Pumpkin Pie Coffee Cake (+Video)
Pumpkin Pie Coffee Cake with a delicious crumble topping is the perfect homemade sweet treat to have with your morning coffee or for dessert!
A DELICIOUSLY MOIST HOMEMADE PUMPKIN CAKE
This time of year just makes me want to get into the kitchen and bake. The weather has cooled off so we don’t mind having the oven on more since it heats up the house just a bit. And I just love those spice smells that come out of my kitchen when I’m making treats like this one. Sundays are always good baking days for me. It is the one day everyone is off work, off school and we have the whole day to just be together.
WHAT’S THE DIFFERENCE BETWEEN PURE PUMPKIN PUREE AND PUMPKIN PIE MIX?
Let me take a minute to talk about canned pumpkin. When you see a recipe that requires canned pumpkin, pure pumpkin, or pumpkin puree, this is what we’re talking about right here (see image below.) It is just straight-up pumpkin, nothing else added. It will usually say 100% pure pumpkin on the label. You can make your own or buy it canned like this. Don’t mistake this with canned pumpkin pie mix. Canned pumpkin pie mix has pumpkin puree plus evaporated milk and pumpkin pie spices mixed in with it. That one will mess up your recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pure pumpkin puree
- vegetable oil
- vanilla extract
- milk
- sugar
- baking powder
- salt
- pumpkin pie spice
- all-purpose flour
- butter
- brown sugar
- cinnamon
- chopped pecans
HOW TO MAKE PUMPKIN PIE COFFEE CAKE:
Preheat oven to 350F degrees. Spray an 8×8″ pan with nonstick cooking spray. In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth. If using a stand mixer, remember to scrape the sides occasionally so it all gets incorporated.
Then stir in sugar, baking powder, salt and pumpkin pie spice. Mix until combined.
Finally, gently stir in flour. Mix just until combined. Don’t over mix. Batter will be a little lumpy.
Pour batter into baking dish. Now, to make the streusel topping. In a small bowl, combine the melted butter with the brown sugar, cinnamon and flour. Then stir in chopped pecans.
Sprinkle topping evenly all over coffee cake batter.
Bake for about 35-40 minutes (or until a toothpick comes out clean). It took closer to the 40-minute mark in my oven. But as with most baked goods, times do vary in different ovens, so just start keeping an eye on it around the 30-minute mark.
Slice up and serve.
Note: Using an 8×8 baking dish does make for a pretty thick coffee cake. If you want thinner pieces of cake, use a larger baking dish and adjust the cooking time accordingly.
CRAVING MORE RECIPES?
Pumpkin Pie Coffee Cake (+Video)
Ingredients
For the cake:
- 1 cup pure pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup milk
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 cups all-purpose flour
For the streusel topping:
- 2 Tablespoons butter melted
- ½ cup brown sugar packed
- ½ Tablespoon cinnamon
- 2 Tablespoons all-purpose flour
- ½ cup chopped pecans
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray an 8"x 8" pan with nonstick cooking spray.
- In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth.
- Then stir in sugar, baking powder, salt and pumpkin pie spice. Mix until combined.
- Finally, gently stir in flour. Mix just until combined. Don't over mix. Batter will be thick and a little lumpy. Pour batter into baking dish and spread out evenly.
For the streusel topping:
- In a small bowl, combine the melted butter with the brown sugar, cinnamon and flour.
- Then stir in chopped pecans.
- Sprinkle topping evenly all over coffee cake batter.
- Bake for about 35-40 minutes (or until a toothpick comes out clean). Allow to cool slightly then slice up and serve.
Video
Notes
- Using an 8 x 8-inch baking dish does make for a pretty thick coffee cake. If you want thinner pieces of cake, use a larger baking dish and adjust the cooking time accordingly.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this today with a friend. We loved it! Turned out perfectly with fresh, puréed pumpkin.
Can we use fresh pumpkin? I grew the small sugar pumpkins in the garden and would like to use in this recipe. Thank for all the yummy pumpkin recipes you have posted!
What size can of pumpkin puree do we use. doesnt say at all.
I did everything as directed and I even used Better Batter flour but for some reason the batter was so thick and it did not cook up properly. I have had this happen with other cakes and breads I have made. Suggestions?
I ate this “coffee cake” today. It is delicious. Dense texture and so flavorful! A great fall recipe or if you love pumpkin you will love the flavor of this recipe !
I made this exactly like your recipe. It is delicious and the whole family loved it. Thank you so much.
Can you use walnuts instead of pecans
This was so easy, not too sweet and a huge hit. However, I wasn't paying attention and added 1 CAN of pumpkin instead of 1 CUP. Needless to say, it was very dense, more like a pudding cake. My daughter loved it that way. I will definitely be making this winner again…using 1 CUP of pumpkin.
omg! i did the same thing, but i didnt realize it until i read your comment!! i kept trying to figure out why mine came out more like a bread pudding, or like a “cheese cake” consistency. It’s still good, but definately needs a dollap of cool whip or a scoop of vanilla ice cream.
Does anyone know of another topping for this ? This is not my favorite topping…..
This sounds like a great recipe tho, and hope to try it as soon as I find another topping idea….if you made this in a 9×13 pan, how long should it be baked ?
This was super easy to make and delicious! Definitely will make again. Thanks for posting!
Hi there. Can you please tell me what's in the pumpkin spice mix. I live in Australia and don't think we can get this in our supermarkets. Thanks
I use 1 teaspoon cinnamon, 1/2 teaspoon each of ground nutmeg & ground ginger. Mix together. I use a lot of pumpkin spice so I always mix up a big batch so it is always available when I need to use it in any recipe.
Yummy, But most definitely don't melt the butter.. it will be way to wet for sure! & I will also next time use less cinnamon as with this amount it overpowered the pumpkin especially being in the batter and also in the topping. Not a cake like desert, it's quite dense but good! Yummy to eat like pumpkin pie with whipped cream or ice-cream, helped balance out the sweetness 😉 enjoy!
Cannot wait to make this. Can I use almond milk?
I love all things pumpkin and this one looks so simple. I can hardly wait to try it!
I made these last night and wanted to double it for a 9 x 13 pan. Unfortunately the only thing I remembered to double was the amount o pumpkin and the streusel topping. I didn't realize it until I took the pan out of the oven and realized they weren't as thick as your cake was in the pictures. We tasted it and it was just very dense like a bar would be, it still amazingly good! I also made a pumpkin & spice glaze to drizzle on top! Even my 2 year old twins love it and they are extremely picky eaters.
I just had to come over and say how marvelous this cake was. I took it to a family get-together yesterday (we just had a light meal with a sweet little dessert) and everyone asked for this recipe. It was the perfect ending to our meal. I just read Danika's comment and all I can say is either she didn't follow this recipe or used too much butter by accident. This turned out exactly like your picture and the topping was perfect! Thank you!! We love The Country Cook and can always depend on your recipes!!
My topping didn't turn out anything like your crumbly one that could be sprinkled. It was a gooey mess with the melted butter. If I make this again I would definitely combine the dry topping ingredients first and then cut in the butter (not melted). That's how my other regular coffee cake recipe is done.
Hmmm, I"m really not sure how that happened. It's only 2 tbsp. of butter which is really hardly anything for a whole cake topping. Are you sure you only used 2 tbsp? Did you use margarine instead of butter. It just doesn't make sense, I'm sorry. I've made it bunches of times and never had issues and I go by this exact recipe. I'm sorry you had trouble!
In the oven as I write…I was browsing thru Pinterest and stumbled on this. I jumped up and made it, and I can't wait for it to finish baking……16 more long agonizing minutes!!!! Thank you so much for sharing this simple recipe.
Hi Michelle! I promise the wait is totally worth it!
Moist cake and streusel topping, you've so won me over Brandi!
Hope you love it Kari!
I think I can make it as tasty. Because you clearly describe with images.
Oh my goodness, made this today! So, so good!! I was amazed that this didn't have eggs in it and I was worried it wouldn't be as moist as you said but it really was. The flavors were perfect. Thank you!!! 🙂
Haha! I thought the same thing about the eggs. I made it as soon as you shared it and took it to a teacher's luncheon and they all went nuts over it. LOL. I directed them all to your page. This has such great flavor. I love spice flavors with pumpkin – perfect combination! Thank you for sharing and thanks for the step by step photos. Sure does help this ole baker out 🙂
Mmm, this coffee cake sounds delicious, but I won't lie so does the roast chicken and mashed potatoes, can I come for dinner 😉
Hahaa! It sure does make for a great Sunday meal! 🙂
Can this be doubled and cooked in a 9×13 cake pan.
I don't see why not! 🙂
Loving this coffee cake spin with pumpkin in it, looks super tasty!
yum this is on todays menu