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Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is infused with warming autumn spices, pumpkin puree, fresh brewed coffee topped with a classic streusel.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Servings: 12
Author: the communal feast


  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup light brown sugar
  • 2 eggs room temperature
  • 1 TBS vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 TBS pumpkin pie spice
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/2 cup brewed coffee
  • Streusel
  • 1/2 cup light brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup cold butter


  • Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray or grease with butter.
  • In the bowl of a stand mixer, beat together the butter and brown sugar until combined. Add the pumpkin puree and vanilla, mixing until smooth. Mix in the eggs one at a time. Slowly add the flour, baking soda, baking powder, salt and spices. Once that is just combined, stream in the coffee and mix until just combined, careful not to overmix.
  • Transfer the batter into your prepared baking dish, spreading with a spatula. Sprinkle the streusel overtop evenly to cover the entire surface.
  • Bake for 30 minutes, until a toothpick inserted comes out clean. This will yield a chewier cake, If you prefer not as chewy and drier, bake an additional 5 minutes. Let cool 20 minutes before removing from the pan. Enjoy!


Keep cake stored covered in refrigerator.