What is the difference between Pumpkin Coffee Cake and regular pumpkin cake?

Pumpkin Coffee Cake features a signature crumbly streusel topping and is served as a breakfast or snack cake, while regular pumpkin cake is often frosted and considered more of a dessert.

How long does Pumpkin Coffee Cake stay fresh?

Pumpkin Coffee Cake stays fresh at room temperature for up to 3 days, or up to 6 days in the fridge. For the best texture, enjoy it within 48 hours.

Why did my Pumpkin Coffee Cake turn out dense?

This often happens from overmixing the batter or using too much flour. Measure carefully, mix gently, and follow recipe steps for a light crumb. For more ideas, check out our guide on White Chicken Chili Crock Pot Recipe.

Can I freeze Pumpkin Coffee Cake?

Absolutely! Once cooled, wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.

Is Pumpkin Coffee Cake gluten-free?

It can be! Just swap the flour for a trusted gluten-free blend. The taste and fluffiness will still impress even gluten-eating friends.

Does Pumpkin Coffee Cake need to be refrigerated?

It’s not strictly necessary unless your kitchen is very warm or you're keeping it for more than 3 days. For longer freshness, the fridge is best.

Do I have to use cream cheese in Pumpkin Coffee Cake?

No, the cream cheese layer is optional, but it adds a luscious, tangy note! The cake is fantastic either way.

Best Pumpkin Coffee Cake: 5 Amazing Tips

Print Recipe

Pumpkin Coffee Cake is the ultimate cozy treat—fluffy, warmly spiced, and layered with a buttery streusel topping. Whether served at breakfast, brunch, or dessert, it’s a fall favorite with endless flavor.

Author: Julia Monroe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 slices
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour (or gluten-free flour)

2 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

2 large eggs

⅔ cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

⅓ cup milk (dairy or plant-based)

1 cup unsalted butter, room temp

2 tsp vanilla extract

1 tsp ground cinnamon

⅛ tsp ground cloves

⅛ tsp ground nutmeg

Cream Cheese Layer (optional):

8 oz cream cheese, softened

1 tsp vanilla extract

1½ cups powdered sugar

Streusel Topping:

1 cup flour

1½ tsp cinnamon

½ cup brown sugar

1 cup chopped pecans (optional)

8 tbsp unsalted butter, room temp

Glaze:

1½ cups powdered sugar

2 tsp milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9″ springform or 9×9″ pan.

2. Mix flour, baking powder, baking soda, salt, and spices in a bowl.

3. Cream butter and sugar. Add eggs, pumpkin puree, milk, and vanilla. Combine with dry ingredients until just mixed.

4. Spread half the batter in the pan.

5. For the cream cheese layer: mix cream cheese, vanilla, and powdered sugar. Spread over batter.

6. Top with remaining batter. Don’t worry if it swirls.

7. Mix streusel ingredients until crumbly and sprinkle over top.

8. Bake 40–50 minutes until a toothpick comes out clean (except cream cheese may remain soft). Tent with foil if browning too fast.

9. Cool 20 minutes. Drizzle glaze on top.

10. Serve warm or at room temperature.

Notes

Use only pumpkin puree, not pie filling.

Wrap and store at room temp for 3 days, or refrigerate for 6 days.

Freeze slices up to 2 months.

Reheat in oven at 300°F for crispy topping.

Add nuts or chocolate chips as desired.

Find it online: https://www.musttryrecipe.com/pumpkin-coffee-cake/