This Pumpkin Spice Coffee Cake is a moist, tender cake flavored with pure pumpkin and pumpkin pie spice, topped with a thick layer of crumbly streusel topping. Then, it is finished off with a dusting of confectioners’ sugar. Yes, the pumpkin cake gives you Fall vibes, but it is so good, that I would make this whenever I craved a delicious spiced coffee cake! If you love the cozy flavors of the coffee cake, you will also love my Crumb Cake, another soft cake with a focus on the streusel topping!
Ingredients & Substitutions
- Crumb Topping: This coffee cake is like a crumb cake, or Streuselkuchen, a cake with a crumb topping almost as thick as the cake itself! I loved the extra thick topping so much! I also made a few more like my Blueberry Lemon Crumb Cake, Banana Crumb Cake, and Caramel Apple Crumb Cake, just to name a few!
- Butter: I prefer using unsalted butter for each part of this cake, which gives you more control over the amount of salt in a recipe. If using salted butter, you may want to lessen the amount of salt.
- Cake Flour: You will need cake flour for both the crumb topping and the cake. I don’t suggest using all-purpose flour because it can make the cake tough and dry (definitely not what we want)! If you don’t have cake flour, you can easily make your own.
- Pumpkin Pie Spice: For the most pumpkin-spiced flavor in each bite of this cake, make homemade pumpkin pie spice! Store-bought would work, too. But, with pumpkin spice season upon us, you might want to have some around for more recipes like my Pumpkin Scones!
- Pure Pumpkin: Look for pure pumpkin (also called pumpkin puree), not pumpkin pie filling. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
- Buttermilk: I love how adding buttermilk (make sure it is at room temperature) to the cake batter results in a moist, tender, flavorful cake. If you don’t have any on hand, make your own!
- Eggs: You will need two large room-temperature eggs for the cake–one whole egg and one egg yolk. Save the egg white from the second egg to use for other recipes like my almond paste!
Can I Make The Coffee Cake Without The Crumb Topping?
Yes, you could, but this coffee cake, or crumb cake, is known for the topping. Plus, it adds texture and sweetness to the cake. If you make the cake without the streusel topping, the cake will have a simpler flavor, but still be delicious!
Why Line The Pan With Aluminum Foil?
For the best results, line the pan with aluminum foil, not parchment paper. (We tested this cake using each.) Foil reflects more heat than parchment paper, which helps with the browning and crisping of the crumb topping. If using parchment paper, the topping may not brown as much and there could be a slightly different texture.
How To Store Pumpkin Spice Coffee Cake
This pumpkin spice coffee cake is best enjoyed within 2-3 days of baking. To store it, keep the cake covered at room temperature. If you need longer storage, you can refrigerate it in an airtight container, though it may dry out slightly.
Can I Freeze Coffee Cake?
Absolutely! To freeze the coffee cake, first, let it cool completely after it has baked. Next, wrap the cake securely in plastic wrap. I like to add another layer of aluminum foil for added protection. Store it in a freezer-safe sealable bag or container. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight.
Pumpkin Spice Coffee Cake
Ingredients
Crumb Topping
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ¾ cups (199.5 g) cake flour
Cake
- 1 ¼ cups (142 g) cake flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter cut into 1-inch pieces, room temperature
- ⅓ cup (82 g) pure pumpkin
- ¼ cup (60 g) buttermilk, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- confectioners’ sugar, for serving
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking dish with aluminum foil, including up the sides, leaving extra hanging over the edges. Spray with nonstick cooking spray. Set aside.
Topping
- To a medium bowl, add butter, sugars, cinnamon, and salt. Stir to combine. Add the flour and stir until the mixture is completely combined. Be careful not to over mix or it can become like a paste.
Cake
- In the bowl of a stand mixer fitted with paddle attachment on low speed, add flour, sugar, pumpkin pie spice, salt, and baking soda. Mix to combine.
- Add pieces of butter, one at a time, mixing until there are no visible butter pieces and it has a very fine crumb, about 1 minute.
- Add the pumpkin, buttermilk, egg, yolk, and vanilla. Beat the mixture on medium speed until it becomes light and fluffy, about 1 minute, scraping the sides of the bowl as needed.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Using your hands or a fork, break the prepared crumb topping into small pieces. Evenly distribute it over the cake batter.
- Bake for 38-40 minutes, or until the crumb topping is golden and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool slightly in the pan on a wire rack. Then, using the extra foil, carefully lift the cake out of the pan to finish cooling on the rack.
- Before serving, dust the cake with confectioners’ sugar.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
If you love pumpkin spice, this is your go-to coffee cake! It's not overly sweet, which makes it perfect for pairing with a morning cup of coffee.
Elizabeth
I am all about pumpkin spice, and this might be my new favorite pumpkin spice treat! Wow! And, I love the extra thick crumble topping!
Bella
The texture of this cake is fantastic! The crumb topping is sweet and buttery, while the cake itself is soft and full of pumpkin spice goodness. I am here for it!
Annabelle
If you are a fan of pumpkin spice, you will really love the coffee cake. It's perfect for Fall.
Selena
This coffee cake is the epitome of fall baking. It’s light, flavorful, and the crumb topping is everything you want in a coffee cake! The pumpkin, spices, and buttery crumble all work together to create the perfect treat.
This cake looks AMAZINGLY delicious. Can I double the recipe for a 13×9 baking pan? I always say. Go big or go home. I like making bigger servings desserts. So I have more to share. As opposed to making smaller ones. Having to use more pans. TIA