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This pumpkin coffee cake is inspired by the flavors of a pumpkin spice latte using my homemade pumpkin pie spice, an espresso brown sugar filling and topped with a delicious streusel topping. The crumb is tender and delicious and will make any autumnal morning so much cozier. Serve this with a warm pumpkin spice latte for the perfect fall treat.
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The minute September hits and the US Open is over (goodbye to the Honey Deuce), I want pumpkin everything. Hit me with all the iced pumpkin spice lattes, pumpkin pancakes, pumpkin pasta all vodka and when Sunday morning arrives, all I want is this pumpkin spice latte-inspired coffee cake.
I go to bed dreaming about the next morning’s coffee so it makes sense that I would love a cake that’s meant to accompany it. I’ve always begged the question: why aren’t more coffee cakes flavored with coffee? I’m not quite sure but today we’re making this one taste like a pumpkin spice latte and I’m excited!
How to Make this Pumpkin Coffee Cake
- Start by making the streusel which is sugar, flour, tons of spices and butter. I like to press the butter into the flour mixture and mix it up until it’s in little pea-sized pieces. Transfer to the fridge to get cold.
- Next we’re going to make the filling. And listen, I understand there are three components to this but it’s worth it! Make the filling by mixing together brown sugar, espresso powder and spices.
- Lastly, we’re going to make the batter by whisking together all of the dry ingredients.
- And then we’re going to whisk together the wet ingredients. We have the pumpkin puree, sour cream, neutral oil, melted butter, eggs and vanilla extract. Pour the wet into the dry and mix it together until it’s all combined.
- Pour half of the batter (it will weigh 510g) into the prepared pan and then sprinkle on the filling.
- Add the other half of the batter and spread it out until it’s an even layer. Then add the streusel topping and transfer to the oven to bake for about 45 to 50 minutes.
- Remove from the oven, pull up the sides from the pan and slice and serve!
Recipe Tip
Dividing the batter – I find it easiest to place the baking pan on a digital scale (tare it) and add the batter until it reads 510g. This is a little more than half of the batter. Then add the espresso filling and pour the rest of the batter on top.
To add a glaze – I love a glaze on a coffee cake. You can skip it if you like. To make it, I added about 1 cup of powdered sugar and 1 tablespoon of heavy cream, a pinch of salt. Whisked it until very fluffy and poured it on top!
Pumpkin Coffee Cake
Video
Equipment
- 1 (8×8-inch or 9×9-inch) square baking pan
Ingredients
Streusel:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup finely chopped walnuts
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch ground allspice
- 1/8 teaspoon kosher salt
- 3 tablespoons unsalted butter, cubed
Filling:
- 1/3 cup brown sugar, lightly packed
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch allspice
- ยผ teaspoon kosher salt
Cake:
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 3/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup neutral oil
- 1/4 cup unsalted butter, melted and cooled to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
To Prep for the Recipe:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking pan and line with a sheet of parchment paper so that the parchment paper has extra flaps coming off all of the sides. This way youโll be able to lift the cake out of the pan. Just makes sure itโs about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
- In a bowl, combine the sugar, flour, walnuts, cinnamon, nutmeg, ginger, allspice, kosher salt, and butter and mix together. Use a pastry cutter to cut the butter into the mixture until itโs about pea shaped. Pop the bowl into the fridge to chill.
To Make the Filling:
- In a small bowl, combine the brown sugar, instant espresso, cinnamon, nutmeg, ginger, allspice, and kosher salt and mix until well combined. Set aside.
To Make the Cake:
- In a bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and kosher salt together.
- In a large bowl, whisk the pumpkin puree, sour cream, oil, melted butter, eggs, and vanilla extract until well combined. Add the flour mixture and mix together with a spatula or wooden spoon until just combined; donโt overmix as it will yield a tougher crumb.
- Add a little more than half of the batter to the bottom of the lined baking pan and smooth with an offset spatula. Evenly sprinkle the filling over the smoothed batter and cover with the remaining batter. Gently smooth the batter with the offset spatula.
- Remove the streusel from the refrigerator and evenly sprinkle it over the cake. Bake for 45 to 50 minutes or until a skewer comes out clean when inserted into the center.
- Cool the cake in the pan set on a cooling rack and cut into 9 pieces and enjoy! Store any extra pieces in an airtight container at keep at room temperature (for up to three days).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so delicious and so easy to make. I’ve made this three times already and it’s been a big hit each time. The cake was moist, the crumble was perfect and the spice ratio was just about right. I used fresh nutmeg in my spice and highly recommend if that’s available for you. Thank you for this recipe – definitely going to be making this again and again and again!
Me and my 10 year old daughter made this today and it was delicious! It was such a fun buddy bake since there were different components. I loved the addition of the espresso powder. I will definitely be making this again.
aww so cute!! i’m so glad you both loved it ๐
This is SO good! It will definitely be in my fall baking rotation!!
This pumpkin coffee cake is delicious! The coffee filling is *chefs kiss.* I thought it might be overly spiced when I was making the batter but it was perfect and balanced. I stored it uncovered in the microwave and the streusel stayed crunchy all week. I reduced the sugar in the cake portion to 3/4 cup and the texture was still lovely. This will be on my fall baking rotation every year!
isn’t it so delicious. it’s truly my favorite!
Is it possible to have the recipe in grams and ml?
My favorite coffee cake is the pumpkin spice flavor. I’ve made it a few times already and everyone loves it! Thank you so much for this recipe
i’m obsessed with this coffee cake! because it has coffee in it! best part!
This looks incredible! I’ll have to try my hand at it.
Iโve made it a few times already and everyone loves it! Thank you so much for the recipe!