Who says you can’t have cake for breakfast? This Pumpkin Coffee Cake works perfectly as a morning treat or a dessert — rich, tender, and full of warm pumpkin spice flavor.
Before you begin, gather the ingredients listed below. Having everything measured and ready will make the process smooth and enjoyable.
Ingredients for Pumpkin Coffee Cake
- All-purpose flour
- Salted butter (melted for the crumb; softened for the cake)
- Brown sugar and granulated white sugar
- Baking powder and baking soda
- Plain pumpkin puree
- Salt
- Large eggs
- Pumpkin pie spice
- Full-fat Greek yogurt
How to Make Pumpkin Coffee Cake
One key to a tender cake is to avoid overmixing once wet and dry ingredients are combined. A few lumps in the batter are okay — they help keep the cake light and tender.
Start by mixing the dry cake ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice) in a medium bowl. In a separate large bowl, cream the softened butter with the sugars until smooth. Beat the eggs into the butter-sugar mixture one at a time. Gently stir in the pumpkin puree and Greek yogurt until just combined.
Fold the dry ingredients into the wet mixture just until they disappear into the batter. Lumps are fine and preferable to overmixing.
Spread the batter into a greased 9″ x 13″ glass pan.
Combine the crumb ingredients in a separate bowl: brown sugar, white sugar, pumpkin pie spice, flour, and the melted butter. Mixing the crumb a little in advance helps it form small clumps and creates a better texture, but you can make it right before assembling if needed.
Sprinkle the crumble evenly over the cake batter. For a chunky, varied topping, pinch handfuls of crumb and scatter them across the surface rather than pressing them down.
Bake in a preheated 350°F oven for about 50 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs. The cake is forgiving thanks to the butter content, so a few extra minutes won’t ruin it.
Allow the cake to cool just enough to slice, then serve warm or at room temperature. This cake makes a comforting breakfast treat alongside coffee or a cozy dessert after dinner.
If you want smaller portions, you can cut the cake into up to 18 pieces; the recipe is written to yield 12 generous servings.
Recipe Details
Pumpkin Coffee Cake
A decadent, crumb-heavy New York–style pumpkin coffee cake to brighten fall and winter mornings.
Course: Breakfast / Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 738 kcal per serving
Author: Basil and Bubbly
Ingredients
Crumb
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 3/4 teaspoons pumpkin pie spice
- 2 3/4 cups unbleached all-purpose flour
- 1 1/2 cups (3 sticks) salted butter, melted
Cake
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 large eggs
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup plain pumpkin puree
- 7 ounces full-fat Greek yogurt (just shy of 1/2 cup)
Instructions
- In a medium bowl, stir together the dry crumb ingredients, then mix in the melted butter. Set aside.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice for the cake.
- In a large bowl, beat the softened butter and sugars until smooth. Beat in the eggs one at a time until fully incorporated.
- Gently mix the pumpkin puree and Greek yogurt into the butter-sugar-egg mixture. Add the dry ingredients and stir just until combined; small lumps are fine.
- Spray a 9×13-inch glass pan with cooking spray and spread the batter evenly in the pan.
- Top with the crumb mixture, leaving small clumps intact for texture. Do not press the crumb into the batter.
- Bake at 350°F for about 50 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Let cool slightly before slicing.
Nutrition Facts (per serving)
Calories: 738
Fat: 36 g (55% DV)
Cholesterol: 123 mg (41% DV)
Carbohydrates: 96 g (32% DV)
Fiber: 1 g (4% DV)
Sugar: 54 g (60% DV)
Protein: 9 g (18% DV)
* Percent Daily Values are based on a 2,000 calorie diet.
Enjoy this Pumpkin Coffee Cake warm with coffee, or package slices for a seasonal gift. If you try the recipe, take a photo and share it on social media — it’s always rewarding to see how others bake and serve it.