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It’s finally Fall, and we’re baking quick and easy treats to share on a lazy afternoon. This Pumpkin Coffee Cake is so simple, and is made in an 8-inch cake pan (the same one you use for brownies)!

Squares of pumpkin coffee cake on table with a mini pumpkin.

If you think it’s too soon for pumpkin, can I remind you that recipe testing on my end begins in the summer? I made this cake in June and July, and we enjoyed it. It’s now Fall and I’m sharing it with you, but I have already moved onto Christmas cookies for Santa with no regrets!

If you haven’t already secured your first can of pumpkin for the season, please do so now! Please buy canned pumpkin, not pumpkin pie filling that contains sugar and spices, ok?

This cake comes together in just minutes, but is fancy enough to serve at a brunch or tea because of the oatmeal streusel topping.

Ingredients

Bowl of oats, brown sugar, diced butter, egg and vanilla on marble counter.

Brown Sugar. We need 6 tablespoons of brown sugar for the streusel topping, and another 1/2 cup (110 grams) for the actual cake part. It can be light or dark, but I tested most frequently with light brown sugar.
Flour. The streusel topping contains 1/4 cup of all-purpose flour, and the cake part requires 1 1/4 cups.
Oats. The topping (and filling) for this pumpkin coffee cake is very similar to my plum cake topping, except 1/4 cup of rolled oats replaces the cornmeal here.
Pumpkin Pie Spice. You can make your own pumpkin pie spice using this homemade pumpkin spice latte recipe, but store-bought is fine, too! We need 1/2 teaspoon for the oat streusel and another full teaspoon for the cake portion.
Salt. A pinch of salt for the topping and 1/4 teaspoon for the cake, just to balance the sweetness.
Butter. We will dice up 6 tablespoons of butter for the crumb topping, and then melt 4 tablespoons for the cake!
Baking Soda. Three-quarters of a teaspoon of baking soda.
Baking Powder. One-quarter of a teaspoon of baking powder.
Granulated Sugar. One-half cup (110 grams) of granulated white sugar.
Pumpkin. Three-quarters of a cup of pumpkin puree from the can. No need to dry it or blot it before using it.
Milk. One-quarter cup of whole milk to make the cake super soft. It’s best to use whole milk, but 2% is fine. Do not use skim milk or any milk alternative because we need the protein for the cake batter!
Egg. One large egg.
Vanilla Extract. One teaspoon of vanilla extract balances the pumpkin pie spice.

How to Make Pumpkin Coffee Cake

First, preheat the oven to 350-degrees F and lightly spray or line an 8-inch square cake pan.

White bowl with brown sugar, oats, flour, and spices.

Crumbly bowl of oats with brown sugar and butter.

Make the crumb topping: combine the brown sugar, flour, oats, pumpkin pie spice, and salt in a bowl.

Add the diced cold butter, and work it in with a pastry blender or two forks until it’s crumbly. Set aside.

White bowl with flour, white sugar, brown sugar, and brown spices.

Brown bowl with melted butter and orange batter.

For the cake: whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and both sugars.

In a separate bowl, whisk together the pumpkin, melted butter, milk, egg, and vanilla.

Bright orange batter poured over flour in a mixing bowl.

Orange batter in a square baking pan with oats peeking through.

Pour the wet cake ingredients over the dry, and stir until no streaks of flour remain (but try not to over-mix!)

Pour half of the cake batter into the prepared pan, and top with half of the oat-streusel mixture.

Pumpkin coffee cake with crumb topping in a square pan before baking.

Freshly baked pumpkin coffee cake with crumb topping in a square pan.

Spread the other half of the cake batter on top, followed by the remaining streusel.

Bake for 34-37 minutes, until a toothpick tester comes out with only moist crumbs. Let cool slightly, slice, and serve.

Two square slices of orange pumpkin cake stacked on top of each other.

Make Ahead/ Storage Instructions

You can make this pumpkin coffee cake one day ahead of time. Keep it tightly wrapped on the counter, and it’s even better the next day when the spices have settled a bit. If you wish to make it 2 days in advance, store it tightly wrapped in the fridge. Don’t refrigerate it for longer than 2 days or it will dry out, however.
You can freeze this pumpkin coffee cake for up to 6 months, tightly wrapped. Let it thaw at room temperature on the counter for a few hours.
Once you slice the pumpkin coffee cake, it can sit on the counter for a day, if tightly wrapped. Beyond that, refrigerate it.