of canned pumpkin is different (and has different consistencies). A puree that is more liquidy may require you to bake your cake for a few minutes longer.
- If you want to add a little bit of crunch, add chopped walnuts or pecans to the cake batter and streusel before baking off.
- This pumpkin coffee cake is best served warm or at room temperature. Take it out of the fridge at least 30 minutes before serving or pop it in the microwave for 10-15 seconds.
Where is the coffee?
There is actually no coffee in this pumpkin coffee cake or any coffee cake for that matter. It gets the name coffee cake because it is typically served with coffee.
What pumpkin puree do you recommend?
I use Libby’s and stand by it being the best canned pumpkin puree on the market. It’s slightly sweet with a little bit of tang and has the perfect consistency that isn’t too thick or too watery.
How do I store pumpkin coffee cake?
Store pumpkin coffee cake in the refrigerator in an air tight container for up to one week. When ready to enjoy, remove from the fridge at least 30 minutes before enjoying or pop in the microwave for 10-15 seconds to warm.
Can I freeze pumpkin coffee cake?
Pumpkin coffee cake freezes really well! Allow it to cool completely, wrap tightly in plastic wrap and then store in an air tight container in the freezer for up to 3 months.
When you are ready to enjoy, defrost at room temperature or pop in a 350°F oven for 10-15 minutes, or until warmed through.
Substitutions and Variations
Spices: If you do not have all of the above spices, you can use 2 teaspoons of cinnamon and 2 teaspoons of pumpkin spice.
Greek yogurt: sour cream can be used in place of the Greek yogurt.
Coconut oil: any neutral oil will work in this recipe.
Gluten free: use a one to one gluten free flour blend, such as Bob’s Red Mill 1:1 Baking Flour.
Vegan: because there is no egg in this recipe, it is really easy to make this recipe vegan! Use vegan plain Greek yogurt (use a thick one) and vegan butter in place of their regular counterparts.
More Recipes You’ll Love
- Pumpkin Crisp
- Maple Brown Butter Cookies
- Pumpkin Pie Baked Oats
- Oat Flour Banana Chocolate Chip Muffins
- Oat Flour Carrot Cake Loaf
If you make this Pumpkin Coffee Cake, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Pumpkin Coffee Cake
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain full fat Greek yogurt
- 1/3 cup coconut oil (or vegetable oil)
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
- 5 tbsp butter melted
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 2 tsp cinnamon
- Preheat the oven to 350°F and grease an 8x8 inch baking dish.
- In a large mixing bowl, add the pumpkin puree, brown sugar, maple syrup, coconut oil, plain Greek yogurt and vanilla. Whisk wet ingredients until well combined and set aside.
- In a medium sized mixing bowl, combine the flour, baking powder, baking soda and spices. Mix dry ingredients with a rubber spatula until the spices are evenly incorporated.
- Pour half the dry ingredients into the wet ingredients. Mix to mostly combine, then add remaining dry ingredients and mix just until the batter is combined. Pour the batter into the prepared baking dish and spread into an even layer.
- In a small mixing bowl, add melted butter, flour, brown sugar and cinnamon. Mix ingredients until a wet and crumbly streusel forms.
- Sprinkle streusel over the cake batter in an even layer. Bake pumpkin coffee cake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Allow the pumpkin coffee cake to cool for 15 minutes before cutting into pieces.