Easy Pumpkin Coffee Cake

Every fall, my kitchen seems to turn into a cinnamon-scented haven. The leaves start to crisp, the air cools, and I crave warm, cozy flavors that hug you from the inside out. This fall desserts easy favorite—Pumpkin Coffee Cake—has become a seasonal ritual in our home. It’s one of those recipes that feels like a soft flannel blanket wrapped around your morning coffee. My daughter calls it “the cake that smells like October,” and honestly, that’s spot on.

What makes this fall desserts easy treat so special? It’s the golden crumb topping—just the right mix of brown sugar and cinnamon—and the tender, pumpkin-spiced base that stays incredibly moist. Whether you serve it for breakfast, snack time, or as an after-dinner indulgence, it’s pure autumn joy.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This pumpkin coffee cake is a dream for anyone who adores fall desserts easy and comforting. It delivers the perfect balance of spiced warmth and buttery sweetness, thanks to the cinnamon streusel topping that crisps up just right.

It’s wonderfully simple to make, too. No fancy tools or mixers needed—just two bowls and a spoon. That makes it ideal for busy mornings or relaxed weekend baking.

It’s flexible, too. Want to make it dairy-free, gluten-free, or a little healthier? You’ve got options built in. That’s the beauty of easy fall desserts—you can adapt them without losing the cozy charm.

Ready in under an hour, this cake can double as breakfast, snack, or dessert. It freezes well and reheats like a dream, making it a smart batch-bake for chilly days.

And most importantly? It’s one of those fall desserts easy enough to whip up on a whim, but lovely enough to bring to a gathering.

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Ingredient Overview

This cozy cake layers warm spices and pumpkin into every bite. It’s soft, fragrant, and just sweet enough to make you want seconds. Here’s what makes it magical:

• All-purpose flour: Provides the sturdy, fluffy base we need for a tender crumb.

• Canned pumpkin: Adds that unmistakable fall flavor and keeps the cake incredibly moist.

• Pumpkin pie spice + cinnamon: This is the soul of most fall desserts easy—rich, earthy, and warming.

• Brown sugar: For depth and a caramel-like note that complements the pumpkin beautifully.

• Canola oil: Keeps the texture light and moist without butter.

• Maple syrup: Adds a subtle sweetness and fall flair.

• Milk: Helps bring it all together—use dairy or your favorite non-dairy alternative.

• Cold butter (in streusel): Gives the crumb topping that dreamy melt-in-your-mouth finish.

Styling tip: Dust the top with a pinch of powdered sugar or drizzle a simple glaze for a bakery-style finish.

Step-by-step Instructions

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 350°F. Lightly spray a 9×9 baking dish with nonstick spray or line it with parchment paper. This ensures your fall desserts easy cake releases beautifully every time.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 2 cups of flour, 2 teaspoons of cinnamon, 2 teaspoons of pumpkin pie spice, 2 teaspoons of baking powder, and ½ teaspoon of salt. Mixing dry ingredients well upfront ensures even flavor in every bite.

Step 3: Stir the Wet Ingredients

In a separate bowl, mix together the canned pumpkin, brown sugar, oil, maple syrup, and milk. Stir until smooth and creamy. This combo makes the cake moist and flavorful—the heart of any fall desserts easy recipe.

Step 4: Combine Without Overmixing

Pour the wet ingredients into the dry bowl and gently fold with a spatula. Mix until just combined. Tip: Avoid overmixing or the cake will be dense instead of tender.

Step 5: Prepare the Crumb Topping

In a small bowl, mix ¼ cup flour, ¼ cup brown sugar, and 1 tablespoon cinnamon. Add 4 tablespoons of cold butter and press with a fork until crumbs form. This will create that irresistible streusel top every good coffee cake deserves.

Step 6: Assemble and Top

Pour the batter evenly into your prepared pan. Sprinkle the crumb topping generously across the surface. Press lightly so it adheres just a bit.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 35 minutes. Check with a toothpick—it should come out mostly clean. If still very wet, give it another 5 minutes. The top should look golden and slightly crisp.

Step 8: Cool and Slice

Let the cake cool in the pan for at least 10 minutes before slicing. It allows the crumb to set and makes for neater servings.

Now that your fall desserts easy masterpiece is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

Don’t skip the crumb topping—it’s what elevates this from simple to special. Use very cold butter and press it with a fork or pastry cutter until pea-sized crumbles form. That signature streusel crunch makes this one of those fall desserts easy to love and share.

Mix your wet and dry ingredients separately before combining. It ensures a smooth batter and prevents overmixing, which can make your cake dense. Gentle folding keeps your coffee cake tender and light—perfect for fall brunch tables.

Use canned pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that can throw off the balance. This detail matters in fall desserts easy recipes where simplicity shines.

Don’t toss leftovers! Wrap individual squares in plastic wrap, then foil, and freeze. Warm in the microwave for 20 seconds for an on-demand treat that still tastes oven-fresh. We do this a lot when prepping for cozy weekends.

Want it bakery-beautiful? Drizzle with a quick glaze made of powdered sugar, vanilla, milk, and a pinch of cinnamon. For more sweet styling ideas, check out our easy fall desserts like maple blondies, too.

Variations

Try swapping the canola oil with melted coconut oil for a rich, subtly nutty flavor. It’s a favorite twist in our home when we want something a bit cozier in our fall desserts easy rotation.

Go gluten-free by using a 1-to-1 gluten-free flour blend. The crumb stays lovely and moist, especially with the pumpkin keeping things soft. Add a teaspoon of apple cider vinegar if you’re using almond milk—it mimics buttermilk beautifully.

For a protein-packed version, stir in a scoop of vanilla protein powder and reduce the flour slightly. This keeps your fall desserts easy treat feeling more breakfast-friendly.

Craving a low-carb treat? You’ll love our keto pumpkin cheesecake muffins as a naturally sweetened alternative—perfect for staying on track while still embracing the season.

Or go mini! Divide the batter into muffin tins and bake for 20 minutes for bite-sized fall magic that’s easy to grab on the go.

Frequently Asked Questions

Serving Suggestions

This fall desserts easy Pumpkin Coffee Cake pairs beautifully with so many fall favorites. Try serving it warm with a steaming mug of spiced chai or homemade pumpkin cream cold brew. For gatherings, add it to a dessert board alongside our light and fluffy pumpkin fluff dip or a tray of caramel apple slices. It’s also perfect at brunch next to bacon and scrambled eggs—sweet meets savory in the best way. Whether it’s a cozy family breakfast or a casual potluck, this coffee cake makes everyone feel at home.

Conclusion

There’s something magical about a cake that smells like cinnamon, feels like autumn, and brings people together at the table. This fall desserts easy recipe delivers all that and more—with minimal effort and maximum flavor. Whether you bake it once or make it a weekly tradition, it’s a recipe that promises comfort, joy, and connection.

If this Pumpkin Coffee Cake brightened your day, don’t stop here—explore even more cozy sweets in our desserts collection, and keep the fall flavors coming.

Try this recipe soon and let us know how it turned out in the comments! Snap a photo and tag us on Pinterest or Instagram—we absolutely love seeing your kitchen creations. It keeps this warm, generous food community growing strong.

Gather around the table — something delicious is waiting!
From my kitchen to yours, let’s bake joy this fall.

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