Name: Easy Pumpkin Spice Coffee Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup canned pumpkin puree; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans

Jump to Recipe

If you’re looking for a cozy, delicious treat that fills your kitchen with the warm aromas of fall, this Easy Pumpkin Spice Coffee Cake is exactly what you need. It combines tender, pumpkin-infused cake with a fragrant blend of classic autumn spices, creating a perfect balance of sweet and spicy. Whether you’re enjoying a weekend brunch or a relaxing afternoon with a cup of coffee, this cake is a guaranteed crowd-pleaser that feels both festive and comforting without any fuss.

Easy Pumpkin Spice Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Easy Pumpkin Spice Coffee Cake is a breeze, and each one plays an important role in creating its perfect texture and inviting flavor. From the soft pumpkin puree that keeps the cake moist to the blend of spices that bring that signature aroma, every item is essential.

1 cup all-purpose flour: Provides the structure and light crumb of the cake.
1/2 cup granulated sugar: Adds sweetness while helping with browning.
1/2 cup brown sugar, packed: Brings a rich, caramel-like depth to the flavor.
1 teaspoon baking powder: Helps the cake rise perfectly and stay fluffy.
1/2 teaspoon baking soda: Works alongside baking powder to ensure the right texture.
1 teaspoon ground cinnamon: Delivers that signature warming spice note.
1/2 teaspoon ground nutmeg: Adds subtle nutty sweetness that complements pumpkin beautifully.
1/4 teaspoon ground ginger: Gives a gentle zing that wakes up the flavor.
1/4 teaspoon ground cloves: Imparts a deep, aromatic complexity.
1/4 teaspoon salt: Balances and enhances all the sweet and spicy notes.
1/2 cup canned pumpkin puree: The star ingredient that makes the cake moist and flavorful.
1/4 cup vegetable oil: Keeps the cake tender and adds moisture.
2 large eggs: Bind everything together for a perfect cake texture.
1 teaspoon vanilla extract: Rounds out the flavors with a sweet, fragrant touch.
1/2 cup chopped walnuts or pecans (optional): Adds a delightful crunch if you like a nutty topping.

How to Make Easy Pumpkin Spice Coffee Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). This ensures it reaches the right temperature for even baking. While it’s warming, line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides. This little step guarantees that your cake will come out beautifully without sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This mix is what brings that quintessential pumpkin spice flavor to life, ensuring every bite is packed with warm, inviting notes.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended. This creamy base will make the cake wonderfully moist and lend a subtle sweetness that perfectly complements the spices.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients, gently stirring until just combined. It’s important not to overmix here—the batter can be a little lumpy. This helps keep your cake light and tender rather than dense.

Step 5: Add Nuts and Bake

Pour the batter into your prepared pan and smooth the surface with a spatula. If you’re adding nuts, sprinkle them evenly over the top now. Then, slide the pan into the oven and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Once the cake is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period helps the cake set up perfectly, making it easier to slice without crumbling.

How to Serve Easy Pumpkin Spice Coffee Cake

Garnishes

A simple dusting of powdered sugar brightens the rustic tones of the Easy Pumpkin Spice Coffee Cake and adds a pretty finish. For extra indulgence, try a drizzle of cream cheese glaze or a spread of butter to complement the richness of the pumpkin spices.

Side Dishes

Serve slices alongside a steaming mug of coffee or chai tea to really highlight those autumnal flavors. Fresh fruit like sliced apples or pears can also add a refreshing contrast that pairs beautifully with the cake’s warmth.

Creative Ways to Present

For a festive touch, cut the cake into mini squares and serve it on a platter with small forks—perfect for a potluck or brunch gathering. Layer it with whipped cream and a sprinkle of cinnamon in a glass for a delightful trifle presentation that’s both fun and scrumptious.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Easy Pumpkin Spice Coffee Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigeration helps keep it fresh for about 4 to 5 days without drying it out.

Freezing

This cake freezes wonderfully. Just wrap it well in plastic wrap and then foil, or place individual slices in freezer bags. When properly stored, it keeps for up to three months, making it easy to enjoy this cozy treat anytime you crave it.

Reheating

To bring back the fresh-baked experience, warm slices in the microwave for 15 to 20 seconds or in a low oven for 5 to 7 minutes. This little step refreshes the flavors and moisture, making your Easy Pumpkin Spice Coffee Cake taste just like new.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! You can roast or steam fresh pumpkin and puree it, but be sure to drain any excess moisture so your cake batter stays balanced and doesn’t become too wet.

What if I don’t have all the spices listed?

No worries! Cinnamon and nutmeg are the most crucial for that classic pumpkin spice flavor, but you can adjust the cloves and ginger to suit your taste or omit them if needed.

Can I make this cake gluten-free?

Yes, by substituting a gluten-free all-purpose flour blend for the regular flour (make sure it contains xanthan gum if your blend doesn’t have it), you can enjoy this cake without gluten.

Is it possible to make this cake vegan?

To make a vegan version, replace eggs with flaxseed or chia egg substitutes and swap vegetable oil or butter for a plant-based option, and use a vegan-friendly sugar. It might alter the texture slightly but will still taste delicious.

How do I know the cake is fully baked?

The best way is to insert a toothpick or cake tester into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready for the oven to come out.

Final Thoughts

This Easy Pumpkin Spice Coffee Cake is a must-try if you want a dessert or snack that’s simple to make yet bursting with the heartwarming flavors of fall. It’s perfect for sharing with friends or treating yourself during a cozy afternoon. Don’t hesitate—baking this gently spiced pumpkin cake will soon become one of your favorite seasonal rituals.

Easy Pumpkin Spice Coffee Cake Recipe

★★★★★

5.3 from 16 reviews

Author: Jack
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Easy Pumpkin Spice Coffee Cake is a moist, flavorful treat perfect for showcasing warm autumn spices and seasonal pumpkin puree. With a tender crumb and optional nutty topping, it’s an ideal companion for your morning coffee or afternoon tea. Simple to prepare and baked in under an hour, this coffee cake offers cozy flavors of cinnamon, nutmeg, ginger, and cloves in a lightly spiced, sweet cake that everyone will enjoy.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree with vegetable oil, eggs, and vanilla extract until mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; it’s fine to have some lumps. Avoid overmixing to keep the cake tender.
Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the surface with a spatula. If desired, evenly sprinkle chopped walnuts or pecans over the top to add a crunchy texture.
Bake the Cake: Place the pan in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then transfer to a wire rack and allow it to cool completely before slicing and serving to enjoy the full flavor and texture.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Chopped nuts are optional but add a nice crunch and flavor contrast to the soft cake.
You can add a simple powdered sugar glaze or cream cheese frosting for extra sweetness.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American