I'm always looking for a fall recipe that feels like a treat but is still easy enough for a weekend morning, and this Pumpkin Coffee Cake checks every box. It's got a soft, spiced pumpkin cake base, a cinnamon sugar layer baked right into the middle, and a buttery crumble on top — basically everything you want in a fall bake, all in one dish.
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The BEST pumpkin coffee cake
There's something about pumpkin season that makes me want to bake everything, and this pumpkin coffee cake has quickly become one of my favorites. It's soft, moist, and full of warm pumpkin spice flavor, with a cinnamon sugar layer running right through the center and a crumbly, buttery topping that makes every bite feel special.
I love making this on a Sunday morning to enjoy with coffee, but it's just as good as a dessert after dinner. If you're already deep into pumpkin season recipes, this one's an easy addition to the rotation, and it pairs perfectly with my Grandma's Sour Cream Coffee Cake if you want to do a fall coffee cake taste test!
Why You’ll Love This Pumpkin Coffee Cake
- Double the cinnamon sugar. A full cinnamon sugar layer is baked right into the middle of the cake, so every bite gets that warm spiced flavor.
- The crumble topping is everything. A buttery, brown sugar crumble bakes up perfectly golden on top for the ultimate coffee cake texture.
- Made with real pumpkin. Pumpkin puree and sour cream keep this cake incredibly moist without being heavy.
- Great for a crowd. One 9×9 pan serves 9, making it perfect for fall gatherings or holiday brunch.
- Simple ingredients. Nothing fancy here — just pantry staples and pumpkin pie spice.
Ingredients Needed To Make This Pumpkin Coffee Cake
Here’s a little bit about everything that goes into this pumpkin coffee cake:
- Butter: Softened butter creates a rich, tender cake base. You'll also need softened (not melted) butter for the crumble topping.
- Pumpkin puree: The star of the show! Adds moisture and that classic pumpkin flavor.
- Sour cream: Keeps this cake soft and moist, and adds a slight tang that balances the sweetness.
- Flour: The base of the cake, cinnamon sugar layer, and crumble topping.
- Pumpkin pie spice: Used generously throughout the cake, cinnamon sugar layer, and crumble for maximum fall flavor.
- Brown sugar: Gives the crumble topping its rich, caramelized flavor.
How to make pumpkin coffee cake
- Preheat your oven to 350°F and grease a 9×9 baking dish. Add a layer of parchment paper on the bottom for easy removal. Using a hand mixer, beat together the butter and sugar until well combined. Add the eggs and blend until creamy, then mix in the sour cream, pumpkin, and vanilla.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Slowly add the dry ingredients to the wet mixture, blending until combined and fluffy. Add half of the batter to the prepared baking dish and spread evenly (an icing knife helps since the batter is thick).
- Mix together the pumpkin pie spice, sugar, and cinnamon for the cinnamon sugar layer, and sprinkle evenly over the batter. Add the remaining batter on top and spread evenly with an icing knife.
- In a small bowl, use a fork to mix together the softened butter, brown sugar, flour, pumpkin pie spice, and salt until a crumble forms. Sprinkle the crumble evenly over the top of the cake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Erin's Expert Tips
Spread the batter evenly. The batter is thick, so use an icing knife to spread each layer evenly for the best texture throughout.
Don't skip the parchment paper. It makes removing and slicing the cake so much easier.
Check for doneness at 50 minutes. Ovens vary, so start checking with a toothpick around the 50-minute mark and add more time as needed.
Serve it with: A warm cup of coffee, or alongside my Pumpkin Baked Oatmeal for the ultimate fall brunch spread.
Recipe tips
Below are some common questions about this pumpkin coffee cake. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! Wrap individual slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Yes, just make sure it's well-drained so the batter isn't too wet.
Make sure the butter is softened, not melted, when making the crumble — melted butter can cause it to sink rather than stay crumbly on top.
Storing pumpkin coffee cake leftovers
Storage: Let the cake cool completely, then store covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Pumpkin Coffee Cake Recipe
Ingredients
Method
- Preheat oven to 350F and grease 9x9 baking dish. I also add a layer of parchment on the bottom.
- In a large bowl, using a hand mixer, beat together butter and sugar until well combined. Add in eggs and blend until creamy. Then mix in sour cream, pumpkin, and vanilla.
- In a small bowl, mix together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Slowly add dry ingredients to wet using mixer until all combined. Batter should be fluffy.
- Add half the batter to baking dish and spread evenly into bottom. I use an icing knife to make sure it spreads evenly because it will be thick.
- In a small bowl, mix together pumpkin pie spice, sugar and cinnamon. Sprinkle evenly over the batter.
- Repeat process with adding remaining cake batter to dish and spreading out with icing knife.
- In a small bowl using a fork, mix together softened butter, brown sugar, flour, pumpkin pie spice, and salt until crumble forms. Crumble on top of cake mixture.
- Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
- While cake cools, dust with powdered sugar.
- Cut and serve! Enjoy!
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