This Pumpkin Coffee Cake is made with real pumpkin, whole wheat pastry flour and Greek yogurt, then topped with a buttery cinnamon streusel and a drizzle of vanilla icing. A cozy fall treat to enjoy with your morning coffee or share at a holiday brunch!
Pumpkin spice, a crumbly brown sugar topping and a little vanilla icing? Yes, please! This Pumpkin Coffee Cake brings all those cozy fall flavors together in a simple cake you can mix by hand. The pumpkin and Greek yogurt add moisture, while melted butter gives the cake that delicious buttery flavor.
The cinnamon streusel makes this cake feel extra special. It adds a sweet, crumbly layer over the pumpkin cake, and the vanilla drizzle brings everything together. Serve a square with hot coffee, add it to your Thanksgiving breakfast spread or save a slice for an afternoon treat.
Why You’ll Love This Recipe!
- Full of fall flavor – real pumpkin, pumpkin pie spice, cinnamon and maple syrup in every slice.
- Made with whole grains – whole wheat pastry flour gives the cake a softer texture than regular whole wheat flour.
- No mixer needed – just grab a couple of bowls, a whisk and a spatula.
- That cinnamon streusel! – a buttery brown sugar topping adds a delicious crumbly layer.
- Make-ahead friendly – bake it the day before and add the icing before serving.
Ingredients You’ll Need
- whole wheat pastry flour – gives the cake structure with a softer texture than regular whole wheat flour. Spoon it into your measuring cup and level it off rather than scooping directly from the bag.
- baking powder + baking soda – help the cake rise. Make sure both are fresh for the best results.
- eggs – help bind the ingredients and give the cake structure.
- pumpkin purée – use plain canned pumpkin, not pumpkin pie filling, which already contains sugar and spices. You’ll need ¾ cup, not the entire can.
- pure maple syrup – adds sweetness and a subtle maple flavor. Use pure maple syrup rather than pancake syrup.
- cane sugar – works with the maple syrup to sweeten the cake. Regular granulated sugar can also be used.
- Greek yogurt – adds moisture and a little tang. Use plain rather than sweetened or flavored yogurt.
- butter – melted butter adds richness and helps keep the cake tender. Let it cool slightly before mixing it with the eggs.
- vanilla extract – rounds out the pumpkin and spice flavors.
- pumpkin pie spice + cinnamon – add those warm fall flavors. The extra cinnamon complements the streusel topping.
- salt – balances the sweetness and brings out the other flavors.
- cinnamon streusel topping – a combination of whole wheat pastry flour, light brown sugar, cinnamon, salt and a little unsalted butter.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pumpkin Coffee Cake
- Prepare your pan. Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Make the streusel. In a small bowl, stir together the flour, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until crumbs form. Set aside while you prepare the cake batter.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
- Mix the wet ingredients. In a separate bowl, whisk together the eggs, pumpkin purée, maple syrup, cane sugar, Greek yogurt, slightly cooled melted butter and vanilla until smooth.
- Combine the batter. Add the wet ingredients to the dry ingredients and gently stir just until combined. The batter will be thick but spreadable. Avoid overmixing.
- Add the topping and bake. Spread the batter evenly in the prepared pan, then sprinkle the streusel over the top. Bake for 35 to 40 minutes, checking at 35 minutes. The center should spring back lightly, and a toothpick inserted into the cake should come out clean or with a few moist crumbs, without wet batter.
- Cool and drizzle. Let the cake cool in the pan for 15 to 20 minutes. Whisk together the icing ingredients and drizzle over the warm cake. For more defined icing lines, let the cake cool completely before glazing. Slice into squares and enjoy!
Tips for the Best Pumpkin Coffee Cake
- Measure the flour carefully. Too much flour can make the cake dry and dense. Spoon and level the flour for both the cake and topping.
- Use plain pumpkin purée. Pumpkin pie filling will change the sweetness and spice balance.
- Take the chill off the eggs and yogurt. They’ll combine more easily, and the melted butter will be less likely to firm up when mixed in.
- Let the melted butter cool slightly. It should still be liquid, but not hot when added to the eggs.
- Don’t overmix. Stir the wet and dry ingredients together just until no dry streaks remain.
- Leave some streusel clumps. A mixture of smaller crumbs and pea-sized pieces gives the topping a nice texture.
- Check the cake itself for doneness. A browned topping doesn’t necessarily mean the center is baked. Insert your toothpick into the cake beneath the streusel.
- Cover if needed. If the topping starts browning before the center is done, loosely tent the pan with foil and continue baking.
- Cool before slicing. The warm cake is delicate. Let it cool completely if you want especially neat squares.
Variations and Substitutions
- Use all-purpose flour – all-purpose flour is a great substitute for whole wheat pastry flour in the cake and topping. I don’t recommend using almond flour or coconut flour as they are not direct substitutes for whole wheat flour in this recipe.
- Add pecans or walnuts – mix ¼ cup chopped nuts into the streusel topping for extra crunch.
- Add chocolate chips – gently fold ⅓ to ½ cup chocolate chips into the batter.
- Skip the icing – the cinnamon streusel adds plenty of sweetness and flavor on its own so feel free to skip the icing if you don’t want your coffee cake too sweet.
- Try a maple drizzle – replace some of the milk in the icing with a little pure maple syrup, adding it gradually until the icing reaches the right consistency.
What to Serve with Pumpkin Coffee Cake
This pumpkin streusel coffee cake is delicious slightly warm or at room temperature with coffee, tea or a latte. For a brunch spread, serve it alongside:
- Scrambled eggs or an egg casserole.
- Plain Greek yogurt.
- Fresh berries, sliced apples or pears.
- Your favorite savory breakfast dishes.
- As a dessert with a scoop of vanilla ice cream.
Storage and Make-Ahead Tips
- To Store: Let the cake cool completely, then refrigerate in an airtight container for up to 4 to 5 days. Let individual slices sit briefly at room temperature before serving, or warm gently in the microwave. The streusel will soften during storage.
- To Freeze: For the best texture, freeze without the icing. Wrap cooled slices individually and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator and add icing before serving.
- To Make Ahead: Bake the cake a day before serving, cool completely and refrigerate covered. Add the vanilla icing shortly before serving for the prettiest finish.
- To Prep Ahead: Measure and combine the dry ingredients in advance. Wait to mix the wet and dry ingredients together until you’re ready to bake.
Frequently Asked Questions
No! This pumpkin coffee cake doesn’t contain coffee. The name refers to a cake served alongside a cup of coffee, often with a streusel or crumb topping.
Use plain pumpkin purée for this recipe. Pumpkin pie filling contains added sweeteners and spices that would change the flavor and sweetness of the cake.
Yes, all-purpose flour is a reasonable option in the same cup measurements for both the cake and topping, although the final texture may vary. Regular whole wheat flour will make a denser cake.
Too much pumpkin, excess liquid, overmixing or underbaking can affect the texture. Measure the pumpkin and flour carefully, gently stir the batter together and check the center for doneness before removing it from the oven. Let the cake cool before slicing so the crumb has time to set.
Yes! Bake it the day before, cool completely and refrigerate in an airtight container. Warm individual slices gently before serving, if desired. For the best presentation, add the vanilla icing shortly before serving.
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Pumpkin Coffee Cake
Ingredients
For the coffee cake:
- 1 3/4 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup canned pumpkin purée
- 1/2 cup pure maple syrup
- 1/4 cup cane sugar
- 1/4 cup plain Greek yogurt
- 1/4 cup butter melted and slightly cooled
- 2 tsp vanilla extract
For the cinnamon streusel:
- 1/2 cup whole wheat pastry flour
- 1/4 cup packed light brown sugar
- 1 tsp cinnamon
- Pinch of salt
- 3 Tbsp unsalted butter melted
For the vanilla icing:
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 2-3 tsp milk plus more as needed to thin
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
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To make the streusel, mix together the flour, brown sugar, cinnamon and salt in a small bowl. Add the melted butter and stir with a fork until crumbs form. Set aside.
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In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
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In a separate bowl, whisk together the eggs, pumpkin purée, maple syrup, cane sugar, Greek yogurt, melted butter and vanilla until smooth.
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Add the wet ingredients to the dry ingredients and gently stir just until combined. Avoid overmixing. The batter will be thick but spreadable.
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Spread the batter evenly in the prepared pan. Sprinkle the streusel over the top, breaking up any very large clumps.
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Bake for 35 to 40 minutes, checking at 35 minutes. The center should spring back lightly when touched, and a toothpick inserted into the cake should come out clean or with a few moist crumbs, without wet batter. If the topping browns before the center is done, loosely tent with foil. Continue baking as needed until the center is cooked through.
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Cool in the pan for 15 to 20 minutes. Meanwhile, whisk together the powdered sugar, vanilla and 2 teaspoons of milk until smooth. Add more milk a little at a time as needed.
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Drizzle over the warm cake, or cool completely first for more defined icing lines. Slice into squares and serve.
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