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    Home » Pumpkin Coffee Cake

    September 7, 2018 Baking

    Pumpkin Coffee Cake

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    Who says you can't eat cake for breakfast?! Pumpkin Coffee Cake masquerades as breakfast, but we all know it's a pumpkin cake! A delicious, delicious pumpkin cake at breakfast.

    Jump to Recipe

    Pumpkin Coffee Cake Piece with Fork on Plate

    Before I show you how to make a pumpkin coffee cake, you've got to gather everything you need.

    Ingredients for Pumpkin Coffee Cake:

    • flour
    • butter
    • brown and white sugars
    • baking powder and soda
    • pumpkin puree
    • salt
    • eggs
    • pumpkin pie spice
    • greek yogurt ( yep! )

    Pumpin Coffee Cake Batter with lumps

    How to Make Pumpkin Coffee Cake ( with pictures!) :

    One of the keys to tender baked goods is to not overmix them, so keep that in mind in particular when you are combining your wet and dry ingredients.

    See those lumps and specs of flour/sugar/yogurt still hanging about in the mixer in the above photo? Those are good!

    Pumpkin Coffee Cake Batter in Glass Dish

    Mix the dry cake ingredients together in one bowl, and then in a separate bowl mix the sugar and butter cake ingredients, leaving out the yogurt, eggs, and pumpkin for now.

    Then, beat the eggs into the sugar and butter, one at a time, followed by gently mixing in the pumpkin and the yogurt until they are just barely combined.

    Spread the batter in a greased 9"x13" pan.

    Pumpkin Coffee Cake Crumble Mix

    Combined the crumble ingredients in a separate bowl.  It helps if you do this in advance of the cake batter ( to give the crumble a chance to form better, well ... crumbles ), but you'll still get a great topping if you do it right before as well. Just less crumbly.

    Pumpkin Coffee Cake Batter with Raw Crumb / Strudel on top

    Spread the crumble on top of the cake batter.

    I like lots of bits in my crumble, so in order to get all those little bites you see in the above photo, I grab a handful of crumble at a time, and push it out of my hand with my thumb like I'm dealing a deck of cards!

    Pumpkin Coffee Cake fresh from the oven

    Bake at 350 F until the center is cooked - about 50 minutes.

    This cake is pretty tolerant of overbaking due to all of the buttah involved, so don't freak out if you forget and bake it for 55 minutes instead.

    Piece of Pumpkin Coffee Cake with Fork

    Final step: let cool just enough to get a slice out, and DIG IN!

    Oh and if you love it, don't forget to post it on social media and tag Basil & Bubbly! I love seeing what you guys make.

    Piece of Pumpkin Coffee Cake from above

    But back to the important part: The eating.

    This little cake is a wonderful pumpkin dessert, but it's also a great way to use pumpkin for breakfast.

    Piece of Pumpkin Coffee Cake with Fork at an angle

    I have the portions marked down as 12, but those are rather generous servings and I think this could really serve as many as 18 if you cut slightly smaller pieces.

    Because if you're going to have cake for breakfast, maybe a little tradeoff is in order?

    Piece of Pumpkin Coffee Cake with Fork with Bite

    Some of my other favorite pumpkin recipes:

    • Secret Ingredient Better Cake-Mix Pumpkin Muffins
    • Pumpkin Sausage Gnocchi
    • Slow Cooker Drinkable Pumpkin Pie
    featured pumpkin coffee cake image

    Pumpkin Coffee Cake

    A decadent, crumb-heavy New York style pumpkin coffee cake to start your Fall and Winter mornings off right!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast / Brunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 738kcal
    Author: Basil and Bubbly

    Ingredients

    Crumb

    • 1 cup brown sugar
    • ¾ cup white sugar
    • 1 ¾ teaspoons pumpkin pie spice
    • 2 ¾ cups unbleached All Purpose Flour
    • 1 ½ cups 3 sticks salted butter, melted

    Cake

    • ½ cup white sugar
    • ¾ cup brown sugar
    • ¾ cup 1 ½ sticks butter, softened
    • 2 large eggs
    • 2 ⅔ cups All Purpose Flour
    • ¾ teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ teaspoon pumpkin pie spice
    • ¾ cup plain pumpkin puree
    • 7 ounces full-fat greek yogurt just shy of ½ cup

    Instructions

    • In a medium sized bowl, stir together all of the dry ingredients for crumb. Stir in the melted butter. Set the mixture aside while you make the cake batter.
    • In another medium sized bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin spice.
    • In a large bowl, beat the sugar and butter together until smooth and fully combined.
    • To the sugar and butter mixture, beat in one egg until well combined. Then, add the second egg and beat it into the mixture until it is well combined also.
    • For these next steps - be careful not to go crazy with the mixing. Combine the ingredients JUST until they are mixed in. First, mix the pumpkin and the greek yogurt into the sugar/butter/eggs. Then, add in the flour and mix until it is just barely combined - lumps are totally fine and encouraged even.
    • Spray a 9x13 glass pan with cooking spray. Scrape the cake batter into the pan. Top with the crumb mixture, breaking up any clumps larger than a grape ( but leaving the clumps smaller than grapes to fall where they may ). Don't press the crumb into the cake batter.
    • Bake at 350 F for 50 minutes.
    Nutrition Facts
    Pumpkin Coffee Cake
    Amount Per Serving (1 g)
    Calories 738 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Cholesterol 123mg41%
    Carbohydrates 96g32%
    Fiber 1g4%
    Sugar 54g60%
    Protein 9g18%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

    Pin for Pumpkin Coffee Cake

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    1. 26+ Irresistible Fall Desserts You Must Try 2022 says:
      August 13, 2022 at 8:43 am

      […] 22. Pumpkin Coffee Cake […]

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    2. Pleasing Pumpkin Recipe Roundup for Friday's Featured Foodie Feastings says:
      May 4, 2022 at 6:42 pm

      […] Pumpkin Coffee Cake from Basil and Bubbly […]

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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