Moist Pumpkin Coffee Cake with 9 Spiced Blissful Bites

There’s something magical about the first cool morning of fall when the scent of cinnamon and pumpkin fills the kitchen. This Pumpkin Coffee Cake has been my go-to recipe for years—it’s moist, warmly spiced, and just sweet enough to feel like a treat without being over the top. I first made it on a rainy October morning when my kids begged for “something pumpkin-y,” and now it’s a seasonal staple. Whether you serve it with coffee for breakfast or a scoop of vanilla ice cream for dessert, it’s pure autumnal comfort in every bite.

Why You’ll Love This Pumpkin Coffee Cake

This pumpkin coffee cake is the ultimate fall baking win—here’s why it’ll become your new favorite:

• That perfect moist-yet-light texture that makes you want just one more bite (okay, maybe two)
• Warm spices that’ll make your whole house smell like autumn happiness
• So easy to make you can whip it up while your coffee brews
• Works equally well as a cozy breakfast treat or dressed-up dessert

Key Benefits of This Recipe

No fancy equipment needed—just a bowl and spoon will do. Uses simple pantry staples you probably already have. The crumb topping bakes up golden and crisp while the cake stays tender underneath. And that pumpkin flavor? Just right—not too strong, not too subtle. Trust me, this is the pumpkin coffee cake recipe you’ve been searching for.

Pumpkin Coffee Cake Ingredients

Gathering these simple ingredients is half the joy of making this cake – when that pumpkin spice scent hits your kitchen, you’ll understand why! Here’s what you’ll need:

• 1 1/2 cups all-purpose flour – spooned and leveled please! No packed flour here
• 1/2 cup granulated sugar + 1/2 cup packed brown sugar – that molasses-y brown sugar makes all the difference
• 1 teaspoon baking powder + 1/2 teaspoon baking soda – our rising dream team
• 1/2 teaspoon salt – just enough to make all the flavors pop
• 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves – my perfect pumpkin spice blend
• 1/2 cup unsalted butter, softened – I leave mine out overnight, but 30 minutes at room temp works too
• 1 cup pumpkin puree – not pie filling! That canned pumpkin works beautifully
• 2 large eggs – room temp blends so much smoother
• 1 teaspoon vanilla extract – the good stuff if you have it
• 1/2 cup buttermilk – or make your own with milk + lemon juice (see notes!)
• 1/2 cup chopped pecans (optional) – walnuts work great too if that’s what’s in your pantry

See? Nothing crazy or hard to find. Now let’s turn these simple ingredients into pumpkin magic!

How to Make Pumpkin Coffee Cake

This pumpkin coffee cake comes together so easily—just follow these simple steps, and you’ll have a warm, spiced treat ready to enjoy in no time. Trust me, the hardest part will be waiting for it to cool before digging in!

Step 1: Prep and Dry Mix

First things first—preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. I like to use butter or a quick spritz of baking spray to make sure the cake releases perfectly. Now, grab a large bowl and whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all those wonderful spices (cinnamon, nutmeg, ginger, and cloves). Whisk it really well to make sure everything’s evenly distributed—this is where that perfect spiced flavor starts.

Step 2: Combine Wet Ingredients

In a separate bowl, combine the wet ingredients: pumpkin puree, eggs, vanilla, and buttermilk. I like to whisk the eggs first to break them up, then add the pumpkin and vanilla, and finally the buttermilk. Mix gently until everything’s smooth and well combined. Here’s the key: pour the wet mixture into the dry ingredients and stir until just combined. Overmixing can make the cake dense, so stop as soon as you don’t see any dry flour streaks.

Step 3: Baking and Finishing

Pour the batter into your prepared pan and smooth the top with a spatula. If you’re using pecans (or walnuts), sprinkle them evenly over the top. Pop the pan into the oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before slicing—this gives it time to set and makes it easier to serve. Trust me, the wait is worth it!

Expert Tips for Perfect Pumpkin Coffee Cake

After making this pumpkin coffee cake more times than I can count, I’ve picked up a few tricks that make all the difference between good and absolutely perfect:

• Room temp is your friend – Take the eggs and butter out at least 30 minutes before baking. Cold ingredients don’t blend as smoothly and can make the batter lumpy.
• Mix with a light hand – Stir the batter just until the flour disappears. Overmixing develops gluten and makes the cake tough rather than tender.
• Check your spices – If your cinnamon or nutmeg has been sitting in the cabinet for years, it’s time for fresh ones. Old spices lose their punch.
• Don’t skip the toothpick test – Ovens vary, so start checking at 35 minutes. The cake should spring back when lightly pressed, and a toothpick should come out with moist crumbs (not wet batter).
• Let it rest – I know it’s hard, but letting the cake cool for 15-20 minutes makes slicing cleaner and allows flavors to settle.

Follow these simple tips, and you’ll get that perfect balance of moist crumb and crisp topping every single time!

Pumpkin Coffee Cake Variations

One of my favorite things about this pumpkin coffee cake is how easily you can tweak it to match your mood or what’s in your pantry. Toss in a handful of chocolate chips with the pecans if you want a sweet surprise in every bite. Not a pecan fan? Walnuts work just as well—or leave the nuts out entirely for a simpler version. For extra warmth, add a pinch of cardamom to the spice mix. And if you’re feeling fancy, drizzle cream cheese glaze over the cooled cake—though honestly, I love it just as it is!

Serving and Storing Pumpkin Coffee Cake

This pumpkin coffee cake is best served slightly warm, so if you’re not devouring it fresh out of the oven, just pop a slice in the microwave for 10-15 seconds. Trust me, that warm, spiced aroma will hit you all over again! Leftovers? No problem. Store the cake covered at room temperature for up to 3 days—I use a cake dome or just wrap it tightly in foil. If you want to revive that just-baked texture, warm it in a 300°F oven for 5-10 minutes. And hey, if it lasts that long, it’s even delicious cold straight from the fridge. Perfect for sneaky midnight snacks!

Pumpkin Coffee Cake FAQs

Got questions about this pumpkin coffee cake? I’ve got answers! Here are the most common ones I hear from friends and readers:

• Can I use fresh pumpkin instead of canned? Absolutely! If you’ve got fresh pumpkin puree, go for it. Just make sure it’s smooth and not too watery—you want the same consistency as canned pumpkin. And hey, bonus points for homemade!
• Can I make this gluten-free? Yep, just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested it, and it works like a charm. Just double-check that your baking powder and other ingredients are gluten-free too.
• What if I don’t have buttermilk? No worries—mix 1/2 cup regular milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes. It’s a perfect substitute and works just as well in this recipe.
• Can I freeze this cake? You bet! Wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm it up in the oven when you’re ready to enjoy.
• Can I double the recipe? Definitely! Double everything and bake in a 9×13-inch pan. Keep an eye on it—it might need an extra 5-10 minutes in the oven. Perfect for feeding a crowd!

Still have questions? Drop me a comment, and I’ll help you out. Happy baking!

Nutritional Information

Let’s be real – we’re not eating cake for its health benefits, but it’s always good to know what you’re enjoying! Here’s the nutritional breakdown per serving (based on cutting this pumpkin coffee cake into 9 generous slices):

• Calories: 280
• Fat: 12g (6g saturated)
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 18g
• Protein: 4g
• Sodium: 220mg

Keep in mind these are estimates – your actual numbers might vary slightly depending on specific ingredients (like how much brown sugar you packed or whether you used those optional pecans). I calculate using standard measurements, but let’s be honest – nobody’s judging if your “slice” ends up being a little bigger than planned. After all, it’s pumpkin season – live a little!

Share Your Pumpkin Coffee Cake

Nothing makes me happier than seeing your beautiful pumpkin coffee cake creations! Snap a photo of that golden crumb topping (I know you’ll want to – it’s too pretty not to!) and share it with me. Tag #FoodCharlatan on Instagram so I can see your masterpiece and maybe even feature it in my stories. Did your family go crazy for it? Leave a quick review below – your tips and tweaks might help other bakers too. Whether it’s your first time baking with pumpkin or your hundredth, I’d love to hear how it turned out. Happy baking, friends!

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