Marvelously moist, fall-spiced, and crowned with sweet, buttery streusel topping, this Pumpkin Coffee Cake is a fall baking bucket list essential. Top it with vanilla glaze and enjoy alongside your coffee (a PSL perhaps?).
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Why You’ll Love This Pumpkin Spice Cake
- It’s a Morning Treat. A slice of coffee cake for breakfast makes any day feel special, and when it’s pumpkin coffee cake, you know you’re going to have a lovely fall day. The topping and glaze make it a sweet step up from Healthy Pumpkin Bread.
- The Cake Is Flavorful and NOT Dry. Alive with fall spices and packed with an inordinate amount of pure pumpkin, this cake is moist but has some heft to it (in a good way). It’s tender and plush, but not so delicate it will crumble or float away. In other words, its texture is spot-on (don’t miss my Apple Coffee Cake for a similar experience).
- Crumb Topping, Forever. Buttery and cinnamony, with a touch of pecans for crunch, the streusel “lid” is so yummy, you’ll have a hard time not picking it right off the cake with your fingers!
- Healthy Compared to Most. Made with Greek yogurt in place of sour cream, whole wheat flour, and maple syrup for natural sweetness, this coffee cake has nutritional benefits to offer, but doesn’t skimp where it counts: taste.
Delicious. Nutritious. This is the BEST pumpkin coffee cake!
How to Make the Best Pumpkin Coffee Cake with Streusel
The Ingredients
- Flour. In addition to all-purpose flour, I used white whole wheat flour to lighten things up.
- Spices. Pumpkin pie spice, ginger, and cinnamon give the cake its richly-spiced fall magic.
- Pumpkin Puree. The significant amount of pumpkin in this recipe helps keep the cake moist and ensures it has real-deal pumpkin flavor.
- Brown Sugar. For sweetness and a soft, moist cake.
- Greek Yogurt. Not only is Greek yogurt a healthy swap, but it also tenderizes the cake.
- Maple Syrup. Adds natural sweetness and pairs famously with the pumpkin.
- Milk. I used 1% milk, but you can use any milk you have on hand.
- Vanilla. Enhances the pumpkin flavor and gives the cake an undeniable coziness.
- Streusel Topping. Made with pecans, brown sugar, flour, cinnamon, and butter. It’s lightly crunchy, sweet, and buttery.
- Vanilla Glaze. I can’t help myself! Iced pumpkin coffee cake is extra special.
The Directions
- Make the Topping. Combine the pecans, flour, sugar, and cinnamon together, then stir in the melted butter. Store in the refrigerator.
- Make the Batter. Whisk the dry ingredients together in one bowl and the wet ingredients in another.
- Combine the Wet and Dry Ingredients. Transfer the batter to a baking dish. Sprinkle the topping over the batter.
- Bake. Bake pumpkin coffee cake at 350 degrees F for 27 to 30 minutes. Let cool.
- Make the Glaze. Whisk the ingredients together. Drizzle the glaze over the cake. DIG IN!
Storage Tips
- To Store. Refrigerate coffee cake in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze coffee cake in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Meal Prep Tip
Prepare and bake the coffee cake as directed. Once it’s completely cooled, wrap it tightly with plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator, then serve warm.
Recommended Tools to Make this Recipe
- Baking Pan. This is the baking pan I own and love.
- Mixing Bowls. This set of mixing bowls will help you prepare any of your favorite baking recipes (including this Pumpkin Banana Bread).
- Parchment Paper. Makes cleanup a breeze!
Recipe Tips and Tricks
- Don’t Bake it Too Long. Keep a close eye on your coffee cake towards the end of baking time (especially if your oven runs hot). Overbaking the cake can make it dry. As soon as a toothpick comes out mostly clean with just a few dry crumbs clinging, it’s done.
- Tent with Foil. If you notice that your streusel topping is browning faster than you’d like, go ahead and tent the baking pan with foil.
- Avoid Overmixing. Overmixing your coffee cake batter is going to leave you with a dense cake, which is not what we want. When you combine the wet and dry ingredients, stop as soon as the flour disappears.
- Try It As Muffins. Take note from my Coffee Cake Muffins and bake this recipe as muffins at 400°F for 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. (Check out my Healthy Pumpkin Muffins too!)
Pumpkin Coffee Cake
Prep: 15 minutes
Cook: 28 minutes
Total: 50 minutes
Servings: 12 slices (1 8-inch square cake)
Video
An easy recipe for moist, healthy pumpkin coffee cake with streusel topping, cozy spices, and sweet vanilla glaze. The best fall breakfast!
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Ingredients
FOR THE STREUSEL TOPPING:
- ⅓ cup finely chopped pecans
- ¼ cup all-purpose flour
- ⅓ cup packed brown sugar light or dark (use 1/4 cup for a slightly less sweet topping)
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
FOR THE COFFEE CAKE:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or all-purpose flour or whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- ⅓ cup brown sugar (light or dark)
- ⅓ cup canola oil
- ¼ cup nonfat plain Greek yogurt
- ¼ cup pure maple syrup
- ¼ cup milk (I used 1%)
- 1 teaspoon pure vanilla extract
FOR THE GLAZE:
- ⅔ cup powdered sugar
- 3 to 4 teaspoons milk, half-and-half, or pumpkin spice coffee creamer
- ½ teaspoon pure vanilla extract
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Line an 8-inch square baking pan with parchment paper so that the paper overhangs two sides like handles. Coat with nonstick spray.
- Make the topping: In a medium bowl, stir together with a fork the pecans, flour, brown sugar, and cinnamon. Pour the melted butter over the top. Stir until evenly moistened. Place in the refrigerator while you prepare the rest of the cake.
- Make the cake: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice cinnamon, and ginger.
- In a medium bowl, whisk together the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla until evenly combined.
- Pour the wet ingredients into the dry ingredients. With a wooden spoon or rubber spatula, stir gently, just until the flour disappears. Do not overmix. The batter will be very thick.
- Pour the batter into the prepared baking pan and smooth the top.
- Remove the topping from the refrigerator and sprinkle over the top of the batter.
- Bake the pumpkin coffee cake for 27 to 30 minutes, until a toothpick inserted in the center comes out mostly clean with just a few crumbs of batter clinging to it. Place the pan on a wire rack and let cool for 15 minutes. With the parchment handles, lift the cake out of the pan for serving or to let finish cooling.
- Make the glaze: Whisk together the powdered sugar, 3 teaspoons milk, and vanilla extract. The glaze should be smooth and somewhat thick but still pourable. If it's too thick, add more milk 1 teaspoon at a time; if it's too thin, add more powdered sugar 1 tablespoon at a time. Drizzle over the warm cake. Slice and enjoy.
Notes
- TO STORE: Refrigerate coffee cake in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze coffee cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition
Serving: 1(of 12)Calories: 288kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgPotassium: 148mgFiber: 2gSugar: 24gVitamin A: 3280IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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The absolute perfect fall treat – I’m thinking my next brunch!
YES! It’s total brunch material. Thanks Lexi!
Happy Fall! Can someone answer the best way to put on glaze? mine never comes out looking like that. Thanks
Gina, I use either the base of a little whisk or the tines of a fork! I think it helps to let the initial “gush” of glaze run into the bowl, then once is slows down, drizzle on the cake from there.
If you didn’t want to buy maple extract, could you use some quantity of maple syrup instead of some of the brown sugar and change the amount for the glaze?
Jessi, if you prefer to not use the maple extract, I’d honestly just leave it out. Add more maple syrup/brown sugar will affect the outcome of the cake (and not in a good way!).
I don’t see maple extract in this recipe. I see vanilla extract???
Hi Wendy, this recipe has been updated since 2018, which is when the original comment was made. This is why you are not seeing it. Hope you enjoy it!
Is there a substitute for the maple syrup?
Chris, I’m afraid maple syrup is what is going to give you the best flavor, as the maple does really shine in this recipe. That said, if you don’t mind less of a maple taste, honey will work too!
Hi Erin,
here in Germany, we don’t have canned pumpkin puree as a staple in supermarkets. I have a very powerful kitchen machine, though, so I can make it myself. One question though: is it cooked or raw? Also, what is in the spice mix you use? Cinnamon, nutmeg, maybe cardamom? Thanks so much, I will report about the German version!
Sophie
Sophie, I love that this recipe made it to Germany! 1) The pumpkin puree is raw and 2) For every one teaspoon of pumpkin pie spice in a recipe, I like to use 1/2 teaspoon of cinnamon, then a pinch each of ginger, nutmeg, cinnamon, and cloves (or allspice). I hope you love it!!
Actually, to substitute canned pumpkin you would want to bake a small pie pumpkin until it is soft when pricked with a fork (take out the seeds before or after baking). Let it cool a bit then scrape the flesh from the skin and puree it in a food processor or blinder. Measure out 2 cups of puree to replace the one can of pumpkin puree. Enjoy!
Thanks for chiming in, Cindy!
OMG—that crumb topping though!!
Hi Erin! is there any substitute for using maple syrup in this Pumpkin Coffee cake? Also, what other option can one use instead of Greek yorghurt? Here in Kenya we dont have Greek Yorghut, please advise.
Otherwise i like and appreciate your recipes!We have the lemon frosting cake !the frosting was yummy!
Hi Mercy! For Greek yogurt: you can put regular yogurt in a mesh sieve lined with a cheesecloth. Set it over a bowl and let all the liquid drain out. The thick yogurt leftover will work like Greek! For maple syrup, I’m afraid there isn’t a direct substitute with the same flavor, but you can use honey in the recipe instead. So happy you loved the lemon cake!!
Hi Erin! Please help, we were trying to come up with a good dark chocolate moist cake and we made one for some visitors, tea party, unfortunately it flopped. Please, share your recipe on how to make a good Dark Moist chocolate cake.
And also ,is their a substitute for using baking soda?
Hi Mercy! I’m afraid I don’t know a good sub for baking soda. It’s one of those things you need. BUT I do recommend this fabulous flourless chocolate torte for the cake you described. AND it doesn’t even need baking soda :) https://www.wellplated.com/flourless-chocolate-torte/
Hope everything’s okay…this is the most recent post I’ve received. Was just wondering if there’s a problem with my computer. Have a nice fall weekend!
Hi Chris, there have been a couple posts since this one…if you’re getting the emails, perhaps check your spam folder? I hope it goes back to normal!
I recently made this coffee cake and brought it to work to share. My co-workers loved it!! the recipe is really easy to follow (even for beginners like me!) and the flavor is delicious! I even got a few texts/messages from people in the office letting me know how much they enjoyed the recipe, so I have passed it along to several people. The maple and pumpkin provide a lot of flavor without going overboard with sugar – the crumble and drizzle on top give it just the right amount of sweetness. This is the perfect fall recipe – try it!
Norma, this is just the best review and endorsement. THANK YOU! I am so happy you all loved it!
OMG- pass the fork please!!
Could I sub out the whole wheat flour for all all purpose flour? Or what about almond or oat flour? I have everything at home besides whole wheat :)
Hi Krista, yes, you can swap all-purpose flour. I hope you enjoy!
Hi Jennie! I’m sorry to hear that you didn’t enjoy this recipe. I (and many readers) enjoyed the flavors of this coffee cake, so I’m not sure what might’ve gone wrong without being in the kitchen with you. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!
Amazing! This made my home smell like heaven. I added almond extract and it was amazing. For the glaze I subbed 1/3 cup of monk fruit sugar (powdered version) to make it a little “healthier”.
I’m so happy to hear that this was a hit, Kiki! Thank you for taking the time to share this kind review!
I’ve been seeing all these pictures of you on Instagram, loving it! You’re food adventures in SF sound (and look on Instagram) soo good.
Thank you for sharing this kind comment! :)
Excellent coffee cake! Very easy to make, made it for my ladies Sunday school class and everyone loved it and wanted the recipe. Which I gladly shared with them. I personally love pumpkin and maple syrup makes everything better.
I’m so happy that you enjoyed the recipe, Libby! Thank you for sharing this kind review!
This would be a better Vegan recipe if there wasn’t refined sugar and flour. Most Vegans want whole grain and nutritious recipes. That would mean no refined ingredients.
Hi Mona! This is definitely not a vegan recipe. Under the notes there are suggestions to make this vegan, so feel free to adapt it to your needs.
I’m not good with following recipes but managed to bake this without any changes. It came out exactly as advertised. Delicious!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t like pumpkin. And every fall I try a pumpkin recipe in hopes that it changes my mind. This is the recipe that changed my mind! This coffee cake is just so fluffy, with the most scrumptious texture and the perfect fall flavor. I could eat the entire pan!!
PS- as a newlywed your cookbook is God’s send. Whenever I need a quick, healthy and delicious meal it’s always the first cookbook I pull out! Thank you!
Hi Caitlin! That makes me so happy to hear! THANK YOU SO MUCH!
This recipe looks AMAZING!! I will be making it this weekend and wanted to know if I can sub 1/2 the total amount of flour in the cake to oat flour??
Hi Heather! I’ve only tested the recipe as is, so I wouldn’t be able to say for sure. If you decide to experiment, let me know how it goes!
This was AMAZING! Double recipe filled a 9×13 pan beautifully. Used pumpkin I had baked and frozen after halloween last year when carving pumpkins were almost free. Made a cream cheese glaze by simply adding a block of softened cream cheese & a little more milk to glaze recipe. It covered entire cake which looked nice & tasted great. Everyone loved it! This is a keeper! Thank you. My son wanted a pumpkin cake for his b-day & this was exactly what I was looking for. I will be making this again several times this fall! – Blessings
Hi Penny! So glad you enjoyed the recipe! Thank you for this kind review!
Oh my goodness, this is absolutely delicious! The maple syrub in the batter gave me the idea to add a little maple extract to the glaze. YUM! Thank you for this recipe- it’s so good, and so easy to make!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Yummy 🤤 yummy
Very light not to sweet.
Hi Romanita! So glad you enjoyed the recipe! Thank you for this kind review!
I am really bad at baking and this came out absolutely AMAZING! Not too sweet, perfect texture, and the crumble topping is *Chef’s kiss*! I was surprised/ nervous there is no egg in this recipe, but the texture is perfect. Also, I live in high altitude, and had to bake for an extra 15 minute! Just an FYI for any other high altitude peeps.
Thanks for this recipe!!
Hi Lysso! So glad you enjoyed the recipe! Thank you for this kind review and feedback on cooking in high altitude!
Can you use pumpkin pie filling? I can never find pumpkin purée. Thank you
No Rita, I’m sorry! You can try roasting and blending your own pumpkin for puree though. I have pumpkin roasting instructions in my Pumpkin soup Recipe: https://www.wellplated.com/pumpkin-soup-recipe/
Holy cow – this was AMAZING. Super easy to make and just delicious. Thank you!
Glad you enjoyed it Caroline! Thank you!
Great recipe. The coffee cake baked up as stated .
Hooray! Thanks Bob!
So yummy! I did not have canola oil so used applesauce instead. Still turned out delicious. My husband, 6 year old and tidlker loved it!
Hooray! So glad to hear it, thank you for letting me know Katherine!
If I substitute coconut oil for butter what other changes do I need to make?
I haven’t tried it myself but I don’t believe you would need to make any changes Kaitlin. Enjoy!
First homemade coffee cake in da books!!!…and W O W this is a good one! Super simple and ridiculous delicious. My 13 yr old and I made it one Friday night…so can even be done through end of week exhaustion lol. I’m contemplating making this to replace pumpkin pie on the TG dessert table…it’s THAT good :)
Hi Ang! So glad you enjoyed it! Thank you!
This is incredible! Took no time at all to whip together. I used coconut oil instead of canola oil and I omitted the glaze because I didn’t think it needed it. Everyone I made it for loved it. So moist and flavorful! Already looking forward to making it again.
Yay Felishia! So glad you enjoyed it!
Can you substitute coconut oil or olive oil for the canola oil….
Sure! Enjoy Lisa!
Sounds delicious! Can you assemble this the night before and bake fresh in the morning?
Yes Kathy! I’d wait to sprinkle on the topping until just before baking, so store that separately in the fridge.
So yummy!! And it came together so quickly. Thanks for another great recipe!
So happy to help, Pamela!
Very easy to make and absolutely delicious! I added nutmeg and allspice instead of pumpkin spice and it turned out amazing.
Thanks for the recipe!
Glad you enjoyed it, Zahra!
The Instagram video for this recipe says to make the streusel topping while the cake is baking, but it appears that you should add the streusel topping to the raw cake batter and bake it altogether. You only make the _glaze_ while those are in the oven.
Hi MM, I misspoke in the IG video. You’ll definitely want to add the topping before you cook the cake, as stated here in the recipe. Hope this helps!
Delicious, but had to bake for 20 minutes longer than instructions stated. Not really a baker, so kind of stressed me out
Glad to hear you enjoyed it, Morgan!
Hi, Erin! This cake looks so delicious! I would like to leave out the pecans in the streusel topping. Do you think I could replace them with oats?
Hi Kristen, I think oats could work! Enjoy!
I followed the instructions exactly, used the correct pan, but after 30 min in the oven and 15 min resting I cut it open and it was super doughy in the middle. I put it back in for 15 min and it was a little better but still very dough in most of the center. I do not live in high altitude and my oven works fine. Someone tell me what I did wrong!!
Hi Mandy, I really don’t think you did anything wrong, it sounds like it just needed to cook longer. All ovens are different so mine must have just cooked faster than yours.
Your recipe doesn’t come with eggs?
That’s correct, no eggs!
This cake ended up taking 50 minutes to bake. That’s 350 degrees, in an 8 by 8 pan. The streusel topping was at risk of burning so I had to cover it with foil halfway through the bake time. Perhaps a larger pan size would be better.
Hope you were still able to enjoy the cake, Hailey!
Are tou able to sub flour for gf fliurs?
Hi Jane, I haven’t tested it with gluten free flour but I’d go with a 1:1 baking substitute. Let me know how it goes if you give it a try!