The comforting aroma of a freshly baked pumpkin spice coffee cake has a magic of its own. With each slice layered in cinnamon streusel and tender pumpkin crumb, it captures the essence of fall mornings. Moreover, the irresistible blend of spice and sweetness makes it a dessert worthy of any table, from cozy family breakfasts to elegant brunch gatherings.

To begin with, this pumpkin spice coffee cake gives you a bakery-style result straight from your own oven. However, it’s still easy enough for any home baker to make. Moreover, the soft texture, warm spices, and sweet crumb topping create a cozy balance of flavor. As a result, even beginners can enjoy a perfect slice every time. In addition, it pairs beautifully with coffee, tea, or a drizzle of maple syrup.

Easy, Seasonal, and Perfectly Cozy

For anyone who loves fall baking, this cake captures the taste of the season in every bite. Furthermore, it stays fresh for several days, making it great for meal prep or gifting. For example, wrap a few slices for a friend, or enjoy it as breakfast during busy mornings. Therefore, this pumpkin spice coffee cake isn’t just a dessert—it’s a sweet moment of comfort. Ultimately, it proves that simple recipes can still feel special.

A Family Tradition Full of Warmth

When I first baked this cake, it was a chilly November morning before family came to visit. Meanwhile, the kitchen filled with the smell of pumpkin, cinnamon, and butter. As soon as I served it warm, everyone gathered around, smiling and sharing stories. Since then, it has become our family’s favorite fall recipe. Because of that, each autumn feels complete only when this cake is in the oven. In the end, it’s more than a treat—it’s a tradition we look forward to year after year.

Why this Pumpkin Spice Coffee Cake

• It delivers a perfectly moist texture, thanks to real pumpkin puree and brown sugar that keep every bite tender and flavorful.
• The cinnamon streusel topping adds crunch and contrast, creating layers of deep, warming sweetness.
• Ideal for autumn gatherings, brunch buffets, or as a quick weekday breakfast treat prepared ahead of time.

Ingredients

• All-purpose flour (250 g / 8.8 oz): Provides structure and a light crumb.
• Pumpkin puree (240 g / 8.5 oz): Adds moisture, natural sweetness, and seasonal flavor.
• Brown sugar (150 g / 5.3 oz): Deepens the caramel notes and pairs with pumpkin’s richness.
• Granulated sugar (100 g / 3.5 oz): Balances the warm spices with a touch of sweetness.
• Unsalted butter (115 g / 4 oz): Creates tenderness and rich buttery flavor in both cake and streusel.
• Eggs (100 g / 3.5 oz): Bind ingredients and keep texture moist.
• Baking powder (10 g / 0.35 oz): Provides lift and airiness to the crumb.
• Baking soda (3 g / 0.1 oz): Enhances rise and balances acidity.
• Cinnamon (6 g / 0.2 oz): Defines the signature coffee cake spice warmth.
• Nutmeg (2 g / 0.07 oz): Adds subtle depth complementing the pumpkin.
• Salt (2 g / 0.07 oz): Rounds flavors and enhances sweetness.
• Milk (120 g / 4.2 oz): Keeps batter fluid and softens texture.
• Vanilla extract (5 g / 0.17 oz): Lends aroma and richness to the overall flavor.
• All-purpose flour for streusel (100 g / 3.5 oz): Combines with sugars to form the crumbly topping.
• Brown sugar for streusel (80 g / 2.8 oz): Sweet crunch contrast to soft cake crumb.
• Cinnamon for streusel (3 g / 0.1 oz): Intensifies the layered spice experience.

How to make the Pumpkin Spice Coffee Cake

1. Preheat your oven to 175°C (350°F), grease a 9-inch square baking pan, and line with parchment for easy removal.
2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
3. In another bowl, beat butter, brown sugar, and granulated sugar until fluffy. Then, add eggs one at a time, followed by pumpkin puree, milk, and vanilla extract.
4. Combine wet and dry ingredients until just mixed. Avoid overmixing to maintain tenderness.
5. Prepare streusel by mixing flour, brown sugar, and cinnamon with melted butter until crumbly.
6. Spread half of the batter into the pan, sprinkle half of the streusel, add the remaining batter, and top with the last of the streusel.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before slicing.

Chef’s Notes & Tips “Pumpkin Spice Coffee Cake”

• If you lack pumpkin puree, substitute with sweet potato puree or mashed roasted squash for a similar flavor and moisture.
• To save time, mix the dry ingredients and prepare the streusel a day in advance. Consequently, you’ll only have to assemble and bake in the morning.
• Store the pumpkin spice coffee cake covered at room temperature for up to three days or refrigerate for a week. As a result, you can reheat slices briefly in the oven for that just-baked aroma.

Conclusion

Baking this pumpkin spice coffee cake wraps the home in warmth and nostalgia. Each forkful brings together pumpkin’s gentle sweetness, aromatic spices, and a buttery crumb topping that melts delightfully. Meanwhile, it’s a recipe that blends simplicity with indulgence. Try it this weekend, and share your experience in the comments at Long Bake The Queen. To compare baking techniques, visit culinary research on King Arthur Baking, a trusted baking authority that explains flour types and batter basics in depth.

FAQ

Can I use fresh pumpkin instead of canned puree?

Yes, roast fresh pumpkin until soft, then blend to a smooth consistency. Ensure it’s well-drained to avoid adding extra moisture.

Can I make the cake ahead of time?

Absolutely. Bake a day before serving, keep covered at room temperature, and reheat slices as needed for a freshly baked feel.

Is it possible to freeze pumpkin spice coffee cake?

Yes, wrap slices tightly and freeze for up to two months. Thaw overnight at room temperature or microwave briefly to refresh.

What coffee pairs best with this cake?

A medium roast with caramel or nutty notes complements the spices beautifully. However, chai or black tea also balance the sweetness well.

Can I make it gluten-free?

Yes, use a reliable 1:1 gluten-free baking flour blend. The texture may vary slightly but the flavor remains comforting and rich.