Easy Pumpkin Coffee Cake

Name: Easy Pumpkin Coffee Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp cinnamon; 2 tsp pumpkin pie spice; 2 tsp baking powder; ½ tsp salt; 1 cup canned pumpkin; ½ cup canola or vegetable oil; ½ cup brown sugar; ¼ cup milk; ¼ cup maple syrup; ¼ cup all-purpose flour (topping); ¼ cup light brown sugar (topping); 1 tbsp cinnamon (topping); 4 tbsp cold butter (topping); Optional: ½ cup chopped pecans or walnuts (topping)

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Introduction

The scent of cinnamon, pumpkin, and warm brown sugar always fills my kitchen when the leaves start to turn. This easy pumpkin coffee cake brings all those cozy fall feelings together in one simple recipe. I love serving it for breakfast, but honestly, it works just as well for dessert or an afternoon treat. It’s perfect for Thanksgiving mornings or chilly weekends – easy enough for anyone to make, and it’s so versatile. You’ll adore how tender and spiced it is, with a buttery crumb topping that makes each bite comforting.

Ingredients Overview

For the Coffee Cake

Here’s everything you’ll need for the cake itself:

2 cups all-purpose flour
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup

Optional swaps work beautifully too — non-dairy milk or buttermilk both add lovely moisture.

For the Crumb Topping

This crumb topping gives that irresistible crunch:

¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp cinnamon
4 tbsp cold butter, cubed
Optional: ½ cup chopped pecans or walnuts for extra texture

How to Make Easy Pumpkin Coffee Cake

Step 1: Prep the Pan and Oven

First, preheat your oven to 350°F. Then, grease or line a 9-inch square pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

Step 3: Mix Wet Ingredients

In another bowl, combine canned pumpkin, brown sugar, oil, maple syrup, and milk. Stir gently until smooth.

Overhead view of smooth pumpkin batter in a glass bowl on pale wooden table

Step 4: Combine and Assemble

Next, pour the wet mixture into the dry ingredients. Stir just until combined. Be careful not to overmix so the cake stays tender.

Step 5: Make the Crumb Topping

In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry cutter until it looks crumbly. Fold in nuts if using.

Step 6: Bake and Check Doneness

Spread batter evenly in the prepared pan. Sprinkle the crumb topping generously over the top. Bake for 35–40 minutes, until a toothpick inserted near the center comes out mostly clean.

Overhead view of rustic pumpkin coffee cake with cinnamon crumb topping in white ceramic dish

Substitutions and Variations

You can easily adapt this recipe:

Gluten-free flour works great if needed
Swap coconut or dark brown sugar for the brown sugar
Use coconut oil or vegan butter if desired
Try almond, oat, or buttermilk instead of regular milk
Applesauce, Greek yogurt, or sour cream can replace oil for a different texture
Bake as muffins (20 min), in a bundt pan (40–45 min), or a 9×13 pan (25–30 min)
Drizzle with a simple glaze for a sweeter finish

Tips for Success

Avoid overmixing so the crumb stays tender.
Adjust baking times for different pans — check early if using a larger pan.
Add the optional glaze after cooling for a pretty touch.

How to Store Leftovers

Store leftover coffee cake in an airtight container in the fridge for 4–5 days.
You can freeze individual slices too. Just wrap them tightly in plastic wrap, then foil, and pop them in a freezer-safe bag for up to 2 months.

More Such Recipes

If you love pumpkin treats, you might also enjoy this flourless pumpkin muffins recipe or my pumpkin oatmeal muffins. For a cozy brunch, try my pumpkin french toast casserole or if you’re craving cookies, these chewy pumpkin cookies are so good.