This pumpkin coffee cake is basically fall in cake form. It’s made with a soft, spiced pumpkin cake, a layer of pumpkin butter running through the middle, and a ridiculous amount of pumpkin spice crumb topping.
The pumpkin butter is what really makes this one different. You get that warm, concentrated pumpkin flavor running through the center, while the cake stays soft and tender and the crumb topping gets buttery, crisp, and loaded with pumpkin spice.
And yes, there’s powdered sugar on top because we’re already here. This is the kind of cake I want sitting on the counter with a cup of coffee when it’s cold outside, and it’s just as good for breakfast as it is for an afternoon snack.
All-purpose flour: I use King Arthur AP flour
Pumpkin puree: Not to be confused with pumpkin pie mix!
Pumpkin butter: Either store-bought or homemade pumpkin butter
Leavening agents: Baking powder and baking soda
Sour cream: This will add the necessary tang to the coffee cake
Unsalted butter: For both the batter and the crumb topping
Brown sugar and granulated sugar: You’ll use both for the topping, and just the granulated sugar for the batter
Pumpkin pie spice: To amp up the warm fall spices in both the cake and the topping
Vanilla extract: Just a couple of teaspoons
Eggs: One large egg plus an additional yolk
Salt: To balance everything out
Powdered sugar: To dust on the cake at the end
Pumpkin butter is a thick, spreadable mixture made with pumpkin puree, warm spices, and sugar. It has a much more concentrated pumpkin flavor than plain pumpkin puree, which makes it perfect for baking.
For this coffee cake, the pumpkin butter gets layered right into the middle of the batter, so you get a little pocket of extra pumpkin flavor in every slice. You can use homemade pumpkin butter or your favorite store-bought version.
And if you have leftover pumpkin butter, put it on toast, swirl it into oatmeal, or just eat it straight from the fridge with a spoon. I won’t judge.
This 8×8″ Square USA Pan is my favorite pan for making this crumb cake. Nothing ever gets stuck — it’s like magic! I swear by it so much that I even have two 9×13″ rectangular ones that I use for every focaccia (and cinnamon rolls, too!).
USA Pan Bakeware 8×3″ Nonstick Square Cake Pan
Make the crumb topping by combining half of the flour with everything else. Once mixed, add the rest of the flour and mix with a fork until there are no more flour bits, like this:
Set aside, and preheat the oven to 325 degrees Fahrenheit.
Mix the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and set aside.
Next, add the room temperature butter and the granulated sugar to the bowl of a standing mixer fitted with the paddle attachment. Turn it on low, and once the butter begins to cream into the sugar without making a huge mess, turn it up to medium. Let continue to cream until combined, then add the vanilla, eggs, sour cream, and pumpkin puree. Use a rubber spatula to scrap down the sides when needed. It should look like this:
Note: It may appear a little curdled. This is fine.
Next, turn the mixer to the lowest setting and add ⅓ of the dry ingredients to the wet ingredients. Mix until incorporated, and then add the next ⅓. Keep doing this until everything as bee mixed together, being careful not to overmix. (TIP: I like to add the last ⅓ of flour and finish mixing by hand.)
Line an 8×8 square cake pan with parchment paper. Scoop half of the batter into it and spread it evenly. Then, add the pumpkin butter and spread it on top of the batter, like this:
Next, take a handful or 2 of the crumb topping and sprinkle it on top of the pumpkin butter, like this:
Add the rest of the cake batter on top of the crumble and spread it out to cover, like this:
Then, sprinkle the rest of the topping all over, pressing it in GENTLY (not too much!).
Add the cake to the preheated oven and let cook for about 55 minutes, or until the middle is just set. Remove from the oven and let sit in the pan for about 15 minutes. Then, lift out of the cake pan with the parchment paper and let rest on a cutting board. Dust with powdered sugar before cutting:
Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, you can refrigerate it instead.
For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Let frozen slices thaw at room temperature, or warm them gently in the microwave for a few seconds. And if you want that crumb topping to crisp back up, a few minutes in a toaster oven works beautifully.
Absolutely. Homemade pumpkin butter works perfectly in this recipe. You can also use your favorite store-bought pumpkin butter if you want to keep things easy.
I wouldn’t. Pumpkin butter is thicker, sweeter, and more concentrated than pumpkin puree, so substituting it would change both the texture and flavor of the filling.
Yes. This is a great make-ahead breakfast or brunch recipe. You can bake it a day ahead and store it covered at room temperature. Let it cool completely before storing.
Yes. Slice the cooled cake and wrap the individual pieces tightly before placing them in a freezer-safe bag or container. Freeze for up to 2 months.
Coffee cake doesn’t necessarily contain coffee. It’s a type of cake traditionally served alongside coffee or tea, usually with a crumb or streusel topping. This pumpkin version is made for exactly that kind of cozy fall coffee break.
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