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Pumpkin Coffee Cake
5 from 24 votes

Pumpkin Coffee Cake

Pumpkin Coffee Cake combines cooked pumpkin puree with warm spices and a lightly sweetened batter made from flour, sugar, and eggs. It is topped with a cinnamon streusel and finished with a vanilla glaze, resulting in a moist cake with a crumbly topping and sweet icing. Cooking the pumpkin enhances its flavor depth, making this coffee cake a comforting option for breakfast or snack time.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 9 servings
Calories: 349 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour (120 grams)
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1 TBSP avocado oil or coconut oil
  • 1 cup pumpkin puree 226 grams, unsweetened, canned
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp pumpkin pie spice
  • ½ cup granulated sugar (100 grams)
  • ½ cup light brown sugar , packed (100 grams)
  • 2 oz cream cheese (cut into 6 pieces)
  • 2 egg large
  • ⅛ cup milk
STREUSEL TOPPING
  • ⅓ cup granulated sugar (131 grams)
  • ⅔ cup all-purpose flour (82 grams)
  • 4 TBSP unsalted butter melted
  • 1 tsp ground cinnamon
  • ⅛ tsp salt
VANILLA GLAZE
  • ¾ cup powdered sugar (75 grams)
  • 1 TBSP milk
  • ¼ tsp vanilla extract pure

Instructions

    Cup of Yum
  1. Adjust oven rack to the center position and preheat oven to 350°F. Grease a metal 8x8-inch baking pan. For easy coffee cake removal, cut a strip of parchment paper that is long enough to hang over the sides a little to make a sling. Once slightly cooled you can lift the coffee cake out of the pan using the parchment sling - easy peasy!
  2. Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight (my go-to) or use the spoon and sweep method.
  3. Heat a medium-large pot to medium heat (my dial was at 6) and add a TBSP of oil.
  4. One heated, add pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice blend. Cook, stirring often, for approx. 5-6 minutes.
  5. Remove pot from heat and add granulated sugar, brown sugar, and cream cheese. Stir and allow to cool for 5 minutes, then use a metal whisk to whisk well until ingredients are completely incorporated.
  6. In a small bowl whisk together milk and eggs, then add to the pumpkin mixture.
  7. Gently fold in flour mixture until combined (some small lumps are totally okay) and pour into prepared 8x8 pan.
  8. To make the streusel, combine ingredients and mix together with a fork until crumbly. Sprinkle on top of batter.
  9. Bake for 35 minutes. Test with a butter knife for doneness. A knife inserted into center of the loaf will come out clean when the bread is cooked through. Allow to cool in pan for 5-10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
  10. To make the glaze, whisk together powdered sugar with milk and vanilla. Drizzle over coffee cake once cooled and enjoy!

Notes

  • Cooking pumpkin puree before mixing it into the batter allows the spices to meld deeply, improving flavor.
  • The cake serves 9 large or 12 smaller slices, suitable for different serving needs.
  • Measuring flour by weight or using the spoon and sweep method helps achieve consistent texture.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 62g (21%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 57mg (19%) Sodium 240mg (10%) Potassium 166mg (4%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 4536IU (91%) Vitamin C 1mg (1%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 62g 21%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 57mg 19%
Sodium 240mg 10%
Potassium 166mg 4%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 4536IU 91%
Vitamin C 1mg 1%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.