Pumpkin Coffee Cake

It’s finally fall, and this simple Pumpkin Coffee Cake is the kind of quick bake that brightens a slow afternoon. It’s made in an 8-inch square pan—the same pan you’d use for brownies—so it’s straightforward and easy to clean up.

If you think pumpkin baking is premature, know that I begin testing recipes earlier in the year. I made this cake over the summer and enjoyed it then; now that autumn has arrived I’m sharing it. A note on ingredients: use canned pumpkin puree—not pumpkin pie filling, which contains added sugar and spices.

This cake comes together quickly but looks and tastes special thanks to the oat streusel on top. It’s easy enough for a weekday coffee break and pretty enough for a weekend brunch or tea.

Ingredients

Crumb Topping

• 6 tablespoons (78 grams) brown sugar
• 1/4 cup (31 grams) all-purpose flour
• 1/4 cup rolled oats
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt
• 4 tablespoons (56 grams) cold unsalted butter, diced

Pumpkin Coffee Cake

• 1 1/4 cups (156 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) brown sugar
• 3/4 cup pumpkin puree (canned)
• 4 tablespoons (56 grams) unsalted butter, melted
• 1/4 cup whole milk (2% is acceptable)
• 1 large egg
• 1 teaspoon vanilla extract

How to Make Pumpkin Coffee Cake

1. Preheat the oven to 350°F (175°C). Lightly spray or grease an 8-inch square cake pan and set it aside.
2. Make the crumb topping: in a bowl combine the brown sugar, flour, oats, pumpkin pie spice, and a pinch of salt. Add the diced cold butter and work it in with a pastry blender, two forks, or your fingertips until the mixture is crumbly. Set aside.
3. Whisk together the dry cake ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, granulated sugar, and brown sugar in a medium bowl.
4. In a separate bowl, whisk the pumpkin puree, melted butter, milk, egg, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until there are no streaks of flour—mix just until combined to avoid overworking the batter.
6. Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel over that layer.
7. Spread the remaining batter over the streusel layer (it doesn’t have to be perfect), then finish with the remaining streusel.
8. Bake on the center rack for 34–37 minutes, or until a toothpick inserted into the center comes out with only moist crumbs. The cake will begin to pull slightly away from the edges of the pan when it is done.
9. Let the cake cool slightly in the pan, then slice and serve warm or at room temperature.

Make Ahead / Storage Instructions

• Make-ahead: you can bake this cake one day in advance. Keep it tightly wrapped on the counter; flavors meld and the cake often tastes even better the next day.
• Refrigeration: if you need to store it for 2 days, wrap it tightly and refrigerate. Avoid refrigerating longer than two days, as it may dry out.
• Freezing: wrap slices or the whole cake tightly and freeze for up to 6 months. Thaw at room temperature for a few hours before serving.
• Sliced cake: once cut, keep slices wrapped and stored on the counter for a day; beyond that, refrigerate.

Recipe Details

Prep Time

20 minutes

Cook Time

34 minutes

Total Time

About 54 minutes

Servings

16 small squares

Calories

Approximately 126 kcal per serving

Notes

The oat streusel gives this cake both texture and a cozy flavor that complements the pumpkin and pumpkin pie spice. Use whole milk if possible; the higher-fat milk yields a moister crumb. If you prefer a less sweet topping, reduce the streusel brown sugar by one tablespoon. For best results, measure flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.