This Pumpkin Spice Coffee Cake is the perfect sweet treat for fall! It’s an easy-to-make moist pumpkin cake with cinnamon sugar swirl and the perfect coffee cake crumble topping!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I don’t know about you all, but fall is in full swing where we live and I couldn’t be happier about it! I’m swimming in pumpkin spice recipes and I wouldn’t have it any other way! Especially when I get to share delicious recipes like this Pumpkin Spice Coffee Cake with you!
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
This Pumpkin Spice Coffee Cake is so easy to make, and it’s such a moist and light-tasting cake that is perfect for any fall or holiday occasion. If you’re a beginning baker this is a great cake to start with, and if you’re a pumpkin spice lover then you’re definitely going to love it!! It goes great with a cup of coffee or tea, and it’s even a delicious addition to your holiday brunch table!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you love this Pumpkin Spice Coffee Cake as much as we do! Let me know in the comments below, what’s your favourite way to enjoy Pumpkin Spice in the fall season? I’d love to know!
Looking for more delicious recipes? You’ll LOVE these:
- Rhubarb Streusel Cake
- Apple Crumble Muffins
- Zucchini Blueberry Muffins
- Double Chocolate S’Mores Cookies
- Soft and Chewy Sugar Cookie Bars
KITCHEN PRODUCTS I RECOMMEND:
LOOKING FOR MORE EASY STRESS-FREE HOLIDAY MEAL IDEAS AND RECIPES?
GET MY EASY NO-FAIL HOLIDAY MEALS E-COOKBOOK!
Recipe Video
Watch the video below to see exactly how I make this great fall dessert. You can find more delicious recipe videos on my YouTube channel
Pumpkin Spice Coffee Cake
Ingredients
- 1 cup pumpkin puree (canned, unsweetened)
- 2 eggs
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1/4 cup melted butter
- 2 cups all purpose flour
- 3/4 cup white sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 1/2 teaspoon ground cinnamon
For the crumble topping:
- 1/2 cup flour
- 1/3 cup white sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with butter.
- In a large bowl whisk together the pumpkin puree, eggs, lemon juice, vanilla and melted butter.
- Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients, and combine with a rubber spatula just until the flour disappears.
- Add half the batter to the bottom of the spring-form pan.
- Combine the brown sugar and cinnamon and sprinkle it over the batter in the pan and top with the second half of the batter, smoothing out the top.
- Combine the flour, white sugar, baking powder, ground cinnamon, and melted butter until a crumbly mixture forms. Sprinkle the crumbly mixture over the top of the pumpkin batter.
- Bake the cake at 350 degrees Fahrenheit for about 55-65 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool in the pan for about 15 minutes before releasing the sides and letting the cake cool completely before slicing.
Kimberly says
That looks and sounds positively delicious!
Chrissie says
Thanks so much!
Dorothy at Shockingly Delicious says
How much do I want of a huge slice of this cake with my pumpkin spiced coffee?? This needs to happen soon!
Chrissie says
You’ll love it! 🙂
Catalina says
I am pinning the recipe! This cake is so perfect for our Thanksgiving dinner!
Chrissie says
Thanks so much! Hope your family loves it!
Demeter says
This looks so moist and delicious! Need to make this soon!
Chrissie says
You’ll love it!!
eat good 4 life says
I love anything pumpkin and this for sure looks like a great contender!
Chrissie says
Thanks so much!
Erin | Dinners,Dishes and Dessert says
This is a great way to celebrate fall! So yummy!
Chrissie says
Thanks! Glad you like the recipe!
Demeter says
I’m always up for anything pumpkin. This looks fantastic!
The Busy Baker says
Me too!Thanks!
Mahy Elamin says
OMG this looks DIVINE. This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.
The Busy Baker says
Thanks so much! I hope you give it a try!
Catalina says
This pumpkin coffee cake needs to happen soon! Looks amazingly delicious!
The Busy Baker says
Thanks so much!Enjoy!
Allyson Zea says
Oh this coffee cake looks so perfect to go with my coffee right now! I can’t wait to try it!
The Busy Baker says
Thanks!Enjoy!
Amanda says
Totally my new favorite coffee cake!
The Busy Baker says
So glad you like it!
Erin | Dinners,Dishes and Dessert says
I need to try this immediately, it looks so good!
The Busy Baker says
I know, right!? What’s not to love!? I hope you give it a try!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
The Busy Baker says
Glad you like it!
Patricia @ Grab a Plate says
I can smell this baking right now! This looks wonderful!
Chrissie says
Thanks so much! Hope you love it!
Cristina says
I made this on Sunday. It was really great and a big hit with mu guest.
The Busy Baker says
So glad you all enjoyed it! Thanks for the positive feedback!
Judy Klentz says
Can I use a 13×9 pan for Doubling it ?
The Busy Baker says
Unfortunately no. A 13×9 inch pan would not be enough. I suggest using two 9 inch springform pans. Happy baking!