There’s something deeply comforting about the blend of pumpkin, cinnamon, and warm spices baked into a tender, buttery coffee cake. This Pumpkin Cinnamon Coffee Cake delivers that cozy fall feeling in every bite. It’s layered with a rich cinnamon swirl, topped with a crunchy brown sugar crumble, and finished with a simple vanilla glaze. Whether I’m enjoying it for breakfast with coffee or as an after-dinner dessert, this cake never disappoints. It’s soft, spiced, and the perfect way to celebrate the season.
Why You’ll Love This Recipe
I love how easy this coffee cake is to make while still tasting like something special from a bakery. The combination of pumpkin purée and sour cream creates a moist, fluffy texture, while the brown sugar cinnamon swirl adds a warm sweetness throughout. The crumb topping gives it that perfect crunch, and the optional glaze adds a sweet finish without overpowering the cake. It stores well, freezes beautifully, and tastes just as good the next day—sometimes even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Cake 1 ½ cups all-purpose flour – Provides the base structure for the cake. 1 teaspoon baking powder – Helps the cake rise and become light. ½ teaspoon baking soda – Reacts with the sour cream to add lift. ½ teaspoon salt – Balances the sweetness and enhances the flavors. 2 teaspoons ground cinnamon – Adds warm spice and depth. ½ teaspoon ground nutmeg – Gives a subtle earthiness that pairs well with pumpkin. ¼ teaspoon ground cloves – Offers bold, warm spice notes. ½ cup unsalted butter, softened – Creams with the sugar to create a tender crumb. ¾ cup brown sugar – Adds sweetness and a hint of molasses flavor. 2 large eggs – Bind the ingredients and add richness. ¾ cup pumpkin purée (not pie filling) – Brings moisture and seasonal flavor. ¼ cup sour cream (or full-fat Greek yogurt) – Makes the cake incredibly moist and tender. 1 teaspoon vanilla extract – Rounds out the flavors with a sweet note.
For The Cinnamon Swirl ¼ cup brown sugar – Adds a sweet, caramel-like ribbon through the center of the cake. 1 ½ teaspoons ground cinnamon – Intensifies the warm flavor in the swirl.
For The Crumb Topping ¾ cup all-purpose flour – Forms the base of the crumb texture. ½ cup brown sugar – Adds sweetness and depth. 1 teaspoon ground cinnamon – Enhances the flavor of the topping. 6 tablespoons cold butter, cubed – Cuts into the dry ingredients to form a crumbly, crisp topping.
For The Glaze (Optional) ½ cup powdered sugar – Creates the base of the glaze. 1 to 2 tablespoons milk – Adjusts the consistency to drizzle easily. ½ teaspoon vanilla extract – Adds flavor to the glaze.
Directions
I preheat the oven to 350°F and grease an 8×8-inch baking pan. Then I line it with parchment paper, allowing some overhang for easy removal later.
To make the crumb topping, I combine the flour, brown sugar, and cinnamon in a bowl. I cut in the cold, cubed butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs. I place it in the fridge to chill while I prepare the rest.
For the cinnamon swirl, I mix together the brown sugar and cinnamon in a small bowl and set it aside.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large mixing bowl, I beat the softened butter and brown sugar until light and fluffy. Then I add the eggs, one at a time, mixing well after each. I stir in the pumpkin purée, sour cream, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined. I’m careful not to overmix to keep the cake tender.
I pour half the batter into the prepared pan and spread it evenly. Then I sprinkle the cinnamon swirl mixture evenly over the batter. I spoon the remaining batter on top and smooth it gently. Finally, I scatter the crumb topping evenly across the surface.
I bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and set.
I let the cake cool in the pan for about 15 minutes before removing it. If I want to use the glaze, I mix the powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cake.
Servings And Timing
This recipe makes 9 generous squares or up to 12 smaller servings. It takes about 20 minutes to prepare, 40 to 45 minutes to bake, and 15 minutes to cool before serving. Altogether, I have it ready to enjoy in just about 1 hour and 15 minutes.
Variations
I sometimes add chopped pecans or walnuts to the crumb topping for extra crunch and flavor.
For a touch of indulgence, I mix in a handful of mini chocolate chips to the batter.
I switch up the spices by adding a pinch of ground ginger or allspice for extra warmth.
To make it dairy-free, I use a plant-based butter and non-dairy yogurt or sour cream alternative.
If I want to turn it into muffins, I divide the batter into a muffin tin and reduce the baking time to about 18 to 22 minutes.
Storage/Reheating
I store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. When I want to enjoy a slice warm, I reheat it in the microwave for about 15 to 20 seconds. To freeze, I wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. I thaw slices overnight in the fridge or warm them from frozen in the microwave.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, I can use fresh pumpkin as long as it’s well-cooked and puréed until smooth. I make sure to remove excess moisture by straining or blotting it with paper towels so the cake doesn’t turn out soggy.
How do I know when the cake is fully baked?
I check the center of the cake with a toothpick. If it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden and the edges slightly pulled away from the pan.
What can I substitute for sour cream?
I like to use full-fat Greek yogurt as a 1:1 substitute. It gives the same tang and moisture. Plain yogurt also works in a pinch.
Can I leave out the glaze?
Absolutely. The cake is flavorful and sweet enough on its own. I only add the glaze when I want a little extra sweetness or to make it look more festive.
Can I double the recipe?
Yes, I double all the ingredients and bake it in a 9×13-inch pan. I increase the baking time by about 5 to 10 minutes, checking for doneness with a toothpick.
Conclusion
This Pumpkin Cinnamon Coffee Cake is one of my favorite fall bakes. It’s soft, spiced, and full of comforting flavors. The cinnamon swirl and crumb topping add layers of texture and taste, while the optional glaze gives it a beautiful finish. Whether I’m serving it for brunch, dessert, or a cozy coffee break, this cake brings warmth and joy to every bite.
A moist, spiced pumpkin coffee cake swirled with a cinnamon‑sugar ribbon, topped with a crunchy brown sugar crumble, and optionally drizzled with vanilla glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
1½ cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
¾ cup pumpkin purée (not pumpkin pie filling)
¼ cup sour cream (or full‑fat Greek yogurt)
1 teaspoon vanilla extract
— For the Cinnamon Swirl —
¼ cup brown sugar
1½ teaspoons ground cinnamon
— For the Crumb Topping —
¾ cup all‑purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold butter, cubed
— For the Glaze (optional) —
½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat oven to 350 °F (175 °C). Grease an 8×8‑inch baking pan and line with parchment overhang.
Make the crumb topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold cubed butter until mixture is coarse crumbs. Chill while you make the batter.
Make the cinnamon swirl: Combine brown sugar and cinnamon in a small bowl; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in pumpkin purée, sour cream, and vanilla extract until smooth.
Gently fold dry ingredients into wet until just combined. Be careful not to overmix.
Pour half the batter into the prepared pan, smooth it. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with remaining batter, smoothing over the swirl gently. Scatter the chilled crumb topping over the top.
Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let the cake cool in the pan for about 15 minutes. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the cake once slightly cooled.
Slice into squares and serve warm or at room temperature.
Notes
You can add chopped nuts (walnuts, pecans) into the crumb topping for extra texture.
Swap sour cream with Greek yogurt if desired.
To make it dairy‑free, use plant‑based butter and yogurt.
This cake freezes well—wrap slices tightly and freeze for up to 2 months. Thaw and gently rewarm before serving.
Do not overmix the batter; a few lumps are okay to keep the cake tender.
