Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

When the pumpkins get placed on the front porch I know it is time to pull out the canned pumpkin and get baking. There is something comforting about pumpkin being swirled into any recipe. I do not have a go to pumpkin bread recipe and as you know I usually am looking for new recipes to try and share with my readers. Today’s choice comes from Jane Dorion’s book Make-Ahead Meals for Busy Moms. It is a yummy Pumpkin Coffee Cake Recipe that can be made a few days ahead. Don’t forget to check out the other amazing Pumpkin Recipes we have shared over the years. 


After making it I am not sure I would describe it as coffee cake so much as Pumpkin Bread baked in a Bundt pan. The flavors blend in well, the ginger actually calmed down the second day. Look at all these amazing spices. 


Then you add that wonderful pumpkin color, you know it’s going to taste great. 


 I loved the streusel topping as well. It comes together easy and gives this pumpkin coffee cake recipe a well deserved crunch.


Don’t be worried, the batter is super thick. 


I think next time I make it I might try it in loaf pans and freeze or give away the extra loaves.

sliced pumpkinAnother option might be to add the streusel topping into the batter for a little surprise when you cut into it. Just maybe roast the nuts to maintain that robust flavor of them.


You can freeze any leftovers if you have any. I would store it in the fridge after 3 days!

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Yield: 24 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Pumpkin Coffee Cake is a large enough to make for a brunch or teacher appreciation at school


  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 15 oz can pumpkin
  • 3 large eggs
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tablespoon cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • Streusel Topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 c. light brown sugar packed
  • 1/2 tsp cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped.


  1. Preheat the oven to 350. spray the inside of a Bundt pan with nonstick spray.
  2. In a large mixing bowl, beat the butter and sugar on medium speed until well blended.
  3. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger nutmeg cloves and salt.
  4. Add the flour mixture to the pumpkin mixture. mix on medium speed until combined.
  5. Pour the batter into the prepared pan.
  6. Prepare the streusel topping in a small bowl. Sprinkle the streusel over the cake batter and bake 50 to 55 minutes or until a toothpick comes out clean.
  7. Cool on a wire rack for 15 mins. Slide a knife around the pan so that the cake does not stick when removing it. Invert the cake onto a plate. Serve with streusel on the top.


Adapted from Jane Dorian

Nutrition Information
Yield 24 Serving Size 1 slice
Amount Per Serving Calories 183Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 137mgCarbohydrates 29gFiber 1gSugar 17gProtein 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.


What is the first pumpkin recipe you make each fall? 

Find Us On Social Media

Don’t Miss a Post: Get our Newsletter Today!