Why You’ll Love This Recipe

I love this recipe because it’s a cozy all‑in‑one breakfast or brunch treat that combines soft, pumpkin‑spiced cake with a buttery, crunchy streusel and a drizzle of icing or maple glaze. It comes together in about an hour with basic pantry staples and requires no special equipment.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Granulated sugar (plus brown sugar for streusel)
Baking soda and/or baking powder
Salt
Pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
Pumpkin puree
Vegetable or canola oil
Sour cream (or Greek yogurt or milk)
Eggs (if your version uses them)
Vanilla extract
Butter (for crumb topping)
Optional: pecans in streusel
Optional glaze: powdered sugar + milk or maple syrup

directions

Preheat the oven (usually to 350 °F/177 °C) and grease a 9×9 in or 8 × 8 in pan
Make the streusel: combine flour, brown sugar, (optionally cinnamon, pecans), and melted or cold butter until crumbly. Set aside .
Mix dry ingredients: whisk together flour, baking soda/powder, salt, and spices.
Combine wet ingredients: whisk pumpkin, oil, sour cream (or milk), eggs (if using), and vanilla.
Build the cake: pour half the batter into the pan, sprinkle half the streusel, then top with remaining batter and streusel
Bake for ~35–50 minutes (depending on pan size) until a toothpick in the center comes out with a few moist crumbs .
Glaze: whisk powdered sugar with milk or maple syrup; drizzle over slightly cooled cake .

Servings and timing

I usually slice into 9–12 squares.

Prep time: ~15–20 minutes
Bake time: ~35–50 minutes
Total time: ~50–70 minutes

Variations

Vanilla icing: drizzle a simple glaze made with powdered sugar and milk
Maple glaze: blend powdered sugar with maple syrup for richer flavor .
Pecan streusel: add chopped pecans to the crumb for extra crunch
Cream cheese swirl: include a layer of sweetened cream cheese in the middle .
Mini loaf or small-batch: scale down and bake in loaf pan for 8 pieces .

storage/reheating

I store any leftovers covered at room temperature for 2–4 days, or refrigerate (especially with cream cheese layer) for up to 4 days . I like to warm a slice briefly in the microwave or oven before serving—it revives the crumble and brings back that fresh-baked aroma.

FAQs

Can I skip sour cream?

Absolutely—you can swap it with Greek yogurt or milk. It helps keep the cake moist and tender.

Do I need both baking soda and powder?

Most versions use one or the other. If your recipe uses both, it helps rise and texture. Match what your version calls for.

Can I prepare this ahead?

Yes—I sometimes bake it the night before, then warm slices in the morning for a quick breakfast.

Is it freezer-friendly?

Definitely—wrap individual slices and freeze up to 3 months. Thaw overnight in the fridge, then warm for best texture.

Can I make it gluten-free?

Yes—replace all-purpose flour with a 1:1 gluten-free blend. I haven’t noticed any compromise in taste or texture.

Conclusion

My Pumpkin Coffee Cake is one of my favorite fall treats—comforting, simple, and full of cozy spice. It hits every texture and flavor note: tender pumpkin cake, buttery crumble, and sweet glaze. Perfect for breakfast, brunch, snack, or even dessert. I love making a batch when the weather turns crisp—it fills my kitchen and my heart with autumn warmth.