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Pumpkin Coffee Cake Recipe Pin

Pumpkin Coffee Cake Recipe

Jessa Marie
Check out this super yummy pumpkin coffee cake recipe for fall. Get your caffeine kick from this tasty breakfast dessert that is easy to make.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 16
Calories 443 kcal


  • hand mixer
  • 9x13 inch baking pan
  • parchment paper


Coffee Cake Batter

  • 2 cups flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 1/4 cup coffee cooled
  • 1 cup brown sugar
  • 1 cup butter softened
  • 3 eggs
  • 2 tsps vanilla extract
  • 2 cups pumpkin purée
  • 1 tsp pumpkin pie spice
  • 1/8 tsp ground cloves

Cinnamon Sugar

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon


  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 2 cups flour
  • 1 cup butter softened


Prepping the Coffee Cake

  • Preheat the oven to 350°F.
  • In a bowl mix together flour, baking powder, baking soda, and salt. Set aside for later.
  • Using a measuring cup, mix together cooled coffee and cream, setting aside for later use.
  • In a large bowl cream together butter and sugar until smooth. (see image 1)
  • Next beat in 3 eggs, one at a time. Then add vanilla to the mixture. Mix until well combined. (see image 2)
  • Add pumpkin purée, pumpkin spice, and ground cloves. Mix until batter is smooth. (see images 3 and 4)
  • Next, add in one third of both the flour mixture and cream mixture. Mix until well combined. Repeat until you’ve added all the flour and cream to your pumpkin coffee cake batter. Set aside. (see images 5 and 6)
  • In a separate bowl, mix together all ingredients for the crumbs. Do not over mix into a dough. Mix until they combine to make a crumb like texture. (see image 9)

Assemble and Bake

  • Line your baking pan using parchment paper. Leaving excess on the sides to make it easier to pull out the coffee cake once it’s done.
  • Next pour half your batter into the lined baking pan. This is the first layer of your pumpkin coffee cake.
  • In a small bowl, mix together cinnamon and brown sugar until nicely combined. Sprinkle the mixture over top of the first layer of your cake. (see image 7)
  • Next pour the rest of the cake batter over top to almost fill the pan. (see image 8)
  • Finally sprinkle your crumbs on top of the cake batter until the top is fully covered. (see image 9)
  • Bake for 45-55 minutes or until the top of the cake is a nice golden brown and you can stick a toothpick in the centre and it comes out clean. (see image 10)
  • Cool for 5-10 minutes before serving. You can lift the cake out of the pan using the excess parchment paper on the sides, and place on a cooling rack.
  • Sprinkle a little powdered sugar before serving (see image 11). Enjoy your pumpkin coffee cake!
Keyword coffee cake, Pumpkin, pumpkin coffee cake