Pumpkin Coffee Cake

If you’re in the mood for an autumn treat, keep this Pumpkin Coffee Cake in mind! Made with canned pumpkin puree, it has some of the favorite spices of fall—cinnamon and ginger—to add to the flavor, and it’s sweetened with brown sugar. The best part, I think, is the very generous topping of streusel—yum! You just can’t go wrong with all that streusel! 🙂

This coffee cake is baked in an 8×8″ pan, but you can double the recipe ingredients and make a 9×13″ size coffee cake if you want more servings. Also, when you’re mixing the streusel, it may seem like a lot of streusel, maybe even too much, but use every last bit of the streusel to top the batter! Trust me, you’ll be glad you did!

I took some photos of this coffee cake on some new serving platters from maryandmartha.com. I just love the leaf design on these! The two plates are sold as a set, the Thankful 2-Tiered Plates, and can be used with or without a 2-tiered stand which is sold separately. The smaller top plate has the word “thankful” on it, which makes it so perfect for this autumn season and Thanksgiving holiday, when we celebrate and remember the many things we have to be thankful for!

This Pumpkin Coffee Cake is perfect for the autumn season too! Serve it for breakfast or brunch…or even dessert if you want, and enjoy it with a cup of coffee or tea!

Pumpkin Coffee Cake

  • Servings: 9
  • Difficulty: easy
  • Print


Makes an 8×8″ coffee cake

1 3/4 cups all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canola oil
2 large eggs
3/4 cup light brown sugar, packed
1 cup pumpkin puree
STREUSEL TOPPING: Use 3/4 cup packed light brown sugar, 2/3 cup all-purpose unbleached flour, 1/2 teaspoon cinnamon, and 1/4 cup butter, chilled and cut into small chunks—blend sugar, flour, and cinnamon together, then cut in the cold butter with a pastry blender or fork until mixture is crumbly.

Preheat oven to 350˚F. Grease or spray an 8×8″ baking pan, or line with parchment paper; set aside.

Make Streusel Topping in a medium-size bowl; set aside.

In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.

In a medium size bowl, mix the oil, eggs, sugar, and pumpkin puree, blending everything well.

Add the wet ingredients to the dry flour mixture, stirring until just combined. Spread batter into prepared 8×8″ pan.

Sprinkle streusel topping evenly over the batter, then bake at 350˚F for 35 to 40 minutes, until toothpick inserted in center comes out clean or almost clean. Let cake cool for at least 10 to 15 minutes, or cool completely, then cut into squares and serve.

Recipe from NancyC | nancy-c.com

Making this coffee cake has really put me in the mood for Fall! What types of baked goods do you enjoy making during the autumn season?

Sharing at Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Full Plate Thursday, Full Plate Thursday, Grace at Home, Wow Me Wednesday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.


11 thoughts on “Pumpkin Coffee Cake

  1. Pingback: Pumpkin Crumb Cake | thebrookcook

  2. Miz Helen

    Congratulations, your awesome post is on the Top Ten at Full Plate Thursday,508 this week! Thanks so much for sharing with us and you have a great week!
    Miz Helen



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